Salad, Sides

Pear, Fennel,walnut, cranberry salad

Roasted fruits and nuts tossed with peppery arugula and fresh baby spinach makes for a decadent an elegant salad fit for guests and a humble lunch box ! My salad for my Autumn Brunch.

Ingredients:

8 Bartlett pears, diced

1 whole fennel bulb chopped

12 oz dried cranberries

8 oz of walnuts

2 tbsp butter

1 tbsp brown sugar

8 oz baby spinach

8 oz arugula

4 tbsp balsamic vinegar.

Method:

Preheat oven to 350F

Toss butter, sugar with fruits and nuts and roast till tender and brown.

Toss with salad greens and balsamic vinegar and serve warm !

 

Dessert, Treats

Grilled Pears with French Vanilla Yogurt, Honey and Cardamom

A guilt-free dessert.  Enough said !

Ingredients

2 medium-sized Bosc pears (Bosc works best as they are sweet and juicy)

French Vanilla Yogurt

1/2 Tbsp of Honey

A dash of ground cardamom

Method:

Fill an ice cream scoop with yogurt and put it in the freezer to harden up into a scoop

Slice the Bosc pears into thin sliver and add to a hot grill pan.   Add another pan on top of the pears to quicken the grilling.

Grill till you can see nice dark grill marks.  The natural sugar and water of the pears add to the caramelization of the fruit.  No oil needed.

Arrange the pears on a plate, and add yogurt scoop onto the warm pears.  Drizzle with honey and add a dash of cardamom.

Give into this sweet treat !