Fall Salad
This salad combines the slight bitterness of grapefruit with the mellow sweetness of pears and the nutty earthiness of toasted pumpkin seeds in a sweet and tangy honey-mustard vinaigrette on a bed of mild iceberg lettuce. A great start to any fall meal!
Salad
1/2 head of iceberg lettuce
1 pear (I used a forelle pear, but any ripe pear will do)
1/2 ruby or pink grapefruit
1/4 cup raw pumpkin seeds
Dressing
1 tsp rice wine vinegar
1 tsp pink grapefruit juice (reserved from above)
1 1/2 tbsp extra virgin olive oil
1 tsp Dijon mustard
1 tsp honey
salt & pepper
Preparation
1. Slice the head of lettuce in half, remove the woody core, and tear or slice into large bite-size pieces (about the size of a business card works nicely). Wash the lettuce thoroughly, and let sit in cool water for 10 minutes. After 10 minutes, remove lettuce from water bath and spin dry in a lettuce spinner. (Soaking the lettuce for at least 10 minutes will ensure the leaves are crisp, and drying the leaves will make sure the dressing will stick nicely.) Set aside.
2. Peel and quarter the pear, and remove the core and the stem. Slice thinly. (If you're making this well ahead of time, you can sprinkle on about 1/4-1/2 tsp of vinegar or lemon juice and a pinch of white sugar, mixing to coat, to keep the pears from browning.) Set aside.
3. Peel the grapefruit, slice in half, and suprême (i.e. remove the pith, seeds and membrane from the individual segments). Reserve about 1 tsp of the juice (and trust me, there will be juice!) for the dressing. Set aside.
4. In a cup or small bowl, combine the vinegar, grapefruit juice, mustard, honey, and salt & pepper, then drizzle in the olive oil and whisk to emulsify. The taste of the dressing should be tangy but mildly sweet, with a slight bitter undertone. Taste and adjust amounts accordingly. Set aside.
5. Toast the pumpkin seeds in a dry pan on medium heat for 2-3 minutes, being careful not to let them burn. A few will pop like popcorn, and a few will colour (but not all of them). They are done when they have dried and warmed through, and the aroma has intensified. Reserve a few seeds for final garnish, and set aside.
Directions
1. In a large bowl, combine the lettuce, pear slices, grapefruit suprêmes, and toasted pumpkin seeds. Add dressing, and toss to lightly coat.
2. Plate the salad, making sure to place a few pear slices and grapefuit segments on top of each plate. Sprinkle on some of the reserved toasted pumpkin seeds and add a few turns of freshly cracked black pepper to finish.
made an awesome meatloaf this week, here's the recipe as best as I can remember
3 lbs 90% hamburg (Big family plus I like leftovres for lunch)
3 eggs
1 1/2 cups italian bread crumbs
1/4 tsp sea salt
1/2 tsp black pepper
1/4 cup catsup
2 tbl spn spicey brown mustahd
1/4 tsp oregano
1/2 tsp gahlic powdah
(add diced peppers and onions if you like)
mash all together and form into loaf in a large baking pan. fill baking pan 1/2 way with water and add 3 or 4 tablespoons of A-1 steak sauce or worchestireshirehsheer sauce (whatever😛 ) to the water. cover with tin foil and bake at 425 for 1 hour, serves family of 7, or family of 3 and one duecer.
bon apetite
Originally posted by duecerNever had meat loaf before...
made an awesome meatloaf this week, here's the recipe as best as I can remember
3 lbs 90% hamburg (Big family plus I like leftovres for lunch)
3 eggs
1 1/2 cups italian bread crumbs
1/4 tsp sea salt
1/2 tsp black pepper
1/4 cup catsup
2 tbl spn spicey brown mustahd
1/4 tsp oregano
1/2 tsp gahlic powdah
(add diced peppers and onions if you like)
...[text shortened]... l and bake at 425 for 1 hour, serves family of 7, or family of 3 and one duecer.
bon apetite
What kind of stuffs do you serve with it?
Originally posted by Natsiaa nice brown gravy with mushrooms would be excellent. though if you follow my directions, the loaf will be moist, that's what the water in the pan is for. It steams the meatloaf instead of baking the snot out of it.
B-bu-but?!
I have a meal of gravy, yorkshire and veg in mind for this...
BBQ sauce?! For cereal?
Originally posted by duecerI'm going to give this a try. I just need to rally a few troops to help eat it 😛
a nice brown gravy with mushrooms would be excellent. though if you follow my directions, the loaf will be moist, that's what the water in the pan is for. It steams the meatloaf instead of baking the snot out of it.
elohiym chanan : Your bread roll recipe FTW! Made them last night, quick and super easy.
Two fat thumbs up!