Tuesday, November 1, 2016

Seasonal Plate

Autumn Menu
Cooking for Two

Pumpkin Bisque
Cook's notes: Cornbread croutons are a suggested garnish. I thought the bisque tasted even better the second day.  
Cranberry Orange Poundcake
Mixed Greens with Roasted Beets, Mandarin Oranges, Cranberries and Glazed Walnuts
Cook's notes: Recipe serves 2 and use a combination of golden and red beets for contrast. 
Salad Ingredients:
  • Mixed greens
  • 2 cups diced beets
  • 1-1/2 TB Extra Virgin Olive Oil or Blood Orange Olive Oil 
  • 1 TB. white balsamic vinegar, Pomegranate Balsamic or Cranberry Pear Balsamic Vinegar
  • 1 small can of Mandarin Oranges, drained or 2 clementines, peeled and segmented 
  • 3/4 cup dried cranberries
  • 1 package of glazed walnuts or option pistachios, coarsely chopped  
Dressing Ingredients:
  • 1 clove garlic, minced
  • 2 TB. white balsamic vinegar, Pomegranate Balsamic or Cranberry Pear Balsamic Vinegar 
  • 1- 1/2 tsp. Dijon mustard
  • 1 tsp. honey
  • 1/8 tsp. salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil or Blood Orange Olive Oil

  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. 
  • Toss the beets with 1-1/2 TB. of olive oil. Place the beets on baking sheet and drizzle with 1 TB. balsamic vinegar. Roast for about  30 minutes, or until tender when pierced with a fork. Let cool.
  • Layer together the mixed greens, roasted beets, orange sections and cranberries.
  • Use a blender to mix dressing ingredients. 
  • Drizzle dressing over salad. Garnish with walnuts or pistachios.  
Pumpkin Dissection 101 
What to do with your leftover pumpkin/pumpkins
and recipe for Gluten Free Pumpkin Risotto

1 comment:

  1. I was busy yesterday baking all the squash I have stashed in the garage. Only four more to go.