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.  

http://sockfairies.blogspot.com/2016/10/gingered-pumpkin-bisque-and-diy-last.html

Cranberry Orange Poundcake
http://sockfairies.blogspot.com/2014/12/rudyard-kipling.html
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

Directions:

• 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.  
  

Wednesday

Pumpkin Dissection 101 

What to do with your leftover pumpkin/pumpkins

and recipe for Gluten Free Pumpkin Risotto