NEWS
>Pear Salad with Mixed Greens and Walnuts (from Cooks.com)
1 medium shallot
1/2 c olive oil
1 1/2 T walnut oil
1 1/2 T red wine vinegar
1 T Dijon Mustard
1/2 t sugar
1/4 t salt
freshly ground pepper
(I added blue cheese on top of the salad)
Mince Shallots in food processor. With machine running, add both oils, vinegar, mustard, sugar
and salt and pepper and mix 10 seconds.
Salad:
1 1/2 T walnut oil
1/2 c walnut pieces
2 T sugar
1 Large firm Bartlett pear, cut into slices (I used 3 for this recipe because I liked it!
10 c mixed greens. (I just tore up enough to fill 6 large bowls of salad.)
Heat walnut oil in heavy medium saucepan over medium heat. Add nuts and sugar. Cook until
light brown; stir frequently. Transfer to a bowl to cool. Cut each pear half lengthwise into 1/4 inch
slices. Transfer to a shallow bowl. Pour dressing over (can be done 2 hours ahead). Cover and
chill.
Wash greens and tear into bite sized pieces. Place greens on salad plate. Add dressing along
with pears onto each plate. Sprinkle with walnuts (and I added blue cheese to this too).
I served 6 with this although the recipe says 4. But my salads were big and I had a lot of pear on
each plate.
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>Salmon with Spicy Cucumber Salad and Peanuts
This recipe is from Cooking Light. It is SUPER easy and really good. Enjoy!
4 cups sliced seeded and peeled cucumber (about 2 large)
1/4 cup seasoned rice vinegar
2 T chopped fresh parsley
2 t sugar
1/2 t crushed red pepper
1/2 t salt, divided
cooking spray
1/4 t black pepper
4 (6 oz) salmon fillets
4 t chopped unsalted dry roasted peanuts
Combine the first 5 ingredients in a medium bowl; stir in 1/4 t salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle
remaining 1/4 t salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or
until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet
in each of 4 shallow bowls, and top each serving with 1/2 c cucumber salad and 1 t peanuts.
Yield 4 servings
Calories 262; fat 11G, Protein 30.5, Carb 8.9, fiber 1.3g, Chol 81 mg, iron 1.7 mg, Sodium 660;
Calc 41 mg.
>Interested in Beef?
Grass fed Beef family raised
Contact Jane
jkellermalenfant2003@yahoo.com
Also, if you are looking for chicken, pork and beef that is MSG, nitrate, gluten
and casin free, contact Randy and Lynn Anderson at 1-715-285-5226 or 1-888-700
3276 or www.andersonfarm.us.
>Pear Salad with Mixed Greens and Walnuts (from Cooks.com)
1 medium shallot
1/2 c olive oil
1 1/2 T walnut oil
1 1/2 T red wine vinegar
1 T Dijon Mustard
1/2 t sugar
1/4 t salt
freshly ground pepper
(I added blue cheese on top of the salad)
Mince Shallots in food processor. With machine running, add both oils, vinegar, mustard, sugar
and salt and pepper and mix 10 seconds.
Salad:
1 1/2 T walnut oil
1/2 c walnut pieces
2 T sugar
1 Large firm Bartlett pear, cut into slices (I used 3 for this recipe because I liked it!
10 c mixed greens. (I just tore up enough to fill 6 large bowls of salad.)
Heat walnut oil in heavy medium saucepan over medium heat. Add nuts and sugar. Cook until
light brown; stir frequently. Transfer to a bowl to cool. Cut each pear half lengthwise into 1/4 inch
slices. Transfer to a shallow bowl. Pour dressing over (can be done 2 hours ahead). Cover and
chill.
Wash greens and tear into bite sized pieces. Place greens on salad plate. Add dressing along
with pears onto each plate. Sprinkle with walnuts (and I added blue cheese to this too).
I served 6 with this although the recipe says 4. But my salads were big and I had a lot of pear on
each plate.
______________________________________________________________
>Salmon with Spicy Cucumber Salad and Peanuts
This recipe is from Cooking Light. It is SUPER easy and really good. Enjoy!
4 cups sliced seeded and peeled cucumber (about 2 large)
1/4 cup seasoned rice vinegar
2 T chopped fresh parsley
2 t sugar
1/2 t crushed red pepper
1/2 t salt, divided
cooking spray
1/4 t black pepper
4 (6 oz) salmon fillets
4 t chopped unsalted dry roasted peanuts
Combine the first 5 ingredients in a medium bowl; stir in 1/4 t salt
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle
remaining 1/4 t salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or
until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet
in each of 4 shallow bowls, and top each serving with 1/2 c cucumber salad and 1 t peanuts.
Yield 4 servings
Calories 262; fat 11G, Protein 30.5, Carb 8.9, fiber 1.3g, Chol 81 mg, iron 1.7 mg, Sodium 660;
Calc 41 mg.
>Interested in Beef?
Grass fed Beef family raised
Contact Jane
jkellermalenfant2003@yahoo.com
Also, if you are looking for chicken, pork and beef that is MSG, nitrate, gluten
and casin free, contact Randy and Lynn Anderson at 1-715-285-5226 or 1-888-700
3276 or www.andersonfarm.us.
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| serving the st. croix river valley tel. 651.430.0077 |