Blue Cheese and Pear Salad

 

 

Salad

1/2 head lettuce

1 chopped pear

3oz crumbled blue cheese

1/4c sliced green onions

1/4c chopped nuts (I like pecans best)

 

Dressing

3 tbls Extra virgin olive oil

2 tbls red wine vinegar

1tsp sugar

1tsp dijon mustard

1 clove garlic

salt and pepper to taste

 

For the dressing, blend the dressing ingredients and mix well.  I use a bullet mini food processor.

 

 

Butternut Squash Parmesan

prep time
15 min
total time
55 min
makes
6 servings

What You Need
1 butternut squash (2 lb.), peeled, seeded and cut into 1-inch chunks
4 tsp. olive oil, divided
1 onion, cut into 1-inch chunks
1/4 tsp. pepper
1/2 cup chicken broth
1/4 cup plus 1 Tbsp. KRAFT Grated Parmesan Cheese, divided
Make It

HEAT oven to 425ºF.

TOSS squash with 2 tsp. oil in 15x10x1-inch pan; spread evenly onto bottom of pan. Bake 20 min.

ADD onions, pepper and remaining oil; toss to coat. Spread to form even layer in pan. Bake 20 min. or until vegetables are tender.

DRIZZLE with broth; mix lightly. Sprinkle with 1/4 cup Parmesan; toss to coat. Transfer to serving bowl; sprinkle with remaining Parmesan.

Butter-steamed fingerling potatoes with chopped fresh herbs

1lb fingerling potatoes, scrubbed well
2tblsp olive oil
2tbl unsalted butter
sea salt and pepper
1tbl chopped flat leaf parsley
1 tbl chopped fresh tarragon, thyme, marjoram, sage, or rosemary (alternate eat time you make it)

place potatoes in medium saucepan with 1.5c cool water and bring to boil over high heat. Add oil, butter, salt, pepper and reduce heat, cover, and simmer the potatoes for 15-18 min, until they are tender when pierced with top of a knife.

Uncover the pot and sprinkle with potatoes with the herbs. Simmer potatoes, uncovered, 2-3 min longer until all water has evaporated. After the water has evaporated, the potatoes will begin to sizzle as they saute in the pan. Let them cook this way for a few minutes, until golden brown.

Crab and Avocado Quesadilla

1/4c diced onions
1tsp oil
1c diced avocado
1/4 diced tomatoes
pinch of ground cumin
pinch of salt
pinch of pepper
4 med tortillas (9 inch)
4 tsp diced green chiles
1/2c chopped crab meat (canned is fine)
4tbl shredded mont. jack cheese
1/2c salsa
4tbl nonfat sour cream

saute onions in oil until translucent.

In large bowl combine cooked onions with avocado, tomatoes, cumin, salt and pepper.

Lay tortillas flat. Spread avocado mix, 1tsp chiles, 2tbl crap meat, and 1tbls cheese on teach. Fold in half. Place in a pan coated with nonstick spray. Cook over med heat 3-5 min until cheese is melted.

Serve with salsa and sour cream

Bruschetta Appetizer Tart

INGREDIENTS
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
cup chopped plum (Roma) tomatoes (3 medium)
1/3
cup chopped fresh basil leaves
2
teaspoons olive oil
1
clove garlic, finely chopped or 1/4 teaspoon garlic powder
1/2
cup shredded Parmesan cheese (2 oz)
DIRECTIONS

* 1Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
* 2Meanwhile, in medium bowl, combine all remaining ingredients except cheese.
* 3Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with cheese.
* 4Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges. Serve warm.

 

Mashed roasted sweet potatoes with parmesan

2 lbs sweet potatoes (3-4 med)
2tbl olive oil
1.5 ounces parm cheese, grated (1/2 cup)
sea salt and ground black pepper

preheat oven to 400
wash potatoes and wrap in foil when damp. Place directly on rack and bake for about 1 hour until they’re soft to squeeze. Allow to cool slightly before removing foil.

While still warm, hold one over bowl and slide skin off letting potato fall into bowl. Discard skin and repeat. Add olive oil, parm cheese, salt and pepper and mash until fluffy and everything is blended.

Red Wine Vinegar Dressing

*   2/3 cup extra virgin olive oil
* 1/3 cup red wine vinegar
* 1 clove garlic (crushed)
* 1/2 teaspoon salt
* 1/4 teaspoon fresh ground pepper