My signature salad

It’s been awhile since I posted a recipe.  Here is my new favorite salad:

Pear Salad

Use Bosc pears, two, diced.  Combine with 4 cups mixed greens and/or baby spinach.  Add toasted walnuts and crumbled gorgonzola.

For the dressing:  combine 1 T Balsamic vinegar and 1 T honey with 1/2 T fresh lemon juice, 3 T olive oil and salt and pepper to taste. 

That’s it! This is a fresh and light salad that goes well with heavy holiday meals, especially in the Fall when the pears are perfect.

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Shrimp Quesadillas

So, the holiday is over, and the ‘fridge is full of leftovers, most notably a bag of cooked shrimp. 

Put a flour tortilla on an oiled, rimmed baking sheet.  Sprinkle lightly with shredded mozzarella cheese.  Top with chopped cooked shrimp, minced garlic, red onion, maybe a minced scallion; add a layer of shredded Monterey Jack or cheddar, some sliced jalapenos and some grated paremesan. Place another tortilla over the filling and press down, brush with oil and bake at about 400 degrees for 5 minutes, flip and cook another 4 or 5 minutes until lightly browned and crisp. 

This made a great dinner with a green salad.  I made one with sauteed fennel and yellow bell pepper, but it didn’t really enhance the taste and the above version is quicker.

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Thanksgiving Salad

I don’t know about you, but I like something green on the table at Thanksgiving; this salad has a light, citrusy dressing to balance a heavy meal.

Pear Salad:  I use a mixture of arugula, spinach, red-leaf lettuce with sliced red onion.  Chop up 1 or 2 firm-ripe bosc pears and add to the greens.  For the dressing, combine 1 T raspberry vinegar, 1 T honey, 1/2 T fresh lemon juice, 3 T extra-virgin olive oil, season with salt and freshly-ground black pepper.  Toss salad, then add crumbled gorgonzola and toasted walnuts. 

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Homemade Potato Chips

Roasted Potato Chips a la Hotel Roanoke

The last thing I need are potato chips, but I had some homemade chips as an appetizer at the beautiful old hotel in Roanoke, Virginia.  I’ve been craving them ever since and came up with a non-fried alternative.

2 pounds (2 or 3 large) potatoes (I used russets or largish red ones), sliced as thin as you can. If your knife is sharp enough you can do it. I had a mandolin once but I was afraid of it so I returned it.

Toss in a bowl with 1/2 tsp coarse salt, 1/4 tsp sugar and 3 T. olive oil.  Thinly slice 6 cloves garlic and toss with 1/2 T. olive oil. Spread potatoes evenly across a cookie sheet and bake at 450 (I use the convection feature) for about 15 minutes, checking often and turning or redistributing as needed. When they are nearly done, add the garlic and continue to cook until crisp and beginning to brown.

Sprinkle with crumbled bleu cheese or gorgonzola and sliced scallions.

Serves 4 as an appetizer or side-dish.

These were well-received along with some California Rolls and Tuna Skewers with Wasabi Mayonnaise for a light pre-theatre meal.

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