PEAR AND BLUE CHEESE SALAD

June 24, 2017 / Lyn Jones / 0 Comments

Makes 4 servings

1/2 cup chopped walnuts
1.5 cups grape juice
6 cups assorted young greens, torn into bite-sized pieces
2 pears – peeled & sliced
6 Tab crumbled blue cheese
2 shallots, sliced
1 cl garlic, halved
1 Tab Dijon mustard (prepared?)
2 Tab balsamic vinegar

1. Put walnuts into medium saucepan, over a medium heat. Cook, stirring frequently, until nicely toasted (watch them carefully as they burn easily). Transfer to a bowl and set aside.

2.  Pour grape juice into same pan. Bring to boil over medium-high heat until reduced in volume by half. Remove pan from heat and allow to cool while you prepare the salads.

3.  Divide greens among 4 serving plates. Arrange pear slices evenly over top of the greens. Sprinkle pears with the blue cheese.

4.  Pour the reduced liquid into a food processor. Add shallots, garlic, mustard & vinegar and puree. Drizzle mixture over the salads, sprinkle with walnuts.

Pumpkin Soup with PB

June 24, 2017 / Lyn Jones / 0 Comments

Makes 4 servings

2 medium baking potatoes, peeled & cut into 2″ pieces
1 cup buttermilk
1 Tab butter
2 cups finely mashed pumpkin
2 Tab chunky peanut butter
2 cups low-salt vegie stock
1.5 cups skim milk
1/4 tsp grd cinnamon
1/8 tsp grated nutmeg
2 tsp lemon juice

1. Place the potatoes in a 2-quart (8 cup) saucepan; add cold water to cover. Over med-high heat, bring to boil then reduce heat to low. Cover & simmer 15-20 mins or until tender. Drain well.

2. Transfer potatoes to a blender. Add buttermilk and process until smooth.

3.  In a 3-quart saucepan over medium heat, melt butter. Stir in potato mixture, pumpkin & pb; mix until smooth. Stir in the stock, then milk, cinnamon and nutmeg. Cook, stirring frequently, for 4-5 mins. or until heated through. Remove from heat and stir in the lemon juice.

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