Fall Salad
For the vinaigrette:
1 tbsp finely chopped shallots
3 tbsp sherry vinegar
3 tbsp olive oil
1 tbsp honey
Salt to taste
Freshly ground black pepper
For the salad:
12 cups lettuce, shredded
3 Asian pears, cored and sliced
2 cups red grapes
3 tbsp chopped walnuts
3 tbsp crumbled blue cheese
For the vinaigrette:
Place all the ingredients in a mixing bowl and whisk to combine. Adjust the salt and pepper to taste.
For the salad:
Toss the lettuce, pears and grapes with the vinaigrette in a large bowl. Sprinkle with the walnuts and blue cheese. Serve with bread on the side.
Fall Pasta
Ingredients:
1 16-oz. package pasta of your choice
2 tbsp olive oil
1 medium onion
1 1/2 cups zucchini, chopped into 1/2-inch cubes
2 cloves garlic, crushed
2 1/2 cups eggplant, chopped into 1/2-inch cubes
2 ripe, medium tomatoes, diced
1/3 cup grated parmesan cheese
Method:
Cook and drain pasta. In a large frying pan, heat olive oil over medium heat. Add onion and zucchini to frying pan and cook, stirring often, for about 5 minutes. Add crushed garlic and eggplant, and continue stirring frequently. When eggplant begins to soften, about 4 minutes, reduce heat to low and add tomato. Continue stirring gently for about 5 minutes. In a large serving bowl, combine pasta, vegetables and grated Parmesan cheese. Serve immediately.
Autumn Cheesecake
Ingredients:
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
3 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
4 cups apples - peeled, cored and thinly sliced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
Method:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch
pan. Bake in preheated oven for 10 minutes. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.
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