My husband had some family visiting from Germany these past weeks, and to be polite I agreed to have them over for dinner. Though they stayed over for several weeks, we never could find a common time to share dinner but yesterday. Yeah!!!! So what to cook when you are in a hurry and have worked all day. No worry;-)… It is feasible….
I had 2 hours to do my grocery and do the cooking… But I made it:-)
Here is what I fixed:
- Autumn Salad with Candied Pecans, Apple and Grape
- Roasted Summer Squash and Zucchini
- Pesto Coated Salmon
- Sun-dried Tomato and Parmesan Crusted Chicken Breast
- Spaghetti with fresh basil and Asiago
- Chocolate Fudge Cake with Chocolate Ganache
- Roasted Pear Creme Brulee Tart
This evening I will share with you the recipe of my Autumn Salad
Ingredients: 1 box of arugula Salad, 1/2 cup of pecan, 1 tbsp of olive oil, 1/8 tsp of Mexican Chili powder, 1/16 tsp of black pepper, 1 tbsp of brown sugar, 1 apple cored and sliced, 1 cup of red grape cut in half, 4 tbsp of balsamic vinegar, 3 tbsp of walnut oil, 1/8 salt, 1/16 tsp of pepper, 1/2 cup of gorgonzola cheese crumbled.
In a large bowl, pour 4 tbsp of balsamic vinegar, 3 tbsp of walnut oil, 1/8 tsp of salt, and 1/16 tsp of pepper. Mix well. Set aside. In a plastic bag, place the pecans, 1 tbsp of olive oil, 1/8 of black pepper, 1/4 of mexican chili powder, 1 tbsp of brown sugar, close and shake well so that the pecans are well coated. Cook at 450 for 10-12 minutes in an already warm oven. Remove from the oven and let them cool. In the bowl where you already fixed the dressing, add the salad, the sliced apple, the sliced grapes, and the candied pecans. Mix well. Your guests can add gorgonzola on their own salad. I don’t generally add the cheese to the salad since not all guests eat such a strong cheese. But you should definitely add it to your salad. The bitter taste of the cheese counterbalances the sweetness of the fruits and nuts. I hope you will give it a try.
Bon Appetit and Happy Cooking!!!