Category: honey

Roasting Season (Roasted Pear, Spiced Pecan & Blue Cheese Salad)

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season’s best squash, tubers and root vegetables, you can count on your local farmer’s market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air… Suddenly, when you’re here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season – especially when it comes to our meals.
Is it possible for a salad to be a comfort food?
Don’t dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you’re vegan. Horrah for Daiya shreds!) 
Toss these three things with a head of lettuce and voila! Autumn gourmet – comfort salad. 
So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons’ past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.
Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 
what you’ll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese
2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt
1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 
how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.

Enjoy!

Dress Up (Sweet & Tangy Sesame Dressing)

I am aware that you don’t make friends with salad, however… nobody’s ever said that you don’t make friends with salad dressing! This dressing, my friends, is heaven in a mason jar. This dressing, my friends, will make even those salad-haters (you know who you are), want to eat salad. This dressing, my friends, could even be used on things other than salad. (OH! THE POSSIBILITIES!).

This dressing is it.


Having gotten myself into the daily habit of coming home to eat organic carrots dipped straight into the tahini jar, proceeding to declare that this indeed consists of an acceptable dinner (because, you know, it’s summer, and really, who wants to turn on the oven, or move more muscles than needed?) I’ve  decided that I should use my newfound love of sesame paste to experiment.

Inspired by the dwindling contents of my fridge, some vegetables that needed to be consumed, and a craving for something nutty, I concocted this sesame-soy-blow-your-mind-baby.
World, I introduce to you the best salad dressing in existence.
Oh yeah, and the salad I made is pretty decent too.

Sweet & Tangy Sesame Dressing 
on Beet & Citrus Salad

what you’ll need


salad:
1 cup arugula
1 medium beet, sliced thin
1 tangerine, segments cut in half
2 tbsp hulled sunflower seeds
4 radishes (if desired)

dressing:
1/4 cup tahini
3 tbsp light olive oil
1 tbsp honey
2 tbsp white vinegar
2 tsp soy sauce


how to do it


Combine all salad ingredients. Whisk dressing ingredients all together. Pour about 5 tbsp of dressing over salad, or more, to taste. 

One Minute Powerhouse

Although I’m mid-rushing-around-getting-ready to go out, I just HAD to come on here and tell the world about my fabulous concoction. Want a nutritional powerhouse breakfast that you can whip up in under a minute, no fancy tools required? Or how about an afternoon snack that’ll kick plain old yogurt to the curb? Well, here it is, readers of the interweb!

Apple Cinnamon Yogurt

1 cup plain yogurt (I prefer the unsweetened kind)
1 tbsp honey (or more to taste)
1 tsp cinnamon
1 tsp ground flax seeds
1 apple, sliced

Just mix it all up and enjoy!