Warm Spinach Salad with Roasted Asparagus and Mushrooms

Warm Spinach Salad with Roasted Asparagus and Mushrooms

Easter dinner is always bittersweet for me. Religion symbolism aside there is…

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Easter dinner is always bittersweet for me. Religion symbolism aside there is a lot of ideas of “new” and “growth”, surrounding Easter. Baby chickens, and spring, after a long cold winter. BUT here in Nova Scotia, if Easter is too early, then we are still surrounded by winter vegetables, snow, and turnips.

Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

Potato & Sausage Latkas with Creamy Squash Puree – Salad with Quail Eggs Baked in Tomato Cups

This recipe inspiration came from a recipe I saw for full sized…

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This recipe inspiration came from a recipe I saw for full sized eggs baked into plum tomatoes. Shrink all that down and you get quail eggs baked into cherry tomatoes. I also saw a recipe for leek and squash latka’s which turned into potato and sausage latka’s with a squash puree and crispy sage leaves. 

Egg Salad Sandwich

Egg Salad Sandwich

I love eggs salad. Eggs salad on it’s own, egg salad on…

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I love eggs salad. Eggs salad on it’s own, egg salad on sandwiches, there is not time that I don’t love egg salad. Supreme egg salad with tones of things tossed into the mix, or basic egg salad sandwich with nothing but eggs, mayo and white bread. After one customer’s suggestion at the farmer’s market, regarding pea shoots on egg salad, I had been craving this ever since.

Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

Spinach Salad with Bacon, Smoked Chicken and Hard-boiled Quail Egg

I thought that moving back into the city would make my internet…

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I thought that moving back into the city would make my internet connection better! Out in the country everyone shared the same IP address the the internet was sssllloooowww at peak times. So now I’m back in the city, sharing a connecting wall with a stranger, and my internet is still slooowwwww, only now it’s “fiber-op” – which means what? not too sure except that my roommates are more frustrated that it’s not working, websites still don’t load at peak times, and uploading pics can still be a pain in the you-know-what. That being said – last night I uploaded pics for 10 posts, so my work is cut out of me! This recipe uses quail eggs, and more info will follow about them shortly!

Tuscan Kale Spinach and Feta Soup

Tuscan Kale Spinach and Feta Soup

Inspired after eating a similar soup out a few weeks ago and…

Inspired after eating a similar soup out a few weeks ago and after a friend attempting to make it. I like my soups thick and hearty so that’s what this is, but it can easily be thinned out but pureeing it completely smooth and adding more water. To be indulgent, add feta right into the blender when you’re pureeing it to make it nice and creamy. This is a great way to get a great serving of greens once you’re tired of salads.

Endive and Apple Salad with Warm Goat Cheese

Endive and Apple Salad with Warm Goat Cheese

Endive and Apple Salad with Warm Goat Cheese This is a recipe…

Endive and Apple Salad with Warm Goat Cheese

This is a recipe from Fine Cooking’s Sept 2011 issue.

Endive and Apple Salad with Warm Goat Cheese

Ingredients

  • 1 cup pomegranate juice
  • 6 oz. goat cheese
  • 1/2 cup finely chopped hazelnuts
  • 3 Tbs. unsalted butter
  • 2 large Belgian endives, halved lengthwise with core left intact, each half cut lengthwise into 4 pieces
  • Kosher salt and freshly ground black pepper
  • 2 firm, medium-sweet apples (like Fuji or Honeycrisp), peeled, cored, and cut into 1/2-inch dice (about 3 cups)
  • 1 medium shallot, finely diced (about 3 Tbs.)
  • 1 Tbs. cider vinegar
  • 1 tsp. Dijon mustard
  • 6 Tbs. extra-virgin olive oil
  • 4 oz. (4 lightly packed cups) baby spinach
  • 1/3 cup fresh pomegranate seeds (optional)
  • 2 Tbs. thinly sliced fresh chives

Instructions

  1. Position a rack in the center of an oven and heat the oven to 425°F.
  2. In a small saucepan over high heat, reduce the pomegranate juice to about 1/4 cup (it should be syrupy), about 15 minutes.
  3. Meanwhile, mash the goat cheese in a small bowl with a fork until smooth. Form the cheese into four 2-inch-diameter rounds. Put the hazelnuts on a small plate and press the goat cheese rounds into the nuts on all sides to coat. Transfer the cheese to a small baking sheet and bake until the nuts brown and the cheese softens, 8 to 10 minutes.
  4. While the goat cheese bakes, melt 2 Tbs. of the butter in a 12-inch heavy-duty skillet over medium-high heat. Arrange the endives flat in the pan (they’ll fit snugly), sprinkle with 1/2 tsp. each salt and pepper, and cook, undisturbed, until browned, 2 to 3 minutes. Flip and cook until the other side starts to soften, 1 to 2 minutes. Transfer to a large plate.
  5. Melt the remaining 1 Tbs. butter in the skillet, add the apples and shallot, sprinkle with 1/4 tsp. salt and cook, shaking the pan often, until the apples start to soften, 2 to 3 minutes.
  6. Transfer the pomegranate juice to a medium bowl. Add the vinegar, mustard, and 1/2 tsp. each salt and pepper; whisk until combined. Gradually whisk in the oil and season with more salt and pepper to taste.
  7. In a large bowl, toss the spinach and apples with half of the vinaigrette and season to taste with salt and pepper. Arrange the endives on 4 large serving plates, top with a mound of the spinach mixture, and then the goat cheese. Sprinkle with the pomegranate seeds (if using) and the chives and drizzle with the remaining vinaigrette. Serve.
http://www.constantvessel.com/endive-and-apple-salad-with-warm-goat-cheese/

Listed as a salad, my sister requested “something with goat cheese” for Thanksgiving