The best thing about this salad is the pecans. You toss them with some maple syrup, roast them in the oven and they turn into something that resembles candy. CANDY! In a SALAD. The combination of roasted pecans with creamy blue cheese and crunchy green pear is genius! I wish I’d come up with this myself.
If you ask people what their least favourite vegetable is, I’ll bet the top two answers are Brussels sprouts and spinach. This creamy Brussels Sprouts Gratin with Spinach and Leeks just may win over a few haters. With zesty goat cheese and a crunchy Parmesan topping, who would be able to resist?
We just returned from a trip to the east coast of Canada. We basically stuffed our faces with fresh seafood for 8 days. Tomato season is almost over so this salad is a great way to use up the last of the harvest and eat healthy! It’s also very beautiful.
This is a simple recipe that has a fantastic flavour and only takes a few minutes to prepare. You can add cooked pasta and extra dressing to make a greek pasta salad, or you can add lettuce and make it a tossed salad. I prefer this simple version and most of the ingredients are still in season locally. You don’t even need to measure the salad ingredients because the amounts don’t have to be exact.
The local corn and tomatoes are in full swing! Sometimes our eyes are bigger than our stomachs when we buy corn. This is an excellent recipe to use up leftover cooked corn. It’s also a great idea when you have different sizes of tomatoes ripe in the garden at the same time.