Fresh Pear Vinaigrette

Pears - pear - pears ... they are ripening ... SAVE a few ripe pears for this yummy Salad!

By:  The Runaway Spoon

This is particularly good on dark leafy spinach, and I love to add to the fall flavor by tossing the salad with dried cranberries and toasted walnuts, a little blue cheese, and if you have fresh pear, some nice juicy chunks.  And this is a great way to use up that last pitiful, lonely soft pear left in the fruit bowl.  Oh, and if you happen to have a bottle of pear-infused white balsamic, feel free to use it.

Fresh Pear Vinaigrette

Walnut oil adds a nice depth and nuttiness, but if you don’t have any, use all olive oil.

1 large ripe pear, peeled and cored

Juice of one small lemon

1 Tablespoon sugar

½ teaspoon salt

½ teaspoon ground black pepper

¼ cup white wine or white balsamic vinegar

¼ cup walnut oil

¼ cup extra virgin olive oil

Cut the pear into chunks and drop in the carafe of a blender with the lemon juice.  Purée, then add the sugar, salt and pepper.  Add the vinegar and blend well.  With the blender running, drizzle in the oils until you have a nice, thick emulsified dressing.

The dressing can be refrigerated in an airtight container for up to 8 hours.  Shake well before using.

Makes ¾ cups

Remember the Gable House?

Sharon R. shared this recipe with me earlier this month - it was the tomato soup recipe that was once used at the Gable House in St. George, Utah .... yummy!   I'm making some today!!  

p.s.  you're going to want FRESH Tomatoes for this one!!

 

FRESH TOMATO SOUP

 

(Gable House/St.George)

 

2-cups water

5-lbs. tomatoes (skinned & seeded)

4-cups diced celery (inner white stalks)

3-large onions (diced)

1-cup sugar (+or-) depending on acidy

   of tomatoes

2-Tbs. salt

1/4-cup parsley (chopped)

1-Tbs. pickling spice (+ or -) to taste

Cut and X in the bottom of each tomato.

Drop in a pan of boiling water of 30 to 45

   seconds.  Remove from the water and

   drop into a pan of ice water.

Skin the tomatoes, cut into quarters and

   seed.

Place the tomatoes, onions, celery, parsley,

   water, salt and pickling spice in to a large

   soup pot.  Bring to a boil, turn down the heat

   and simmer for 1-1/2 to 2-hours.

Cool slightly and then blend with an immersion

   blender or put into a blender in small

   batches.  Blending smooth.

Server with a dollop of unsweetened whipped

   cream or sour cream on top. 

(This soup will freeze well)           Enjoy! 

Seeing RED!!

It's been a cold winter - colder than usual for us here in Southern Utah.  I'm more than ready to get in the dirt and start planting wonderful things to eat.  RED Tomato Wednesday's is a welcome reprieve from the grey winter we are in!   These "hot house" tomatoes are picked ripe from the Castle Valley Greenhouses just up the "street" in New Castle.  Traveling less than 60 miles - packed with nutrition, fresh, sweet, and bursting with flavor ... I can't wait!!

Here are a few recipes I love to make with my fresh Utah tomatoes!!  (SEND me your favorite tomato recipes & I'll share them! .... ichowlocal@gmail.com)

Kaladaiscope Salad

Ingredients:

·         3 Vine ripe tomatoes diced

·         2 mangos – peeled, cubed

·         2 avocados – peeled, cubed

·         1 orange bell pepper, chopped

·         1 Cup fresh blueberries

·         1 Red onion, chopped

·         ½ bunch cilantro, chopped

·         ¼ C fresh lime juice

·         ½ C pineapple juice

Directions:

Mix lime & pineapple juices together.  Place all other ingredients into a large bowl.  Pour juice over the top, stir until combined.  Serve immediately for freshest results.

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Fresh Tomato & Feta

“Olives, tomatoes, red onion & cucumbers are outfitted with olive oil and a splash of lemon juice & finished with crumbled feta cheese”

Ingredients:

·         3 large ripe tomatoes, chopped

·         2 cucumbers, peeled & chopped

·         1 small red onion, chopped

·         ¼ C olive oil

·         4 tsp lemon juice

·         1 ½ tsp dried Oregano

·         Salt & Pepper to taste

·         1 C crumbled Feta cheese

·         6 black green olives, pitted and sliced.

Directions:

Combine tomatoes, cucumber & onion.  Sprinkle with oil, lemon juice, oregano & salt & pepper to taste.  Sprinkle feta cheese & olives over salad. 

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Quinoa with Tomatoes & Mint

Ingredients:

·         2 ½ C Water

·         1 ¼ C Quinoa

·         1/3 C raisins

·         1 pinch salt

·         2 Medium tomatoes, diced

·         1 Medium onion, minced

·         10 radishes, quartered

·         ½ Cucumber, diced

·         3 T sliced almonds, toasted

·         ¼ C chopped fresh mint

·         2 T chopped fresh parsley

·         1 tsp ground cumin

·         ¼ C lime juice

·         2 T sesame oil

Directions:

1.        Bring water to boil.  Pour in Quinoa, raisins and a pinch of salt.  Cover, let simmer for 12-15 minutes, then remove from heat & allow to cool to room temperature.

2.       Toss tomatoes, onion, radish, cucumber & almonds in a large bowl.  Stir in the cooked quinoa, then season with mint, parsley, cumin, lime juice, sesame oil and salt.  Chill 1-2 hours before serving.

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Tomato, Red Onion & Chickpea Salad

“Make sure you chill this salad – it makes all the difference”

 

Ingredients:

·         19 oz Garbanzo Beans, drained (or soak & cook your own)

·         2 T Red onion, chopped

·         2 Cloves of Garlic, minced

·         1 Tomato, chopped

·         ½ C chopped parsley

·         3 T Olive Oil

·         1 T Lemon juice

·         Salt  Pepper to taste

Directions:

In a large bowl, combine everything.  Chill for 2 hours before serving.  Taste & adjust the seasonings the way you like them.