Sausage Couscous with Fruit and Pistachios

• 2 cups chicken stock
• 3 tablespoons olive oil
• 1 link Aidells Chicken & Apple Sausage, chopped
• 1 small onion, chopped
• 1 1/3 cups couscous
• ¼ cup chopped dried apricots
• ¼ cup golden raisins
• 3 links Aidells Chicken & Apple Sausage
• ¼ cup shelled pistachios
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped, fresh mint
• Salt and freshly ground black pepper

Preheat the oven to 350°.

Bring the stock to a boil in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium heat, stir in onion and sausage, and cook 4-5 minutes, browning slightly. Add the couscous, apricots and raisins and stir until well coated. Pour in the boiling chicken stock, remove from heat, cover and let stand for about 15 minutes.

In a heavy skillet over medium heat fry the whole sausages for 2-3 minutes a side until well browned, set aside.

Stir the pistachios, lemon juice and mint into the couscous and mix well. Season to taste with salt and pepper. Spoon the couscous onto a serving platter and arrange the browned sausages on top.

Makes 4 servings

Adapted from Aidells

Cranberry Chutney

• 2 cups fresh cranberries
• 1 cup raisins
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons grated fresh ginger
• 1/4 teaspoon ground cloves
• 1 cup water
• 1 small onion, chopped
• 3 medium apples, cored and chopped
• 4 stalks celery, chopped
• 1 teaspoon grated lemon peel

Combine cranberries, raisins, sugar, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat and add lemon peel. Serve at room temperature or cold.

Chutney can be made in advance and stored in an airtight container in the freezer.

MAKES 4 cups

adapted from CLEAN FOOD

Cranberry Chutney

A delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes.

• 1 orange, peeled, tough membrane removed, chopped
• 1/4 cup orange juice
• 1 package (12 ounces) fresh cranberries
• 1 cup sugar
• 1 large Golden Delicious apple, peeled, cored, chopped
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time; freeze surplus in small containers. Makes about about 4 cups of chutney.

adapted from Southern Food on About.com

Cranberry Apple Raisin Crisp

We like to serve this homey dessert warm with vanilla ice cream. If you prefer it straight, reduce the amount of ground cloves to one-eighth teaspoon, or the flavor may be overwhelming. Be sure your baking dish is at least two inches deep so the sweet juices don't bubble over the edge and burn onto your oven floor. If the crisp comes to the top of the dish, put a baking sheet under it.

Yield: 4

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup plus 2 tablespoons flour
• 1/2 cup dark brown sugar
• 5 1/2 tablespoons cold butter, cut into 1/4-inch pieces
• 1 12- ounces package cranberries (about 3 cups)
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces (or more, per user suggestion)
• 1/2 cup raisins
• 3/4 cup granulated sugar
• Grated zest of 1 orange
• 1/2 cup orange juice (from about 1 orange)
• 1/4 teaspoon ground cloves

Preparation

1. Heat the oven to 375°. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

2. In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

3. Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Quick From Scratch Herbs & Spices, Food & Wine, 1998

Almond Cake with Strawberry-Rhubarb Compote (Gâteau aux Amandes)

For the compote

• 1 pound strawberries, rinsed and hulled
• 1 pound rhubarb, trimmed
• 1 lemon
• 3/4 cup granulated sugar

For the almond cake

• Butter and flour for the pan(s)
• 7 ounces almond paste
• 1/4 cup granulated sugar
• 4 ounces unsalted butter, cut into small pieces and chilled
• 2 tablespoons honey
• 3 large eggs
• 2 tablespoons amaretto, plus additional for brushing
• 1/3 cup all-purpose flour, sifted
• Kosher salt
• 1/3 to 1/2 cup sliced almonds, toasted
• Confectioners’ sugar
• 3/4 cup creme fraiche, whipped to soft peaks

Make the compote

1. Select about 4 ounces of the smallest strawberries and cut lengthwise into quarters. These will be added raw to the cooked compote; set aside.

2. Cut the remaining larger berries in halves or quarters so that the pieces are about the same size. (You should have about 2 1/2 cups.) Place them in a medium saucepan.

3. With a paring knife, pull away and discard the strings that run the length of the rhubarb stalks. Cut the stalks into 3/4-inch pieces (you should have about 3 cups) and add to the saucepan.

4. Use a fine grater or a Microplane to zest the lemon. Add 1 teaspoon of the zest to the pan. Squeeze 1 tablespoon of juice and add it to the pan. Add the sugar and stir to coat the fruit.

5. Place the pan over medium-high heat and cook, stirring often to dissolve the sugar. By the time the sugar has dissolved, the fruit will have released a lot of juice. Boil for about 4 minutes to reduce the liquid somewhat, then reduce the heat and simmer for another 2 minutes, or until the rhubarb is soft. Don’t worry if some of the rhubarb falls apart.

6. Take pan off the stove and stir in reserved strawberries. Cool to room temperature, then refrigerate in a covered container until cold. (This makes about 4 cups of compote, but the extra will keep for a couple of weeks and is delicious for breakfast, especially with crème fraîche.)

Make the cake

1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans.

2. Place the almond paste and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment, or in another large bowl if using a handheld mixer. Begin to cream the mixture on low speed to break up the almond paste, then increase the speed to medium for about 2 minutes, or until the paste is broken into fine particles.

3. Add the butter and mix for 4 to 5 minutes, or until the mixture is light in color and airy; stop the machine and scrape down the sides as necessary. It is important to mix long enough or the cake will have a dense texture.

4. Mix in the honey, then add the eggs one at a time, beating until each one is fully incorporated before adding the next. Add the amaretto, flour, and a pinch of salt and mix just to combine.

5. Scrape the batter into the prepared pan(s) and smooth the top. Bake the small cakes for about 15 minutes, the large one for about 25 minutes, or until the cake is golden and springs back when pressed. Transfer to a rack to cool.

6. Unmold the small cakes or invert the large cake onto the rack, remove the parchment paper, and invert the cake again so that the top is once again facing upward. Brush the top of the cake(s) with amaretto and sprinkle with the toasted almonds. Dust with confectioners’ sugar. (The large and small cakes can be stored, well wrapped, at room temperature for up to 2 days.) To serve, cut the small cakes in half or the large cake into wedges. Serve with a dollop of whipped creme fraiche and the strawberry-rhubarb compote.

from Smitten Kitchen, adapted from Thomas Keller’s Bouchon (via Leite’s Culinaria)

Black Bean and Mango Salad

• 1 15 oz. can black beans, rinsed and drained
• 2 cups diced mango
• 1 cup diced red bell pepper
• 6 green onions, trimmed and thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. olive oil
• 1 seeded, minced jalapeno chili
• salt to taste
• leaf lettuce and/or tortilla

Combine everything in a bowl, toss and serve on a bed of lettuce or wrapped in a tortilla.

Fresh Apple and Parsley Dressing

• 1 medium apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1 scallion, chopped coarse
• 1/4 cup fresh parsley leaves
• 3/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2-3 tablespoons water
• 1/2 cup vegetable oil

Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)

If using a tart apple, add up to 1 tablespoon own sugar. This dressing is nice on spicy greens like arugula and watercress, with garnishes such shaved Parmesan, toasted nuts, and thin slices apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Moroccan Lamb Tagine with Raisins, Almonds, and Honey

• 2 teaspoons ras-el-hanout*
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crumbled saffron threads
• 3 cups water
• 3 lb boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, coarsely grated (1 cup)
• 2 garlic cloves, finely chopped
• 2 (3-inch) cinnamon sticks
• 1/2 stick (1/4 cup) unsalted butter, cut into pieces
• 1 1/4 cups raisins
• 1 1/4 cups whole blanched almonds
• 1/2 cup honey
• 1 teaspoon ground cinnamon
• Accompaniment: couscous

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Cooks' note: Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

USER NOTES: Substituted two types of garam masala and a tiny bit of chinese 5 spice powder for the ras el-hanout and it seemed like the taste was a fair approximation. Next time I might add less almonds and less prunes as the recipe could be a bit less sweet and there are almost 2 almonds in every bite with this amount.

reduce honey to 1T.

Substitute currants for the raisins and reduce the liquid to really get that great flavor. If you go to an international market, look for dried, whole lemons- one added to the stew makes a nice addition, as well as adding some whole cardamom pods.

from Epicurious

Yield: 6-8 servings

Pressure Cooked North African Lamb Stew

• 1 tablespoon canola oil
• 2 pounds boneless lamb shoulder or leg, cut into 1-inch cubes
• 1 large onion, chopped coarse
• 2 large cloves of garlic, minced
• 1 cup dried apricots, halved
• 1/3 cup raisins
• 1/2 cup blanched almonds (whole)
• 1 tablespoon minced fresh ginger, minced
• 1/2 teaspoon ground cinnamon
• table salt
• ground black pepper
• 3/4 cup water
• 1/4 cup fresh squeezed orange juice from 1 large orange
• 1/3 cup packed fresh mint, plus extra for garnish

1. Heat oil in 6-quart pressure cooker over medium-high heat. Add lamb cubes in batches to avoid overcrowding; brown on all sides, about 5 minutes per batch. Transfer browned lamb to plate with slotted spoon. Add onion and garlic to heated fat; saute to soften slightly, 2 to 3 minutes. Return lamb to pot and stir in remaining ingredients, including 3/4 cup water and salt and pepper to taste. Cover cooker, securing lid; bring to high pressure. Reduce heat to maintain high pressure and cook 15 minutes. Let pressure release naturally, 10 to 15 minutes.

2. When pressure has dropped, carefully remove lid away from you. Test meat; it should be fork-tender. If not, replace lid and cook under high pressure 5 minutes longer, then quick-release pressure.

from Cooks Illustrated

Yield: 4 servings

Pineapple Upside-Down Cake

• 1/4 cup butter
• 1 cup light brown sugar
• 1 can sliced pineapple in juice, drained and juice reserved
• 12 maraschino cherries (optional)
• 1 box yellow cake mix (Betty Crocker SuperMoist)
• vegetable oil as specified by box (e.g. 1/3 cup)
• eggs as specified on box (e.g. 3)

Heat oven to 350F.

Mix yellow cake mix as directed on box, using juice from pineapple instead of water, add water to make up necessary amount called for, if needed.

Melt butter and brown sugar over low heat in a 13x9 pan or iron skillet (yellow Le Cruset works well).

Place pineapple rings onto butter/brown sugar mixture in pan, and put cherries in rings. Pour cake batter on top.

Bake 42 to 47 minutes or until toothpick inserted in center comes clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake 1 minute. Serve warm or cool. Store loosely covered.

Curried Chicken Salad with Autumn Fruits

• 3 1/2 pounds boneless, skinless chicken breasts, poached just until tender and cooled to room temperature
• 1/2 cup dried figs, cut into julienne strips
• 1/2 cup pitted dates, cut into julienne strips
• 1/2 cup dried apricot halves, cut into julienne strips
• 3/4 cup plus 1 tablespoon vegetable oil
• 1 large clove garlic, finely minced
• 3/4 cup blanched whole almonds
• 1/2 teaspoon kosher (coarse) salt
• 3/4 cup mango chutney
• 1 large egg
• 1 1/2 tablespoons good-quality curry powder
• 1/2 cup heavy or whipping cream
• Salt to taste

1. Cut the poached chicken breasts into 2 x 3/4-inch strips and mix with the figs, dates, and apricots in a large mixing bowl.

2. Heat 1 tablespoon oil over medium-heat in a medium-size skillet. Stir in the garlic and almonds and cook, stirring constantly, until the almonds are lightly toasted, 3 to 4 minutes. Sprinkle with the kosher salt and toss with the chicken and fruit.

3. Place the chutney, egg, and curry powder in a food processor and process until smooth. With the machine running, pour the remaining 3/4 cup oil through the feed tube in a thin, steady stream. Then pour in the heavy cream with the machine still running to make a thick cream sauce. Season to taste with salt. Bind the salad together with the dressing.

4. Transfer the salad to a serving bowl and refrigerate a couple hours before serving.

Makes 6 to 8 servings

from Cold Weather Cooking

Banana-Blueberry Smoothie

• 1 ripe banana
• 1 cup frozen blueberries
• 1 cup nonfat plain yogurt

Blend ingredients on high speed until smooth. Pour into two glasses; serve immediately.

You can substitute the blueberries with just about any frozen fruit: try strawberries or sliced peaches.

Nutrition per serving: 169 calories; 2.6 grams fat; 7.4 grams protein; 31.5 grams carbohydrates; 3.6 grams fiber

from Everyday Food

Yield: 2 servings

Basic Fruitcake

• 1/3 cup chopped dried cherries
• 2/3 cup dried cranberries
• 2/3 cup currants
• 1/2 cup plus 2 tablespoons light rum
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 8 tablespoons butter
• 3/4 cup packed brown sugar
• 2 eggs
• 2 tablespoons milk
• 1/4 cup unsulfured molasses
• 2/3 cup chocolate chips or chopped pecans

In a plastic container or ziplock bag, soak the dried fruit in 1/4 cup of the rum for at least a day, covered tightly and at room temperature.

Then preheat the oven to 325 degrees F. Butter and line a 6-inch round pan or 4 x 8 1/2 inch loaf pan with parchment paper.

Whisk together the flour, baking powder, salt and cinnamon. Cream the butter and sugar until fluffy and add the eggs, one at a time. Add the flour in three batches, alternating with the milk and molasses. Stir in the fruit/rum mixture and chocolate and/or nuts.

Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Place a piece of parchment paper, large enough to wrap entire cake, on a flat surface. Moisten a piece of cheesecloth, large enough to wrap the cake, with 1-tablespoon rum. Place the cheesecloth on top of the parchment paper, and unmold the cake on top of it. Sprinkle the top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container, and let age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.

Apricot Honey Oatmeal

• 1 cup water
• 2 tablespoons chopped dried apricots
• 1/2 tablespoon honey
• dash ground cinnamon
• dash salt (optional)
• 1/2 cup old fashioned oatmeal, uncooked

In heavy saucepan, bring water, apricots, honey, cinnamon and salt to a boil.

Stir in oats; return to a boil.

Reduce heat to medium; cook about 5 minutes or until most of liquid is absorbed, stirring occasionally.

Let stand until of desired consistency.

Cook's Tip: If desired substitute raisins, dried peaches or pears, dried cranberries or blueberries, dried apples, dates or diced mixed dried fruit for apricots.

Per 1 cup serving: Calories 190, Total Fat 2g, Carbohydrates 41g, Dietary Fiber 4g, Protein 4g

Yield: 4 servings

Roasted Butternut Squash with Sage and Cranberries

From Whole Foods -- looked yummy at the prep food counter.

• 1 medium butternut squash
• 4 T olive oil, divided
• sea salt, to taste
• ground pepper, to taste
• 2 medium onions
• 2 TB fresh sage
• 4 TB dried cranberries or cherries

Preheat oven to 375°F.

Peel the squash and cut in half lengthwise. Scoop out the seeds from the center and discard. Cut the butternut into large chunks. Coat with 2 tablespoons of the olive oil. Salt and pepper to taste and place on a lined sheet pan. Bake for approximately 30 to 35 minutes, or until well caramelized.

Peel the skin off the onions and cut into large chunks. Coat them with the additional 2 tablespoons olive oil. Salt and pepper to taste and place on a lined sheet pan. Bake for approximately 20 to 25 minutes, or until well caramelized. Cut the sage into fine julienne strips. When squash and onions are done, toss with the sage and dried cranberries. Serve immediately.

Per Serving (240g-wt.): 190 calories (90 from fat), 10g total fat, 1.5g saturated fat, 2g protein, 28g total carbohydrate (6g dietary fiber, 9g sugar), 0mg cholesterol, 200mg sodium

Yield: 4-6 servings

Lamb Sausage Hors d'Oeuvres with Cranberry Chutney

• 1 cup cranberries
• 1/4 seedless orange, cut into chunks
• 1/2 cup sugar
• 1/4 cup orange juice (juice of 1 medium orange)
• 1 tablespoon Balsamic vinegar
• 1 tablespoon chopped fresh thyme, plus sprigs for garnish (optional)
• 1/2 teaspoon dried hot pepper flakes
• 1 pound garlic-flavored lamb sausages or other flavorful fresh sausages
• 1/2 cup red wine
• 1 tablespoon olive oil

1. Pulse the cranberries and orange chunks in a food processor until coarsely chopped.

2. Combine the cranberry mixture with the sugar and orange juice in a medium-size saucepan. Bring to a boil, stirring, and cook over medium heat until the mixture is thickened, about 10 minutes.

3. Remove from the heat and stir in the vinegar, thyme, and pepper flakes. Transfer to a covered container and refrigerate for at least 1 hour to blend flavors, or for up to 4 days. Bring to room temperature before serving.

4. Prick the sausages with a fork in a couple of places and put them, along with the wine and olive oil, in a large skillet. Cover, bring to a boil, and simmer over medium-low heat, turning once, for 5 minutes. Uncover and cook briskly over high heat until the liquid evaporates. Reduce heat to medium and cook, turning several times, until the sausages are browned on the outside and cooked within, about 8 minutes. (Alternatively, you can simmer the sausages in the liquid and then finish them on the grill.)

5. Cut the sausages into 1/2-inch slices, impale each slice on a toothpick, and pass with the cranberry chutney. Garnish with thyme sprigs, if desired.

from Dishing Up Maine

Yield: 8 servings

Pork Rib Chops with Sauteed Apple and Star Anise

• 1 tablespoon vegetable oil
• 2 12-ounce pork rib chops
• 3 tablespoons butter, divided
• 1 tablespoon brown sugar
• 4 whole star anise*
• 2 Fuji apples (about 1 pound), cored, sliced 1/2-inch thick
• 1/2 cup apple juice
• 2 teaspoons apple cider vinegar

*Brown, star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Heat oil in heavy large skillet over medium heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook until brown on both sides and thermometer inserted horizontally into pork registers 140°F, about 7 minutes per side. Transfer to plates; tent with foil.

Pour off drippings from skillet. Add 2 tablespoons butter, brown sugar, and star anise to same skillet and stir over high heat until melted. Add apples; cook until brown and caramelized, stirring frequently, about 8 minutes. Spoon apples over pork. Add apple juice and vinegar to skillet; boil sauce until reduced to 2 tablespoons, about 3 minutes. Whisk in remaining 1 tablespoon butter; season to taste with salt and pepper. Drizzle sauce over apples and pork.

from Epicurious

Yield: 2 servings

Caramelized Pineapple with Brown Sugar-Ginger Ice Cream

Broiled pineapple is teamed with an easy-to-make ice cream and topped with toasted coconut for a tropical treat. The pineapple would also be good with purchased mango or coconut sorbet or with vanilla ice cream.

• 1 pineapple, peeled, halved lengthwise, cored, each half cut lengthwise into 9 wedges
• 1 cup (packed) dark brown sugar
• Brown Sugar-Ginger Ice Cream
• 6 tablespoons sweetened flaked coconut, toasted

Preheat broiler. Line large baking sheet with foil. Arrange pineapple wedges side by side in single layer on prepared baking sheet. Pat pineapple wedges with paper towels to remove excess moisture. Using fingertips, press 1 cup brown sugar through coarse sifter over pineapple. Broil pineapple wedges until brown sugar caramelizes, watching closely to avoid burning and rotating baking sheet to broil evenly, about 3 minutes.

Arrange 3 wedges of warm caramelized pineapple in triangle on each of 6 plates. Place scoop of Brown Sugar-Ginger Ice Cream in center of pineapple triangle. Sprinkle 1 tablespoon coconut over each dessert and serve.

from Epicurious

Yield: 6 servings

Curried Basmati Rice and Apple Pilaf

The mix of flavors in this side dish is great with broiled lamb chops or roast chicken. Or add shredded chicken to make the pilaf a main dish.

• 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 cup basmati rice
• 1 Granny Smith or Golden Delicious apple, peeled, cored, chopped
• 1/4 cup chopped dried apricots
• 1 cinnamon stick
• 1 tablespoon chopped peeled fresh ginger
• 1 1/4 teaspoons curry powder
• 1 teaspoon salt
• 2 cups water
• 2 tablespoons sliced almonds, toasted

Heat oil in heavy medium saucepan over medium heat. Add onion and saute until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.

Per serving: calories, 259; total fat, 5 g; saturated fat, 1 g; cholesterol, 0

from Epicurious

Yield: 4 servings

Arugula and Roasted Pear Salad with Walnuts and Parmesan Cheese

• 4 firm Anjou or Bartlett pears (about 2 pounds)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1/2 teaspoon table salt
• ground black pepper
• 2 bunches of arugula (about 7 cups)
• 4 ounces Parmesan cheese
• 1 cup walnuts

Chop walnuts coarsely and toast in small dry skillet over medium heat until lightly browned and fragrant, about 3 minutes. Set aside to cool.

For Roasted Pears: Adjust oven rack to lower-middle position, place baking sheet or broiler pan bottom on rack, and heat oven to 500 degrees.

Peel and halve each pear lengthwise. With paring knife or melon baller, remove core. Set each half cut-side down and slice lengthwise into fifths.

Toss pears with butter; add sugar and toss again to combine. Spread pears in single layer on preheated baking sheet, making sure each slice lies flat on surface. Roast until browned on bottom, about 10 minutes. Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Let pears cool while preparing salad.

For Salad: Whisk together oil, vinegar, salt, and pepper to taste in small bowl.

Remove arugula stems, wash, dry, and tear into bite-sized pieces. 4 ounces Shave Parmesan cheese into thin strips with vegetable peeler. Combine arugula, pears, and Parmesan in large serving bowl. Add vinaigrette and toss gently to combine; sprinkle with chopped walnuts. Serve immediately.

menu: with Pasta all' Amatriciana

from Cooks Illustrated

Yield: 4-6 servings