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Bresaola with Arugula, Fennel, and Manchego Cheese

Bresaola with Arugula, Fennel, and Manchego Cheese


Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 4-ounce package sliced bresaola*
  • 54 (about) arugula leaves
  • 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
  • 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

Recipe Preparation

  • Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. Place 1 bresaola slice on work surface with 1 long side parallel to edge. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips. Sprinkle with pepper. Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. DO AHEAD Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.

Recipe by Sarah Tenaglia, Janet McCracken,Reviews Section

Wine Bar None

Does a restaurant need a kitchen to be considered a restaurant? At Boro6, there&rsquos no formal kitchen, only a conveyor-belt toaster and the whir of a deli slicer behind the bar, where the staff assembles simple salads, trendy toasts, and plates of cheese and charcuterie. Despite its kitchen-less status, this Hastings-on-Hudson wine bar may be one of the county&rsquos most refreshing new restaurants, with uncomplicated dishes based on first-rate ingredients, warm service, and a dose of (seemingly) effortless style.

Danny Meyer alum Paul Molakides (previously GM at BLT Steak in White Plains) and former Martha Stewart Living editor Jennifer Aaronson, wanted to transport the feel and flavors of Italy&rsquos wine bars to Hastings. But the husband-and-wife team have put their own stamp on the experience with contemporary dishes and an interior that feels ripped from the pages of a home magazine. Little touches &mdash potted succulents, a black cuckoo clock, and navy wallpaper embossed with a winding pattern of coppery sea creatures &mdash add style to the space which features a large, U-shaped bar with plenty of seating and two walls of banquettes under picture windows overlooking downtown.

Owners Paul Molakides and Jennifer Aaronson were inspired by the light and simple dishes served in Italy&rsquos wine bars

The wine list, a collaboration with renowned sommelier Karen King, features 39 by-the-glass options (more than half of which are priced at $10 or less) ranging from classics like California Cabernet and Riesling from the Finger Lakes region to less common varietals, including Sardinian Cannonau and a piney Greek Retsina.

The dinner menu is divided into snacks, salads, sandwiches, cheese and charcuterie, and sweets. From the snacks section, herbed goat cheese is perfectly delicious (though not as impressive as some choices for the cheese plate), but we preferred the earthy pâté from Campbell Meats in Dobbs Ferry. Less exciting was the Boro6 dip, essentially an herbed olive oil, in which the oil&rsquos nuanced flavors were overpowered by balsamic vinegar and cheese.

A Tuscan kale salad with Manchego didn&rsquot break the wheel, but was well executed with a nice balance of acidity and a pleasant nuttiness from finely chopped almonds, while bresaola added hearty depth to a mix of peppery arugula, shaved fennel, and sweet balsamic. Don&rsquot discount the short list of specials: On one visit, a salad of earthy shaved mushrooms, fennel, whole parsley leaves, and bright fennel-frond pesto was delicate and delicious, one of the best things I&rsquove eaten this year. On the same night, toast topped with creamy-yet-firm whole chickpeas and bold romesco sauce was also a welcome menu addition (though the toast could have been crisper).

A modern riff on tuna salad is one of Boro6&rsquos best dishes

Among the sandwiches, skip the perfunctory pizza toast in favor of a crusty baguette dripping with basil oil and filled with arugula and mild, creamy Fontina cheese (the baguette and all the breads come from NYC&rsquos Sullivan Street Bakery). An open-face tuna-salad sandwich was far more delicious than tuna salad has any right to be &mdash a testament to the power of good ingredients. The mayo-less salad is made with fruity olive oil, briny capers, whole-grain mustard, and pole-caught wild tuna, packed in the fish&rsquos natural oils and supremely moist, from California-based American Tuna.

Be sure to save room for cheese and charcuterie. Highlights include ribbons of smoky speck from Northern Italy, thick slices of pimento-laced Spanish chorizo, and paper-thin mortadella. The cheese selection includes domestic standouts like gooey, vegetal Jasper Hill Harbison buttery, funky Nettle Meadow Kunik and truffle-laced goat cheese from California&rsquos Cypress Grove plus European stalwarts like a tangy Tickler English cheddar, electric-orange Mimolette, and nutty 18-month Parmesan.

Desserts are simple and tasty: macerated berries with whipped cream and chocolate (or Nutella) and a decadant affogato made with Gotham Coffee Roasters espresso and ice cream from nearby Penny Lick Ice Cream Company (go for the milk chocolate).

For breakfast, Boro6 sources pastries from Danish superstar pastry chain Meyers Bageri. While the pain au chocolat wanted for a crackly exterior, the frosnapper (a twist sprinkled with poppy and sesame seeds) was perfectly light, crisp, and just slightly sweet. A sectioned grapefruit wasn&rsquot entirely free of its membranes, but we liked the delicate sugary crust it got from a quick brûlée. And a slice of toast slathered with light ricotta, arugula, and a jammy soft-boiled egg was much like Boro6 itself: simple and satisfying.


These Chic But Easy Appetizers Will Rule Your Next Cocktail Party

The holiday party detail that separates the women from the girls? Having a few chic homemade appetizers that are elegant but easy AF to prepare.

It's tempting to go all Martha Stewart on your party and overdue the homemade food. But as we've gotten wiser about our party hosting we've learned to buy some excellent cheeses, superb charcuterie, and concentrate on a handful of homemade appetizers that knock it out of the park.

Here are more than 30 recipes that fit the bill:

Pancetta Fontina Cheese Puffs

Souffles, Croque Monsieurs, omelettes, when it comes to making cheese reach regal heights, the French are total masters. So it's no wonder that these Gougères aka cheese puffs are always a hit at our cocktail parties.

Grape Blue Cheese Focaccia

Another no brainer? Making some fresh baked bread topped with all sorts of deliciousness. We vote for these sweet-pungent grape and blue cheese mini focaccia that pair well with anything from bubbles to a classic cocktail.

Smoked Salmon & Herbed Creme Fraiche Spread

Imagine your favorite lox and schmear combo did a semester abroad in France and you've got an idea of how this effortlessly elegant Smoked Salmon & Herbed Creme Fraiche Spread tastes.

Meyer Lemon Crab Chive Bites

When you're looking for something elegant, easy, and doable for everyone from your gluten-free friends to the low carb people? These crab bites are the perfect choice.

Spicy Citrus Pickled Shrimp

dairy free, gluten free, nut free

Why we love the South? Because they pickle things we'd never imagine pickiing — from watermelon rinds to shrimp — and it always tastes amazing. This riff on a classic pickled shrimp recipe is a bit citrusy, spicy, and way more interesting than any storebought ring of shrimp and cocktail sauce.

Chile Lime Marinated Shrimp

dairy free, gluten free, nut free

For something a little more laidback, turn to this Mexican twist on ceviche known as Aguachile. Shrimp marinated in a bright herb and chile sauce and you serve it with tostadas!

Manchego Arugula Bresaola Hand Rolls

dairy free, gluten free, nut free

Like the little black dress of cocktail appetizers, we turn to these Bresaola Hand Rolls over and over and never tire of them.

Night Market Popcorn Chicken

dairy free, gluten free, nut free

Yes, we make this because it's an excuse to eat popcorn chicken without seeming all white trash about it. But also because this Taiwanese version has tons of spices and fried basil for a twist that's totally unexpected but equally addictive.

Baby Potato Bites with Chorizo

Yes, these are just an excuse to eat potato skins in a fancy setting, but they're also a perfect appetizer recipe because they can be made way ahead.

Mozzarella Tomato Basil Risotto Balls

Normally we're anti fried food or anything that keeps you in the kitchen for a dinner party (unless it's popcorn chicken, of course) but these risotto balls are a major exception. You can 100% make them ahead (even fry them) and then just reheat them in the oven right before serving!

Caramelized Onion & Butternut Squash Danish Recipe

The best thing about this recipe? If you have leftovers (you probbaly won't btw), they're as tasty for breakfast with a cup of coffee as they are as a cocktail party app.

Toasted Coconut Kettle Corn Popcorn

gluten free, dairy free, nut free, vegetarian

It is our firm belief that any party with popcorn is only made more delicious. This stovetop kettle corn takes a second to make and gets eaten even faster!

Carrot Harissa Hummus

gluten free, dairy free, nut free, vegetarian

A veggie-filled slightly smoky twist on hummus, we keep this around for everything from a healthy gift wrapping session snack to cocktail parties.

Walnut Beet Caviar Spread

gluten free, dairy free, vegetarian

Not so much caviar as a smooth, sweet, nutty beet dip, we first tried a version of this on a trip to Israel and recreate it whenever beets are in season.

Cocoa-Chile Sweet Spicy Snack Mix

gluten free, dairy free, vegetarian

If you combined your favorite chocolate mole and ChexMix, we imagine you'd end up with something like this spicy sweet snack mix!

Mascarpone Fennel Puff Pastry Bites

Slowly caramelizing the fennel and pairing them with creamy mascarpone cheese makes these little puff pastry bites totally addictive.

Pear Cranberry Brie Mini Tartlets With Hot Honey

We've all had that classic holiday appetizer of cranberry brie bites, yes? Well, here we modernize it with just 5 minutes extra cooking time by adding in sage-scented pears, pomegranate seeds, and a hot honey garnish.

Speck-Wrapped Persimmons With Balsamic Honey Glaze

dairy free, gluten free, nut free

We don't know about you but we can never get enough of prosciutto and melon in our lives. When the melon is no longer in season, we switch to persimmons and top it with this inky sweet-tart balsamic honey glaze.

Persimmon Bites With Fried Sage and Goat Cheese

gluten free, nut free, vegetarian

If ever there was an appetizer that was as equally impressive as it was low fuss, this would be it. Fry the sage days ahead and then just assemble when you're party starts and you're good to go!

Gougeres Tea Sandwiches With Date Paste, Goat Cheese, and Mint

If you're looking for a total curve ball of an appetizer, this is it. We take gougeres (aka French cheese puffs) and layer into them some fresh mint, whipped goat cheese, and a date spread for a sweet-salty bite that is totally addictive!

Blistered Balsamic Concord Grapes

dairy-free, gluten-free, nut-free, vegetarian, vegan

Nothing screams chic like cold-cut cheese and fruit! Spice up your appetizer platters with a batch of these impressive Blistered Balsamic Concord Grapes.

Scallop Crudo With Citrus Jalapeno Sauce

nut-free, dairy free, gluten free

Speaking of pulling out the stops, pulling out some uber fresh seafood pretty much always impresses guests. If you have access to great scallops, this crudo with a spicy tart topping is a must make.

Oysters With Pomegranate Mignonette Granita Recipe

nut-free, dairy free, gluten free

Yes, great oysters are incredible with nothing more than a squeeze of lemon. But, when you want to up the ante, turn to this sweet, tangy, tart pomegranate mignonette granita that's as tasty as it is beautiful!

Shrimp and Watermelon Ceviche

When it comes to simple and easy, ceviche is at the top of our list. With quality ingredients and just a little bit of patience, this recipe uses fresh shrimp & juicy watermelon comes together in no time.

Spicy Kaffir Lime Peanuts

dairy-free, gluten-free, vegetarian, vegan

What’s the best way to keep your hands busy during a conversation? Peanuts! This spicy, thai-inspired version is our go-to for a chic twist on the classic party snack.

Savory Olive and Tomato Palmiers

Whenever we want to impress, we go for the roll of all-butter puff pastry sitting in our freezer. And trust us, this classic French pastry never disappoints.

Spanish Potato Chip Tortilla Bites With Bravas Sauce

If you adore Spanish tortillas as much as we do, then you'll love this version of the classic recipe made much easier thanks to storebought potato chips!

Chicken Tinga Tostadas With Radish Salsa

ISO an app that's more of a meal but still simple and make ahead? Then you'll be all about this recipe of slow cooked shredded chiptole chicken tostadas!

B urrata and Agrodolce Fig Crostini

Creative crostinis? Check. Our version consists of creamy burrata topped with sweet & savory figs for a delicious party appetizer finish.

Pomegranate Pistachio Radicchio Salad Cups With Maple Lemon Cream Sauce

Healthy-ish, loaded with fall flavors, and totally elegant, these salad cups do take some time to assemble but they're well worth the effort. And the Maple Lemon Cream sauce is so fabulous, we insist you make it even if you never make these salad cups!

Connect With Salt & Wind Travel

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More Recipes On Salt & Wind Travel

Team Salt & Wind Travel

Salt & Wind Travel is a boutique travel company for the discerning food and lifestyle traveler. Through our food-first travel planning services, including private day tours, custom itinerary planning, small group trips, and our Digital City Guides For Food Lovers, we provide you with the resources to travel in good taste. Founded by food and travel expert, Aida Mollenkamp in 2015, Salt & Wind Travel is owned by Aida and filmmaker and travel expert, Kristen Kellogg.


5 Appetizers That Impress & Relieve Stress

Let’s face it, it’s not only during the holidays when we need easy appetizer ideas. Handy dandy, simple offerings are in demand throughout the year. These 5 appetizers can certainly be used anytime, but will surely be useful right about now.

Now when it comes to navigating entertaining, we can be the driver of our own roadmap. It’s up to us to take control. It can be as elaborate as a sit down plated meal with several courses. Or as simple as making a salad, a vegetable and protein. Or even simpler (and better!) a huge bowl of pasta. But it is up to each host/hostess to decide whether to make it complicated or easy. Admittedly, there are times when entertaining calls for a little more pizzazz. And I would venture to say that the holidays definitely require a little more brio. Believe it or not, adding an appetizer to any meal can elevate an evening. I always want my guests to feel special, whether it’s a weeknight meal, an weekend dinner or a big party celebration, and I’ve found that serving appetizers somehow ups the ante and makes any event feel special. But please, let’s not confuse special with hard and stressful.

How I plan out what appetizers I will serve depends on my mood, and it can swing full pendulum, from easy breezy all the way to ones that require a day of prep, cook time and time in plating. For me, it all comes down to how much experimenting I want to do, and how much time I have to play. But that’s just me. I like trying new things and being adventurous. But sometimes, I need speed and simplicity. Luckily, in my experimenting I have come up with a few apps that don’t take a ton of effort, and really please my guests.

Here are Apps that impress AND relieve stress.
(Disclaimer: In no means are these appetizers magical or medicinal in their ability to relieve stress. It’s soley their ease, and delicious impact that creates a stress free zone! Well, I might consider that magic.)

Shaved Parmigiano with Roasted Peppers & Hazelnuts

This is as easy as using a flick of the wrist. That is, one that is holding a vegetable peeler. Simply shave slices of Parmigiano Reggiano. Roll roasted pepper strips up into rosettes or twirls. (A good jarred kind is the way to go. Even I admit, roasting your own peppers is more work than it’s worth. This is definitely one time when homemade doesn’t make sense!) Arrange the platter as you like. I like all the peppers in the middle with the cheese acting like a moat. Then generously sprinkle with chopped hazelnuts. It seriously could not be simpler.


From Gordon Ramsay's Fast Food Gordon Ramsay's Fast Food by Gordon Ramsay

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Dips, spreads & salsas Quick / easy Appetizers / starters Italian Vegan Vegetarian
  • Ingredients: eggplants celery red peppers tomatoes balsamic vinegar green olives capers basil pine nuts onions superfine sugar

From 5 Ingredients: Quick & Easy Food 5 Ingredients by Jamie Oliver

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Quick / easy Salads Side dish Cooking for 1 or 2 Vegetarian
  • Ingredients: blanched hazelnuts buttermilk Parmesan cheese lemons mixed kale


Monsieur Marcel

Stephane Strouk and wife Katy have made Monsieur Marcel an institution at The Original Farmers Market, where the couple runs a gourmet market and bistro that’s strong on cheese. Patrick Kelly is Monsieur Marcel’s head Cheesemonger, overseeing the market’s selection and working with the chef on cheese plates. Kelly stocks approximately 100 international cheeses, striving to offer items that would be hard to find elsewhere in a range of styles and textures. Monsieur Marcel staffers assemble every cheese board to order, drawing from categories like Cheddary, Nutty, and Soft Bloomy Rind. Diners can choose one, three or five cheeses, which come with house-made chutney, candied walnuts, stone-ground mustard, cornichons, and fresh market strawberries. Monsieur Marcel also offers wine & cheese flights and signature cheese and charcuterie boards that focus on France, Italy, Spain or chef’s choice. La Fondue Savoyarde is a fun, interactive option that allows diners to dip speared apples, fingerling potatoes, bresaola and bread in a molten pot of Emmental, Swiss Gruyère, Comté and Morbier cheeses. Cheese plates are available to go, and they also provide bigger trays with notice.

Vino Wine & Tapas Room Manchego photo credit Georgina Fasi


New York: Sato Brewpub, Buffalo

There&aposs no denying the growing popularity of Japanese-style izakayas throughout the states, but Sato Brewpub is the first to feature its own craft beer creations rather than frothy pours of Sapporo and Asahi. From a highly sessionable blend of puffed brown rice, green tea and Belgian yeast (Rabbit in the Moon) to a miso-spiked cream ale and locally sourced pear-ginger saison, Drew Hardin (formerly of Community Beer Works) is determined to do so much more than indistinct extra dry lagers. He&aposs looking to enhance the expansive menu of chef/co-owner Satomi Smith, which ranges from several comforting bowls of chicken-based ramen to lunch-only bonito boxes, bonito-dusted okonomiyaki fries, and a yakitori-led "Tour of Japan" featuring six different skewers (including chicken hearts, thighs, and meatballs).


Bresaola with Arugula, Fennel, and Manchego Cheese - Recipes

We love to combine our charcuterie and cheese boards into one big, awe-inspiring centerpiece. With the right mix of ingredients and a little imagination, you’ll have your guests oohing and ahhing at the amazing variety of colors, flavors, and textures. The possibilities are endless, and there is always something for everyone.

We’ve put together some suggestions below in the order they should be placed on your board. Pick & choose your favorites, and remember that it’s all about variety. Once you get the hang of it, we’re pretty sure this will become your go-to for outdoor entertaining too!

Accents – olives, nuts, jams, pickles, mustard, pâtés and vegetarian spreads (an artichoke tapenade or rhubarb chutney can’t be beat for authentic spring flavor). Tip: For items needing a vessel, mix & match whatever you have available - ramekins, candy dishes, cups, etc. – and space them out on the board.

Meats – a selection of pre-sliced cured meats like prosciutto, jamón serrano or ibérico, bresaola, and mortadella, plus hard meats like saucisson sec, hard salami, soppressata, and pepperoni. Tip: Cut sticks into bite-size rounds and roll up, fan or fold the other meats.

Cheeses – mix of mild, sharp, soft and hard cheeses such as Manchego, aged Cheddar, Camembert, Gouda and blue cheese. Tip: Include a variety of cubes, slices and wedges.

Bread/Crackers – sliced baguette rounds work fine, but if you want to add a variety of shapes and flavors with a pleasing crunchiness, choose a mix of our Crostinis, CheeseSticks and CheeseCrisps and place them next to the items they complement. Tip: Our Melting Parmesan CheeseSticks go great with both apricots and prosciutto.

Veggies/Fruit – Fill in spaces with brightly colored raw veggies like spring carrots and both fresh and dried fruit. Let your inner artist shine and move items around to get the right balance of colors and textures. Tip: For a final touch, you can add a fresh sprig of thyme, mint or rosemary.

Add Variety with Appetizers and Sides

Once you’ve selected all the ingredients for your charcuterie and cheese board, you’re ready to decide what else to serve based on the size – and appetite – of your crowd.

One of the easiest spring sides – and we mean easy – is asparagus. This seasonal favorite will brighten up any presentation. All you need to do is boil the asparagus for 7-10 minutes with some lemon zest and sea salt and allow it to cool. Serve with mayo or aioli and our Chipotle & Cheddar CheeseCrisps on the side for a nice contrasting kick.

Roasted vegetables and vegetable casseroles are other great sides that can be made the day before and either re-heated or served at room temperature. Some of our all-time favorites for spring are carrots, fennel, asparagus and leeks.

Roasted vegetables have the added bonus of being ridiculously easy to make. Just brush the veggies with olive oil, and sprinkle with salt and your favorite herbs. Pop the pan in the oven for about a half hour, and voilà! You have a healthy accompaniment bursting with flavor.

If you decide to go the casserole route, don’t forget to crush up some of our CheeseSticks and spread them on top before cooking to add a touch of crunchy, cheesy goodness. We do this with our creamy fennel and leek casserole, and the result is out of this world!

You can serve your casserole or roasted veggies on platters with small plates, but why not keep the appetizer theme going? Our trick is to divide them into small squares and serve on top of our CheeseCrisps or Crostinis as canapés. You can count on at least one guest asking for the recipe for this crunchy, fresh-tasting treat.

Our CheeseCrisps and Crostinis make great bases for canapés, and it’s fun experimenting with different toppings. Recently, we tried creamy cheese topped with caramelized leeks and sugar snap peas and a bruschetta inspired one with goat cheese and grilled artichokes. We thought both were delicious, and your guests will too!

Celebrate with a Holiday Brunch

With Mother’s Day and Easter coming up, why not change things up by hosting an outdoor brunch instead of a traditional sit down meal?

Now that you understand how a charcuterie & cheese board works, you’re all set to transform it into a breakfast board. Simply switch out some items with breakfast favorites like bacon, breakfast sausage, smoked salmon, cream cheese and fresh fruit. Remember to focus on variety, and you’ll wind up with an unforgettable mix of colors, flavors and textures that’ll be the talk of the party.

Of course, brunch isn’t brunch without some tasty eggs. When we have a smaller crowd, we like to make soft-boiled eggs. Instead of serving them with a “soldier” (a stick of toast) for dipping, we like to use our CheeseSticks to add a little more taste and crunch.

With larger crowds, we find it’s a lot more practical to serve quiche, frittatas or tortilla española (Spanish omelettes). These too can be made ahead of time and transferred to a platter, but – you guessed it! – we like to serve them appetizer-style to bring the perfect crunch to our brunch.

As with the vegetable casserole above, you simply cut the egg dishes into small squares and then place them on top of our Crostinis or CheeseCrisps for the ultimate brunch canapés. If you’re feeling creative, you can layer roasted pepper, bacon, arugula, smoked salmon or other items on top of the egg and secure them with colorful toothpicks.

To round out your brunch menu, you can add a few spring-inspired choices like roasted new potatoes with rosemary, guacamole or artichoke & spinach dip served with our CheeseSticks, and tossed spinach salad topped with our CheeseCrisps as a tasty alternative to croutons.

When it comes to dessert this time of year, nothing captures the flavors of the season quite like strawberry and rhubarb. We often stick with our traditional strawberry rhubarb pie, but occasionally we’ll change things up a bit by serving a strawberry rhubarb compote to spread on our Crostinis.

Whether you’re hosting a celebration or just getting together for good times with good people, we hope our suggestions will make it easier for you to enjoy the warmer weather while sharing your love of food. Remember to keep plenty of John Wm. Macy’s snacks on hand to complement the flavors of the season with a one-of-kind, mouth-watery, cheesy crunch.


Some Typical Ways Italians Serve Gorgonzola Cheese – Made Healthy

Antipasto Course

Arugula and Pear Salad with Pomegranate

Ingredients:

  • 1/2 cup balsamic vinegar syrup
  • 4 oz. arugula washed well and dried
  • 3 Seckel pears, peeled and sliced
  • Kosher salt and fresh cracked
  • black pepper
  • 3 tablespoons extra virgin olive oil
  • Juice of half a lemon
  • 2 tablespoons toasted walnut pieces
  • 4 tablespoons Gorgonzola cheese
  • 1 pomegranate, seeded

Make the balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (or until it starts bubbling). Cool. Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto four cold plates and garnish with walnuts, cheese (1 tablespoon per plate) and pomegranate seeds. Drizzle a spoonful of balsamic syrup over each salad.

First Course

Pasta with Swiss Chard and Gorgonzola

You can use 12 cups of spinach instead of Swiss Chard. Do not add the spinach to the boiling water with the pasta until the last 2 minutes of pasta cooking time.

Ingredients:

  • 12 cups Swiss chard leaves, cut into 1-inch strips, stems reserved for another use
  • 6 ounces dried angel hair pasta
  • 2 teaspoons salt-free garlic & herb seasoning
  • 4 ounces low fat/skim ricotta cheese
  • 2 ounces Gorgonzola cheese, crumbled
  • 2 tablespoons chopped sun-dried tomatoes
  • 1½ tablespoons finely chopped sage
  • 1/2 cup toasted walnut halves, chopped
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 cup fat-free milk warmed slightly

1. Bring 2 quarts water to a boil over high heat in a large pot. Add in the Swiss chard and pasta, lower heat to medium-high, and cook until pasta is tender about 3-4 minutes drain.

2. In a large bowl add all of the remaining ingredients except for the milk, add in the cooked pasta and Swiss chard, stir until cheese is melted and all ingredients are well combined.

3. Slowly stir in milk.

Second Course

Gorgonzola & Prune Stuffed Chicken

Serve over quick-cooking barley with broccoli or artichoke hearts on the side.

Ingredients:

  • 1/2 cup chopped prunes, divided
  • 1/3 cup crumbled Gorgonzola cheese
  • 1/4 cup plain dry breadcrumbs
  • 1 teaspoon minced fresh thyme, divided
  • 4 boneless, skinless chicken breasts, (1-1 1/4 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 shallot, minced
  • 1/2 cup red wine
  • 1 cup reduced-sodium chicken broth
  • 4 teaspoons all-purpose flour

Combine 1/4 cup prunes, Gorgonzola, bread crumbs, and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil, shallot, and the remaining 1/2 teaspoon thyme to the pan cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup prunes. Reduce heat to medium cook, scraping up any browned bits, until most of the wine evaporates, about 2 minutes. Whisk broth and flour in a small bowl until smooth add to the pan and cook, stirring, until thickened, about 2 minutes.

Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken, and top with the sauce.

Dessert Course

Vanilla Scented Poached Pears with Gorgonzola Cheese and Toasted Pine Nuts

Ingredients:

  • 2 large ripe but firm Bosc pears
  • 2 cups sweet wine such as Riesling or Gewurztraminer
  • 2 cups of water
  • 2 teaspoons whole allspice berries or 1/4 teaspoon ground allspice
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup pine nuts, toasted

Peel pears, if desired, and cut lengthwise in half. (If you like, leave the stems attached to two of the halves for an attractive appearance.) Use a melon baller or grapefruit spoon to scoop out the seeds. Bring wine, water, and allspice to a boil over high heat in a large saucepan or Dutch oven just large enough to arrange pear halves in one layer. Add pear halves. Reduce heat so as to maintain a gentle simmer. Simmer pears uncovered, turning over every 5 minutes with a large spoon until pears are almost tender when pierced with the tip of a sharp knife, 15 to 20 minutes.

Use a slotted spoon to transfer pears to a shallow bowl cover tightly with foil to keep warm. Turn heat to high boil juices in a saucepan until reduced to 1/3 cup, 16 to 18 minutes. Stir in vanilla. Transfer pears to serving dishes. Drizzle syrup over pears top with cheese and pine nuts.

Tip: It’s not necessary to peel the pears. Many of the vitamins are just beneath the skin, and leaving the skin on helps keep the pear from becoming mushy.


Watch the video: Apple, Fennel, Bresaola Salad