Tasty Tuesday-Spring into the season

Spring Salad with Creamy Goat Cheese Dressing

Spring Salad with Creamy Goat Cheese Dressing


Spiced Pecans:
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup sugar
1 tablespoon butter
1 cup pecans
Nonstick cooking spray

Goat Cheese Dressing:
4 ounces goat cheese, at room temperature
2 tablespoons buttermilk
1 teaspoon honey
1 teaspoon white wine vinegar
2 tablespoons olive oil
1/4 teaspoon white pepper
Pinch salt
1 tablespoon chopped fresh tarragon leaves

1/2 cup canola oil
2 shallots, thinly sliced
8 cups spring greens mix
Goat Cheese Dressing
Salt and freshly ground black pepper
Chopped candied pecans
1 1/2 cups red grapes, sliced in 1/2


Spiced Pecans:

In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.

In a small saucepan over medium heat add the sugar and cook until all the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.


In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.


Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.

Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.


Tasty Tuesday

Asparagus Quiche

Asparagus Quiche


1 1/2 cups instant flour (recommended: Wondra)
1/2 cup unsalted cold butter, cut into pieces
3 tablespoons vegetable shortening
1/3 cup ice water
1/2 teaspoon salt
All-purpose flour, for dusting

3 large eggs
1 1/2 cups heavy cream
1/4 cup chopped fresh parsley leaves
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons butter
7 to 8 stalks asparagus, bottoms trimmed
1/2 cup grated Gruyere


Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles a coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Preheat the oven to 425 degrees F.

Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.


Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl. Chill for at least 30 minutes. Pour 1/3 of the egg mixture into the partially baked quiche crust. Bake until the filling begins to set; about 10 minutes

Melt butter in a medium size skillet over medium heat. Add the asparagus and cook until tender; about 4 to 6 minutes.

In the quiche pan arrange the asparagus like the spokes of a wheel. Pour the rest of the egg mixture over the asparagus. Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature.

*Cook’s Note: If edges of pie shell are looking dark, place foil over crust to reduce any further cooking.

Tasty Tuesday- Beef stew

Want something tasty for dinner during the impending storm? Check out this Beer Barley Soup recipe from wholeliving.com which is full of carrots, onion, and barley. At just under half a pound of stew, this will be satisfying on any cold evening.

Beef Barley Soup

Beef Barley Soup


1 tablespoon extra-virgin olive oil
1/2 pound stew beef, cut into 1/2-inch pieces
1 medium-size yellow onion, coarsely chopped
2 medium carrots, cut into 1/4-inch coins
1 medium garlic clove, finely minced
6 cups Beef Stock, or low-sodium canned
1/4 cup barley, rinsed
2 teaspoons coarsely chopped fresh thyme
Parsley, for garnish


1. In a 6-quart soup pot, heat 2 teaspoons of the olive oil over medium-high heat. Add the meat and brown evenly, about 5 minutes. Using a slotted spoon, transfer the meat to a paper towel-lined plate.

2. Reduce the heat to medium. Add the remaining oil and the onion and cook until the onion is soft and translucent, about 10 minutes, scraping the pot to loosen any brown bits.

3. Add the carrots and garlic and sweat 5 minutes, stirring occasionally. Add 1/2 cup of stock and scrape the bottom of the pot. Add the remaining stock, the meat, barley, and thyme and bring to a boil.

4. Reduce the heat and simmer, skimming the pot occasionally, until the barley is cooked and the meat is tender, about 50 minutes.

5. Ladle into deep bowls and serve, garnished with parsley

Serves 4, enjoy!