Apple Gorgonzola Salad is a simple salad inspired by the restaurant Buca di Beppo however I substitute spinach for romaine lettuce and the type of vinaigrette used. It is a wonderfully sweet and savory salad to enjoy!
Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
Once everything is ready, mix vinaigrette into lettuce.
Add chopped apples, 3/4 of the walnuts and 3/4 of the Gorgonzola cheese. Toss well. Plate and garnish with remaining walnuts, cranberries, apples and cheese. Serve immediately.
Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined then add the olive oil into the mixture while continuing to blend until the salad dressing is thick and creamy.
This fast one-pan Kielbasa and Cabbage Skillet dish is filling, full of flavor, and so easy for any weeknight dinner!
Kielbasa and Cabbage Skillet
This fast one-pan Kielbasa and Cabbage Skillet dish is not only filling, but full of flavor, and so easy for any weeknight dinner!
Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa, onion and garlic. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes until browned.
Clean and remove the core of your cabbage. Depending on how you prefer the cabbage either chunky it into 2" pieces or shred it.
In the same pan add the cabbage, salt, and pepper. Stir to combine and cook for about 8-10 minutes, stirring occasionally.
Mix in the vinegar and mustard; add for another 2 minutes. Taste and adjust seasoning, if necessary.
Are you a pickle fan? Well….I am too! Every summer I plant too many pickling cucumbers and quickly become overrun by them. This is my first attempt at these super simple knock-off Claussen-style dill pickles. And when I say super-simple…I mean it!!!
Small Batch Claussen Knock-Off Pickles
Prepare your storage container, either a large gallon sized glass jar or wide-mouth canning jars will suffice.
Wash cucumbers gently to not bruise or scratch the skin.
Trim off both ends of the cucumbers and slice into spears, quarters or rounds. Place them into your jar(s) and layer the dill heads or seed, garlic cloves and sliced cucumbers.
In a separate pitcher or bowl, stir together the remaining ingredients until the salt is dissolved.
Pour the brine over the cucumbers until they are fully submerged.
Fix your lid onto your jar or container and place in the refrigerator for up to six months.
If at any point you see that a "fuzz" or "foam" has developed over the top of the brine or on any cucumbers, use a spoon and remove it.