Apple Gorgonzola Spinach Salad with Pear Vinaigrette

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!

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Apple Gorgonzola Spinach Salad with Pear Vinaigrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Prep Time 15 Minutes
Servings
People
Ingredients
Salad
Pear Vinegrette
Instructions
Salad
  1. Remove core, slice and chop apple. Wash the spinach if not pre-washed and crumble cheese if needed.
  2. Once everything is ready, mix vinaigrette into lettuce.
  3. 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.
  4. Serve immediately.
Pear Vinegrette
  1. 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.
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Crispy Apple & Kohlrabi Salad

Kohlrabi Salad what??? Kohlrabi looks alien-like and most people have never heard of it. If you would ask my what I think it tastes like I would say to a cabbage crossed with a turnip yet crunchy like a water chestnut. Are you interested now? If so read on for my Crispy Apple & Kohlrabi Salad with a light Grapefruit and tarragon dressing.

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Crispy Apple & Kohlrabi Salad
This light and simple kohlrabi salad features Autumn Glory Apples, pink grapefruit, tarragon and olive oil! It’s a delicious and winter side salad that you and your guests will love!
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Prep Time 10 minues
Passive Time 2 Hours
Servings
Small Side Servings
Ingredients
Instructions
  1. In a large serving bowl, combine the kohlrabi and apple pieces. Add the cheese, if using, and the tarragon leaves and sunflower seeds.
  2. Drizzle the olive oil and grapefruit juice and then sprinkle lightly with salt and black pepper.
  3. Garnish with additional tarragon and the sunflower seeds.
Recipe Notes

Recipe adapted from Cookie and Kate.

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Roasted Bacon Potato Leek Soup

This hearty soup is topped with chopped bacon and grated cheese and is simply delicious! 
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Roasted Bacon Potato Leek Soup
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Prep Time 35 Minutes
Cook Time 1.5 Hours
Servings
Bowns
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. While oven is heating cook one package of bacon until very crispy.
  3. Combine the potatoes, onion, garlic and leeks on a sheet pan in a single layer. Add the olive oil, salt, and pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning half way through the cooking, until very tender.
  4. Remove the pan from the oven and move the roasted vegetables into a soup pot. Stir in the heavy cream and vegetable stock and add 3/4 of the cooked bacon cook over low heat, scraping up any crispy roasted bits sticking to the pan.
  5. Use an immersion blender or in batches, transfer the roasted vegetables to a food processor fitted with the steel blade, aand make a puree. Pour the puree into a large pot or Dutch oven and taste test to check the seasonings.
  6. When ready to serve add the extra crispy chopped bacon and shredded cheese.
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Fresh Lemon Cucumber Salad

Fresh Lemon Cucumber Salad is a cold, crunchy, juicy mix of flavorful lemon cucumbers topped with a simple dill cider vinaigrette.

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Fresh Lemon Cucumber Salad
Fresh Lemon Cucumber Salad is a cold, crunchy, juicy mix of flavorful lemon cucumbers topped with a simple dill cider vinaigrette.
Prep Time 10 Minutes
Passive Time 2 Hours
Servings
Servings
Ingredients
Prep Time 10 Minutes
Passive Time 2 Hours
Servings
Servings
Ingredients
Instructions
  1. Wash and cut cucumbers and then place into small glass or plastic bowl.
  2. In another bowl add all ingredients except dill weed and wisk until well blended.
  3. Pour over cucumbers , cover and refrigerate at least 2 hours.
  4. Drain cucumbers and sprinkle with dill weed.
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Roasted Spicy Tomatillo Salsa Verde Recipe

This is by far my favorite salsa, and that’s coming from someone who LOVES salsa. This Roasted Spicy Tomatillo Salsa Verde Recipe is smoky, spicy, sweet, bright, and complex, and good on chips, pork, chicken, and in chicken chili. The fact that it only has five ingredients and can be made in roughly 20 minutes.

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Heirloom Tomato Salad

This is the tomato salad I eat almost every day throughout the summer. I always uses different varieties of tomatoes which makes the salad tastes different each time.

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Heirloom Tomato Salad
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
For Dressing
Recipe Notes

Take out a mixing bowl and mix all of the ingredients together for the dressing with a wisk and then set aside.

Chop all of your heirloom tomatoes and halve your cherry tomatoes.

Add all of the tomates to the dressing and gently toss. Marinate for 30 minutes then serve.

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