Fall Harvest Dinner Menu

duckharvestduckrecipe

DuckHarvestheroSaladPearGoatcheese

Harvest Salad with Pears and Pepitas

1 lb baby spinach mix blend, 2 bosc pears, 1 cup pepitas, 4 oz goat cheese

To roast pepitas, toss them in a little olive oil, salt and pepper. Roast for 13-15 minutes in a 325°F oven

Add salad leaves to a large serving bowl. Top with sliced pears, roasted pepitas and crumbled goat cheese. Toss with a 1⁄2 cup vinaigrette and serve.

 

Apple cider vinaigrette
3⁄4 cup olive oil
1⁄4 cup raw apple cider vinegar

1 garlic clove

2 tablespoons raw honey
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
combine ingredients in small bowl and whisk to combine. Continue reading
Advertisements

Grilled Brussel Sprouts

_MG_2114_MG_2106These Brussel Sprouts are crazy good. Growing up brussel sprouts on your plate were boiled and bland tossed with some butter. I would eat them but they were never a favorite.  Now we have fancy caramelized brussel sprouts with bacon on the menu.

My cousin had a party at her house where she served these grilled brussel sprouts.  I must have had three servings, I could not stop eating them. She shared her recipe with me, which I promptly lost, but I think I came up with a similar marinade.

Slice the Brussel Sprouts in half and marinade for at least four hours. The grilling works best if you have a vegie basket that cooks on the grill. I have a cast iron basket, pre-heat the basket on the grill so it’s nice and hot. Toss the brussel sprouts in the basket, hopefully the basket is hot enough to sear the vegies, toss around till done.

Marinade: 1/2 cup olive oil, 2 tablespoons mustard, 3 garlic cloves crushed, 2 tablespoons balsamic vinegar and a dash of sriracha sauce