Pear Goat Cheese Almond Salad

3 cups fresh baby Spinach

1 large D'anjou Pear, core removed, chopped 

1/2 medium white onion, thinly sliced

1/2 cup goat cheese crumbles

1/4 cup raw almonds

1/2 large lemon, juiced

1 teaspoon fresh garlic, minced

2 teaspoons lemon zest

1/4 cup extra virgin olive oil

Sea salt and black pepper

Arrange salad ingredients (refer to picture). 

Blend lemon juice, lemon zest and garlic in a blender. With it running, stream in extra virgin olive oil until well blended. Season with salt and black pepper and drizzle generously over the salad.

Chicken Sliders with Balsamic Pear Marmalade

Sliders:

12 dinner rolls (sourdough or brioche)

4 chicken breasts, minced/ground

1/2 cup parmesan cheese, grated

1/2 cup full cream ricotta cheese

1/2 small red onion, finely chopped

1 small garlic clove, minced/ground

1/2 cup panko crumbs

2 tablespoons dill, finely chopped

Salt and black pepper

Preheat oven 450 F

Combine all the ingredients and season with salt and black pepper. Scoop into a greased 12 cup muffin pan. Bake for 20 minutes or until browned and cooked through. Set aside.

Balsamic Pear Marmalade:

1 large pear, thinly sliced (remove skin and core)

1/2 cup balsamic vinegar

2 tablespoons raw sugar

Juice of 1/2 an orange

On medium-high heat, bring all the ingredients to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until marmalade is thick and the pear is soft.

Assemble sliders with greens of choice and thick sliced tomatoes. Serve warm.

   

Pearl Couscous with Roasted Beets and Goat Cheese

1 cup Pearl/Israeli Couscous

2 cups vegetable stock

1 tablespoon chopped fresh dill

3 ounces fresh goat cheese, coarsely crumbled

2 large beets

1 garlic clove, chopped

2 tablespoons extra virgin olive oil (for couscous)

Preheat the oven to 450 F.

Line a baking sheet with foil. 

Peel beets and dice into bite size pieces. In a bowl, drizzle a generous amount of extra virgin olive oil over the beets. Add chopped garlic, salt, and pepper. Toss to coat beets. Place beets on a baking sheet and roast for about 15 minutes or until caramelized and soft. Set aside. 

In a medium size pan, add vegetable stock. Season with salt and black pepper. Drizzle with extra virgin olive oil. Stir and bring to a rolling boil. Add couscous, stir continously for 2 minutes. With the lid on, reduce heat to low and simmer until all the liquid is absorbed and couscous is al dente. Dry about 15 minutes.    

In a large serving bowl, add couscous. Season with salt, black pepper, and an extra drizzle of oil. Arrange the beets around the couscous. Sprinkle with goat cheese and dill. 

Serve warm with rustic bread and salad greens.