Raw Beet and Pear Salad

Raw Beet and Pear Salad

-2 beets, peeled and grated
-1 pear, peeled and grated
-juice of 2 limes
-1 tablespoon Dijon mustard
-3 tablespoons olive oil
-salt and pepper

-peel the beet and grate place in a bowl, peel the pear remove core and grate as well.  In a mixing bowl add the mustard, lime juice, olive oil and salad and pepper.  Mix the beets and pears with the salad dressing.

Candied Pecans, Pomegranate Salad with a Fig Salad Dressing

This salad was incredible and fairly easy.  Although it may sound complicated, it really isn't.  Worth every minute of time and care.  The taste combinations are incredible.  I made this for my Dad's 69th birthday.

How to Candy Pecans (I asked my brother in law how to do this...he is a chef)

-1 cup of sugar
-pecans (i used 1 cup)

-in a pot on high heat place sugar, stir frequently it will turn into a liquid, as soon as this does throw in the pecans.  This is incredible hot...do not touch (trust me).  Then place pecans on a cookie tray with parchment paper, spread them out and bake in oven for 5 minutes at 350.

Variations that I have done:  added cinnamon or freshly grated ginger


Fig Salad dressing

2/3 cup high quality EVOO
4 tablespoons apple cider vinegar
juice of half a lime
juice of 1/4 orange
1 heaping tablespoon Dijon mustard
3-4 fresh figs (pulp)
1 tablespoon maple syrup
a pinch of salt
pepper to taste

Mix together.  Let sit for a few hours.

The Salad

-Baby spinach and Baby arugula
-baked pears
-pomegranate seeds
-1 avocado (lime juice squeezed on it)
-1 small red onion
-candied pecans

-bake pears in oven at 350 for 15 minutes.  Set aside to cool.  Mix together ingredients and serve.

Maple Mustard Glazed Veggies with Pomegranate

Maple Mustard Glazed Veggies

-1 onion chopped
-1 zucchini chopped
-2 small gala apples sliced with skin on
-1 bunch of asparagus ends cut
-salt and pepper
-1/2 a pomegranate

Glaze
-1 tablespoon Dijon mustard
-1 tablespoon maple smoked mustard
-2 tablespoons olive oil
-2 tablespoons maple syrup
-1 tablespoon apple cider vinegar or white balsamic
-salt and pepper

in a frying pan on medium heat add a splash of olive oil and add onions and zucchini.  Cook until onions soft and zucchini browned.  Then add slices of apple and stir occasionally.  Once the apple is soft add asparagus and cook till turns a darker green. Add the glaze and stir.  Reduce heat and allow to cook for 5 minutes, then top with pomegranate seeds.

Orange Mustard Maple Salmon

sorry guys, it was my both my daughters birthday party and I forgot to take a picture of this salmon but it tastes incredible.

Orange Mustard Maple Salmon

-1 tablespoon Dijon Mustard (grainy)
-2 tablespoons smoked mustard
-2 tablespoons maple syrup
-1 shot of dark rum
-juice of half and orange
-1 teaspoon soya sauce
 -salmon

Mix ingredients together and pour over salmon, I let it sit for an hour before cooking.  cook at 400 for 15 minutes.

Maple Rum Glazed Salmon

Maple rum Glazed salmon

-1 oz rum
-1 teaspoon dijon mustard
-1 teaspoon maple mustard
-2 tablespoon brown sugar
-2 tablespoons olive oil
-salt and pepper
-lime juice

I mix together above ingredients and rubbed into the salmon.  I cooked in the oven at 425 for 15 minutes.  (my salmon was thick).  It was amazing.

Pomegranate and Avocado Salad

Pomegranate and Avocado Salad

Tonight I made an incredibly fresh salad.  In fact it was incredible that I had to eat the whole

bowl of salad.  The fresh key lime on top of the avocado mixed with the tartness

of the pomegranate, the fresh spinach and the amazing mustard dressing.

-spinach

-avocado

-1/2 pomegranate

-carrots

-purple onions

-the juice of 2 key lime 

-salt and pepper

-Place baby spinach in a bowl, add chopped carrot and onion.

Remove seeds from pomegranate and place on top of salad.

In small bowl cut up avocado, dash with salt and pepper and the juice

of 2 key limes.

Mustard Dressing 

-1/4 cup olive oil 

-1/8 cup balsamic vinegar
-2 tablespoons maple syrup

-1 tablespoon smoked mustard

-1 tablespoon maple mustard

-1 tablespoon dijon mustard

-salt and pepper

mix together in a measuring cup...I taste as I go and add more

or less, accordingly.  This is a thick dressing and it was incredible with the 

lime juice, the pomegranate and the avocado.

Was a treat for my taste buds.