For the Salad: 3 heads romaine lettuce, chopped 1 cup pecans, toasted 1 cup dried cranberries 4-5 scallions, finely chopped 1/2 cup blue cheese crumbles optional for main dish: 2 grilled chicken breasts, sliced thinly Poppy Seed Dressing (below) Toss together romaine, … [Read more...] about Cranberry Salad with Poppy Seed Dressing
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Gingered Clementine and Pomegranate Shrimp
These gingered clementine and pomegranate shrimp make fantastic appetizers or even a quick lunch. They come together quickly, cook even quicker, and then you're left with tasty little shrimp covered in a sweet and spicy glaze. What's not to love? Last winter I was involved … [Read more...] about Gingered Clementine and Pomegranate Shrimp
Gingered Clementine Pomegranate Shrimp
1/2 pound raw shrimp (you choose the size) 1/2 cup pomegranate juice 3 clementines, halved and juiced with pulp 1 clove garlic 2 teaspoons fresh ginger, minced/grated 1/2 teaspoon sea salt 2 scallions, diced Mix together pomegranate juice, clementine juice and pulp, … [Read more...] about Gingered Clementine Pomegranate Shrimp
Weekly Menu Plan: 11/29/10
One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we're benefiting from the ability of do-aheads and being able to buy in bulk. … [Read more...] about Weekly Menu Plan: 11/29/10
Spice it up After the Holidays with Leftover Turkey and Vegetable Curry
This vegetable curry is perfect for using up some of your turkey leftovers from Thanksgiving, or you can make it without the turkey for a completely vegetarian meal as well. Both ways, this meal is sure to satisfy on cold nights in the winter. We had a lovely, quiet … [Read more...] about Spice it up After the Holidays with Leftover Turkey and Vegetable Curry
