I love fall and even though it’s not quite here yet I couldn’t resist making something with pumpkin. This is just the beginning, stay tuned for more pumpkin recipes or try these.
2T pumpkin puree
1/4 c apple cider vinegar
3 T olive oil
1 t honey
salt and pepper to taste
add all ingredients to a blender and mix until smooth ( you could also wisk by hand)
Burrata cheese is popping up on menus all over town. What is it? Pure indulgence, it is fresh mozzarella cheese filled with shredded mozzarella cheese that has been soaked in cream. Here is my recipe for a delicious salad using the best that summer has to offer. Make sure you use good ripe tomatoes for this recipe.
Burrata Cheese Salad with Basil Honey Vinaigrette
makes 1 dinner or 2 appetizer portions
For the vinaigrette
2 T fresh Basil leaves
1 T honey
2 T balsamic vinegar
1 T olive oil
salt and pepper
Mix the above ingredients in a blender until smooth.
1 vine ripened tomato sliced
1 c spring mix greens
2 T thinly sliced radish
2 t sliced fresh basil
1 T pepitas ( roasted pumpkin seeds)
1 ball Burrata cheese
Layer greens, and tomatoes on a plate, sprinkle sliced radishes, pepitas and chopped basil on top. drizzle with Basil Honey Vinaigrette and sprinkle with salt and pepper.
Yes another pumpkin recipe, gotta get them in while I can. This one is a spicy earthy dip perfect on Pretzel Crisps or Pita Chips. Beer can be omitted just add more olive oil., or try your favorite style instead, stout, pumpkin beer etc..)Bring this to your next fall gathering.
Spicy Pumpkin Hummus
1 can garlands beans (chick peas)
1 can pure pumpkin
4 garlic cloves
2t chipotle chili powder
1/2 t cumin
1/2 t ground ginger
1 t cinnamon
1 t salt
3-4 T olive oil
2 T honey
1/4 c beer ( I used an IPA, Lancaster Brewing’s Hop Hog to be exact)
2 T lemon juice
1 T pepitas
Combine all ingredients except pepitas in a food processor. Whirl until smooth, taste, add salt or olive oil if necessary. Pour into serving bowl, top with 2 T olive oil, pepitas and a sprinkle of chipotle chili powder.
This is an easy and quick side dish or weeknight meal that captures the season’s flavors.
Warm Apple, Bacon, and Spinach Salad
5 slices of bacon chopped into 1″ pieces
1/4 c chopped onion
1 apple, chopped into bite sized pieces ( I left the skin on)
2 T apple cider vinegar
2 t honey
6 c fresh spinach
1/4 c pepitas (roasted and salted pumpkin seeds)
In a large fry pan, cook bacon over med high, add onions and cook until crisp, add apples and cook for 2 min, add honey and vinegar until heated through ( if you bacon is very fatty drain off all but 2 T fat before adding the honey and vinegar)
Add warm apple mixture to spinach toss and sprinkle with pepitas and serve.