Radicchio Salad with Pear, Parsley and Blue Cheese

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I love salads! You might remember my post on their origin HERE and another post HERE. Most often, they are a balance of sweet and savory, and this recipe fits the bill! Fruit, cheese, and nuts are the highlight of this salad, but what really makes it a show-stopper is the colorful blend of fresh Italian parsley and Raddiccio.

Radicchio can be bitter to some. To tame the bitterness, thinly slice it with the grain and soak it in water. Once the Radicchio is dried, toss it with the dressing before adding the rest of the ingredients. That will remove some of the chemical compounds that make it bitter. The end result will be Radicchio ridiculously good! Enjoy!

Sunday Dinner

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Mini Brie and Cranberry Phyllo Tarts

Braised Pork Spareribs and Sauerkraut

Duck-Fat Roasted Potatoes

Buttermilk Tart

Sunday dinners are different from what they used to be.  With two children out of the "nest" and one in college, it is quiet around the dinner table.  But I still enjoy ending or starting (depending on how you look at it) the week with a nice meal, and planning menus has always been something I enjoy!

Planning this menu was particularly easy because I had everything on hand—yes, even the duck fat! With more holidays right around the corner, I wanted to share this quick and easy appetizer.

To make holiday entertaining come together quickly in terms of food, I love to keep Athens Phyllo Shells in my freezer.  They are a perfect vessel for a myriad of ingredients. Tonight, they will be filled with leftover Whole-Berry Cranberry Sauce, Brie cheese, and... THAT'S IT! Said in my best Ina voice," How easy was that?" If you want a little more flavor, add some chopped Candied Pecans or some chopped fresh rosemary.  They are all winning combinations! 

Speaking of winning combinations, I am sharing a few more ideas below that utilize those phyllo pastry shells.  If you click on the links to the recipes, you might even find even more great ideas for appetizers and entertaining! Happy Sunday!

Mini Brie, Apricot and Pistachio Phyllo Tarts

Mini Fig and Blue Cheese Phyllo Tarts

Mini Mushroom, Cheddar and Herb  Phyllo Tarts

Holiday Quinoa Crunch Salad

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I am sure most of you have those ubiquitous side dishes for your holiday meals that are a requested staple from family and friends. I know my family has theirs. But why not change things up and introduce this gem of a recipe? This salad is excellent alongside a holiday roast, but it is also a well-received option for your vegetarian guests. Quinoa, pomegranate arils (seeds), a bit of red onion, fresh flat-leaf parsley, and almonds make up the base of this recipe, making it packed full of nutritional benefits and texture but also a "gotta go back for more" flavor!  

Speaking of flavor, I think what really got me with this salad was the dressing. It is a light citrus dressing that has just a hint of holiday spice from cinnamon and allspice. So, use only some of those spices in your desserts!

Since it is the holiday season and life gets a little busy, I like to make things easier in several ways. I make the quinoa the night before, I buy pomegranate arils already seeded (but if you are feeling ambitious or have a kitchen helper, see my kitchen tip here on how to deseed a pomegranate), and I also buy a package of Honey-Roasted Sliced Almonds (you should be able to find these or a similar salad topping in the produce section of a grocery store). 

It is lovely, as I have just described, but the addition of avocado and Queso Fresco really takes it over the top by adding another layer of texture and flavor. Both are definitely optional, but they come highly recommended! Note: if you do use avocado, I like to keep it on the side for the holiday meal or if packed individually for weekday lunches to keep it from oxidizing.

Feel free to change the flavor profile by using a different type of nut, like roasted pistachio or candied walnut.  Can't find Queso Fresco? Feta would be a good substitute, or you can omit the cheese altogether (or serve it on the side) to make it vegan.  As I always say, "Make it for you; make it your own." Happy cooking!

Cranberry-Goat Cheese Spread

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Well, hello there fellow foodies! I hope you are all doing well. It certainly has been more than a minute since you heard from me, but here I am. I could bore you with details of my absence, but I'd rather jump right back in and share some good eats for the holiday season.

How many of you still have a bit of cranberry sauce from Thanksgiving? My hand is raised!  Since I am satiated with my share of leftover turkey, mayonnaise and cranberry sauce sandwiches, I wanted to share an easy spread that utilizes some of that sauce that is probably still lurking in your refrigerator. It can be served as an appetizer, on a buffet or even on a cheese board.  It is ridiculously easy to put together and if you make it ahead, it is nice to have on hand for last minute house guests.

I use a mild goat cheese that doesn't have too much tang, but you can certainly use what your tastebuds prefer. For a very festive flavor combination, I like to serve it with  Carr's Rosemary Crackers, but is equally delicious with assorted crackers or crostini. Happy cooking!