Even though it’s autumn now and the weather’s decidedly cooler, salads can be a welcome respite from heavier meals such as a stew or roast.
There are still lots of fresh, local fruits and vegetables around, some of which are delicious added to salads with a tangy cheese.
I generally take a salad to work for lunch, and I find that spinach holds up particularly well in the lunchbox without browning or turning limp on me and it makes a terrific backdrop for all sorts of flavours.
I favour a few bites of fruit of some sort, whether berries, apples, pears or oranges, and I like the crunch of roasted nuts or seeds such as sunflower sprinkled on top. Those I add just before eating.
Cheese provides a more-satisfying finish to my lunch salads, and I’m particularly partial to feta because it crumbles nicely, is available in a low-fat option and it has a nice tang to it.
So, the other day I tried adding some local Bartlett pears which are heavenly at this time of year, and thought I’d share the result with you, because it was just delicious.
You might not think to thinly-slice fresh mushrooms and add them to a salad, but they contribute a very earthy flavour that’s particularly good with fresh tomatoes and with thinly-sliced steak.
Much of our bread is home made, and I’m always on the lookout for new ideas of ingredients to add. I tried this nice oatey, sunflower seed bread the other day and it turned out quite good, so I thought I’d give you a chance to try it out as well.
There are lots more ideas for home made breads, muffins, seasonal salads and much more in my book, Jude’s Kitchen, published by the Okanagan Institute. It’s available in local stores such as Mosaic Books.
Pear and Pecan Salad
The combination of crunchy and buttery-soft, sweet and salty is wonderful with the tang of feta cheese in this simple, seasonal salad. For a more-local touch, substitute local walnuts for the pecans.
1/3 c. (75 ml) pecan halves
coarsely-ground sea salt
2 fresh pears
4 c.(1 l) baby spinach leaves
1/4 c. (60 ml) crumbled feta cheese
creamy vinaigrette
Toast the pecans in a frypan over medium heat with a sprinkle of coarsely-ground sea salt for a few minutes, then allow to cool.
Quarter fresh, just-ripe pears such as Bartlett and scoop out the seeds and stem.
Rinse and dry baby spinach leaves or a combination of other greens and add to a salad bowl.
Cut the pears up into bite-sized pieces and add, then top with crumbled feta cheese. Use more or less to your taste.
Top with pecan halves just before serving, then drizzle with a creamy lemon and olive oil vinaigrette.
Serves 4.
Maureen’s Mushroom Salad
They’re not locally-produced, but this is the season for avocados and we still have B.C. greens, and lots of tomatoes available locally, as well as a never-ending supply of B.C. mushrooms, so try this simple salad with a roasted chicken breast or grilled steak on the side.
4 c. (1 l) leaf lettuce
2 green onions
6 mushrooms, sliced paper thin
10 cherry tomatoes, halved
1 diced avocado
1/3 c. (75 ml) crumbled feta
Dressing:
1/3 c. (75 ml) olive oil
2 tbsp. (30 ml) white wine vinegar
1 tsp. (5 ml) dried basil
Tear rinsed and dried lettuce or other greens into a salad bowl.
Chop green onions, slice mushrooms, halve cherry tomatoes and dice avocado. Crumble feta.
Add all the other ingredients to the greens.
Whisk olive oil, vinegar and basil in a small jug and pour over the salad just before serving.
Serves 4.
Sunflower Oat Bread
This a a crunchy, flavourful loaf and would be delicious with a salad for a light meal. This toasts up nice and crunchy too. My bread machine makes 1.5-pound loaves.
1/2 c. (125 ml) rolled oats
1 1/8 c. (280 ml) buttermilk
1 egg
1 1/2 c. (375 ml) whole wheat flour
1 1/2 c. (375 ml) white flour
1 tbsp. (15 ml) wheat bran
1 1/2 tsp. (8 ml) salt
5 tsp. (25 ml) butter
2 tbsp. (30 ml) brown sugar
1/4 c. (60 ml) sunflower seeds
1/4 tsp. (1 ml) baking soda
1 tbsp. (15 ml) bread machine yeast
Put ingredients into the bread machine pan in the order listed and turn it on.
I use the machine to make the bread, then turn it out and form the loaf myself because I prefer two smaller loaves. I then just let them rise for an hour or so before popping them into the oven to bake for 40 minutes or so at 350 F.
This makes a bread with a nice crunchy crust.
