Here is a salad I made and fell in love with. I prefer this with greens you can cook, like baby kale, baby spinach, or chard because the leftovers will hold up well instead of turning into lettuce soup.
greens from a hefty salad mix
walnuts, toasted if you care
If you are toasting the walnuts you can just stir them in a pan set over a medium high flame. Don't walk away! When they turn just a little bit golden and extra fragrant, turn off the flame and pour them into another container. If you leave them in the pan they may burn.
If you need to seed your pomegranate, just quarter it and rip it apart underwater in a bowl. The seeds will sink to the bottom of the bowl and everything else will float. Pour off the top of the water with all the floating bits that look like styrofoam, and then strain the seeds. This is the easiest method I have found.
Plate the greens and pile on the cheese, walnuts, and pomegranates to taste. Drizzle healthy amounts of olive oil and balsamic vinegar over the whole thing. Season to taste with salt and pepper.
When my kids were smaller my friend Angela started blogging, and this is one of the recipes (of many really good ones) that she posted. Unfortunately, I think she took down the site a while ago, but I still have my favorites scratched out on recipe cards. I make them with my kids every year around this time. I have long been a fan of the pumpkin-chocolate combination. Someday when I have the time and I plan on cooking through a huge collection of pumpkin-chocolate recipes I've torn out of magazines over the years. Someday.
It is best done with an enormous bowl, because it makes about 3 dozen muffins.
5 cups flour (white, all-purpose)
2-1/4 cups sugar
1 T. baking soda
1/2 T. baking powder
1/2 T. salt
1-1/2 T. cinnamon
1/2 T. nutmeg
1/2 T. cloves
3 cups canned pumpkin
1-1/2 cups butter, melted
2 cups chocolate chips
In one bowl, stir the dry ingredients together (flour through cloves). In another, mix the wet ingredients together (eggs through butter). Mix the dry ingredients into the wet ingredients and add the chocolate chips, stirring to distribute them evenly.
Preheat your oven to 350 degrees. Line a muffin pan (this makes 36, so you will probably have to do this in batches), and fill each liner about 2/3 up with batter. Bake the muffins for 20-25 minutes.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!