Brussels Sprouts with Pear and Hazelnuts
1 tbsp olive oil + more for drizzling
1 shallot, diced
1 large garlic clove, minced
12 oz Brussels Sprouts
Salt & pepper
1/3 cup hazelnuts, toasted and as much of the brown skin removed as possible
1 red-skinned pear (mainly for color, you could use any kind of pear)
Balsamic Vinegar, for drizzling
Parmesan cheese wedge, for shaving
Cut the stem off each brussels sprout and cut it in half. Then slice vertically so that you have strips of sprouts. Heat a pan over medium heat and add the olive oil. Add the shallot and garlic and cook for 2-3 minutes until the onion is a little soft. Add the brussels sprouts, along with a sprinkle of salt and pepper, and cook for about 5-7 minutes, until they start to get a little color. Add the diced pear and hazelnuts and cook for about two more minutes. Drizzle about a tablespoon of balsamic vinegar in the pan and stir. Add to a large serving bowl and garnish with shaved Parmesan cheese and perhaps a drizzle more of balsamic vinegar.
2 tablespoons olive oil, divided
2 cloves, minced
½ thinly sliced red pepper
½ thinly sliced yellow pepper
½ thinly sliced green pepper
2 large ripe tomatoes, peeled, seeded and diced in ½ inch pieces (2 cups)
4 ounces soft goat cheese (Chevre)
Cooked Penne pasta
½ cup coarsely chopped toasted hazelnuts
½ cup cooked artichoke hearts, quartered
½ cup Kalamata or Sicilian olives
¼ cup chopped fresh basil
2 tablespoons fresh lemon juice
Freshly ground black pepper to taste
2 ½ quarts water
2 teaspoons salt
8 to 10 ounces Penne Pasta
In a large skillet, heat one tablespoon olive oil. Over medium heat, sauté garlic until softened, about two minutes. Add peppers and sauté for another two minutes. Add tomatoes and stir just until they release their juices, about two minutes. Stir in goat cheese to make a creamy sauce. Toss with cooked pasta, hazelnuts, artichokes, olives, and basil. Drizzle with lemon juice and remaining olive oil. Season with freshly ground black pepper to taste. In a four-quart kettle bring the water to a boil. Add salt and pasta, stir and cook until just barely tender, about eight to ten minutes. Drain and rinse.
Tip: To peel tomatoes, spear the stem end with a fork. Holding the fork, immerse tomato in boiling water for about one minute. Cool by holding the tomato in a stream of cold water. The peel should slip off easily.
Tip: To seed tomatoes, cut in half horizontally. Place one half in the palm of your hand like you were holding a baseball for an overhand throw. Firmly squeeze at the same time, making a downward throwing motion over the sink or waste basket. Most of the seeds will come out. Just don’t let loose!
Hazelnut recipes courtesy of Oregon Hazelnuts.
1/2 Pound Fresh Chanterelle Mushrooms
1/4 Yellow Onion (Chopped)
1 Garlic Clove (Chopped)
1 Teaspoon Chopped Fresh Tarragon
Salt and Pepper
2 Tablespoons Butter–Cream Optional
½ Glass Dry White Wine
In a large hot pan, melt 2 tablespoons of butter on high heat. Add onions and a pinch of salt and pepper (2 minutes). Add Chanterelle mushrooms and garlic (5 minutes) Stir and season. Add white wine. Let reduce (1 minute). Finish with chopped Tarragon. Place the mushrooms on toasted baguette, sliced in bias ½ inch thick. Serve two pieces per person as finger food or hors d’oeuvres.
Mushroom recipe courtesy of Mushrooms All Year.
Cranberry Chocolate Chip Cookies
1/4 cup brown sugar
1/8 cup honey
1/8 cup butter
1/8 cup natural peanut butter
1/2 banana, mashed
1 teaspoon vanilla extract
5/8 cup whole wheat flour
1/8 cup oat bran
1/2 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon salt
1 pinch pumpkin pie spice
1/2 cup dried cranberries
1/2 cup semisweet chocolate chips
2 tablespoons sunflower seeds
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the brown sugar, honey, butter and peanut butter until smooth. Stir in the banana and vanilla. Combine the whole wheat flour, oat bran, oats, baking soda, salt and pumpkin pie spice in a separate bowl. Stir the dry ingredients into the wet ingredients until it forms a smooth dough. Mix in the cranberries, chocolate chips and sunflower seeds. Drop by spoonfuls onto an ungreased baking sheet. Bake for 10 to 12 minutes in the preheated oven, until cookies are lightly browned at the edges.
Cranberry recipe courtesy of Oregon Coast Cranberries.
Ruthie’s Pear Fudge
½ cup butter
1 tablespoon pure vanilla
1 can evaporated milk (1-1/3 cup)
1 cup walnuts or almonds, chopped
1-1/2 cups light Karo syrup
1 cup dried pears, chopped
pinch of salt
6 cups white sugar
Bring butter, milk, Karo syrup, salt and white sugar to a rolling boil, stirring constantly. When fudge reaches the soft ball stage, 240 degrees, place pan into cold water for 8 minutes. Stir in vanilla, nuts and dried pears. When fudge begins to thicken (5-10 minutes) pour into greased 13×9″ pan. Cool. Cut into squares.
Serves: 30-40, depending on how large the squares are cut.
Pear recipe courtesy of the Hood River Fruit Loop
2 cans Oregon’s Choice Gourmet Albacore (break up tuna and juice in bowl)
1 12 oz pkg medium egg noodles (cooked)
3 hard boiled eggs (sliced)
2 cans cream of mushroom soup
1 Tbsp onion soup mix
1 4 1/2 oz can sliced dark olives (drained)
1 1/2 soup can 2% milk
1 lb Monterey Jack cheese (grated or shredded)
1 or 2 tsp salt
In medium sauce pan, blend mushroom soup, onion soup mix, milk, and salt until it comes to a soft boil, set aside. In long buttered baking dish (12 x 9), lay a layer of noodles. Spread tuna over noodles. Lay sliced eggs over tuna. Sprinkle olives over eggs. Sprinkle small amount of grated cheese over olives. Pour about 1/2 soup mixture over this layer. Cover mixture completely with more noodles and add rest of soup mix. Sprinkle rest of cheese over mixture. You may want to sprinkle some paprika over cheese. Cover with foil and bake at 400 degrees for 1 1/2 hour or until mixture is bubbling at side of dish and cheese is melted.
Tuna recipe courtesy of Oregon’s Choice.
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