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Posts tagged 'pecans'

Fresh Fig Salad with Watercress, Pears, and Pecans

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If you’ve never tried a fresh fig, this is a great place to start! Chewy, smooth, crunchy, and sweet, they’re a real treat in season. A great source of fiber, and rich in antioxidants. They pair well with pears in this new take on the fruit salad. 

Fresh Fig Salad with Watercress, Pears and Pecans

Here’s an easy way to prepare watercress: Cut off the bottom third of the stems and discard; transfer the watercress to a bowl of cold water and wash well. Drain and pat dry with paper towels.

Serves 4

  • 2 ripe Anjou pears, cut in half, cored and cut into ¼ inch dice. (I prefer to leave the skin on for the contrast in color and added nutrients)
  • Juice of 1 lemon
  • 8 Black Mission figs; stems trimmed, figs cut lengthwise into eighths
  • 2 heads watercress, washed
  • 1 cup chopped pecans
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

In a large bowl toss together the diced pears and lemon juice (While adding citrus to the dressing, the acid in the lemon juice will help prevent the pears from oxidizing).

Add the figs, watercress, pecans and olive oil to pears and toss together to combine.

Season to taste with salt and pepper.

watercress  vegetarian  vegan  pecans  pears  figs

November-23-2014
 

Brussels Sprout Salad with Pecans and Dried Cranberries

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Here is a wonderful autumn salad that takes advantage of the new crop of Brussels sprouts. They are used like cabbage in a fresh crunchy slaw--a nice change from the overcooked and sad Brussels some of us may be more familiar with.

Brussels Sprout Salad with Pecans and Dried Cranberries

There’s an easy knife technique here for cutting Brussels sprouts to resemble shredded cabbage--once you are comfortable with it, I’m betting you’ll come back to it often.

Serves 4 to 6

  • 1 ½ pounds Brussels sprouts, tough, dark green, blemished outer leaves removed
  • 1 tablespoon champagne vinegar
  • 1 tablespoon whole grain mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • ½ cup chopped pecans
  • ½ cup dried cranberries

Cut the Brussels sprouts in half lengthwise. With the tip of your knife carefully cut along the outside of the core to remove. Lay each half cut side down and thinly slice crosswise. Place in large bowl.

In a small bowl, stir together the vinegar, mustard, salt and pepper. Slowly whisk in the olive oil. Drizzle the dressing over the sliced Brussels sprouts and toss together to coat evenly. Let stand for 15 to 20 minutes; the vinegar and mustard will slightly soften the sprouts

Add the chopped pecans and dried cranberries to the slaw, toss to combine.

vegan  pecans  dried cranberries  brussels sprouts

October-19-2014
 

“It seems more common than not that there is a disconnect between the information the medical profession provides, and the realities of shopping, preparing, cooking, and actually enjoying a meal based on a whole-food, plant-based lifestyle. I will show others how to bridge that gap."

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