Recipe Corner

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Comment by Marisa Dorazio on April 1, 2009 at 11:23am

Hi Jaime! Thanks for posting some healthy recipes for under $10. I will try to find some low carb meals in my recipe books and post some, too.

Comment by jaime on April 1, 2009 at 11:03am

I am compiling a list of healthy recipes for under $10, once I have them all collected, I will post some. Personally, I am looking for low carb ideas. Not NO carb, just LOW carb meals.

Comment by Marisa Dorazio on December 1, 2008 at 5:17pm

That sounds yummy, Maria! Thanks for sharing your recipe.

Comment by Maria Morales on November 19, 2008 at 9:37pm

Pear and Blue Cheese Salad


Ingredients

* 2/3 cup nuts (walnuts, pecans, almonds, or cashews)
* 1 bunch watercress
* 1 bunch arugula
* 1 tablespoon cider vinegar
* 2 teaspoons whole-grain mustard
* 1/4 teaspoon kosher salt, plus more to taste
* Freshly ground black pepper
* 3 tablespoons extra-virgin olive oil
* 1 Belgian endive
* 2 ripe pears, such as Anjou, Bartlett, or Comice
* 2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Directions

Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.

Trim the stems of the watercress and arugula. Wash and dry the leaves.

Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

Comment by Marisa Dorazio on November 19, 2008 at 4:55pm

Hi everyone! Please feel free to invite your friends and join in on the food conversation. Bon appetit!