Roasted Beet Salad with Pears, Hazlenuts and Goat Cheese

  • 2 large red beets, roasted (below)
  • 1 ripe pear, cored, sliced thin
  • 1/2 cup toasted hazlenuts
  • 2 tbsp balzamic┬ávinegar
  • 3 tbsp olive oil
  • salt and fresh ground black pepper to taste
  • 2 cups baby arugula leaves
  • 4 oz goat cheese

In a small bowl, whisk together vinegar, oil, salt and pepper.

Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

Roasted Beets

Set oven to 425 degrees. Rub beets with olive oil, wrap in foil. Place on a baking sheet; and bake about 45 minutes to 1 hour depending on their size. Cool, then remove foil and remove skins.

Mushroom Crostini

Ingredients: 3 tblsp butter 1/2 lb fresh shitake mushrooms, chopped 4 oz crimini mushrooms, chopped 2 garlic cloves, minced 1/2 cup whipping cream 1/2 cup blue cheese 1/2 cup prosciutto, chopped 18 baguette slices parsley, chopped


  • Melt butter, add garlic & mushrooms, saute 10 minutes
  • Add cream & boil 2 minutes until liquid absorbed
  • Add blue cheese & mix in prosciutto
  • Season with salt & pepper
  • Pre-heat oven 3750
  • Place generous tblsp on each baguette slice
  • Bake 6 minutes
  • Sprinkle with parsley & serve

Source: Anne Starr

Seared Scallops with Spinach, Bacon and Cider Vinaigrette

scallops and spinach

1 cup apple cider
2 tsp sugar
4 slices bacon
1/4 cup shallots chopped
1 tbsp cider vinegar
1/4 tsp pepper
1 1/2 cups Granny Smith apples, thinly sliced
1/3 cup red onion, thinly sliced
1 (6oz) package fresh baby spinach
1/4 tsp curry powder
1/8 tsp red pepper
2 tsp olive oil
20 sea scallops
  • Simmer cider and sugar until reduced to 1/4 cup
  • Cook bacon until crisp – remove, drain and crumble
  • Pour off all but spoonful bacon fat
  • Saute shallots in fat 1 minute
  • Stir in cider mixture and cider vinegar, 1/4 tsp salt and black pepper
  • Mix spinach, bacon, apple, onion in large bowl
  • Heat oil in non-stick pan
  • Sprinkle curry and red pepper to cover scallops
  • Saute scallops until done – around 3 minutes per side
  • Drizzle cider mixture over spinach, toss and server on individual plates
  • Top spinach with scallops on each plate
Note: You can substitute vidalia onions for red onions, and paprika for red pepper; I served this with brown rice
Serves 4
Source: Cooking Light; March 2008

Steamed Dumplings

This recipe came from the Lokens – the kids have always loved it.


  • 3/4 lb ground pork
  • 1/2 tbsp corn starch
  • 1/2 tbsp dry sherry
  • 1 tbsp tamari (light soy)
  • 1 clove garlic, minced
  • 2+ green onions, chopped
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • 1 pkg wonton wrappers


  • Mix all ingredients except wrappers
  • Place fat tbsp mixture in middle of wonton wrapper
  • Pinch corners of wrapper together to form dumpling (or use dumpling press)
  • Steam in steamer for 15 – 20 minutes

Serves 4 – 6


  • I use a bamboo steamer – it helps to spray oil on steamer rack(s) to prevent sticking
  • It helps to have a small dish of cornstarch and water, with which you paint the edges of the wonton wrapper prior to assembly
  • You can use a ravioli press to make the dumplings
  • I serve with several dipping sauces: – a mixture of hoisin sauce, sesame oil, a little vinegar; – soy sauce, minced garlic, brown sugar, vinegar, sesame oil – duck sauce
  • We often serve this with sweet + sour red cabbage and sesame noodles

Chinese Noodles

Another recipe from the Lokens:


  • 1 lb pasta – I’ve used both rice noodles, vermicelli, etc
  • 3 1/2 tbsp sesame oil
  • 3 1/2 tbsp tamari (soy sauce)
  • 2 tbsp brown sugar 2 tsp salt (optional)
  • 1 tbsp hot chili oil (optional)
  • 5 – 6 scallions, minced


Cook pasta per instructions until al dente

Mix ingredients above

Serves 4 – 6 as side dish