Baby Greens with Roasted Pears, Feta and Walnuts Servings: 4 to 6 4 1 8
1/2 1/2
cup feta cheese, crumbled
cup walnuts, toasted Salt, to taste Freshly ground black pepper, to taste Choice of salad dressing
• Preheat oven to 400°F. On a parchment lined baking sheet, drizzle pears with olive oil. • Roast in oven until edges of pears begin to brown, but still firm. Cool. Gently toss baby greens and cooled pears in salad bowl. Sprinkle feta and walnuts over salad. Season with salt and pepper.
• Serve immediately with choice of dressing. • Suggested dressings: Ranch, Champagne Vinaigrette or Strawberry Poppy Seed.
Grilled Shrimp with Remoulade Sauce Servings: 4 to 6 3/4 2 2 2 2 1
cup mayonnaise tablespoons ketchup
teaspoons Dijon mustard teaspoons hot sauce
teaspoons capers, chopped
4 2 2 1 2 6
24
teaspoon parsley, chopped Freshly ground black pepper, to taste cups water
tablespoons kosher salt tablespoons sugar
tablespoon lemon juice cloves garlic, minced whole peppercorns
shrimp (8 to 10 count) peeled and deveined
• For remoulade sauce, whisk mayonnaise, ketchup, Dijon mustard, hot sauce, capers and parsley in small bowl. Season to taste with black pepper. Store in refrigerator until ready to use. Can be prepared 2 days ahead.
• Combine water, salt, sugar, lemon juice, garlic and peppercorns in gallon size ziplock bag. Add shrimp to brine and chill 15 to 20 minutes. Drain shrimp and rinse with cold water. Place shrimp on skewers.
• Preheat grill to medium high heat. Spray grill grates with cooking spray and grill shrimp 2 to 3 minutes per side. Serve immediately with remoulade sauce or other sauce options below.
• Additional sauce options: Blend 1/2 cup prepared mayonnaise with 2 teaspoons Sriracha. • May also be served with prepared Mango Chipotle Sauce.
www.womanwithknowhow.com OCTOBER 2013 27
firm, ripe pears (Bosc or Bartlett) peeled, cored and cut into 8 slices teaspoon olive oil cups baby greens
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