Winter Salad with a Creamy Vinaigrette

Jan 17, 2024

Dig into this flavourful winter salad! This simple salad boasts crisp apples, walnuts, mixed greens, red onion, and creamy feta or blue cheese with a creamy vinaigrette dressing.

INGREDIENTS

FOR THE SALAD:

• 3/4 cup raw walnut halves
• 2 small apples or 1 large apple, cored and thinly sliced
• 4 ounces mixed greens (about 4 tightly packed cups)
• 1 red onion, thinly sliced
• 1/3 cup dried cranberries, optional
• 3 ounces crumbled gorgonzola or feta cheese (about a 1/2 cup)

FOR THE DRESSING

• 1/2 cup balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup extra virgin olive oil

DIRECTIONS

1. To the bowl of a food processor add balsamic vinegar, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Process until smooth.
2. With the processor on, slowly add the oil in a thin stream, until the liquid thickens & lightens a bit, becoming an emulsion. Set aside.
3. Arrange mixed green on a large plate. Add sliced onions and sliced apple, walnuts, and cranberries. Sprinkle on the crumbled cheese.
4. Drizzle on the creamy balsamic vinaigrette, to taste. Enjoy!

White Bean & Tortellini Soup

Jan 17, 2024

This White Bean & Tortellini Soup is hearty and appetizing. Plus, it’s quick and easy to make so you can have dinner on the table in 40 minutes!

PREP TIME: 10 mins  •  COOK TIME: 30 mins •  MAKES: 6 servings

INGREDIENTS

2 tablespoons olive oil
4 ounces pancetta, chopped
3 large shallots, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 15-ounce can cannellini beans, drained and rinsed
4 cups chopped kale
6 cups chicken or vegetable broth
1 9-ounce package cheese tortellini
¼ teaspoon freshly ground black pepper
Grated Parmesan cheese, optional

DIRECTIONS

1. Heat the olive oil over medium-high heat in a soup or stock pot. Add the pancetta, shallots, carrot, and garlic. Cook, stirring occasionally, until the pancetta is crisp, about 5 minutes.
2. Add the cannellini beans, kale, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini; cook for 5-8 minutes, or until the tortellini is just tender. Season with pepper. Top with grated Parmesan cheese, if desired, and serve.