
Salad Ingredients:
1 cup chopped walnuts or pecans
1/2 cup balsamic vinegar
1/3 cup organic blueberry preserves or fruit spread
1/3 cup olive oil
1 5.5 oz pack organic baby spinach
1 5.5 oz pack spring greens
3/4 c crumbled blue cheese
2 cups organic blueberries, washed and drained
Heat chopped nuts in a small skillet over medium heat until toasted. Stir often.
Wisk together balsamic vinegar, blueberry preserves and olive oil in a small bowl.
Combine nuts and greens in a bowl and add blue cheese and blueberries.
Drizzle with dressing and toss. Serve immediately.
We had leftovers and it was good the next afternoon but would not hold up any longer than that.
Pecan Encrusted Fish Ingredients:
1 stick of Kerry Gold garlic and rosemary butter (found at local grocery)
1 lb of white fish (trout or grouper...whatever you like)
1 cup of pecans, finely chopped or pulsed in a food processor
Melt the stick of butter in a glass baking dish.
Pre-heat oven to 400 degrees.
Lay the fish filets in the dish on each side to cover with butter.
Place the fish in another shallow dish and cover with nuts. Make sure to coat both sides.
Place fish in a foil lined pan and bake until done. Fish should be white and flakey. The thickness of the fish will determine how long you need to cook it but I would start with 8 to 10 minutes.
We really enjoyed this dish. Hope you do too.
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