Fresh Peach Blueberry Salsa: fruity salsa with a delicious bite! This fresh salsa is so addictive and the peaches and blueberries are a sweet surprise!

I love a good fresh salsa and one of my fave things to do once the tomatoes finally start ripening around here is experiment with new salsas. Last summer I jumped the gun with Watermelon Salsa in July because the tomatoes weren’t even ripe yet. I just couldn’t wait.

Seriously, I almost never pick my first garden ripe tomato until the end of July or beginning of August. (That’s because sometimes it’s still snowing at the beginning of May around here. No kidding. That’s New England.)

So this past weekend we were racing around trying to get a million and one things done around here. The church picnic at the lake was on Saturday and we were packing to take our oldest to college two days later. I was giving haircuts to the bigger boys and making school shopping lists for the younger ones. So I didn’t have time to make anything elaborate for the picnic. (Understatement.) But I had a bunch of garden ripe tomatoes on the countertop to use up before we headed south.

I also had a few ripe peaches in the fruit bowl. The pint of forgotten fresh blueberries in the refrigerator was actually an after thought but took this salsa to the next level. And that’s how this salsa was born.

Truth is, I wasn’t even planning to put this Blueberry Salsa here on the blog. I was in a hurry getting out the door to the picnic and we were already running late. But it was so pretty and delicious I couldn’t resist snapping a few quick pictures.

The amounts of the ingredients are not all that important. I’m just sharing what I used — which is what I had on hand. Add more tomatoes, peaches, blueberries, garlic, peppers etc. according to your taste.

I don’t care for a watery salsa, so here’s a tip for you. I chopped all the fresh tomatoes, then lightly salted them and put them in a colander in the sink. The salt draws water out of the tomatoes. They drained for a bit while I chopped up the rest of the ingredients.

The fun thing about this salsa is it made a large quantity and disappeared fast at the picnic. It’s got to be one of the prettier and more colorful salsas I’ve made. I think that was partly why it went so fast. Plus the blueberries and peaches added an unexpected sweetness. I’ll definitely be making this salsa again and hope you’ll try it while the fresh garden tomatoes are still in season!

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Fresh Peach Blueberry Salsa

Ingredients

• 5-6 large ripe garden tomatoes, chopped
• 1 small jalapeno minus seeds and ribs, diced tiny
• 1/2 large red onion chopped
• 2 banana peppers seeded and diced
• 1 large red pepper seeded and diced
• 1 large clove garlic crushed
• 1/2 cup chopped fresh cilantro
• 1 ripe peach diced (no need to peel)
• 1 pint fresh blueberries
• sea salt to taste
• fresh squeezed juice of 1 lime 2-3 tablespoons

Instructions

• Place chopped tomatoes in a large colander in the sink or over a bowl.
• Lightly salt the tomatoes and gently stir.
• Let tomatoes sit in colander and drain while you prepare the other ingredients.
• Combine all ingredients, including drained tomatoes in a large serving bowl and gently stir.
• Salt to taste.
• Serve with tortilla or pita chips!

You may also like: Lime Avocado Black Bean Dip with Feta

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Watermelon Salsa: sweet with a bite. Refreshing summer appetizer. Juicy watermelon, jalapeño pepper, sweet red onion, cilantro and mint combine with tart fresh-squeezed lime juice and honeydew melon. The perfect summer salsa twist!

I sure do love watermelon in summertime! Watermelon sherbet, watermelon ice cream, watermelon slushies and watermelon sorbet. And how about an ice cold watermelon triangle? Sweet, juicy and refreshing.

A friend of mine worked in the fields in North Carolina growing up. Today he’s a grandfather, but he hoed the rows as a teenager. Picked the beans, corn and peas.

Loved working with his hands, and it was really hard work. Most days it was sweltering hot out in the fields.

But he smiles about the breaks, that mid-afternoon rush to the watermelon patch with the crew. Smashing open a big, juicy one. Diving into the sweet, face first!

They say if you’re looking for the perfect, ripe watermelon, pick one that feels heavy for its size. It should have a creamy yellow spot on its underside where it ripened in the sun. And you probably know a watermelon is 92% water.

Some people know how to thump a watermelon to tell if it’s good one. I think it must be an art. Kind souls have spied my bewildered face at the bin trying to pick the perfect one. They’ve even volunteered to help.

Confidently, they thump away and finally announce, “This one — it’s perfect!” (But truth be told, the thumps all sound identical to me. Proof I didn’t grow up working on a farm in the south!)

This Watermelon Salsa is quick and easy to make. Dice ripe watermelon, honeydew melon and sweet red onion. Chop fresh cilantro and mint. Mince jalapeño pepper fine. Combine it all with fresh squeezed lime juice and some coarse salt. This is the salsa we’ll be making all summer long at our house.

Play with the amounts of cilantro and mint. It’s a great excuse to taste test along the way. (Not that I’d know or anything.) Give all the ingredients a gentle stir in the bowl and serve immediately with pita chips.

You’ll find that lime juice and salt draw the juice out of the watermelon over time. Just drain some if needed. This salsa is incredibly sweet and delicious, and the watermelon contrasts perfectly with the spicy jalapeño peppers. So fresh. Hope you love it too!

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Watermelon Salsa

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Ingredients

• 3 cups diced ripe watermelon
• 1 cup diced ripe honeydew melon
• 1 small jalapeño pepper ribs and seeds removed diced
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh squeezed lime juice
• 1/2 medium red onion diced
• 1 teaspoon coarsely ground salt

Instructions

• Combine all ingredients in a medium sized bowl and serve with pita chips.

Notes

Best served immediately or within a few hours. The salt and lime juice draw out the watermelon juice as this salsa sits. Just drain off extra juice as needed.

You may also like: Garden Fresh Mango Salsa

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Crunchy Broccoli Salad with Bacon is the perfect side dish for all your picnics and barbecues this summer! This scrumptious salad absolutely won’t wilt and disappears fast! It combines surprising ingredients both salty and sweet – dried cranberries, peanuts, peas and BACON! Oh, and the star of the show: broccoli.

I’m getting excited! Summer is just around the corner and that means all the picnics, potlucks and parties!!! We’ve got several summer birthdays in our family, which means I’m experimenting creating some great new recipes for a crowd!

The magic of this salad is that you can fully combine it a day early and it still tastes just-made fresh! This crunchy salad travels well and will be the hit of your next party or potluck.

There are some amazing salad recipes here on the blog if I do say so myself – and I’m a big salad lover! If you are too and haven’t tried my Crunchy Asian Salad or Grilled Corn Tomato Basil and Feta Salad, you’re in for a real flavor pop. Both use summer fresh ingredients and have distinctive flavors that are a colorful addition to any summer menu or potluck.

This new Crunchy Broccoli Salad with Bacon rates right up there with both those summer classics. A few months ago a friend brought a similar broccoli bacon salad to a church potluck and it went fast. I tried some and headed back for seconds!

(My excuse: trying to figure out all the delicious ingredients. And since I’m still thinking about it a few months later, thought I should try replicating it here.)

I wish I’d made this broccoli salad a few months back when we were doing our kitchen renovation and were stuck without a stovetop or oven for weeks. Because I could have easily cooked the bacon in the microwave and made this salad, since the broccoli is raw.

Yeah so I’ll remember that for my next kitchen renovation. Which I hope is… never. Once in a lifetime is more than enough.

Bake bacon in the oven while you prep the veggies and whisk up the dressing.

Why I love this salad:

• Crunchy and sweet.
• Flavorful, creamy dressing with fresh grated parmesan.
• Bacon. Need I say more? (Easy way to bake bacon in the oven here.)
• Bright, pretty salad with tons of crunch and flavor.
• Simple to make.
• Nutritious – the veggies are raw.
• Packs in lots of veggies and protein.
• Doesn’t take much prep time.
• Stays fresh-tasting for days.
• Makes a great side dish or lighter lunch.
• Feeds a crowd!
• (Did I mention BACON?)

So prep couldn’t be easier for this salad. You’re NOT going to cook the broccoli. I know, that may sound a little odd. But trust me on this, that’s the magic of this salad.

That’s what keeps it fresh and crunchy for so long – the broccoli is actually raw. And you aren’t even going to mind – you’re going to LOVE it! Scout’s honor. Typically raw broccoli has a chalky taste – but the creaminess of the homemade dressing somehow wipes that out. You gotta try it!

For prep, just chop your broccoli crowns into smaller florets and combine with the rinsed frozen green peas and dried sweet cranberries in a large serving bowl. Set aside.

Separately, whisk together the dressing ingredients which include freshly grated parmesan. Pour the creamy dressing over the broccoli, peas and cranberries in the serving bowl. Combine well. Gently stir in peanuts and bacon and grab yo’ fork!

Tips to make Crunchy Broccoli Salad with Bacon:

• Bake bacon in the oven while you chop the veggies and whisk up the dressing.
• Don’t use the big, tough broccoli stem for this salad. Use just the broccoli crowns.
• Easily make this salad a day or two ahead – still tastes great!
• The peas do turn darker when you make this a day or two ahead. So add peas just before serving for a vibrant green color.
• Use minced Vidalia or sweet onion in the dressing.
• Refrigerate leftovers promptly.

Other delicious broccoli salads you may enjoy: Broccoli Salad and Broccoli Salad with Pineapple and Bacon Recipe.

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Broccoli Salad with Bacon Recipe

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

Salad

• 8 slices bacon cooked and crumbled
• 6 cups chopped broccoli crowns don't include the large stem
• 1 10 ounce package frozen green peas, thawed
• 1 cup dried cranberries
• 1 cup raw Spanish peanuts

Dressing

• 1/4 cup sugar or honey
• 1 teaspoon salt
• 1 tablespoon white vinegar
• 2 tablespoons minced Vidalia sweet onion
• 1/3 cup freshly grated Parmesan cheese
• 1 1/2 cups mayonnaise or light mayonnaise like Hellmann's Light

Instructions

• Place frozen peas in a colander in the sink and run cold water over them for several minutes.
• Set aside.
• In a small mixing bowl, whisk together sugar or honey, salt, white vinegar, minced Vidalia (sweet) onion, grated parmesan cheese and mayonnaise until thoroughly combined.
• Set aside.
• In large serving bowl, combine chopped broccoli, frozen peas and cranberries.
• Pour dressing and mix with large spoon until coated.
• Add in Spanish peanuts and bacon.
• Serve immediately.
• Refrigerate leftovers.

Notes

For best results, don't use the tough, large broccoli stems in this recipe. Just use the broccoli crowns.

You may also like: Crunchy Asian Salad

The post Crunchy Broccoli Salad with Bacon appeared first on Through Her Looking Glass.

This Mandarin Orange Salad is a scrumptious salad combining almonds, sweet red onion, mandarin oranges and red leaf lettuce. The sweet and tangy salad comes together with a zippy dressing that has a few drops of hot pepper sauce in it. Hold me back!

There’s something magical about citrus fruit in the dead of winter. We’re thankful to have friends who very kindly send us a box of fresh Florida oranges and grapefruit each Christmas. Such a treat and an immune booster besides!

Citrus in winter is good! And we’re most definitely still in the dead of winter around here in New Hampshire. The ground is snowy and icy, and the temperature has fluctuated as much as forty degrees in the last week.

Like me, Mother Nature just can’t make up her mind. And today she says winter. While it’s very cold here in NH right now, two weekends ago we were up in Quebec City for a long weekend  exploring, and it was absolutely frigid. As in -24 cold. Thankfully we were prepared!

So last week in the grocery store I noticed big bags of fresh mandarin oranges in the produce section. They got me thinking about this fabulous Mandarin Orange Salad, a staple in our house growing up.

Just a few star ingredients in this addictive salad: candied almonds, mandarin oranges, sweet red onion, red leaf lettuce and the sweet, homemade hot pepper dressing.

Toast slivered almonds or easily make candied almonds on the stovetop. Melt a few tablespoons of sugar in a skillet and stir in the almonds to coat. Carefully spread on parchment paper to cool. Break into small pieces and set aside for this Mandarin Orange Salad.

Make the sweet, zippy dressing in a mason jar. Just add all the ingredients and shake well to combine. Hot pepper sauce mingles with sugar, vinegar, vegetable oil, fresh parsley and spices.

Gently pour the dressing over the Mandarin Orange Salad, lightly toss and serve. We love this dressing so much I usually make a double or triple batch to keep on hand for other salads. I also make extra candied almonds for other uses. (Like sneaking them for snacks!)

Have a super weekend, it’s almost here. And stay warm if you can!

Tips to Make this Mandarin Orange Salad:

• Red leaf lettuce tends to go bad quickly, so get yours fresh right before making this salad..
• Toast the sliced almonds lightly in the oven or make candied almonds according to my recipe.
• Add some shredded chicken and this makes a great main dish salad.
• Use fresh or canned mandarin oranges.

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Mandarin Orange Candied Almond Salad

Candied almonds combine w/sweet mandarins, red onion & a sweet spicy dressing for a delicious, colorful and addictive salad. This disappears fast!

Course Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Allie Taylor

Ingredients

Candied Almonds

• 3 tablespoons sugar
• 1/2 cup slivered almonds

Dressing

• 1 tablespoon sugar or honey or maple syrup
• 1/4 cup vegetable oil
• 2 tablespoons vinegar
• 1 tablespoon fresh minced parsley
• 1/2 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/8 teaspoon hot pepper sauce Tobasco, etc.

Salad

• 1 bunch red leaf lettuce torn into bite size pieces
• 1 - 11 ounce can mandarin oranges drained
• 1 small red onion sliced thin

Optional garnish:

• Fresh mandarin slices or parsley sprigs

Instructions

Candied Almonds

• In small skillet, heat 3 tablespoons sugar over low heat until completely melted.
• Add almonds, stirring until well coated.
• Transfer to parchment paper to cool.
• Break candied almonds into small pieces and set aside.

Dressing

• In small mason jar, combine vinegar, parsley, salt, pepper, hot pepper sauce and sugar. (or maple syrup or honey)
• Shake jar well to combine.

Salad

• Just before serving, combine torn lettuce, mandarin oranges, red onion and candied almonds in large serving bowl.
• Shake dressing well and pour over salad.
• Toss and serve immediately.

You may also like: Grilled Steak & Asparagus Salad w/raspberry dressing

The post Mandarin Orange Salad w/Candied Almonds appeared first on Through Her Looking Glass.

Fresh Dill Red Potato Salad with Feta is a flavorful twist on a traditional potato salad. You’ll love the light fresh taste as olive oil, garlic and scallions mingle with fresh chopped dill and feta cheese crumbles. Red wine vinegar gives a little zip. (There is no mayonnaise in this potato salad recipe.)

It’s hard to believe Easter is less than a week away. We usually stick to a traditional Easter menu at our house. Ham or lamb. Roasted asparagus. Yeast rolls. Deviled eggs. But when it comes to potato salad, I prefer this Fresh Dill Red Potato Salad with Feta over a traditional potato salad with mayonnaise. Fresh and light, the ingredients meld together beautifully and taste best if the flavors mingle for an hour or so before serving.

I don’t have many recipes starring red skinned potatoes. They have a great texture in this potato salad and add color because you don’t peel them first. Score!

Boil the potatoes on the stovetop ’til tender, then dice while still hot. Toss with olive oil and garlic, then cool to room temperature.

Gently stir in feta and scallions, then drizzle with red wine vinegar. Add fresh chopped dill, and season to taste with salt and pepper.

This Fresh Dill Red Potato Salad with Feta travels great for picnics and barbecues in spring and summer! Hope you try this and do let me know how you like it!

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Fresh Dill Red Potato Salad with Feta (No Mayo)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 6 medium red- skinned potatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• 1 cup crumbled feta cheese
• 1/4 cups finely chopped scallions
• 3 tablespoons red wine vinegar
• 2 tablespoons finely chopped dill or 1 1/2 teaspoons dried dill
• salt and pepper to taste

Instructions

• Scrub potatoes thoroughly under cold water.
• In medium saucepan, boil on stovetop in lightly salted water until tender, 18-25 minutes, depending on the size of the potatoes.
• Cool until manageable, then cut into 3/4" dice.
• In large bowl, toss diced potatoes together with olive oil and garlic.
• Cool potatoes to room temperature.
• Add feta and scallions to the potatoes and drizzle with vinegar.
• Add dill and season to taste with salt and pepper.
• Allow salad to sit for at least an hour for flavors to meld before serving.
• Serve cold or at room temperature.
• Refrigerate leftovers.

You may also like: Crunchy Asian Salad

The post Fresh Dill Red Potato Salad with Feta (No Mayo) appeared first on Through Her Looking Glass.

Sharing some fun and Easy Spring Appetizers w/Fresh Herbs today! Fresh herbs mingle with veggies, feta, avocado and fresh ingredients to create flavorful and scrumptious spring toppings for delicious RITZ Crackers!

When spring finally arrives, it’s the perfect time to enjoy the elusive fresh herbs and produce we’ve been craving all winter long. These pretty and delicious spring appetizers are beautiful on the table for spring parties and showers. Or just because!

Winter can feel interminable here in New Hampshire. Even when the calendar declares that spring has sprung, it doesn’t necessarily mean it feels a bit like spring outside. Often we still have powdery white stuff on the ground in March. Hard to believe. So when April rolls around and we’re finally seeing the magical signs of spring appear, like tender green shoots and delicate buds, we get all excited. Hello spring!

You may remember our family hatched a monarch butterfly last spring at the kitchen counter. I witnessed its first laborious flight across my kitchen, and then we set it free outside. Our intelligent, freshly-hatched monarch flew straight to my herb planter by the side door that was overflowing with green: sage, parsley, rosemary, dill and cilantro. Monarchs instinctively know a good thing, that’s for sure. And so do I.

I always love using fresh herbs in my cooking whenever I can. Fresh lime juice, cilantro, white beans, avocado and feta combine for a delicious and colorful spring appetizer topping for RITZ Crackers.

While shopping for spring cards at Target last week, I spied the RITZ Crackers display. I like to keep them on hand for quick last minute snacks and appetizers. #Truth: I have to hide the box in my pantry if I need them for company. (Because my boys all love RITZ Crackers too!) I grew up with RITZ Crackers and they’re a delicious, crunchy base for all my Spring Appetizers.

This appetizer is so easy to put together. Combine all the fresh ingredients in a mixing bowl and spoon onto RITZ Crackers. Garnish with cilantro and serve immediately!

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White Bean Lime & Avocado Dip

Ingredients

• RITZ Crackers
• 1 can white corn drained
• 1 can white beans drained and rinsed
• 3 ounces crumbled feta cheese
• 1/2 red onion diced
• 2 ripe avocados chopped
• 2 tablespoons fresh lime juice
• scant 1/8 cup sugar
• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 2 tablespoons chopped cilantro or more

Instructions

• Combine all ingredients and serve immediately on top of RITZ Crackers.
• Garnish with fresh cilantro if desired.
• Cover tightly and refrigerate leftovers.

Another clever, springy appetizer idea from RITZ Crackers: Caprese Lady Bugs!

Learn more about delicious RITZ Crackers here!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

You may also like: Caprese Pesto Flatbread

The post Easy Spring Appetizers w/Fresh Herbs appeared first on Through Her Looking Glass.

Grand Marnier Berry Salad: raspberries, blackberries, blueberries and sliced strawberries come together beautifully with fresh mint and a light, tangy and sweet lime Grand Marnier dressing.

Spring is the perfect time for trying new recipes and keeping the menu pretty and light. It’s springtime here, though it hasn’t felt like it weather-wise. But today the sky is azure blue and the sun is warmly shining. I’ll take it. Because in just a few days it’ll be April 1st, otherwise known as April Fool’s Day. And there is 5-10″ of snow forecasted. Ouch. I thought it was April showers that bring May flowers. Not April blizzards.

For now, I’m going to forget all the weather predictions. Because, hey, forecasters have been wrong before. So let’s talk fruit salad.

This Grand Marnier Berry Salad is so refreshing, perfect for upcoming picnics and barbecues. Have you  noticed we gravitate toward bright colors? Especially after a long, cold winter. Humming birds do too.

Love the bright colors and fresh flavor of the berries in this salad, especially the blackberries and raspberries. I got these ones at my grocery store, and hopefully you can find some good ones too the store or farmer’s market even now. Fresh squeezed lime juice gives this salad a little tang, and the aromatic fresh chopped mint complements the berries beautifully.

Fresh squeezed lime juice, honey and a splash of Grand Marnier coats the berries with tangy and sweet. Fresh chopped mint is so aromatic, it really gives this gorgeous berry salad zing.

Another thing I like about this salad is that it’s so quick to make, but it always go really fast. Just rinse the berries well in a colander, then slice the strawberries and chop the mint. Whisk the light dressing ingredients together and pour over the fruit.

Garnish with fresh mint springs! This berry salad is so pretty, it’s the perfect addition to the menu for your next spring shower or brunch.

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Grand Marnier Berry Salad

A sweet and sophisticated berry salad with fresh mint

Course Fruit Salad

Cuisine Side Dish

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 6 ounces blackberries rinsed and drained
• 6 ounces raspberries rinsed and drained
• 1 pint blueberries rinsed and drained
• 1 quart strawberries rinsed, drained and sliced
• 2 tablespoons fresh chopped mint or more
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 splash Grand Marnier liqueur about 1 1/2 teaspoons
• Optional: mint sprig and lime wedge for garnish

Instructions

• Place all rinsed and drained berries and chopped mint in a serving bowl.
• Separately, whisk together fresh lime juice, honey and Grand Marnier liqueur.
• Pour evenly over fruit and stir gently to coat.
• Garnish with mint sprig and lime wedge if desired.
• Serve immediately or cover and refrigerate.

You may also like: Raspberry Peach Almond Shortbread

The post Grand Marnier Berry Salad appeared first on Through Her Looking Glass.

Today I’m sharing some of my Best Maple Syrup Recipes! If you know me at all, you know I’m a true blue New England girl who loves her maple syrup. I counted the other day and there are nearly twenty maple syrup recipes here on the blog! So woo hoo.

Even as a little kid, I helped my retired next door neighbor with the sugaring. Together we collected the sap and boiled it down into syrup at his sugar house by the pond.  Then we made maple syrup on fresh snow, which is similar to a recipe I’m sharing below for maple taffy on snow. It’s maple syrup season here in New Hampshire, so I’ve got maple syrup on the brain. (Now you do too!) Enjoy.

Caramelized Maple Walnuts

Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

How to make Vanilla Bean Maple Syrup

Here’s a wonderful, easy recipe for Vanilla Bean Maple Syrup. It’s a treat with breakfast or brunch or makes a great gourmet gift. (If you can part with it.) Keep in mind it takes two weeks to “cure”

Maple Chai Tea Latte

Maple Chai Tea Latte is a sweet and spicy hot drink to warm you up on chilly fall and winter days. Chai tea leaves steep in your choice of milk, then infuse with overtones of vanilla and lightly sweetened with pure maple syrup. Make in quantity for a brunch crowd, or steep by the mugful for relaxing alone time.

Pear Gorgonzola Salad with Maple Vinaigrette

Pear Gorgonzola Salad w/Walnuts & Maple Vinaigrette is an addictive salad in any season. Sweet maple vinaigrette w/pure maple syrup & shallots complements fresh pears, walnuts, salty gorgonzola and mixed greens. It’s a sweet and salty thang we got going on here in the salad bowl folks…

Maple Praline Pecan Sauce

Maple Praline Pecan Sauce: ultimate New England praline sauce magically transforms a plain-jane dessert into a masterpiece. What’s better than real maple syrup, fresh cream and pecans? GAH! Not much. Not in this world anyway.

Maple Warm Bacon Dressing Spinach Salad

Sweet maple syrup and sauteed shallots combine with crispy bacon in this Maple Warm Bacon Dressing Spinach Salad. Eating your greens never tasted so good!

Maple Taffy on Snow

Maple Taffy on Snow has maple syrup, plus a few more magical ingredients. Like brown sugar, butter and vanilla. What’s not to love? With the newly fallen New England snow (and more forecasted!), now’s a great opportunity to enjoy this fun, old-fashioned family tradition with yours.

Parker’s Maple Barn Maple Glazed Ribs

This famous ribs recipe comes from Parker’s Maple Barn restaurant in Mason, a woodsy little New Hampshire town known to be the boyhood home of Uncle Sam. (The Mason dwellers are quite proud of that fact.)

You may also enjoy this post about maple syrup and cheese making in Woodstock, VT at Sugarbush Farm

The post Best Maple Syrup Recipes appeared first on Through Her Looking Glass.

Maple Roasted Butternut Squash & Pomegranate Harvest Salad makes a colorful and delicious presentation during the drab of winter! Golden roasted butternut squash sits atop a bed of leafy greens. Add pecans, gorgonzola and pomegranate seeds, then drizzle with a zippy blender dressing!

Today I’m sharing the recipe for a beautiful and delicious salad: Maple Roasted Butternut Squash & Pomegranate Harvest Salad. I’ve been hankering to roast butternut squash all season long and have procrastinated. I’ll tell you why. I’ve got flexor tendonitis in my right wrist. And the thought of peeling and chopping the butternut squash makes me cringe.

So I was out grocery shopping for the week the other day and came upon already-peeled butternut squash in the produce section. Well, that did it for me. I bought it then and there and the rest is history.

First, roast the butternut squash in the oven at 400°

When I work on a lot of baking recipes during the holidays especially I find myself craving greens. It’s easy to miss out on the greens during the winter months when salads get upstaged by heavier fare. But after I roasted the butternut squash with maple syrup and it was so beautifully golden, I knew it was the perfect salad topper. Such a wonderful aroma in my kitchen!

This Maple Roasted Butternut Squash & Pomegranate Harvest Salad is a nice change-up for the fall and winter menu, with vibrant colors and textures. Caramelized maple roasted butternut squash. Crunchy toasted (or try sugared!) pecans. Juicy pomegranate seeds. Leafy greens. Gorgonzola cheese. All drizzled with a zippy homemade pomegranate blender dressing. This salad is perfect on its own or with a steaming cup of soup.

While the squash roasts in the oven, whip up the homemade pomegranate dressing in the blender.

Toast the pecans or use my easy recipe for Sugared Pecans, a real treat on this salad. I used sugared pecans because that’s what I had on hand. And also what I wanted. Ha. Hope you enjoy this harvest salad!

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Maple Roasted Butternut Squash & Pomegranate Harvest Salad

Course Salad

Servings 2

Author Allie Taylor

Ingredients

Maple Roasted Butternut Squash:

• 1/2 butternut squash peeled and cubed
• 1 tablespoon olive oil
• 2 tablespoons pure maple syrup
• salt and freshly ground pepper

Pomegranate Dressing

• 1/2 cup olive oil
• 1/2 cup fresh pomegranate seeds
• 1/4 cup red wine vinegar
• 2 teaspoons dijon mustard
• 1 large garlic clove minced
• 1/4 teaspoon black pepper
• 2 pinches salt

Salad:

• 1/2 cup fresh pomegranate seeds
• 5 cups spring mix greens washed
• 1/2 cup toasted or sugared pecan halves
• 1/4 cup gorgonzola cheese

Instructions

Maple Roasted Butternut Squash

• Preheat oven to 400°.
• In a mixing bowl, combine olive oil, maple syrup and cubed butternut squash.
• Sprinkle with salt and pepper to taste.
• Bake on parchment-lined, foil covered baking sheet for 20 minutes.
• Remove foil and bake 20 more minutes 'til squash is tender and beginning to brown on the bottom.
• Remove from oven and cool to room temperature.

Pomegranate Dressing

• Add all ingredients in blender and process 'til smooth.

Assemble Salad

• Place greens onto plates.
• Layer with maple roasted butternut squash, gorgonzola cheese, toasted or sugared pecans, and pomegranate seeds.
• Drizzle with homemade Pomegranate Dressing just before serving.

This salad is perfect with a steaming cup of New England Bacon Corn Chowder

The post Maple Roasted Butternut Squash & Pomegranate Harvest Salad appeared first on Through Her Looking Glass.

Strawberry Spinach Salad Recipe: contrasting greens, brilliant berries, walnuts and blue cheese burst with flavor in this beautiful salad. Make the sweet, tangy, homemade poppy seed dressing in your blender.

Hope everyone is well at your house! We’ve got a few heavy colds going on around here and that’s no fun at all. Recently a friend told us about a homeopathic cold remedy called Coldcalm. Have you heard of it? It’s manufactured by the same folks who make that homeopathic flu remedy I swear by: oscillococcinum. Not that I can spell it (without Google!), let alone pronounce it.

So this Coldcalm stuff did the trick for some of us. You take it right when you feel that first tickle of a cold coming on. So we did a “blind” study in our family, and two of us avoided getting the cold by taking it every two hours. And two of us succumbed. Have you ever tried Coldcalm and what did you think?

It’s wonderful to have fresh fruits and produce available all year long. And we need them to keep our immune system strong. One salad we love is this fabulous Strawberry Spinach Salad! It’s so pretty with the contrasting greens and berries.

The dressing is easily made in the blender. Vinegar and sugar (or honey) combine with onion, sesame and poppy seeds, creating a tangy and sweet homemade dressing that we use on other salads too.

Process the dressing in the blender several hours ahead and let the flavors mingle in the refrigerator. Just before serving, toss the greens with the poppy seed dressing. Then arrange the strawberries, blue cheese and walnuts on top of the bed of greens.

So pretty, great flavor and healthy too. Use this salad as a colorful side dish, or toss some shredded chicken onto your Strawberry Spinach Salad Recipe for extra protein and a main dish meal.

This salad might become a new favorite at your house. Gorgonzola or feta cheese is easily interchanged for the blue cheese. Pecans can be substituted for walnuts.

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Strawberry Spinach Salad

Strawberry Spinach Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Allie Taylor

Ingredients

• Dressing ingredients:
• 1/2 cup honey or sugar
• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1 1/2 tablespoons fresh chopped onion or 1/2 teaspoon dried minced onion
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon paprika
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• Salad ingredients:
• 1 pint strawberries stems removed, sliced
• 1/2 cup "broken walnuts"
• 10 ounce bag washed spinach
• 1/3 cup crumbled blue cheese or gorgonzola

Instructions

• Blend all dressing ingredients in the blender for about a minute.
• Refrigerate several hours.
• Pour dressing over spinach and toss.
• Arrange strawberries on top.
• Scatter blue cheese (or gorgonzola) and broken walnuts on top.

Serve this salad with: Jordan Marsh Blueberry Muffins

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