Arrange arugula on a serving platter. Sprinkle with pears, cranberries, almonds and cheese.
Whisk together vinegar, mustard, oil and chives. Season then drizzle over salad to serve.
Rinse lettuces; divide between 2 bowls.
Sprinkle with walnuts, cranberries and goat cheese, evenly between the 2 bowls.
Dress with vinaigrette, to taste: Salt and Pepper, to taste.
Like most recipes, remember to adjust the above
or garnish
Place the canned cranberries in a blender and puree
In a medium-sized bowl, gently fold together the cranberries, mandarin oranges, walnuts and pecans. Refrigerate.
Serve chilled.
When Paula demonstrated this recipe, she mentioned she liked walnuts best and didn't use pecans. She did not use 2 cups of nuts either, which leads me to believe you can tinker some with this recipe!
Bring cranberries, sugar, 4 tbsp honey and 2 tbsp water to a boil. Reduce heat and simmer gently for 10 mins, stirring occasionally, until syrupy and cranberries are very soft.
Whisk mascarpone with remaining honey until smooth. Spread over panettone then distribute between serving plates. Spoon cranberry compote over top.
ide of bowl. Stir in cranberries.
Turn dough out onto
granulated sugar, brown sugar, beat with a mixer at medium speed
nice smooth, rounded shape with your hands.
secure the
Brush lamb with oil. Coat in spice mix. Set aside until required.
For the couscous, combine couscous and hot stock. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork until lumps are removed. Toss with chickpeas, cranberries, pine nuts, parsley, orange juice and spices. Season.
Heat a grill pan or frying pan over high heat. Brush with oil. Cook lamb for 3-4 mins per side for medium-rare, or until cooked to your liking. Let rest, covered, for 3-4 mins. Serve with couscous and yogurt sprinkled with extra cumin.
br>Meanwhile, melt the butter with 2 tbsp of the oil
Heat the oil over medium high heat in a large saucepan.
Mix flour, salt, and pepper in a large bowl.
Add meat to flour mixture and dredge until lightly coated.
Add the meat to the oil and cook until brown on all sides.
Top with remaining ingredients and stir. Cover and cook on medium heat for 90 minutes.
Remove the bay leaves.
Serve with boiled potatoes, cabbage, or pickled beets.
inutes. Add cranberries and stir to coat with syrup.
Refrigerate
rie all the way around with a sharp paring knife. Cut
In a measuring cup combine apple cider, brown sugar, lemon juice, dijon Mustard, & cornstarch until smooth.
In a large non-stick skillet heat butter over medium high heat.
Brown ham on both sides.
Set aside on plate & keep warm.
Reduce heat to medium.
Add liquid mixture, green onions, apple and cranberries.
Cook and stir until sauce thickens.
Return ham to skillet and cook for 1 -2 minutes or until heated through.
move from heat, stir in cranberries and let mixture cool.
Place salad greens in a bowl.
Top with cheese, cranberries and pecans.
Use as much dressing as you prefer, but I like to go light on the dressing.
brand of orange flavored dried cranberries by stirring about 1/4
combine dried cranberries and orange juice.
Cover with plastic wrap and
Bring a large pot of salted water to a boil. When boiling, cook the linguini.
Heat oil in a large skillet and add the garlic, red pepper flakes and fennel seeds. Cook until garlic is golden.
Add the tuna and sea salt. Then add the tomatoes and bring to a boil. Reduce heat to a simmer and simmer 4 minutes. Add the lemon zest.
Drain the cooked linguini and add to the pan with the tuna mixture. Toss gently and serve, garnished with chopped parsley.