Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-03-08 14:00:262015-03-08 14:00:26Watercress Salad with Roasted Sweet Potatoes
Winter Watercress Salad with Asian Pear and Butterhead Lettuce
Poppy seeds
Boston lettuce
Watercress
Bosc pear
Tarragon
Mayo
Greek yogurt
Red wine vinegar
Olive oil
Salt
Pepper
Shallots
Lemon
What you will need to do:
Pickled shallot: Thinly slice one shallot place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 1/2 hour.
Dressing: Spoon two tablespoons greek yogurt and one teaspoon mayo into a jar. Add the juice of half a lemon, salt, pepper 1/4 cup olive oil, and 1/8 cup red wine vinegar to the jar. Shake vigorously.
Salad: Place lettuce leaves in a large bowl, add watercress and several leaves of tarragon. Slice your pear into thin slices, then cut again lengthwise into matchsticks. Place pear and pickled shallots over greens. Dress with creamy dressing and sprinkle with poppy seeds.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-03-08 13:59:272015-03-08 13:59:27Winter Watercress Salad with Asian Pear and Butterhead Lettuce
While peeling apples and pears, keep them in the lemon juice so they don’t turn brown. Place apples in a greased shallow 9” square baking dish. Sprinkle 2 tbsp. brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30-40 minutes or until apples are tender. Serve with vanilla ice cream or yogurt.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-03-08 13:58:222015-03-08 13:58:22Oatmeal, Apple and Asian Pear Crisp
Watercress Salad with Roasted Sweet Potatoes
Watercress Salad with Roasted Sweet Potatoes
Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
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Winter Watercress Salad with Asian Pear and Butterhead Lettuce
Winter Watercress Salad with Asian Pear and Butterhead Lettuce
What you will need to do:
Pickled shallot: Thinly slice one shallot place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 1/2 hour.
Dressing: Spoon two tablespoons greek yogurt and one teaspoon mayo into a jar. Add the juice of half a lemon, salt, pepper 1/4 cup olive oil, and 1/8 cup red wine vinegar to the jar. Shake vigorously.
Salad: Place lettuce leaves in a large bowl, add watercress and several leaves of tarragon. Slice your pear into thin slices, then cut again lengthwise into matchsticks. Place pear and pickled shallots over greens. Dress with creamy dressing and sprinkle with poppy seeds.
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Oatmeal, Apple and Asian Pear Crisp
Oatmeal, Apple and Asian Pear Crisp
Filling
Crisp
While peeling apples and pears, keep them in the lemon juice so they don’t turn brown. Place apples in a greased shallow 9” square baking dish. Sprinkle 2 tbsp. brown sugar, ground cinnamon, ground nutmeg and water. Combine remaining dry ingredients in a separate bowl; add melted butter, mixing until crumbly. Sprinkle crumb mixture on top of the apples. Bake at 375°F for 30-40 minutes or until apples are tender. Serve with vanilla ice cream or yogurt.
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