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Your Home and Lifestyle

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All measurements are approximate.

BEST-EVER EASY

FALL SALAD

Servings: 4-6

Prep time: 10 minutes

½ cup pine nuts

1 bag of baby spinach leaves

½ cup feta cheese, crumbled

½ cup Parmesan cheese, freshly grated

1 Bartlett pear, cut into bite-size pieces

Girard’s Spinach Salad dressing

Place the pine nuts in a medium saucepan and toast over medium heat until golden brown. Set aside when done. Combine all remaining ingredients except dressing in a large bowl. Pour the dressing over the salad to your desired taste. Gently toss the salad, garnish with the toasted pine nuts, and serve. Recipe by Shannon Kaloper. Photography by Kathi Inglesby.

Olive Crostini

Servings: 12

Prep time: 10 minutes

Bake time: 5 to 10 minutes

¾ cup pitted black olives

¾ cup green olives with pimentos

3 cloves garlic, minced

¾ cup grated Parmesan

6 tablespoons butter

3 tablespoons olive oil

¾ cup grated Monterey Jack cheese

½ cup chopped fresh parsley

salt and pepper to taste

1½ baguettes, thinly sliced

Preheat oven to broil. Coarsely chop the black and green olives in a food processor. Transfer to a medium bowl. Add the garlic, Parmesan, butter, and olive oil to the food processor and pulse until a paste forms. Add this mixture to the olives in the bowl and mix well. Fold in the Monterey Jack cheese and parsley. Season mixture with salt and pepper to taste. Spread each slice of bread generously with the olive mixture and place on a cookie sheet. Broil until bubbly and lightly browned. Serve immediately. Recipe by Laura Swayne. Photography by Heath Anyan.






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