9) Beef Tenderloin with Pickled Jalapeno Sour Cream – p 249. The marinade’s great, and we loved the jalapeno sauce. Study up so you can stay regular during the holiday season—and any time of year you’re away from home. Joanna entertains by whipping up all of her favorite appetizers that are simple, thoughtful and perfect for any occasion. The menu includes cheese balls, baked brie, spinach artichoke dip and homemade pretzels with cheese dip.

Perfect for a holiday or just to look like you are showing off even though you and I now know how easy it is to whip up! If you make this, please leave me a comment below and let me know what you think of this salad, I’d love to hear from you. The only thing I had to improvise on was the pear vinegar, it was hard to find, I visited 3 different health food grocery stores and was unsuccessful in finding it. To make the vinaigrette, in a medium bowl whisk together the vinegar, shallot, salt, mustard and pepper. Add the oils in a slow steady stream while whisking constantly.

Arrange half the apples over the arugula, Sprinkle with half the pomegranate arils and half the walnuts. Throughout the Middle East, freekeh is prepared in the spring. The wheat is picked while the sheaves are still green and the wheat kernels are still soft. The moisture in the wheat kernels prevents them from burning; they just take on a very subtle smokiness. Get the recipe for Greek Chopped Salad With Crispy Peppercorn Salmon. This mustardy potato and bean salad is topped with egg, making it hearty enough for a stand-alone meal.

It serves four as a substantial side salad, but you could also present it as a light appetizer to a larger crowd. 1.In a large bowl layer arugula then layer all chopped veggies on top. In a large bowl chick fil a cobb salad recipe layer arugula then layer all chopped veggies on top. At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

To start your prep, if you are using fresh Pomegranate cut it in half and give it a gentle squeeze and knock the aerials out by hitting the back with a wooden spoon. Remove any of the white pith that may come out and set them aside, they will even keep in the fridge for a day or two if you want to just get them ready way ahead of time. Spicy burnished onions contrast vividly with mild golden beets in this unusual dish, which is finished with a splash of lemon and fresh dill.

We bet you’ve never fired up the coals for a salad before. The lemon Parmesan dressing really ties everything together. This one is more of a side dish, but if you add some crisp romaine, it transforms into a meal.