Holiday Salad

Prep Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients


2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed


Directions

In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.


Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.


Pour the dressing over the salad just before serving and toss to coat.

From: foodnetwork.com

Raffy's Turkey Sausage and Chestnut Stuffing

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 1 medium green apple, cored and diced into 1-inch cubes
* 1 medium red apple, cored and diced into 1-inch cubes
* 1 medium onion, diced into 1/2-inch cubes
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon unsalted butter, plus 2 tablespoons cubed
* 1/4 cup dry white wine
* 1 (6-ounce) bag dried cranberries
* 1/2 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 pound sweet Italian turkey sausage, meat removed from casing
* 8 ounce jar steamed whole chestnuts, roughly chopped
* 1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
* Pinch red pepper flakes
* 1 cup canned chicken stock
* 1 cup freshly grated Parmesan

Directions

Preheat oven to 400 degrees F.

In a medium saute pan add the apples, onion, 1 tablespoon oil and
butter cook over a medium low heat for 10 minutes to soften. Add the
wine, cranberries, and salt and pepper, simmer for about 5 minutes.
Take off the heat and allow the mixture to cool.

In a large saute pan over medium high heat, add 1 tablespoon olive oil
and turkey sausage meat and break up with a wooden spoon and cook
until browned and cooked through, approximately 8 to 10 minutes.

In a medium bowl toss together the fruit and onion mixture, the
sausage, the chestnuts, the cornbread and red pepper flakes. Combine
all the ingredients.

Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into
an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the
remaining Parmesan. Dot with butter. Place in middle rack and bake
until top is golden brown, 45 minutes to 1 hour.

From: foodnetwork.com

Taleggio and Pear Panini

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
* 1/4 cup olive oil
* 8 ounces Taleggio cheese or brie, sliced
* 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
* 2 tablespoons honey
* Pinch salt
* Pinch freshly ground black pepper
* 3 ounces arugula or spinach

Directions

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces.
Halve each piece horizontally to make 4 sandwiches. Brush the bread on
both sides with olive oil and place the bottom-half of the bread
slices in the panini machine in a single layer. Heat until golden,
about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin
forming the sandwiches. Divide the cheese among the warm bread. Cover
the cheese with slices of fruit. Drizzle the fruit with honey.
Sprinkle with salt and pepper. Top with a handful of arugula. Place
the warmed top half of the bread over the arugula and return the
competed sandwich to the panini machine for 1 to 2 minutes more to
finish melting the cheese. Remove from the panini machine. Cut the
sandwiches in half and serve immediately.

From: foodnetwork.com