Tuesday, October 5, 2010
Matt's Local, In-Season Birthday Dinner!
I'm sure many of you have wondered, "does Brianna actually do all this stuff she preaches?" Well, to ease your minds, I'm going to give proof that I do actually practice what I preach! So for Matt's Brithday Dinner he said, "all I want is corn," so I tried to plan a great fall meal that went with corn...well it actually just turned into this:)
Butternut Squash Soup
Pear and Spinach Salad (adapted from a recipe in Oct. 2010 Vegetarian Times)
Super easy and yummy!
- 1 Bosc Pear
- 3 T. Fig Jam
- 2 oz. Brie
- 1/8 c. red onion
- 1 t. Lemon juice
- 3 c. Spinach
- 1/8 c. Chopped pecans
Cut pear in half and scoop out core, replace with fig jam. Bake the pears face up at 375 for 10 mins, then add brie cheese and bake until cheese is melted and browning. Divide the spinach on two plates, sprinkle red onion and pecans on spinach. Add the pear and drizzle dressing on top of it all (1 T. fig jam + 1 T. Olive oil + 1 t. lemon juice, whisk together.)
Quick easy dish using red onion, spinach, olive oil, garlic and some parmesan cheese!
Matt's Amazing Grilled Corn
NY Cheesecake & NY Blackberry Cheesecake
Brianna's Homemade cheesecake NOT!!! I cheated and got these from Papa Haydns! But it was local, and supported a local business!