PEAR & GORGONZOLA SALAD (Inn Cuisine)

This salad is a classic mix.  It is the perfect accompaniment to a fall soup, sandwich, or potluck.  It is a delicious blend of simple flavor that never disappoints. It is the perfect blend of fall flavors in a satisfying and savory, yet light meal. When I looked up a recipe online I discovered a new website treasure... Inn Cuisine: best recipes from bed & breakfasts, country & urban inns

Lettuce greens (1 bag or 2 heads) any mix of romaine, red leaf, and green leaf
3-4 pears, peeled and cut into slices (d'anjou, comice, or french butter)
5oz gorgonzola cheese crumbles
1/2 c walnut pieces (browned over med heat until lightly brown)
handful of dried cranberries

Layer all ingredients to make the salad. Top with this honey mustard vinaigrette when serving...

For the vinaigrette:
3T red wine vinegar
2T honey
1T dijon mustard
1/2 c ev olive oil
1t sugar
salt and pepper

PUMPKIN BARS

BATTER:
1c oil
1 2/3 c. sugar
15oz canned pumpkin
4 eggs
2c. flour
2t baking powder
1/2t salt
1t baking soda
2t cinnamon

Preheat oven to 350* With a mixer, combine wet ingredients. Mix in dry ingredients. Bake in a greased and floured jelly roll pan or cookie sheet for 25 min. Cool.

FROSTING:
6T butter
3oz cream cheese
1T milk
1 3/4c. powdered sugar

Beat with a mixer and spread over cooled bars. Slice into squares and serve.

ALMOND TILAPIA AND COUSCOUS

4 tilapia filets
1 c almonds
¼ c plain or panko breadcrumbs
2T brown sugar
1t Old Bay
Salt & pepper
1 egg w/ 1T water
¼ c flour

Preheat oven to 425*  In a food processor (or with a mallet) combine almonds, breadcrumbs, brown sugar, and seasonings. Coat tilapia in flour, then dip in egg, and finally in almond crumb mixture. Lay in a baking dish and bake 15-20 min.

To make the couscous:

1c couscous
1 ¼ c water
Grated carrots
1t ginger
Dried cranberries
1T lemon juice
1T olive oil

Boil water. Stir in all other ingredients. Cover and let set 7min.

CREAM CHEESE FROSTING

I seem to always find a use for cream cheese frosting.  It makes almost anything tastes so yummy.  In the fall it seems we whip up a batch almost every weekend for carrot cake, pumpkin bars, or just hungry fingers!

8oz cream cheese
1/2 stick butter
1t vanilla
2c. powdered sugar

Beat first 3 ingredients until smooth.  Add powdered sugar and beat until creamy.  Can add more sugar to make it thicker consistency.

CRAB CORN CHOWDER

1 T extra-virgin olive oil
2 T butter
2 potatoes, peeled and diced
2 ribs celery, chopped
1 onion, chopped
1 small red bell pepper, seeded and diced
1 bay leaf
salt and pepper
1 T Old Bay seasoning
3 T flour
2c. chicken broth (one can)
4c. milk (I use lowfat, but whole milk or heavy cream would be good, too.)
3c. frozen corn kernels
6-8oz crab meat

Melt butter and evoo in a pot over med high heat.  Saute onions, celery, pepper, and potatoes for 5min.  Add Old Bay, salt & pepper, bay leaf, and flour.  Stir to combine.  Add chicken broth and bring to a boil.  Reduce heat to low, cover and cook for 15 min.  Add milk, corn, and crab meat and heat over med-low until warm.

May drizzle with sherry when serving, if desired.

CRAB CAKES (Food Network)

8-10oz crab
1/4 c Ritz crackers, crushed
1/4c bread crumbs
1 green onion, sliced
1/8 c mayo
1 egg
1/2 lemon, juiced
1t Worcestershire sauce
2t fresh parsley
1t mustard
garlic powder
Old Bay
salt and pepper

Stir together all ingredients.  Shape into four uniform patties.  Dust with flour.  Pan fry in oil for 4min each side or bake at 400* on a baking sheet for 20min (flip once).

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.