Fresh From Central Market Cookbook by Phyllis Good
4 Stalks Celery, trimmed and cut in half crosswise
2 Tbsp. cider, pear, raspberry, or other fruit vinegar
2 Tbsp. honey
1/4 tsp. salt
2 ripe pears, preferably Bartlett or Anjou, diced
1 cup white cheddar cheese, finely chopped
1/2 cup toasted pecans, chopped
freshly ground black pepper
6 large lettuce leaves
1. Soak celery in bowl of ice water for 15 minutes
2. Drain and pat dry. Cut into 1/2 ” pieces
3. In a large bowl whisk together vinegar, honey, and salt
4. Add pears. Gently stir to coat.
5. Add celery, cheese, and pecans. Stir to combine.
6. Season with pepper.
7. Divide lettuce leaves among 6 plates.
8. Place a scoop of salad on top of each leaf. 9. Serve at room temperature or chilled.
Cream Cheese Biscuits
Makes 24 mini-muffins
Prep time: 10 minutes
Baking time 15-17 minutes
8-oz. pkg. cream cheese, softened
1 stick ( 8 Tbsp.) butter, softened
1 cup self-rising flour
1 With electric mixer, beat cream cheese and butter at medium speed till creamy, approximately two minutes.
2. Gradually add flour, beating at low speed just until blended.
3. Spoon dough into ungreased mini-muffin pans, filling full.
4. Bake at 400 degrees for 15-17 minutes or until golden
5. Serve warm.
*Variation: Add fresh herbs, some grated cheese or bits of bacon to these muffins. Gently fold the extra ingredients into the batter between Steps 2 & 3.
Asparagus with Toasted Almonds
Makes 6 servings
Prep time: 15 minutes
Cooking Time: 13-15 minutes
2 lbs. fresh asparagus
half a stick (4 Tbsp.) unsalted butter
1/4 cup olive oil
3/4 cup toasted sliver almonds, or pine nuts
1/3 cup balsamic vinegar
freshly ground pepper
1. Trim asparagus spears to the same length.
2. Bring about 2 inches salted water to boil in a large sauté pan.
3. Lay asparagus in pan and cook, uncovered, until tender-crisp, about 3-5 minutes.
4. Remove asparagus and lunge into cold water.
5. Drain and pat dry.
6. To prepare Dressing, heat butter and oil in a large sauté pan.
7. Add nuts and stir until hot.
8. Add vinegar and heat. When bubbly, pour over prepared asparagus.
9. Salt and pepper to taste.
10. Serve hot or cooled to room temperature.
Convenient Pumpkin/Squash Soup
Makes 4-6 servings
Prep time: 10-20 minutes
Cooking time: 15 minutes
1/3 cup onion, chopped
3 Tbsp. butter
3 Tbsp. four
1/2-1 tsp. salt, according to your taste preference
1/2 tsp. nutmeg
1/2 tsp. ginger, or curry powder
2 cups chicken broth
2 cups cooked squash, mashed or canned pumpkin
2 cups heavy cream
1. In a good sized saucepan, sauté onion in butter until transparent.
2. In a separate small bowl, combine flour, salt, nutmeg, and ginger or curry powder.
3. Add to onion mixture to make a paste.
4. Add chicken broth and mashed squash. Stir until combined.
5. Add heavy cream. Simmer, partially covered, until thoroughly heated. DO NOT BOIL.
6. Serve immediately.
For a lower calorie dish, substitute 1 1/2 cups 2% milk and 1/2 cup evaporated milk for the 2 cups of heavy cream.
Top each individual serving with a dollop of sour cream and sprinkle of chopped chives.