Smashed Rutabagas with Ginger-Roasted Pears

I pulled this recipe out of a magazine ages ago and it has become a regular side dish at our table!  I must admit that the kids aren't so fond of them, but any adult I serve it to usually goes back for seconds!!

Rutabagas are the larger, waxed root vegetable that you will find in the markets - the flesh is an orange colour.  Turnips are small (size of a beet), white with a purplish colour to one end.  The flesh of a turnip is white. These two are often mistaken for each other!

SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS

Ingredients:

4lbs rutabagas, peeled and cut into 1" cubes

1 1/2 tbsp EVOO

1 tbsp fresh lemon juice

1 tbsp minced peeled fresh ginger

1 1/2 tsp granulated sugar

3 firm Anjou pears, peeled, cored and cut into 3/4" cubes

1/3 cup heavy whipping cream

5 tbsp butter

1 tbsp chopped fresh thyme

Kosher salt

Freshly ground black pepper

• Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
• Meanwhile, preheat oven to 400F.  Line a large rimmed baking sheet with parchment paper.  Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl.  Add pears and toss to coat.  Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins.  Remove from heat and set aside.
• Drain rutabagas and return to the same pot.  Mash to a coarse puree.  Stir over medium heat until excess moisture evaporates, approx. 5 mins.  Add cream, butter, and thyme.  Mix in pears and any juices from the baking sheet.
• Season with salt and pepper. ENJOY!

This dish can be made a day ahead and transferred to a microwave-safe bowl.  Cover and chill.  Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.

Spinach & Blue Cheese Salad with Pears and Candied Pecans!!!

I know many of you have had the opportunity to taste and enjoy this salad, but it wasn't until I looked through all the recipes that I have posted, that I realized I have never officially posted this recipe (although I have had written it out many time for friends and have included it on the recipe section of the "Cooper's CSA Farm & Maze" website http://www.coopersfarm.ca/ that I am in charge of)....so here it is! I even included photos of the dressing and completed salad to whet your appetites!!

I had a similar salad at "Quigley's" in Toronto and enjoyed it so much that when I came home, I decided to experiment and try reproducing the flavours at home. The difference that I made was to create a red onion vinaigrette dressing as opposed to a sweeter one that was used at the restaurant.

SPINACH & BLUE CHEESE SALAD WITH PEARS AND CANDIED PECANS

Ingredients For Dressing:

1/2 cup granulated sugar

1/3 cup lemon juice

2 to 4 tbsp finely chopped red onions

1 tsp salt

2/3 cup oil (EVOO makes the dressing take on a greenier tone, but a vegetable or grain-based oil gives the dressing the bright pink colour you see in the picture above)

• Combine the first 4 ingredients in a blender (I use my mini-chopper), and blend well.
• While running, add oil in a steady stream until the dressing becomes thick and smooth.

Ingredients For Candied Pecans:

1 cup pecan halves (or 1/2 cup pecans and 1/2 cup walnuts)

1/3 cup brown sugar, firmy packed

2 tbsp butter, melted

• Stir all ingredients together in a small bowl and then spread on a lightly greased baking sheet, or a baking sheet lined with parchment paper (which I prefer because it means less clean-up!)
• Bake at 350F for 12-15 minutes, stirring frequently to ensure even coating.
• Let cool and set aside. Once the mixture is cool and looks like brittle, just crumble and put into a container with a lid. The nuts can be kept in a fridge for at least two weeks (although they don't last that long at our house!)

Salad:

10 oz bag of baby spinach leaves

2 ripe pears, peeled and cut into chunks

Crumbled blue cheese (frankly I don't measure this - as much as you would like!)

Red Onion Vinaigrette

Candied Pecans

• Combine the first three ingredients in a large salad bowl.
• Drizzle with the vinaigrette and sprinkle with the candied pecans
• ENJOY!!!