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All Dressed Up

Even though it’s starting to get a little colder (you have no idea how much it pains us to admit that!) we here at Two Saucy Sisters still believe that it is never too cold for a big ol’ salad!

That being said, there are definitely a lot of ways to change up a salad to make it more seasonable.  Adding cooked, cubed sweet potato or squash adds a nice Fall flair, as do some crisp apple slices.  Pair that with some toasty walnuts and creamy goat cheese and you’ve got yourself a pretty tasty fall-ified salad!

But of course, salad just isn’t salad without dressing, now is it?  You could just go with your usual oil-and-vinegar combo, but why not make it a little more special?

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Something you may not know about us is that the house we live in (when we’re not at school) is actually a more than 100-year-old fruit farm.  Most of the orchards are gone now and we only have about 3 acres of the original land left, but we do have a few pear trees that still produce fruit every year.  So, you can imagine that when our gracious father picked us a whole bunch of them, we needed to figure out a way to use them up before they got too ripe.  Who knew the answer would be salad dressing?

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Yup- we made a pear vinaigrette!  It’s a little sweet, it’s a little savoury, and it makes the perfect topping for a Fall-inspired salad!

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This works really well if you just so happen to have a couple slightly over-ripe pears in your fridge.  If you don’t, just leave a pear out on the counter for a day or two and you’ll be ready to make this tasty dressing.  It’s simply a matter of throwing the ingredients in a blender and you’ve got yourself enough dressing for several salads in mere minutes!

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So now you have no excuse not to eat your greens 😉

Happy Fall Salad-Eating!

Pear Vinaigrette

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Prep time: 5 minutes
Makes: ~1 cup

Ingredients:

1 ripe pear
2 tbsp apple cider vinegar
2 tbsp white vinegar
dash of salt
pepper, to taste
1/2 c. olive oil

Directions:

Add all ingredients to a blender except for the olive oil, and blend until the pear has been pulverized.   With the motor running, slowly add the olive oil in a steady stream.  Blend for another minute or two to ensure the pear is fully blended and everything is combined.  Adjust seasonings to taste.

Store in a sealed jar in the refrigerator. (Just be sure to set it on the counter a few minutes before using it, and give it a stir before pouring)

~twosaucysisters

Do you ever make fun salad dressings?  What’s your favourite way to jazz-up a salad?

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A Spring Wish

This weather is crazy! For instance, yesterday: Blizzarding in the morning, sunny and warm enough to run in half-tights in the afternoon. What the heck?!? We are actually going batty over here- Mother Nature needs to get her act together and get spring going. We mean really, it’s March 27th people! Why is it still snowy and struggling to reach temperatures above freezing? There should be little flower buds and a slightly warmer sun by now!

In an effort to gently  encourage spring to come out of it’s shell, we made an early-summer inspired meal for dinner a few nights ago:

DSCN5228Baked Salmon with a Stawberry-Basil Rice Pilaf and Strawberry-Avocado Salsa!

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What’s more summer-y than fresh strawberries? They scream early late-June early-July.
Don’t mind the dying asparagus in the background. Asparagus is another veggie that is so reminiscent of the spring time, however we got a little excited about preparing the rest of the meal and sort of forgot that it was in the oven. Woops!

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Other than the forsaken asparagus, this meal was like a burst of spring even though there’s still snow on the ground. Strawberry+avocado is an unreal combination (have you ever tried strawberry and avocado grilled cheese? If you haven’t, you definitely should!) and so is strawberry+basil, and they all just go so well with the salmon!

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Maybe, if we just boycott winter all together spring will get here faster. Run in shorts and tank-tops, wear strappy sandals…. hmm, maybe we’ll just stick to eating spring/summer-inspired meals!

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Here’s to hoping spring comes out of hiding soon!

Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

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Prep time: 10min
Cook time: 20min
Serves: 2

Ingredients:

2 filet of salmon
1/2 tsp lemon juice
ground black pepper, to taste

1/2 c. rice + water (amount of water depends on the type of rice you’re using. We used a short-grain brown rice/wild rice mix)
3/4 c. strawberries, chopped
1/2 c. basil, chopped
1 clove garlic, minced
1 tbsp lemon juice, divided
1 tbsp dijon mustard, divided
ground black pepper

1/2 c. strawberries, chopped
1/2 avocado, chopped
1 tbsp lemon juice
pinch of sea salt
ground black pepper, to taste

Directions:

Pre-heat oven to 350F.
Sprinkle salmon with lemon juice and pepper and bake for 10min, or until light pink and flakes easily with a fork.

Meanwhile, cook rice according to package directions.
Put chopped strawberries and garlic onto a frying pan and mix with half of the lemon juice and dijon mustard. Cook over medium heat for 3 min, then add the basil. Cook for another 2 minutes or until strawberries have softened. Once the rice is finished cooking, stir the strawberry-basil mixture into the rice, along with the rest of the lemon juice and dijon mustard, and the black pepper.

For the salsa, toss chopped strawberries and avocado with lemon juice, salt and pepper.

To serve, put the rice pilaf on the plate first and place salmon over top. Top with the salsa and serve along side your favourite spring veggies!

~twosaucysisters

What ways are you using to escape this prolonged winter weather?