Arugula Pomegranate Salad

Dark, leafy greens often get a bad rap. With such a variety to choose from, I've never quite understood this.

If spinach or kale is not your thing (or even if it is), this dark, leafy green is certainly a viable option. In fact, I'm strongly encouraging you to go out and grab yourself a bag.

Arugula (or rocket as it is sometimes called) is a peppery leaf, great in salads, on pizza, or in a sandwich. It has a punch of flavor, unlike an iceberg lettuce, and an arsenal of vitamins, such as Vitamin A, C, and K, folate, calcium, and magnesium, guaranteed to protect your ticker and help you live a healthy lifestyle.

This is one of my favorite salads to make with the greens. The tanginess of goat cheese, tartness of pomegranate seeds, and acidity of the Balsamic vinegar give it a great harmony of flavor sure to keep your taste buds hoppin'!

Arugula Pomegranate Salad



1/2 bag of pre-washed arugula

1/4 c. pomegranate seeds

2 T. walnuts, chopped

1/4 c. goat cheese, crumbled

2 T. olive oil

2 T. Balsamic vinegar

Mix together arugula, pomegranate seeds, and walnuts. Sprinkle goat cheese on top of salad.

Drizzle with olive oil and Balsamic.

Also good with pecans, dried cranberries or apricots, and sharp Irish cheddar.

Serves 2. Easily doubled or tripled.

Pumpkin Pecan Scones

Thanksgiving morning at our house is always an adventure. Each person is vying for a workspace to make their contribution for the feast. Measuring spoons are swiped right out from under your nose, dirty dishes are being stacked onto a pile that resembles an intense Jenga game, and that cream for the coffee you so desperately need to get things moving -- it went into the mashed potatoes.

The 20 lb. turkey asserts his presence by taking over the oven, leaving the tiny 1 ft by 3 ft space next door as the only viable option for extra stuffing, roasted artichokes, herb braided bread, pumpkin pie and the like. It is a vertiable feat of timing, balance and patience that makes a meal like this come together.

There is no time Thanksgiving morning to worry about breakfast. But, it is a vital element of the day to keep up the morale and stave off 'hanger' before the often belated commencement of the family meal.

These lovely scones are a perfect option. Make them the evening before. As with all things spiced, they actually taste better the day after.

Pumpkin Pecan Scones

2 c. flour

1/2 c. brown sugar

1/4 t. ginger

1/2 t. nutmeg

1/4 t. allspice

1/2 t. cinnamon

1 t. baking powder

1/4 t. baking soda

1/2 c. butter

1/3 c. buttermilk

1/2 c. pumpkin puree

1 t. vanilla

1/3 c. candied pecans, finely chopped

Preheat oven to 375 degrees F.

Place flour, sugar, spices, baking powder, and baking soda in a large bowl. Cut butter into small pieces and mix with dry ingredients until butter is the size of small peas.

Mix buttermilk, pumpkin and vanilla in a separate cup or bowl. Add to large bowl and mix together by hand just until it comes together. Carefully, mix in pecan pieces.

Flour a clean surface. Pat ball of dough into a round about 1/2 in. thick. Cut into 8 triangles. Place on greased baking sheet. Bake 20 minutes, until browned at edges.

Raspberry Sponge Torte

My expertise in the field of cake-baking is rather sparse, but I am quite content with the results of my attempts thus far.
This delicious, multi-layered delight was our Christmas cake. Yet, I think the lightness of the cake and lingering flavors of almonds, raspberries and coconut make this a perfect cake for the anticipation of Spring. In fact, it would be just perfect for an afternoon tea or your Easter brunch table.

Raspberry Sponge Torte
from The Taste of Home Entertaining Cookbook
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
1 1/2 t. vanilla
2 c. flour
1 t. baking soda
1 c. buttermilk
1 c. walnuts, chopped, toasted
1/2 c. coconut
1/2 t. cream of tartar

Frosting/Filling:
1 c. raspberry preserves, warmed
2 packages of cream cheese, softened
3/4 c. butter, softened
6 1/2 c. powdered sugar
2 t. vanilla
1/2 c. chopped walnuts

In a large bowl, cream butter, shortening, and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda to creamed mixture alternately with buttermilk. Stir in nuts and coconut. In another bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into cake batter. Pour into 3 greased and floured 9 in. round cake pans. Bake at 350 degrees 28-30 minutes, until toothpick in center comes out clean. Cool 10 minutes before removing to wire racks to cool completely.

To assemble: Spread raspberry preserves over 2 layers. Refrigerate 20 minutes. In mixing bowl, beat cream cheese, butter, and sugar until fluffy. Beat in vanilla. Spread between layers and over top and sides of cake. Sprinkle with nuts. Store in fridge.

I followed this recipe to a T (which I rarely do) as I feared additions/omissions/substitutions might mess it up royally. Perhaps I might try it with a different flavored preserve next time, although the raspberry was quite popular.

The frosting would be an excellent garnish on a carrot cake.

I entirely forgot to take a photo of its interior, but I assure you it was every bit beautiful and delicious.