Arugula Pear Salad with Champagne Vinaigrette

My good friend Adam of the Coozer Files served this unbelievably delicious salad the other night. It was so yummy, I demanded he give me the recipe to share here.

Pear & Arugula Salad (from the kitchen of Adam Coozer)

Vinaigrette:
1 tbsp champagne vinegar (apple cider vinegar should also work)
1 tbsp honey (I use clover honey)
1/2 tbsp lemon juice
1/2 tsp salt & 1/2 tsp coarse ground pepper

Combine the above together, then slowly mix in 2 tbsp of olive oil. Mix well.

Salad:

Arugula
2 bartlett pears, halved, cored, then thinly sliced
Shavings of ricotta salata (salted & dried ricotta). Other cheeses could work too for a slightly different taste - goat cheese, bleu cheese, etc.

Toss everything together and make sure the vinaigrette coats everything! Don't worry if there doesn't seem to be that much vinaigrette - a little goes a long way!

New Year's Resolution: Eat Tasty, yet Healthy Food!

Hello dear readers, happy New Year! Here's a favorite of mine, Curried Pumpkin Soup. My mother found the original recipe somewhere, but I've lightened it up quite a bit, with no loss of yum. It's delicious, healthy and very comforting in the cold winter months. :)

Curried Pumpkin Soup (Serves 6)

1 cup skim milk (you can use other kinds of milk, if you want it creamier. Coconut Milk is a great option)
2 tsp curry powder (I prefer the Jamaican kind)
3 cups broth, any type (vegetable bouillon works well)
1 medium apple, chopped
1 medium onion, chopped
2 cup canned pumpkin (1 15 oz can works fine)
1/2 tsp sea salt
1 Tbsp olive oil (coconut oil also works)

Put the olive oil in the bottom of a Dutch oven. Saute the onion and apple in the olive oil until tender (5-7 minutes.)
Stir in the canned pumpkin and remove from heat. Blend in food processor until smooth. Return puree to Dutch oven. Add broth and milk. Whisk in seasonings. Heat gently and serve.

This is really nice paired with whole wheat biscuits.

Enjoy!