pear, blue cheese, walnuts, arugula salad with a maple vinaigrette.

Great winter salad - use portions based upon what you have available!

Salad ingredients:

I used 1 package of arugula (what you normally find at whole foods in the big plastic container)

1 - 2 pears (all types are good)

1 small package of blue cheese crumbles

1/4 of a bag of walnuts

What you will need for the vinaigrette:

• 60ml olive oil (4 Tbs)
• 30 ml red wine vinegar (2 Tbs)
• 20ml maple syrup (1 Tbs and 1 tsp)
• 1/2 tsp Dijon mustard
• salt

Place all of the above ingredients in a small jar and shake, then drizzle over the salad.

Pumpkin Pie so good it will make you wanna slap your sister

I got this pumpkin pie recipe from our Chef at work - and it is seriously AMAZING!!!!

Pumpkin Pie Recipe: Makes one 9” pie

Ingredients

• 8 oz package cream cheese, softened
• 2 cups canned pureed pumpkin
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup heavy cream or ½ and ½
• 4oz (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• 1 piece pre-made pie dough (or you can make your own)
• Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until uniformly combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, and nutmeg and beat until incorporated.

Pour the filling in to prepared pie crust and bake for 50 minutes, or until the center is set.  Place the pie on a wire cooling rack and cool to room temperature.

Thai Coconut Curry Shrimp - Skinny Taste

This recipe is easy, tasty and not terrible for you - all around awesome in my opinion!

This recipe is easy, tasty and not terrible for you - all around awesome in my opinion!

Red Thai Coconut Curry Shrimp
Ingredients:  

• 1 tsp oil
• 4 scallions, whites and greens separated, chopped
• 1 tbsp Thai red curry paste
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 6 oz light coconut milk
• 2 tsp fish sauce
• 1/4 cup fresh cilantro, chopped
• salt to taste

Directions: 

In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro.Serve over rice and enjoy!