Fall Grape Salad with Blue Cheese and Walnuts (or Pecans)

In my area of the Pacific Northwest the weather is really lovely  as we transition from summer to fall. 
 Vegetable and fruit gardens are giving their best and  we seem to appreciate their bounty more ~ soon it will be time to put the garden beds to rest for the winter, the trees will drop their leaves and become dormant.
Although the days can warm up to the 80's and 90's ~ the evenings cool down to to low 60's making sleep comfortable.
Still spending lots of time outdoors during the day we look for easy, light meals ~ salads always seem fit the bill.

The first one I'm featuring this week is one I've made for several years, you've probably seen one like it or a variation ~ it goes well with grilled food, or as a salad meal by itself.





No recipe needed, just wash and slice your favorite combination of seedless grapes in half, slice some celery, tear some romaine lettuce into  bite-size pieces (I used baby romaine), crumble some blue cheese (can use feta cheese, goat cheese, or any cheese you like; if using a firm cheese, it works best if you dice it rather than shred it as it will hold it's shape and texture better.)
Instead of walnuts you can use whatever nuts you like. I always toast them in a 350ºF oven for a few minutes until lightly golden and fragrant.  As they cool they will become pleasantly crunchy and much more flavorful. 


Almost time to buy more.   (Hint: Always keep opened nut oils in the refrigerator,  they go rancid rapidly at room temperature.)

I always dress with a light vinaigrette  (I use Julia Child's recipe) just before serving.
If you have a nut oil that complements the nut you are using in the salad, by all means use it in your vinaigrette. But if not, grape seed oil or any neutral oil works well for this salad.
You can prepare this salad a couple of hours ahead (covered and refrigerated),  but do not add the toasted nuts, cheese, or dressing  until the last possible moment for best results.

I hope you're enjoying these final days of summer too.




Thank you for stopping by ~  your comments make my day!

~ Mari

Lamb Chops with Lemon, Rosemary and Vine Leaves

Lamb Chops. You either love them, or don't.

If you do like lamb you might enjoy chops prepared this way.

Paired with a fine red wine, I think it is one of my favorite dinners.

This time quickly seared with lemon slices and rosemary. Vine leaves make an interesting and edible garnish. I served with creamy mashed potatoes and vibrant green grape seed oil, and a generous sprinkling of coarse sea salt.

The leaves are edible and mildly flavored ~ they crumble delicately when touched with a fork; delicious with the mashed potatoes.

The grape leaves were from our grape vines, gathered last week~ before the killing freeze, but if you don't have access to fresh grape leaves you can substitute leaves in brine from the jar. If you use fresh, make sure they are organically grown and without chemical pesticides.

The original recipe is another from one of my favorite cookbook authors ~

Donna Hay.

I've been preparing a lot of Donna's recipes lately as you may have noticed, they never disappoint. Straightforward preparation, healthy clean flavors, simple presentation and best of all ~ delicious.

Donna suggests using fresh oregano leaves, but my oregano has died back for the winter so I substituted fresh rosemary ~ no problem with availability as it is winter hardy in my zone. She serves the potatoes with olive oil instead of grape seed oil, I think it is tasty with either one.

I've posted the recipe on my recipe blog.

CLICK HERE

if you would like a printable copy.

Thank you for stopping by, and any comments you would like to share.

I hope you have a wonderful day.

Red Grape, Walnut, Rosemary and Pink Peppercorn Focaccia

Who doesn't like focaccia? Raise your hand. :)

We love it, and if you've made it, you know it one of the easiest yeast breads you can make.






The dough can be made by hand, in a bread machine, food processor, or the bowl of a stand mixer. It is a soft, pliable dough and easy to shape because of the addition of olive oil.






Originally from Tuscany, this version is known as "schiacciata coll’uva". Different from the usual savory focaccia because of the interesting play on flavors ~ sweetness from the roasted red grapes, toasted walnuts, then a shower of fresh rosemary.

This time I added a scattering of crushed pink peppercorns just because I thought they complimented the other flavors well. Then a sweet-salty surprise provided by a sparse sprinkle of sugar and salt finish just before the bread goes into the oven.

It is a fine snack or appetizer with a nice fruity Chianti, or most any wine, ice tea, etc. It is also delicious for breakfast with a cup of tea or coffee ~ fabulous. (Ask me how I know!)

It would make a beautiful little gift with a bottle of wine as well.

If you would like a printable copy of the recipe, you can find it on my recipe blog by clicking HERE.

I think you might like this version of focaccia, I hope you do!