Cook of the Week: Lois Sanderson recipes

Thomas Wells | Buy at photos.djournal.com Roasted vegetables.

Thomas Wells | Buy at photos.djournal.com
Roasted vegetables.

Arugula, Honey Roasted Pear and Walnut Salad

2 to 3 Bosc pears

14 to 12 cup honey

1 cup walnuts

12 cup rice vinegar

12 cup canola oil

Juice from 12 large orange

Salt and pepper

2 bags arugula

Preheat oven to 375 degrees. Slice pears in half lengthwise and core. Drizzle with honey. Place cut side up on a foil-covered baking sheet. Bake for 20 to 30 minutes until golden brown. Set aside to cool. Once cool, cut into 12-inch strips or cubes.

Toast walnuts in the oven or in a skillet while pears are cooling. Watch them very carefully – they can go from toasted to burned in a matter of seconds.

For the dressing, combine vinegar, oil, orange juice, salt and pepper. Whisk or shake in a jar.

To serve, toss arugula, pears and walnuts in a bowl. Add dressing to taste.

Grilled Potato Salad with Herb Dressing

2 pounds baby red-skinned potatoes

Olive oil

Salt and pepper

Dressing

12 cup olive oil

2 tablespoons whole grain mustard

3 tablespoons apple cider vinegar

2 tablespoons honey

112 teaspoons salt

12 teaspoon pepper

2 tablespoons chopped parsley

12 cup dill, chopped

3 green onions, minced

Boil potatoes, but don’t let them get soft. Toss them in oil and grill until browned.

Combine dressing ingredients, toss with potatoes and serve.

Best-Ever Brussels Sprouts

Brussels sprouts

Bacon

Chopped garlic

Chicken broth

Salt and pepper

Aged balsamic vinegar (optional)

Cut off ends of Brussels sprouts and discard any loose leaves. Cut each sprout in half (unless very small).

Fry several pieces of bacon until crisp. Remove bacon and set aside. Place chopped garlic and Brussels sprouts in the skillet drippings cut-side down. Do not stir too much. Once the sprouts are good and brown, almost cover with chicken broth. Let broth cook down until almost gone.

Season with salt and pepper and drizzle with balsamic vinegar, if using. Crumble bacon and sprinkle on top.

Bacon-Wrapped Scallops

12 large sea scallops

12 slices pre-cooked bacon*

3 ounces bleu cheese

14 cup fig spread

Black pepper

Preheat oven to 400 degrees.

Cut each scallop almost in half horizontally (leave connected). Place a small sliver of bleu cheese and a dab of fig spread in the slit scallop. Close scallop and wrap with bacon. Sprinkle with pepper. Broil on baking sheet for approximately 20 minutes. Serve with extra fig sauce.

Note: You can buy pre-cooked bacon in the store. If you choose to cook it yourself, use regular bacon (thin, not thick slices), and cook until almost done.

Roasted Vegetables

Phase 1 Veggies

Fingerling potatoes, cut in half or thirds

Mini carrots

Petite sweet potatoes, sliced in coins

Rutabagas, parsnips, turnips, beets

Leeks (cut off roots and about 1 inch of the top)

Phase 2 Veggies

Corn on the cob (cut in pieces)

Red, yellow or orange bell pepper

Yellow squash

Zucchini

Sweet onions

Asparagus

Fresh green beans

Grape tomatoes

Seasonings

Olive oil

Coarsely ground black pepper

Ground garlic salt

Chopped rosemary (optional)

Aged balsamic vinegar (optional)

Preheat oven to 400 degrees. Put your choice of Phase 1 vegetables in a ziptop bag. Add a little olive oil and coat well. Spread vegetables on foil-lined baking pan. Sprinkle with pepper, garlic salt and rosemary, if using. Bake for 20 minutes.

Meanwhile, wash/chop your chosen Phase 2 vegetables. Toss them in olive oil.

When Phase 1 veggies have cooked for 20 minutes, remove baking sheet from oven and spread Phase 2 veggies on top of Phase 1 veggies. Return pan to oven and bake an additional 15 minutes. If desired, drizzle with balsamic vinegar and bake an additional 5 minutes.