Dayrecipe Food Community

“While visiting my sister in Mount Pleasant, Michigan, we had a delightful dinner at the Mountain Town Station Brewing Company and Steakhouse,” writes Marge Frazier of Houston, Texas. “The salad with greens, fruits, and nuts was amazing. Plus it had a creamy maple dressing that was delicious.”

Makes 6 servings.

INGREDIENTS

• maple dressing
• 1/4cup mayonnaise
• 1/4cup pure maple syrup
• 3tablespoons champagne vinegar or other white wine vinegar
• 2teaspoons sugar
• 1/2cup vegetable oilsalad
• 15-ounce bag mixed baby greens (about 10 cups lightly packed)
• 2granny smith apples, peeled, cored, cut into matchstick-size strips
• 1/2cup dried tart cherries
• 1/2cup chopped walnuts, toasted

DIRECTIONS For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

Here is a colorful dressing that is baked
alongside—rather than inside—the turkey.

Makes 10 servings.

INGREDIENTS

• 2cups shelled pumpkin seeds* (about 10 ounces)3/4cup (1 1/2 sticks) unsalted butter
• 4cups finely chopped onions
• 2cups finely chopped celery
• 1teaspoon dried thyme
• 1teaspoon dried marjoram
• 1teaspoon crumbled dried sage leavesgreen onion corn bread, cooled, cut into 3/4-inch pieces (about 12 cups)
• 115-ounce loaf white country-style bread, crusts trimmed, cut into3/4-inch pieces (about 6 cups)
• 1pound dried apricots,quartered
• 1/2cup chopped fresh parsley
• 1 1/2teaspoons ground black pepper5large eggs
• 4 3/4cups canned low-salt chicken broth
• 2teaspoons salt

DIRECTIONS Preheat oven to 325°F. Stir 2 cups shelled pumpkin seeds in heavy medium skillet over medium heat until seeds are golden and beginning to pop, about 8 minutes. Set aside.
Butter 15×10x2-inch glass baking dish. Melt 3/4 cup butter in heavy large skillet over medium heat. Add chopped onions, chopped celery, dried thyme, dried marjoram and crumbled dried sage. Sauté until vegetables are almost tender, about 12 minutes. Remove onion mixture from heat; cool.

Combine corn bread pieces, white bread pieces, quartered apricots and pumpkin seeds in very large bowl. Add onion mixture, 1/2 cup chopped parsley and pepper and stir to blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring bread-onion mixture to room temperature before continuing.)

Whisk eggs, broth and 2 teaspoons salt in medium bowl to blend. Stir into bread-onion mixture. Spoon dressing into prepared baking dish. Cover tightly with foil. Bake dressing 40 minutes. Uncover and bake until dressing is cooked through and top is golden brown, about 50 minutes longer.

*Pumpkin seeds are also known as pepitas. They are available at Latin American markets, natural foods stores and many supermarkets nationwide.

After making this flavorful dressing
in the processor, we give it a whirl
in the blender for the smoothest texture. Crisp iceberg lettuce stands up best
to this thick dressing.

Active time: 10 min Start to finish: 15 min

Makes about 1 3/4 cups.

INGREDIENTS

• 1/2lb carrots (3 medium), cut into 1/2-inch pieces
• 1/4cup chopped peeled fresh ginger
• 1/4cup chopped shallot (1 large)
• 1/4cup seasoned rice vinegar
• 1tablespoon soy sauce
• 1tablespoon asian sesame oil
• 1/2cup peanut or vegetable oil
• 1/4cup water

DIRECTIONS Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.

With motor running, add peanut oil in a stream.

Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.

“Out of necessity, I’ve developed a love for quick cooking,” writes Judy Wilkins of Tyler, Texas. “Between my musician’s hours (nights and weekends as an accompanist for local choral groups) and teacher’s hours (daytime piano lessons), my schedule can be nuts. When I do have the chance to cook dinner on a weeknight, whatever I make can’t take too long — and it has to taste great.”

Makes 6 servings.

INGREDIENTS

• 11-pound basket strawberries, hulled, halved
• 15-ounce package mixed baby greens
• 17-ounce package crumbled feta cheese (about 1 1/3 cups)
• 1/2cup walnuts, toasted
• 1/2cup olive oil
• 3tablespoons balsamic vinegar
• 1tablespoon sugar

DIRECTIONS Mash enough strawberries to measure 1/3 cup. Place remaining strawberries in large bowl. Add greens, cheese, and nuts. Whisk oil, vinegar, and sugar in small bowl to blend. Whisk in mashed strawberries. Season dressing with salt and pepper. Add to salad; toss to coat.

The Dijon mustard in the dressing gives this easy salad extra kick

Makes 4 main-course servings.

INGREDIENTS

• 1/4cup mayonnaise
• 1/4cup olive oil
• 3tablespoons dijon mustard
• 2tablespoons champagne vinegar or white wine vinegar5cups mixed baby greens
• 115-ounce can small white beans, rinsed, drained
• 2/3cup chopped drained roasted red peppers from jar
• 1/3cup chopped red onion
• 112-ounce can chunk light tuna
• 2/3cup kalamata olives or other brine-cured black olives, pitted, halved

DIRECTIONS Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

Toss greens in large bowl with enough dressing to coat. Place greens in center of 4 plates. Toss beans, red peppers and onion in medium bowl with enough dressing to coat. Top greens with bean mixture, then tuna, dividing equally. Garnish with olives and serve.