Calling all RECIPES!

From Jill Parrish Carpenter's Recipe Blog

{www.jackandjillskitchen.blogspot.com}

 

NUTS:
1 Tbsp brown sugar
2 tsp butter
1/3 cup pecan halves

In small skillet, combine sugar and butter; heat until melted. Stir in pecans; cook over low heat 3 to 4 minutes or until caramel color, stirring frequently. Remove and set aside; cool.

SALAD DRESSING:
1/4 C Balsamic Vinegar
3 tbs olive oil
1.5 tbs honey
Salt and pepper to taste.

Whisk together balsamic vinegar, honey, olive oil, and Salt & Pepper in a bowl. and set aside. (If you want you can pour some of this over your beets before roasting them. I generally roast them plain).

SALAD:
Salad greens of your choosing
Red or Golden delicious apple cored and chopped
3-4 Beets trimmed Roasted, and peeled & dice into bite size pieces.

ROASTED BEETS:wash and clean the hanging roots off of your fresh beets. Trim off the greens leaving about a 1" stub--this comes in handy when you slip the skins after roasting. I use 3-4 medium beets for this salad. I wrap all four in a foil pocket together and toss them on the grill for 40-50 minutes until fork tender. (This is great the hot days of summer.)

Place beets and apple in lettuce-lined serving dish. Combine oil and vinegar. Just before serving pour dressing over salad; toss gently, add nuts.


PLEASE SUBMIT 1-2 RECIPES {OR EVEN MORE IF YOU WANT} to gatherjoy@gmail.com FOR US TO CREATE AN AFG COOKBOOK!  PLEASE SUBMIT RECIPES BY JUNE 15th!