Recipe Type: Appetizer, Dried Fruit, Fall, Hazelnut, Healthy, Mustard, Onion, Pear, Salad, Side, Spinach, Thanksgiving, Vegetarian
Ingredients: 1 cup thinly sliced red onion, 1 teaspoon kosher or sea salt, 1 teaspoon sugar, 1/2 cup extra-virgin olive oil, 1/3 cup sweetened dried cranberries, 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices, 2 tablespoons balsamic vinegar, 2 teaspoons whole-grain mustard,2/3 cup hazelnuts, toasted (see Cook, 8 cups lightly packed fresh baby spinach leaves, stemmed if needed, Freshly ground pepper, s Notes) and chopped
Stuffed Chicken Breasts
This information is per serving.
Grilled Porterhouse Steaks
Grilled Chicken Breasts
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