Perfect dishes for a crisp winter day

Spinach, Strawberry, Smoked Gouda and Glazed walnut salad

(Serves 4)

DressIi salad

8 cups baby spinach leaves

1/2 cup thinly sliced strawberries

1/2 cup whole or chopped toasted walnuts

1/3 cup smoked Gouda cheese cut into thin strips

Directions

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Put strawberries and all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated. Serve immediately topped with smoked Gouda cheese and walnuts.

Pecan-crusted Pork tenderloin

(Serves 6)

Ingredients

1 cup panko bread crumbs

2 tablespoon of Cajun seasoning

1-1/2 pound pork tenderloin

1/4 cup orange marmalade

1/4 cup finely chopped pecans nonstick cooking spray

Directions

Preheat oven to 350. Season pork lightly with salt and pepper; rub orange marmalade lightly over entire surface.

Combine pecans, panko and Cajun season in a shallow pan. Roll pork in pecan mixture, pressing it into meat slightly to assure coating adheres well. Discard remaining crumb mixture.

Place on a foil-lined pan that has been sprayed with nonstick cooking spray. Cook uncovered for 20 minutes, turning halfway through cooking. Wrap foil loosely around pork to keep pecans from burning if necessary. Cook an additional 15-25 minutes, or until pork reaches an internal temperature of 155. Allow meat to rest for 10 minutes before serving.

Pistachio Green Beans

(Serves 4)

Ingredients

6 medium shallots

1 pound fresh or frozen whole green beans

4 garlic cloves, coarsely chopped

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup lemon grass, finely chopped

1/4 cup whole pistachio

1 teaspoon finely-grated lemon zest

Directions

Preheat oven to 450. Slice the shallots length-wise into 1/4 inch slices. Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper. Transfer to a 10X15 glass or ceramic dish and roast until the green beans are tender and very lightly browned, stirring once, 18 to 20 minutes. In the meantime combine the parsley, nuts and lemon zest in a small bowl. During the last 2 minutes mix with the roasted green beans, place back in the oven for remaining 2 minutes then serve.

Crunchy Pecan toffee

(Serves 6)

Ingredients

1-1/2 cups crushed pecans, divided

1 cup sugar

1 cup butter, softened

1/3 cup water

5 milk chocolate bars, broken into small pieces

Directions

Line a 15-by-10-inch bake pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup crushed pecans to within 1 inch of edges.

Bring sugar, butter and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310 (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.