arugula salad

a salad fit for christmas — arugula, pomegranate, pear & pumpkins seeds

christmas salad!

christmas salad!

I volunteered to bring a salad to dinner on Sunday and basically just looked in my fridge and pantry to try to combine a few things I already had. The result was so yummy that we had it three nights in a row!

This salad is festive, fresh, and the perfect complement to a heavier winter meal. Better yet, it’s Christmas colors!

Here’s a look.

servings

6

prep:cook time

20 minutes

ingredients

  • one container pre-washed arugula
  • 1/4 cup pumpkin seeds (roasted and salted or is raw, roast and salt them yourself…I prefer the latter)
  • goat cheese (pre-crumbled, or crumble it yourself with a fork…again, I prefer the latter)
  • pomegranate arils from 1/2 pomegranate (pre-packaged, or whacked out yourself…you know what I’m going to say)
  • one asian pear
  • 1/2 cup olive oil
  • two cloves minced garlic
  • 1/4 t thyme (fresh or dried)
  • lemon juice from 1 1/2 lemons
  • 1 t honey
  • pinch of salt
  • pinch of pepper

instructions

  1. If you have raw pumpkin seeds, roast them with a splash of olive oil, salt and pepper over medium heat in a small pan.
  2. If you have a whole pomegranate, cut it in half, whack it with a wooden spoon into a bowl to release some arils, and then pick the rest out with your hands. More on this here. it’s a pain, but as my future brother-in-law said on Thanksgiving while slapping a fruit with a wooden spoon, “it’s therapeutic.”
  3. Combine the olive oil, lemon juice, garlic, thyme, honey, salt and pepper in a container that you can seal with a lid. I like to use a small mason jar and shake the dressing to mix it.
  4. Thinly slice the pear into thick matchsticks.
  5. Add the arugula (I use a heaping handful x the number of people eating), pomegranate arils, roasted pumpkins seeds, sliced pear, and crumbled goat cheese to a bowl. Dress the salad when ready, and enjoy!
also known as pipettes :)

also known as pepitas 🙂

arils ready to go

arils ready to go

I like to use a small mason jar so it's easy to shake up the dressing

I like to use a small mason jar so it’s easy to shake up the dressing

ingredients for the dressing

ingredients for the dressing

i absolutely love pomegranates...their a pain to get the arils out of, but they're so pretty and delicious!

i absolutely love pomegranates…their a pain to get the arils out of, but they’re so pretty and delicious!

fresh triple washed arugula

fresh triple washed arugula

pan roasted pepitas...so good as a snack alone also!

pan roasted pepitas…so good as a snack alone also!

dressing all shaken up

dressing all shaken up

christmas colors!

christmas colors!

cheers krista

brass blossom

eggs, eggs & feathers – easter dinner

I feel like we have all been a bit busy recently. After a tremendously busy holiday season and a crazy start to the new year, my new resolution is to shave away all the chaos that inevitably surrounds a holiday. So for Easter, I really just wanted to enjoy a relaxing day.

For Easter evning, I boiled my options down to either going to a movie with Krista and overindulging in halfpops and wine or hosting a small dinner. To at least be semi-festive, I decided on the latter. So the boy and I offered to host a very simple Easter dinner for Krista, Chase and Par Pars.

We enjoyed simple fare, a simple table and lovely company – the makings of a perfect Sunday evening and Easter holiday!

(Fair Warning: This post is almost entirely pictures of the decor as I failed to take more than one food picture or “company” picture…#bloggingfail)

decor

A fellow blogger over at barbaraglen, friend, (DG) sister and Oregonian who is currently living in Estonia perfectly summed up my sentiments about pastels when she chose lavender as the one pastel to use for her Easter brunch style post. Being as slate gray is my favorite color, pastels aren’t quite my jam, let alone every pastel color in a smorgasbord that has become Easter.

Here is a look at our natural Easter dinner table with a scattering of eggs, more eggs and some feathers with pops of gold, black and white!

  • floral paper from Willow Papery
  • white gerbera daisies in mason jars
  • large vase filled with gold Cadbury Caramel Eggs and pheasant feathers (courtesy of the boy)
  • white speckled, mild chocolate malted eggs
  • farm fresh, hard-boiled, speckled eggs as name tags (from my aunt, uncle and cousin’s chickens)
beautiful farm-fresh eggs from my aunt, uncle and cousins chickens

beautiful farm-fresh eggs from my aunt, uncle and cousins chickens

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thanks for the eggs!

thanks for the eggs!

hard-boiled egg for name tag

hard-boiled egg for name tag

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cadbury eggs + white, malted eggs

cadbury eggs + white, malted eggs

large feather center-piece

large pheasant feather center-piece

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eggs + extra candy (of course in pastels) for munching on later

eggs + extra candy (of course in pastels) for munching on later

menu

 

Krista brought up a very valid point when we were discussing what to do for Easter – she doesn’t exactly love any Easter food. Being the rabbit eater (pun intended) that I am, I wholeheartedly agreed with her distaste. Thus, a clean, simple and nutritious menu was born.

  • smoked duck, cheddar and local Sun Valley Mustard
  • wild rice with toasted edamame beans
  • baked asparagus with olive oil, sea salt and Parmesan cheese
  • salmon with lemon, onions, fresh rosemary, olive oil, sea salt and white pepper (grunt work done by the boy)
  • arugula, goat cheese, pear and sunflower seed salad
  • a bite of selected desserts from Sun Valley’s Konditorei
the boy's plate

the boy’s plate (from quite possibly the most awkward angle)

the company

While you have probably seen our faces and our boy’s faces enough, I refuse to believe you can never get enough of these darlings. Plus, these happen to be the only pictures I actually took of the “company” for the evening…

miss maude pod

miss maude pod

love pug lizzie

love pug lizzie

taylor brass

brass blossom