Two Fall recipes you MUST try!

This first recipe I served last week for our book club dinner and the ladies gobbled it up. It was very yummy and so fall-ish. You'll love it!

Pear and Greens Salad
by Linda Larsen, About.com

Prep Time: 20 minutes
Serves: 6+

Ingredients:

1/2 c. olive oil
3. Tbsp. apple cider vinegar
1/4 c. sugar
1/2 tsp. celery seed
1/2 tsp. salt
dash pepper
2 heads butter lettuce or spring mix, torn into pieces
2 pears, cored and chopped
1/2 c. walnuts or pecans
1/2 c. crumbled bleu cheese or feta

Preparation:
Combine oil, vinegar, sugar, celery seed, salt, and pepper in a jar with a very tight lid. Shake well until sugar is dissolved and the dressing is blended. Set aside in the refrigerator. Prepare the pears a few minutes before serving and coat with a small amount of the dressing so they don't turn brown. Toss the salad greens with the dressing just before serving. Arrange pears, nuts and cheese decoratively and serve.



This next recipe is actually two separate recipes I got from our recipe exchange (thanks Michelle!), but smooshed them together to make one DELICIOUS soup! I served this one at Grandpa Burton's birthday party and all the men loved it. I think it was the sausage that did them in. Matt said it reminded him of a jambalaya. I like it because it has cilantro - my favorite ingredient!


Black Bean and Sausage Soup
by Jennifer Ward

Prep Time: 15 minutes
Cook: 5 hours
Serves: 6

Ingredients:

2 tsp. olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 c. celery, diced
1 medium red bell pepper, diced
1/2 tsp. grated lemon or lime peel
2 cans black beans
2 tsp. chicken bouillon
2 c. water
1 16 oz. jar medium Pace Picante Salsa
2 (3 oz.) Italian sausage links, hot or mild
1-2 c. prepared brown rice
1/2 c. chopped cilantro
salt and pepper
1-2 chopped avocados
sour cream for garnish

In a large saucepan, heat oil and cook onion, celery, garlic, and red pepper until tender, about 8 minutes. Transfer vegetable mixture to crock pot or slow cooker. Add beans with their liquid, lemon or lime gratings, salsa, bouillon, water, salsa and sausage. Cook on high 5 hours. Just before serving: using tongs, remove sausages to a cutting board, cut into bite-size pieces and then return to slow cooker. Stir in cilantro and prepared rice. Salt and pepper to taste. Serve with chopped avocado and a dollop of sour cream on top for garnish.