Fall Feast

This evening I prepared dinner for Michael's parents and some friends. I had been wanting to try a recipe for curried pumpkin soup. I simply love preparing a meal and sharing it with family and friends. It is even better when I realize I am contributing to my guests' health by feeding them a meal high in omega-3 fatty acids and antioxidants, shown to decrease heart disease and cancer risk!

For this evening's meal, I decided on a fall flavor theme, making the following (each serves 6-8 people):

Ginger Pear Salad

6 cups baby spinach

2 pears, sliced small

2 Tbsp. chopped crystalized ginger

1/2 cup crumbled goat cheese

walnut dressing: 1/2 cup walnut oil, parsley, 1/4 cup chopped walnuts, 2 Tbsp. water, 1/4 cup vinegar (I used cider vinegar), tsp. sugar

Coconut Curry Pumpkin Soup (adapted from allrecipes.com)

2 Tbsp. oil (coconut is suggested, I used canola)

2 chopped onions
2 clove garlic, minced
4 cups vegetable broth
3 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
2 lbs 100% pure pumpkin
2 cans light coconut milk

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Maple Encrusted Salmon (adapted from allrecipes.com)

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
2 pounds salmon

1 apple chopped

1/4 cup chopped walnuts

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. Add chopped apple and walnuts over top of each piece in last 5 minutes. Sprinkle with some extra maple marinade for a finishing touch.

(I sauteed some spinach with leftover marinade, 1 chopped apple, 1 tsp walnut oil, and 2 Tbsp. walnuts. I mixed this with cooked brown rice pasta and served the salmon over the pasta!)

Pear Cobbler (adapted from allrecipes.com)

1 cup old fashioned oats
1/4 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon finely chopped crystallized ginger
3 teaspoon ground cinnamon
1/4 cup butter
2 tablespoons white sugar
2 tablespoons whole grain flour
2 teaspoons finely chopped crystallized ginger
8 cups peeled and sliced pears
1 pint sweet cream ice cream

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish or 9 inch square baking dish.
In a medium bowl, stir together the oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon. Stir in the butter until the mixture is crumbly with pea sized lumps. Set aside.
In a separate bowl, stir together the white sugar, 2 tablespoons flour and 2 teaspoons of crystallized ginger. Add the sliced pears, and toss to blend. Transfer to the prepared baking dish. Spread with the oat topping.
Bake for 30 to 35 minutes in the preheated oven, until pears are soft and topping is golden brown. Cool slightly before serving with vanilla ice cream.

The walnuts and salmon are high in cardiovascular disease protecting omega-3 fatty acids, and the colorful fruits and veggies plentiful in each dish are packed with cancer fighting antioxidants! Try preparing your next family dinner this holiday season with both taste and health in mind!