Drive by the Drive-Through
There is a new food trend called “slow food” (instead of “fast food”). It does not necessarily refer to the length of time it takes to cook the food, but to relaxing and enjoying it, among other things.
We tend to do a lot of unconscious eating – grabbing a handful of chips, eating at our desk, or while watching TV. By not paying attention to what you eat, you tend to eat more, which can pack on the pounds.
Slow food is based on taking time to taste, relish, and enjoy your food. Eating a meal with family or friends is much more satisfying and relaxing than just shoveling down food for a quick meal.
Presentation or how the food looks on the plate can enhance the slow food experience. Create more interest by using a variety of colors, flavors, and textures.
This month’s recipe, Pear Salad with Caramelized Pecans is a wonderful example of a slow food. It’s a delicious combination of flavors – sweet from the pecans and pears, sharp from the arugula and blue cheese, and tart from the dressing. There are different textures, too, with the crunch of the lettuces and nuts and the smoothness of the pears. All together, this is a wonderful example of a slow food to be savored and enjoyed.
This refreshing salad is a feast for your eyes as well as your mouth.
- ¼ cup sugar
- 2 tablespoons water, divided
- ⅛ cup chopped pecans, lightly toasted
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups arugula or baby mixed greens
- 2 heads Boston lettuce (about 4 cups)
- 3 Bosc pears, cored, diced.
- 1/3 cup chopped green onions
- ¼ cup crumbled blue cheese
Lightly spray cookie sheet with vegetable oil spray; set aside. In small saucepan, bring sugar and 1 tablespoon water to boil. Continue to cook over medium-high heat, without stirring, until mixture turns golden, about 10 minutes. Remove from heat. Stir in pecans; spread in single layer on prepared cookie sheet. Let stand until cool, break into pieces.
In small bowl, whisk together olive oil, 1 tablespoon water, lemon juice, garlic, salt, and pepper until thoroughly combined. In large serving bowl, tear arugula and Boston lettuce into strips. Add pears, green onions, cheese and caramelized pecan pieces. Drizzle dressing over salad; toss to coat.
Yield: 6 servings
Nutrients per serving:
- Calories 185
- Cholesterol 4 mg
- Fat 12 g (55%)
- Sodium 405 mg
- Carbohydrate 20 g
- Protein 3 g
One medium pear has 98 calories, 4 grams of dietary fiber, and 208 mg of potassium.
This month’s dish would be delicious with a roasted pork tenderloin and rice pilaf.