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by Caitlin Saniga

I took the extra minutes to grate each ingredient separately so I could arrange each color on the plate. If you want to save time, just grate the ingredients one after the other and serve as a mixed batch.

Salad:

  • 2 raw medium beets, trimmed, scrubbed and quartered
  • 1/4 red cabbage, quartered
  • 2 large carrots, peeled and trimmed
  • 1 pear, core removed and quartered
  • 1 apple, core removed and quartered
  • 1 cup walnut halves, roughly bashed
  • 2 handfuls fresh parsley, chopped

Dressing:

  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon mustard
  • 3 tablespoons cider vinegar
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot sauce
  • salt and pepper

The best part about this salad is mixing all the little shreds of color together. Oh, and the dressing ties for the best part about this salad. Have I mentioned how much I love vinaigrettes?

To make the salad:

Put a coarse grater attachment into a food processor and push ingredients through, one at a time, transferring them to a serving dish after each turn: pear, apple, carrots, cabbage, beets.

To make the dressing:

Whisk together the mayonnaise, mustard, vinegar, oil, Worcestershire sauce and hot sauce. Season with salt and pepper.

Serve the salad with the dressing, walnuts and parsley. Toss each serving so it’s a mass of rainbow colors.

Makes 8 servings.

Recipe adapted from: MarthaStewart.com

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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

Awwwww. Little things.

For pear filling

  • 5 pears (cut in small cubes)
  • 1/4 cup raisins
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • 1/4 cup brown sugar (I used a little less)
  • 2 tablespoons of butter

Place all ingredients in a saucepan over medium heat and stir occasionally. Once the pears seemed to have softened, mash them until most of the pears are near applesauce consistently. Allow to simmer for a few minutes longer. Let cool

For the blueberry filling, I merely mixed about a 3/4 cup of blueberries with the same amounts of nutmeg, cinnamon and cloves, plus about 2 tablespoons of flour.

Pears are so attractive.

For crust

  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 3-4 tablespoons water

Mix Flour and salt. Cut in butter and work it into the flour until mixture is crumbly. Sprinkle in one tablespoon of the water at a time and toss with a fork. Repeat until all is moistened and form the dough into a ball. On a floured surface, roll out the dough.

Cut the dough into circles about an half an inch wider than the openings of a muffin pan. I used a small bowl as my cutter. Place the circles in oil-sprayed muffin tins, don’t worry if the dough doesn’t come all the way up to the edges. Place fillings in the tins, but do not fill above the dough. Use the excess dough to create a pattern on top of the tarts.

Place in a 360 degree oven for about a half hour or until the tart crusts look golden brown. Let cool and take them from their tins.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Caitlin Saniga

I first made this pasta with angel hair pasta, and it felt more delicate. I liked that. But I always have about 20 boxes of linguine laying around, so I tried that for this version, and it worked.

  • 1/2 cup (1 stick) butter
  • 2 pounds butternut squash, peeled and cut into 1/2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
  • 1 pear or Gala apple, cut into 1/2-inch chunks
  • juice from two clementines or one orange
  • 4 cloves garlic, minced
  • 1/2 teaspoon sage
  • 1/2 teaspoon cinnamon
  • salt and pepper, to taste
  • 1/2 box angel hair pasta (or spaghetti or linguine)
  • 2 tablespoons olive oil
  • 1/4 cup shaved Parmesan cheese

Sweet potatoes (left) and butternut squash were made for each other.

Melt butter in a large skillet over medium heat. Add squash, sweet potato, pear, clementine juice, garlic, sage, cinnamon, salt and pepper. Cover and let cook for 25-30 minutes, stirring occasionally until squash and sweet potatoes are tender when pricked with a fork. Add water to keep ingredients moist if needed.

Meanwhile, prepare pasta according to package directions. When pasta is cooked and drained, toss with olive oil. Serve pasta with a mound of squash mixture and Parmesan on top.

Makes 6 servings.

Recipe: Caitlin Saniga

Photo: Caitlin Saniga

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