I love the winter-like months just before the snow really starts to fall. Blustery days of sun filled skies. It’s a nice transition from early fall to snowier weather. Even though a salad may not be on everyone’s dinning list, a nice salad of persimmons and Asian pears are the best picks of the season.

Enjoying this salad I guess is my way of feeling better about the holiday feasting that will begin shortly. Of course I will happily save a few calories here to have a few more pieces of dessert later. Who knows, I will probably find myself eating more than usual [as we all find ourselves doing] and eating lots of leftovers for days later. But the greatest satisfaction is family time, away from the everyday chores and enjoying food in a different way. Differently may not be the right word, but I feel we should spend more enjoyable table time with family, friends and of course, very special neighbors.


Are you still wondering what to make for the upcoming holiday? Check out www.pasplore.com. I recently posted an apple glazed game hen recipe that was used on the main page. The recipes all look and sound delicious. Whether you are sticking to family traditions or creating new ones, you are sure to find some inspiration from their mosaic recipe board. It is a neat take on a recipe collection from foodies like us.


Persimmon & Asian Pear Salad Recipe


4 ounces mixed field greens

2 Fuyu persimmons, sliced

2 Asian pears, sliced

¼ cup pomegranate seeds or dried cranberries

¼ cup roasted pumpkin seeds


1. Toss all ingredients together and serve with vinaigrette.

Serves 4-6.


Maple Mustard Vinaigrette Recipe


¼ cup grape seed oil

1 Tablespoon apple cider vinegar

1 Tablespoon extra strong Dijon mustard

2 Tablespoons maple syrup

1 teaspoon minced shallots


1. Whisk together all ingredients except oil until smooth.

2. Slowly whisk in grape seed oil until emulsified.