I can’t get over the fact that it is already to middle/end of September. Where did summer go? The first day of fall is September 23rd… yikes! That’s this week! I will admit, Chicago is amazing in the fall. We live across from the zoo and the park, and watching the trees change is just stunning. The chilly nights and crisp mornings; I love getting up, tossing on a warm fleece, pouring myself a big cup of coffee and taking a walk in the cool air. Something about sleeping with the windows open just leads it’s way to a great night sleep.
Any who, we Whaley’s just returned from an amazing vacation out in Wyoming. We spent a few days in Yellowstone and Jackson Hole, and the rest of the time at our family’s ranch in Wyoming. Perfect weather, more perfect company and no interruptions from anyone but us. Truly a perfect getaway.
Now, back to reality. Back to the diet. Back to home-cooked healthy, light dinners. Back to packing my lunch for work. Back to menu planning and being efficient. With fall on the horizon, I am excited to switch up my ingredients! Cooking seasonally is a great way to alway have fresh ingredients and to keep your grocery bill down. In season vegetables and fruits are much more reasonably priced.
Speaking of being back in the kitchen, let’s talk about one of my favorite fall salads. It’s tossed with clean, crisp flavors, and is so satisfying for dinner. Not a fan of poached eggs? Top with grilled chicken. What is your favorite fall recipe that you are looking forward to making?
BISTRO SALAD w/ GARLIC CROSTINI & POACHED EGGS
I am turning into more of a salad person. Appreciating the health benefits and “not too filling” aspect. I love having a fun salad bowl to serve when guests are over or just when it’s CBH & I. I registered for this one when we were engaged and always love being able to use it. Especially with these servers! I am also obsessed with this salad bowl and this one. And let’s not forget about this one and this one. These two are steals and will make your table pop if you have neutral dishes.
Looking forward to a quick way to poach an egg? Try greasing a small ramekin with a drizzle of olive oil, then cracking an egg into the ramekin & cover with a piece of plastic wrap. Microwave for 38 seconds. (You may have to add or minus a couple seconds given the strength of your microwave. I had to test this out a couple times before I figured out the perfect timeframe.) Let stand for a moment, drain on paper towel and serve on top of salad, warm.
Serving Size: 2
10 minPrep Time
15 minCook Time
25 minTotal Time
- Mixed dark greens, washed and dried
- 1/4 cup crumbled blue cheese (or Gorgonzola)
- 1 Bartlett pear, cored and thinly sliced
- 1/4 cup finely chopped walnuts, toasted
- 4 large eggs
- Extra Virgin Olive Oil
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon fresh thyme
- a dash of lemon juice
- 1 Tbl Dijon mustard
- Kosher salt and pepper to taste
- Garlic Roasted Crostini:
- Olive oil
- Garlic Clove
- Make the dressing in advance: whisk olive oil, dijon mustard and lemon juice together. Add fresh thyme, and season to taste with salt and pepper. Set aside.
- Preheat oven to 350*F. Slice baguette and arrange on rimmed cookie sheet. Drizzle with olive oil. Bake until crostini is toasted, turning once in the middle. Remove from oven and rub with sliced garlic clove.
- Assemble salad w/ lettuce, toasted walnuts, sliced pear & crumbled blue cheese.
- Poach eggs in microwave.
- Serve salad w/ poached eggs & garlic crostini.