Cooking Through Magnolia Table In A Year: Week 14

With beautiful presentation and fabulous flavor pairings, the Layered Arugula Salad is a salad that is dressed to impress. As I have made this salad for previous gatherings, I can say that it very much is a hit with those that like a little adventurous take on a salad. The combination of the pears, buttery sweet walnuts, pomegranate arils, blue cheese and a savory vinaigrette provide a wonderful mix of flavors and textures that certainly elevate a traditional quick table salad. While a little more complicated than Jo’s Quick Table Salad, which also was delicious (you can read that review here!), the Layered Arugula Salad is certainly worth trying as it might even become one of your favorites.  

Crowd Average Rating:

With a fabulous mix of flavors and textures, the Layered Arugula Salad gained an average rating of a 7. While I would not change anything from Joanna’s recipe, I would suggest buying a pomegranate and separating out the arils, instead of buying the container of independent arils. In the past when I have made this recipe, I have used a full pomegranate which I separated myself, however this time, I decided to buy a container of the independent arils as I could not find an entire pomegranate.

Applicable to both walnuts and pecans, Joanna’s Buttered Walnuts/Pecan recipe is absolutely wonderful. One of the simplest versions of buttered nuts I have come across, this recipe provides a sweet roasted flavor with an option for a touch of spice. Having made both the spicy and sweet versions, either way provides a wonderful twist for candied nuts, which will have your guests eating them by the bowlfuls.

Crowd Average Rating:

With a strong average rating of a 7.5, the Buttered Walnuts/Pecans are certainly worth trying. I personally love that this recipe can be adapted to either walnuts or pecans, as some of our crowd prefers one variety and some another. If you are looking to use the candied nuts in recipes frequently, you quite easily could make a large batch and store them in an airtight container for ready to go recipe or salad topping additions.

I must admit, when I first read the recipe for Joanna’s Flatbread Pizza with potatoes, prosciutto, and Gorgonzola, I was a little skeptical. Not only was I skeptical about the flavor pairings, but also the portion sizes as I was convinced that it would only serve two people instead of four. But boy was I wrong. This Flatbread Pizza has not only a wondrous combination of flavors, but also is extremely hearty. As Charlie and I were the testers of this recipe, I was amazed that we managed to have two full dinners together and one lunch for myself out of the single flatbread. The mix between the creamy Gorgonzola sauce, soft potatoes, slightly crisp prosciutto, and flavorful pops of basil create a dynamic and unique take on pizza that will certainly have you wanting to make it again.

Crowd Average Rating:

Our highest rating this week, the Flatbread Pizza gained an average rating of a 9! Quite unexpected, this recipe is hearty, delicious, and certainly will be coming back to our table in the future. The recipe guidelines are very simple and straightforward which makes for a wonderful cooking experience. Likewise, the leftovers heat up very well, so if you do have the blessing of eating it twice, you will be able to enjoy it just as much the second time.

• French bread
• Colorful small tomatoes
• White balsamic vinegar
• Olive oil
• Fontina cheese
• Basil chiffonade
• Sea salt

• Asparagus
• Eggs
• Heavy cream
• Garlic salt
• Black pepper
• Gruyere cheese
• Butter
• Pie crust

• Active dry yeast
• Sugar
• Milk
• All-purpose flour
•  Pecan halves
• Light brown sugar
• Cinnamon