Spaghetti and Pear Pomegranate Salad

Spaghetti Sauce:

1 lb. bulk Italian sausage (or MSG free                                              4 bay leaves

            pork sausage                                                                            2 Tbsp sugar

1 ½ c. finely chopped onion                                                               4 tsp dried basil leaves

1 (12 oz) can tomato paste                                                                  2 tsp dried oregano leaves

3 (28 oz) cans Italian-style or plain                                                     4 Tbsp chopped fresh parsley

            crushed tomatoes in puree                                                      2 tsp salt

2 cup water                                                                                         1 (16 oz) pkg. spaghetti

4 tsp minced garlic (4 cloves)

In a large pot, cook and stir the bulk sausage with the onion until the meat is brown; drain fat.  Add remaining ingredients, except the spaghetti.  Bring sauce to a boil; reduce heat.  Partly cover and simmer for 2 hours, stirring occasionally.  (If desired, simmer in a crockpot instead of pot.)  Makes 12 cups of sauce.

Garlic Bread Seasoning

½ cup powdered Parmesan cheese                                                     2 tsp basil

2 Tbsp kosher salt                                                                               2 tsp marjoram

2 tsp oregano                                                                                       2 tsp dried parsley

Shake ingredients together in an airtight container.  Store in the refrigerator for up to 3 months. 

To use:  Mix 1 ½ Tbsp of Garlic Bread Seasoning with ½ cup butter to spread on bread or salmon.  You can also sprinkle this over vegetables, baked potatoes, fish or chicken.

Pear Pomegranate Salad

1/2  cup chopped pecans                                                                     2 ripe pears that are still a little firm

¼ cup sugar                                                                                         Juice of 1 lime

1 head romaine lettuce                                                                        4 ounces crumbled feta cheese

1 (14 oz) bag baby spinach

Seeds from 1 pomegranate (about 1 cup)

Spray a sheet of aluminum foil with nonstick cooking spray and set aside.

Combine pecans and sugar in a small nonstick skillet.  Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes).  Place on the prepared foil and set aside.

Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving.  Drizzle Sweet Red Wine Vinaigrette over the salad and serve immediately.

Sweet Red Wine Vinaigrette

½ cup red wine vinegar                                                                       1 tsp kosher salt

½ cup sugar                                                                                         1 tsp coarsely ground black pepper

1-2 garlic cloves, roughly chopped                                                     ½ cup canola oil

Combine vinegar, sugar, garlic, salt, and pepper in a blender and process on high.  Lower speed, and while blender is still running, add oil in a steady stream.  Dressing may be stored in refrigerator about 2-3 weeks.  Shake well before serving