Romaine and Tangelo Salad recipe

Ingredients

1 : Eggplant

2 : lg Zucchini

1 : lg Red bell pepper

1/2 : lb Plum tomatoes

Salt : Salt and pepper

Olive : Olive oil

4 : lg Shallots

4 : Cloves garlic

2 : Stems fresh oregano

5 : Stems fresh basil

1 : qt Chicken stock

1/2 : Lemon

1 : Pumpkin

2 : tb Vegetable oil

Salt : Salt to taste

3 : lb Sugar pumpkin

Olive : Olive oil

Salt : Salt and pepper

2 : Sprigs thyme

4 : Cloves garlic

1 : qt Chicken stock

Unsalted : Unsalted butter (optional)

4 : sl Bread

2 : tb Melted butter

2 : Quails

1 : tb Butter

1 : ts Dried tarragon (scant)

2 : Turns of pepper

-from : -from a pepper mill

1 : c Fresh apple cider

2 : Green apples; diced

4 : tb Onion; diced

1 : And /2 teaspoons virgin

-olive : -olive oil

2 : Poblano chiles; peeled, seed

-and : -and diced

1/2 : ts Oregano or marjoram; toasted

1 : ts Sugar

1 : ts Lime juice

1 : ts Balsamic vinegar

1/3 : c Beef or venison jerky;

-grilled : -grilled and diced

4 : c Fresh apple cider

1/4 : c Fresh ginger; diced

1/2 : c Brown sugar

2 : ts Cinnamon

Directions

0: Divide romaine leaves equally among 6 individual plates, top equally with tangelos; sprinkle with pecans, pass dressing to spoon over salads

1: From Gemini's MASSIVE MealMaster collection at www

2: synapse

3: com/~gemini