10 Days of Art & Recipes - Day 1

Wow - 10 years of art and food calendars - something to celebrate!

Over the next few days I'll be sharing a recipe and it's art from each of the 10 calendars. The selection includes dishes I'd like to have during this holiday season. I think you'd enjoy them, too.

Want to get the 10th calendar in the series? Click here to order Cooking with Friends 2018

​So let's get started! 

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The Art of Cooking, 2009

The first 2 years of calendars were called "The Art of Cooking." I was new in Kansas City and didn't know anyone and I was bored - I needed a project. My passions are painting and cooking so I got this idea to get some good recipes and paint them, and put them together in a calendar format. 

Holly Bikakis is my friend and graphic design partner and I convinced her to join the fun. She and I gathered recipes this first year. This painting is for Pear Salad. It's an oil painting - my normal medium is acrylics. I thought a way to meet people, especially other artists, was to take painting classes. This pear painting was done while working with Carol McCall and her husband ​Bill, two great oil painters in this area. So many changes in my life - even my paint medium! (Well - that didn't last but it was a fun adventure.)                                                                                                      Three Pears and a Pot - Claudia True
​                                                                                           oil on canvas - available in print 

Here's the recipe. Thought you might enjoy some "lighter food" to offset all the heavy duty holiday eating. 

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Order 2018 Cooking with Friends calendar here

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PEAR SALAD 
Baby Greens, Pears, Walnuts and Blue Cheese

Recipe courtesy of Hot and Hot Fish Club, Birmingham, Alabama
Every time we make this salad, someone always asks for the recipe, it is to die for. Best when you have pears that are ripe and ready to eat.

INGREDIENTS
3  tablespoons fresh lemon juice
1  tablespoon dijon mustard
​1   medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2  cup olive oil
1 (5 oz) bag mixed baby greens
2  large ripe pears, halved, cored, thinly sliced
1  cup crumbled blue cheese
1  cup walnuts, toasted, coarsely chopped

DIRECTIONS
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. 

​Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.
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Here's the front and back covers for 2009 - it's fun to see how they've evolved. And you see all the art and recipes over the years. I save all 10 calendars - my favorite cookbook!

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​Happy Cooking and Happy Holidays!

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