This week’s Walking Dead dinner had a pear theme. Our dinners usually consist of three to four couples. Ironically, we were only two pairs for this particular Walking Dead dinner.
A lot of our dinner inspiration is driven by what we have on-hand. It becomes a sort of Chopped episode with a lot less competition. We happened to have a lot of pears on hand this particular week, so the pear theme begins!
Green beans are always a favorite around our house. We tend to eat them simply when they are farm fresh, but every so often we like to dress them up in vinaigrette. Did anyone else start humming Madonna? No… just me? This time we went with a Warm Pear and Green Bean Salad that was utterly scrumptious. Each of us went back for seconds and thirds of this. I could have drunk the vinaigrette on its own. Then all of the wonderful contrasting textures just made this a dish we won’t soon forget.
Gratin… Who doesn’t like gratin?! I mean, throw panko and Parmigiano-Reggiano cheese on top of pretty much anything and win everyone. We made this Pear & Red Onion Gratin but replaced the breadcrumbs with panko breadcrumbs. We doubled the breadcrumb mixture since that is my favorite part of a gratin. Hey, I didn’t say it was all healthy choices!
The main dish was Chicken Thighs with a Pear & Leek Sauce. It looked quite a bit like a zombie pile of guts, but it certainly was delicious. We did a simple roasted asparagus with crushed garlic and olive oil on the side, something we just can’t get enough of when they are in season.