Roasted Pear Pasta with Cinnamon and Feta

Roasted Pear Pasta with Cinnamon and Feta sm

Here is a wonderful, warming pasta dish full of unique flavors. Roasted pears, cinnamon, feta cheese, and toasted pine nuts make for a surprisingly delicious combination, and this meal comes together in a snap. You’ll fill your kitchen with the aroma of sweet, roasting pears and spicy cinnamon before you get your first bite of this creamy pasta. Enjoy this dish as a meal on its own, or pair it with a simple green salad dressed with Pear and Roasted Carrot Vinaigrette.

1 tablespoon plus 2 tablespoons butter
3 firm ripe USA Pears, such as Bosc or Red Anjou, cut into ½-inch slices
12 ounces penne pasta
1 tablespoon salt (for the pasta water)
½ teaspoon cinnamon, plus more for dusting
¾ cup crumbled feta cheese
¼ cup pine nuts, toasted

Preheat the oven to 350 degrees. Melt 1 tablespoon butter in a small, microwave safe dish. Spread the pear slices out onto a sheet pan, drizzle with the melted butter, and toss gently to coat. Roast the pears for 15-20 minutes or until just tender. While the pears are roasting, fill a large pot with 4 quarts of water plus 1 tablespoon of salt. Cover and place over high heat to boil.

To toast the pine nuts, place them into a small sauté pan over medium-low heat and stir frequently until lightly browned, about 5 minutes. Set aside until ready to use.

When the pasta water boils, cook the penne according to the package instructions. Drain the pasta and return to the dry pot. Add the remaining 2 tablespoons butter, cinnamon, feta, and pine nuts. Stir together to melt the butter and combine the ingredients. Lastly, gently stir in the still-warm roasted pears. Transfer the pasta to a platter or bowl and sprinkle with a few pinches of cinnamon to garnish.

prep time: 30 minutes
yield: 4 servings

Shrimp Tacos with Pear and Cabbage Slaw

Shrimp Tacos with Pear and Cabbage Slaw sm

This taco recipe comes together quickly and is full of wonderful flavors. The shrimp filling is juicy, sweet and full of bright flavor from the fresh cilantro and mint, and the tangy crunch of the cabbage and pear slaw makes for the perfect topping. Make this recipe for a 30-minute weeknight dinner or serve it as part of a taco bar at your next party alongside grilled meats and various salsas.

1 cup of your favorite green salsa, spicy or mild
1 tablespoon honey
1 ½ pounds shrimp, peeled and rinsed
¼ teaspoon salt
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh cilantro
½ a small head green cabbage, very thinly sliced
2 firm ripe USA Pears, such as Red Bartlett, julienned or diced
1 tablespoon fresh lime juice (from about 1 lime)
¼ teaspoon salt

12 corn tortillas, warmed
Additional salsa verde for serving

For the filling: Place the salsa verde and honey into a large sauce pan and begin to warm over medium heat. Once the sauce is simmering, stir to distribute the honey and add the shrimp. Cook the shrimp, stirring often, until just pink and firm, about 4 or 5 minutes. Turn off the heat, stir in the chopped herbs, and set aside the filling until ready to use.

For the slaw: Combine the sliced cabbage and the julienned pears in a medium bowl. Squeeze the lime juice over the top and sprinkle with the salt. Gently toss the ingredients to combine.

To serve, place a large spoonful of the shrimp into each warmed tortilla and top with the cabbage and pear slaw. Serve with additional salsa verde, if desired.

prep time: 30 minutes
yield: 12 tacos

Emotional Eating

emotional eatingWe’ve all done it… You had a bad day and before you know it, you’re reaching for a pint of ice cream or bag of chips. We’ve been raised to react to emotions this way, from the first time your mom gave you a cookie when you fell down or earned an A on a spelling quiz. It’s so common that I have never met a single client, student, or friend who does not emotionally eat sometimes! So, how do we combat it?

The best way is to resolve the problem. Why are you sad? Why are you stressed? Some things we can’t correct, such as a death or divorce, but we can solve how we respond. If you can’t resolve the problem, the solution is how you respond to the urge to binge. The best methods may be talking it over with a friend, exercise, rest, or calming activities, such as yoga, massage, or meditation. Exercise releases endorphins, natural mood boosters, and sleep, yoga, and meditation can decrease stress hormones. No matter your vice for when the going gets tough, you can handle the binges. Stock your fridge with yummy, healthy snacks that you’re drawn to, maybe pear and banana slices plus peanut butter, low-fat popcorn, or a single serving of your favorite ice cream. The good news is that this, too, shall pass and you’ll be back on track in no time!

Diabetes? Eat More Pears!


This weekend I attended the American Diabetes Association’s Chicago Expo, a free educational event for those with diabetes. At the pear booth, I noticed the question we were asked most was “How are pears good for diabetes?” Just like any carbohydrate-rich food, grains, fruits, vegetables, dairy, etc., the naturally occurring sugar in fruit is broken down in the gut and absorbed into the blood stream, causing blood sugar to rise. This is good and necessary! Every single cell in the body needs carbohydrate because it is the primary source of energy for the body. Think about how much you move every day. Your large muscle groups use a lot of energy from carbohydrate and fat. But, energy from carbohydrates is especially important for the brain and central nervous system. In fact, the brain alone requires at least 120 grams of carbohydrates daily. [1, 2] It is best to obtain carbohydrates from whole foods, such as fruits, vegetables, whole grains, nuts, seeds, legumes, and low-fat dairy, because of the other nutrients found in these foods—vitamins, minerals, protein, fatty acids, and fiber.

Pears are a good choice because they naturally contain 6 grams of fiber, 24% of your daily needs. Fiber helps to stabilize blood sugar by slowing absorption of carbohydrate into the blood stream. This limits sugar spikes and makes energy available to body tissues over a longer period of time. [3] Indeed, fiber is good for everyone because of this very factor; you will feel fuller for longer and won’t experience sugar crashes. So when you’re craving something sweet, do something good for your body and bite into a pear!

Creamy Spring Pea Salad with Pears

Creamy Spring Pea and Pear Salad

Here is a quick and fresh salad recipe to welcome spring. Based loosely on the classic pea, bacon, and mayonnaise salad famously served at every Midwestern potluck, my version uses fresh sugar snap peas, bold radicchio, smoky bacon, and sweet, ripe USA Pears for balance. Toss the fruit and vegetables in a simple, creamy dressing and chill until crisp. Serve this salad on the first day you fire up your barbecue—it will pair perfectly with anything from the grill.

1 tablespoon freshly squeezed lemon juice (from half a lemon)
2 teaspoons sugar
¼ teaspoon salt
2 tablespoons finely minced shallot
¼ cup sour cream
¼ cup mayonnaise
6 slices thick-cut bacon, cooked, cooled, and chopped
1 head radicchio, quartered, cored, and thinly sliced
1 pint fresh sugar snap peas, strings removed and sliced on the bias
2 ripe USA Pears, such as Green or Red Anjou, medium dice

For the dressing: Combine the lemon juice, sugar, and salt in a jar with a tight-fitting lid and shake vigorously to dissolve sugar. Add the shallots, sour cream, and mayonnaise and shake again to combine. Refrigerate until ready to use.

For the salad: In a large bowl, combine all of the ingredients (you may reserve a small portion of the bacon for garnish). Toss thoroughly with the dressing, cover, and refrigerate for one hour (or up to 24 hours). When you’re ready to serve the salad, remove from the refrigerator, toss again gently, and transfer to a clean platter or bowl. Garnish with the remaining bacon, if desired.

prep time: 30 minutes plus chilling
yield: 4 servings

Pear and Rhubarb Upside-Down Cornmeal Cake

Pear and Rhubarb Upside-Down Cornmeal Cake

Here is a lovely spring take on an upside-down cake! Sweet pears and tart rhubarb combine to make a beautiful pink glaze atop this golden, buttery cake with the crunch of cornmeal. This cake is a great way to use under-ripe pears, as fully ripe pears will become too soft during baking. Serve a slice of this beautiful cake for breakfast alongside a cup of tea, or for dessert with a scoop of vanilla ice cream alongside.

¼ cup butter (half a stick)
½ cup light brown sugar
¾ cup butter (1 ½ sticks), softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup buttermilk
1 ¾ cup flour
½ cup finely ground cornmeal
2 teaspoons baking powder
½ teaspoon salt
3 firm USA Pears, such as Bosc or Anjou
3-4 medium stalks rhubarb (about 2 cups chopped)

Preheat oven to 325 degrees. Lightly grease a 10-inch cake pan or cast-iron skillet with butter or cooking spray. Cut a circle of parchment paper to line the bottom of the pan, coating the paper lightly with butter or cooking spray as well.

Combine the ¼ cup butter and the brown sugar in a small saucepan over medium-low heat. Stir frequently until the butter melts and combines with the brown sugar to form a thick glaze, about 3 minutes. Pour the glaze into the bottom of the prepared pan and gently spread it to the corners with a spatula. Set aside until the cake batter is complete.

For the cake, combine the softened butter and sugar in the bowl of a stand mixer and whip with the paddle attachment until light, fluffy, and pale, about 3 minutes. Add the eggs and vanilla, and whip until combined. Next, add the buttermilk and blend at low speed to incorporate, scraping down the sides if necessary (the mixture will look curdled). In a separate small bowl, combine the flour, cornmeal, baking powder, and salt, and whisk together to mix. Add the dry ingredients to the mixer, and run the machine until the dry and wet mixtures just come together to form a batter. Set aside while you prepare your fruit.

Cut the rhubarb into a medium dice (pieces ½ inch or smaller), to ensure that it will become soft during baking. Peel and quarter the pears, trim away the core, and then slice into approximately ¼-inch slices. Arrange the pear slices around the pan in a circular pattern, overlapping slightly. You will likely have 2 to 3 layers of pears. Next, sprinkle the rhubarb over the top of the pears as evenly as possible. Lastly, scrape the batter into the pan and spread to the corners with a spatula.

Bake the cake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 30-45 minutes before running a knife around the edge and inverting onto a platter. Gently remove the parchment paper circle, slice, and serve.

prep time: 25 minutes plus baking
yield: 8-10 servings

Bite Into A Healthy Lifestyle!


March is National Nutrition Month, and this year’s theme is Bite into a Healthy Lifestyle! What could be easier? March is a wonderful time to adopt an eating and physical activity plan that is focused on consuming fewer calories, making informed food choices, and getting daily exercise. I often tell my clients and students to start with the next bite. What I mean is that perhaps you haven’t been eating that well, perhaps winter was a nutritional slump for you, or maybe you went a little crazy at the all-you-can-eat buffet last night. That’s okay, because each day is a new day. But to achieve and maintain a healthy weight, reduce risk for chronic illnesses, and live a healthy life, you have to start with the next bite.

Spring is here and fresh fruits and vegetables abound, making it so easy to bite into a healthy lifestyle! Most Americans need to eat more plant foods, particularly fruits and veggies. Perhaps start by adding a fresh pear to your afternoon snack, or start your dinner with a small salad. Switching one sugary or fatty snack each day for a healthier option makes a big difference down the road. So go ahead, bite into life!

Pear, Sausage, and Fontina Calzones

calzones smSQ

You might find it hard to believe, but I consider calzones a quick weeknight-friendly dinner. So many grocery stores now carry pre-made pizza dough, which can simply be divided into 4 pieces to make calzones. Roll out the dough, fill it with your favorite savory sausage, shredded fontina cheese, and fresh, sweet chunks of pear, and then simply seal and bake. Serve the calzones alongside a simple green salad and you’ll have an elegant dinner ready in less than 45 minutes.

1 ball store-bought pizza dough (16 ounces)
Flour for dusting
8 ounces bulk OR 2 link sausages, any flavor, cooked if raw, and cut into bite-sized pieces (I used mild Italian pork sausage)
8 ounces Fontina cheese, shredded
1 ripe USA Pear, such as Bosc or Green Anjou, large dice

Preheat the oven to 400 degrees. Divide the dough into four equal portions and shape each portion back into a round. Set the dough aside on the counter to warm slightly, covered with plastic wrap. Cook your sausage if you purchased it raw. If bulk, divide the sausage into bite-sized balls and fry in a little olive oil. If you chose links, simmer the links in water for 5 minutes until firm, rinse under cool water, and slice. Gather all of your ingredients to fill the calzones: sausage, shredded cheese, diced pears, and a small bowl of water for sealing the calzones.

Dust a cutting board lightly with flour and roll out one ball of dough into an approximately 8-inch circle. Fill with one-quarter of your filling ingredients, placing them all in one half of the circle. Dip your fingers in the bowl of water and carefully dot water along half of the dough’s edge. Gently fold the calzone in half and seal the ingredients inside. For an extra-protective seal, dot water along the top of the semi-circle and fold the dough back onto itself, pressing it with the tines of a fork or pinching into a decorative, scalloped edge. Carefully transfer the calzone to a lightly oiled sheet pan. Follow the same directions for the other calzones, being sure to leave 2 inches of space between each calzone on the sheet pan. Bake for 20-24 minutes, or until lightly browned. Serve the calzones while still warm from the oven.

prep time: 20 minutes
cook time: 25 minutes
yield: 4 calzones

Baby, It’s Cold Outside!


This winter has been one of the coldest, snowiest I can remember! I don’t like being cold, so I spent this past weekend watching a movie marathon while 10 inches of snow fell outside. And… now it’s official: I have the winter doldrums. But, nothing can fix this cabin fever like a little exercise! Today I’m planning to be active, won’t you join me?

Exercise boosts endorphins, chemicals that trigger feel-good emotions in your brain. Likewise, exercise focuses the brain and relieves stress, depression, anxiety, and sleep disruptions that lead to more stress. While we still have this snow, I’m planning to pull out my sturdier running shoes for a short snow run – I feel less impact on my knees. Walking releases stress, too, and allows me and my doggie to enjoy the loveliness of the winter wonderland! Perhaps this weekend I’ll grab a few friends and hit a nearby trail for some snowshoeing. And if the snow doesn’t stick around, I can do any of these activities with different footwear! There are so many more activities, too – skiing, snowboarding, sledding – all of which torch calories while you’re having fun. No matter what winter activity you’re enjoying, make sure to dress warmly, stay hydrated, and grab your snacks before you hit the cold. Plan to eat an hour before you head out or find easy, portable snacks, like pears plus peanut butter, that fit in your pocket or next to your water bottle in your pack. Even better, après snow, curl up with a steaming bowl of tomato soup plus a grilled pear and cheese sandwich. Mmm, deliciously warms the soul! I promise we’ll all feel better getting out and about!

Pear Breakfast Popovers

Pear Breakfast Popovers SQsm

Here is an elegant and delicious breakfast recipe that is incredibly easy to make. The simple batter is whipped up in the blender and poured into a muffin tin filled with warm, cinnamon-spiced pears. Just 25 minutes in the oven and the popovers become light, fluffy, and irresistibly golden brown. Make a double batch and freeze the extras in a heavy-duty zipper bag. Just pop them into a hot oven for a few minutes to reheat for a quick breakfast.

¼ cup (half a stick) butter
2 firm ripe USA Pears, such as Green Anjou or Bosc, medium dice
½ teaspoon cinnamon
3 eggs
1 cup milk
½ teaspoon vanilla
1 cup flour
⅛ teaspoon salt
Maple syrup for serving

Preheat the oven to 425 degrees. Melt the butter in the microwave in a medium bowl, about 30 seconds. Dip the corner of a paper towel in the butter and lightly grease a 12-muffin tin, including about ½ an inch around the edges of each muffin cup. Add the diced pears and cinnamon to the bowl with the remaining butter and gently stir to combine. Divide the pear mixture between the 12 muffin cups and place in the preheated oven for 5 minutes. While the muffin tin preheats, combine the eggs, milk, and vanilla in a blender and whiz for 5 seconds to mix. Whisk the flour and salt together in a small bowl and add it to the blender. Cover and blend about 10 seconds to thoroughly combine the ingredients, scraping down the sides if necessary. Once the timer goes off, remove the muffin tin from the oven and immediately pour the batter over the pears, leaving about ¼ inch of room at the top of each muffin cup. Return the tin to the oven and bake for 22-25 minutes, undisturbed, or until the popovers have puffed up and are beginning to turn golden brown. Loosen the popovers from the tin and serve immediately. Top each popover with any bits of pear that remain in the tin and drizzle with maple syrup, if desired.

prep time: 15 minutes
cook time: 25 minutes
yield: 4 servings