Fall is in the air, and all types of fresh pears are arriving at local grocers. This pear and quinoa pilaf makes a healthy and filling side dish or lunch. I love finding new ways to use quinoa, and roasted carrots and ginger make a wonderful savory contrast to the honey sweetness of the pears in this dish. Try this recipe with small and colorful Seckels if you can find them, but if not, any firm-ripe pear will do!
2 cups multicolored carrots, medium dice
1 tablespoon olive oil
1 cup quinoa, rinsed
1 ¼ cups vegetable broth
2 teaspoons fresh ginger, grated
Half an orange, zest and juice
6 firm-ripe Seckel USA Pears (or substitute 2 large pears), sliced or diced
¼ cup roasted and salted pistachios
Salt and freshly ground black pepper
Preheat the oven to 375 degrees. Place the diced carrots in a small baking dish and toss with the olive oil and a generous sprinkling of salt and pepper. Roast in the oven for 18-20 minutes, or until soft and lightly browned on the edges. While the carrots roast, place the quinoa, broth, and ginger into a medium saucepan, cover, and bring to a boil. Once boiling, reduce heat to medium low and cook for 8 – 11 minutes, or until quinoa is just tender. Uncover and allow any extra liquid to evaporate, stirring often. Remove the quinoa from the heat.
When the carrots come out of the oven, stir them into the quinoa along with all of the remaining oil from the roasting pan. Add the zest and juice from the orange half, the pear slices, and the pistachios. Stir together gently and season to taste. Serve the pilaf warm or allow to cool—the combination is wonderful served at room temperature as well.
prep time: 30 minutes
yield: 6 servings
This salad of pears, figs, greens, salami, and cheese is full of subtle flavors that celebrate transition from summer to fall in the Pacific Northwest. Enjoy it with simple pork chops cooked on the grill or a lovely fillet of roasted salmon.
¼ cup fresh orange juice (from about half an orange)
2 tablespoons champagne vinegar
2 teaspoons whole grain mustard
½ teaspoon salt
1 tablespoon toasted almond oil
2 tablespoons grapeseed oil
4 cups baby arugula, packed
2 heads Belgian endive, halved lengthwise and sliced into ½ inch strips
10 – 12 fresh figs, halved or quartered
2 ripe USA Pears, such as Red Bartlett or Starkrimson, sliced
3 oz. mild salami, cut into ¼ inch cubes (or salami slices, cut into strips)
¼ cup ricotta salata cheese, crumbled
For the dressing: Combine the first four ingredients in a blender. Combine both the oils in a measuring cup and with the blender running, add the oil in a slow, steady stream to emulsify the dressing. Set aside until ready to use.
For the salad: In a large bowl, combine the arugula and sliced endive and toss with about ⅔ of the dressing. Transfer the greens to a platter and place the figs and pears decoratively on and around the greens. Drizzle the remaining dressing over the fruit. Top the salad with the salami, followed by the crumbled cheese.
prep time: 20 minutes
yield: 4 – 6 servings
Looking for a smoothie that combines both fruits and vegetables and still tastes delicious? Look no further! This recipe includes a full cup of spinach and several sprigs of brightly-flavored cilantro. These flavors are balanced by the honey-sweetness of pear and the tanginess of pineapple. Add refreshing coconut water as a base, and you’ve created the perfect green smoothie.
1 ripe USA Pear, such as Anjou, Bartlett, Concorde, or Comice, cored and cut into large chunks
1 ½ cups cubed pineapple
1 packed cup spinach
10-12 sprigs fresh cilantro
1 cup cold coconut water
Place all of the ingredients into a blender and puree at high speed until smooth.
prep time: 5 minutes
yield: 2 servings
Got ripe pears? This pear bread recipe is simple to make and uses ingredients you probably already have on hand. The loaf is lightly spiced with cardamom and made moist and sweet with the addition of two ripe USA Pears. Browning the butter in a small saucepan before mixing up the batter gives this bread a wonderfully nutty flavor. Enjoy it as an easy breakfast, pack it into lunchboxes, or have a slice with a cup of afternoon tea.
¾ cup butter (1 ½ sticks)
⅔ cup packed light brown sugar
1 teaspoon vanilla
2 ripe USA Pears, such as Anjou or Bartlett
1 ⅔ cups all purpose flour
¾ teaspoon cardamom
2 teaspoons baking powder
¼ teaspoon salt
Place the butter into a saucepan over medium-low heat. Once the butter begins to sizzle, cook for 5 – 7 minutes, stirring occasionally, until the butter has taken on a golden brown color and smells nutty. Remove the pan from the heat and set the brown butter aside to cool slightly.
Preheat the oven to 350 degrees. Prepare a loaf pan by greasing it with butter and dusting it with flour. In a medium bowl, combine the brown butter and sugar and stir well to thoroughly combine. Add the eggs and vanilla and mix. Grate the pears on the large holes of a box grater and add them to the wet ingredients as well.
In a second small bowl, combine the flour, cardamom, baking powder, and salt and whisk to combine. Add the dry ingredients to the wet and fold together gently just until the flour is moistened – do not overmix.
Pour the batter into the prepared loaf pan. Bake the pear bread for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool for 30 minutes before removing from the pan.
This salad, created by Chef Jody Adams of Rialto Restaurant in Boston, spotlights the distinct vanilla flavor in Concorde pears against savory fennel and celery root to refresh the tried-and-true combo of greens, nuts, and cheese.
¼ cup moscato vinegar or champagne vinegar
1-½ tablespoons Dijon mustard
½ shallot, finely minced
¾ cup olive oil
Salt and freshly ground black pepper
2 Concorde USA Pears, cored, quartered, and thinly sliced
½ small celery root, peeled, thinly sliced
1 small fennel bulb, thinly sliced
1 head endive, halved, then cut in ¼-inch thick slices on bias
1 cup watercress
¼ cup blue cheese
¼ cup toasted walnuts, coarsely chopped
Salt and freshly ground black pepper to taste
Whisk the vinegar, mustard and shallot together. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified. Season to taste with salt and pepper and set aside.
Gently toss the sliced celery root and fennel with the endive. Add the sliced pears and watercress and gently toss again, to evenly distribute the ingredients. Crumble the blue cheese over the top, add the walnuts and ¼ cup of vinaigrette and toss gently to coat all of the ingredients.
Season to taste with salt and pepper, divide between 6–8 plates and serve immediately.
yield: Makes 6 to 8 servings
As the summer months come to a close and fall is on the horizon, it’s back to school! This August marks the inaugural year of Kids Eat Right Month from the Academy of Nutrition and Dietetics. The idea is that as summer draws to a close and kids head back to the classroom, we need to focus on healthful eating and an active lifestyle. In light of the obesity epidemic and what this suggests for the future, the campaign focuses on children, but it’s a healthy reminder for all of us!
We all need to shop smart, cook healthfully, and eat well. I start with fruits and vegetables; they are at the core of every meal and snack I have. My tricks are easy for busy adults and kids! On weekends I shop and pre-package my fruits and veggies, so I can just grab and go during the week. This means tossing salad mix into containers; dicing, slicing, and bagging veggies; placing fruit in easy-to-reach spots; and pre-portioning dips, sauces, and dressings. Then, I can just grab some carrots or pepper slices and a dip—hummus or peanut butter being my favorites—and throw a pear in a pear packer. Even if I’m in a rush, I already have these handy and won’t stray to the vending machine in a stressful pinch! This is also key for busy moms – throwing together a healthy lunch your kid will love requires a very small amount of prep. Start fall with health in mind, and good health will follow!
This recipe is a riff on classic Korean barbecued ribs. Pears provide most of the sweetness for the marinade, with the toasty flavor of sesame oil and a hint of savory garlic coming through. If you can’t find cross cut ribs, this sauce is equally delicious on beef or pork kabobs. After marinating, grill these beauties over a hot fire and serve with steamed rice and a side of kimchi or a simple cucumber salad seasoned with rice vinegar.
12 beef ribs, kalbi-style (sliced across the bone)
¼ cup hoisin sauce
3 tablespoons rice vinegar
3 tablespoons mirin
2 ripe USA Pears, such as Bartlett or Bosc, quartered and cored
3 scallions, cut into 2-inch lengths
1 medium clove garlic
1 tablespoon sesame oil
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds
Wash the ribs in cold water and pat dry with paper towels. Place into a large, shallow baking dish in a single layer. In a blender, combine the remaining ingredients and puree until smooth. Pour the marinade over the ribs, cover them with plastic wrap, and refrigerate for between 4 and 24 hours.
When you’re ready to cook the ribs, preheat your grill to medium high. Cook the ribs for 3 to 5 minutes per side, depending on thickness, or until they are nicely grill-marked and cooked through. Transfer the ribs to a platter and sprinkle with the scallions and sesame seeds.
prep time: 25 minutes plus marinating time
yield: 4 – 6 servings
Summer is the perfect time to find fresh fruits and vegetables, including some you may have never tried! Farmers’ Markets are in full swing, and the abundance of summer produce may surprise you. Along with fruits and vegetables, many markets also offer local meats, eggs, cream and butter, honey, flowers, spices and herbs – along with products distinctive to your area! What’s nice about going to a local market is these ingredients are in season and at their ripest, meaning most delicious and bursting with nutrients; plus, you can find fresh ideas to inspire your staples. For instance, I always have lettuce on hand – romaine, arugula, maché – and with all the fresh produce available, I’m able to come up with fresh, new ideas! This weekend, I made a salad with fresh arugula, prosciutto, lemon, sliced grapes and pears, shaved parmesan, and a splash of olive oil… So light and refreshing! Tonight’s dinner includes fresh squash on the grill drizzled with locally harvested honey and topped with grilled pear and melon slices – delicious!
Interested in seeing what your local farmer has? Check out these links for ideas!
These delightful summer popsicles have just four ingredients: whole ripe pears, kiwi fruit, coconut water, and lime. Creamy and sweet-tart, they contain fiber, vitamin C, and potassium. The pears, coconut water, and lime are pureed to make a luscious, pale green base and then chunks of kiwi are added at the end to put the bright green “pop” in popsicle. These summer treats are sweetened with fruit only, so go ahead and have another!
2 ripe USA Pears, such as Anjou, cored and sliced
1 tablespoon fresh lime juice (from about 1 lime)
1 ⅓ cups coconut water
2 whole kiwis, peeled, quartered, and sliced into ¼-inch pieces
Place the pear slices, coconut water, and lime juice in a blender and puree until smooth. Pour the mixture into popsicle molds, filling them about half way. Divide the kiwi chunks between the molds and then top with the remaining puree. Freeze the popsicles until firm.
prep time: 10 minutes
yield: 6-10 popsicles
The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine.
1 Bartlett USA Pear, peeled and cored
⅔ cup grated Pecorino Romano cheese
2 tablespoons mascarpone cheese
1 egg yolk
½ teaspoon minced fresh sage
Freshly ground pepper
1 package medium wonton wrappers
2 tablespoons unsalted butter
2 teaspoons shredded fresh sage leaves
1 tablespoon finely chopped raw, peeled pistachios
Grate the pear into a bowl using a box grater. Using your hands, squeeze out and discard any accumulated pear juice. Add the pecorino, mascarpone, yolk, minced fresh sage and a few grinds of pepper to the pear pulp and stir until thoroughly combined with a spatula or wooden spoon.
Place 10 wonton wrappers on a work surface and put a teaspoon of the filling in the center of each wrapper. Using a pastry brush dipped in water, moisten the wrapper around the filling. Top each wrapper and filling with another wonton wrapper and gently press and shape the top wrapper around the mound of filling, working out to the sides and pushing out any air. Repeat until all wrappers are filled.
Bring a large pot of salted water to a boil. Add half of the ravioli and cook until they float, about 2 minutes. Using a skimmer, transfer the ravioli to a plate, making sure the ravioli are slightly spread apart. Repeat to cook the remaining ravioli.
In a large skillet, melt the butter. When the butter is foaming, add the sage and cook until it stops sizzling and butter begins to turn brown. Turn off the heat and add the pistachios. Transfer the ravioli and brown butter sauce to a large mixing bowl and gently toss until coated. Serve immediately.
prep time: About 20 minutes
cooking time: 10 minutes
yield: Serves 4
Recipe developed by Amy Sherman.