You’ve probably noticed how trendy the idea of toast has become, with food magazines, cooking shows, and restaurant chefs across the country coming up with enticing toppings for a humble slice of bread. There are even entire cafes dedicated to the concept. But what happens when you have the wacky idea to exchange a slice of pear for the bread? Magic!
Here are four delicious ideas for topping pear “toasts” at home. Consider this a jumping off point for coming up with your own creative combinations, using whatever variety of pear you have ripening on the counter, and any tasty toppings sitting in your fridge or pantry. The options are practically endless, since pears taste amazing with both sweet and savory flavors. These quick creations are a yummy snack for kids and adults alike, whether the craving strikes after school or at the office. But really they are great anytime of the day, from breakfast on the go to a midnight snack.
The first step is to slice a ripe USA pear lengthwise, cutting on either side of the core to create 1/4-inch thick planks. Next, get topping!
USA Green Anjou Pear
Almond Nut Butter
USA Bosc Pear
Roasted Red Pepper Hummus
Chopped Kalamata Olives
This stuffed avocado recipe is both simple and elegant. Begin with sweet and salty bay shrimp, and add crunchy pears and tropical, ripe mango to provide great texture and flavor. Bright, fresh lime juice plays perfectly with the creamy, rich avocado, and a pop of fresh mint will bring it all together. Serve this salad for lunch on a warm day, or alongside some grilled meat at your next barbecue.
8 oz. bay shrimp
¼ a red onion, finely minced
1 firm ripe USA Pear, small dice
1 ripe mango, peeled and diced small
1 tablespoon freshly squeezed lime juice
2 teaspoons neutral oil, such as grapeseed
¼ teaspoon sea salt
1 small handful fresh mint leaves, torn
2 ripe avocados, halved and pitted
In a medium bowl, combine the shrimp, onion, pear, mango, and lime juice and gently stir to combine. Add the oil and salt, and toss to coat. Gently mix in the torn mint at the last moment. Divide the mixture between the four avocado halves, filling the cavity and allowing the extra shrimp salad to overflow onto the plate. Serve immediately.
USA Pears are back in season, and this unique late summer salsa is the perfect way to show them off! Adding a few pinches of cumin lends the salsa a gentle smokiness which balances the honey-sweetness of the pears. Serve this salsa with your favorite tortilla chips or use it to generously top grilled chicken or pork.
2 ears of corn, shucked
1 tsp. neutral flavored oil, such as grapeseed
½ a medium sweet onion, small dice
1 jalapeno, seeded and finely minced
2 firm ripe red USA pears, such as Starkrimson or Red Bartlett
1 lime (for zest and juice)
¼ tsp. ground cumin
¼ tsp. sea salt
2 Tbsp. chopped fresh cilantro
Preheat your grill to medium. Drizzle the oil over the corn and rub to coat with the oil. Once the grill is hot, cook the corn for about 15 minutes, turning occasionally, until hot and blistered in spots. Set the corn aside until cool enough to handle. Once cooled, cut the kernels from the cobs using a sharp knife. In a medium bowl, combine the corn, sweet onion, jalapeno, and pears. Zest half of the lime and add it to the salsa, then halve the lime and squeeze the juice over the ingredients. Add the cumin, salt, and cilantro, and gently toss to coat. Transfer the salsa to a bowl and serve.
To me, summer means sunshine, farmers’ markets and grilling. I personally love the flavors of grilled foods and regularly grill veggies as a side or base for meals. One of the greatest challenges I have faced in my years of counseling and teaching is that people have been trained to think they don’t like fruit and/or vegetables, and they don’t venture outside the norm for ingredients or culinary techniques. The remedy is simply to get a little creative in the kitchen – or backyard – and be okay with failing once in a while. I base most of my meals on produce, and in the summer that means adding a treat of grilled fruit at the end!
Grilling is probably one of the simplest culinary techniques for fruit and veggies. In the beginning, it’s a good idea to stay close to the grill to keep an eye on your food; err on the side of slightly lower heat so it doesn’t burn, then turn up the heat at the end for beautiful grill marks. Grilling infuses fruit with smoky and savory flavors and causes caramelization of sugars, leading to more color and flavor changes. It’s a whole new way to experience fruit! In my food science lab, we talk about how sugars in fruit, when exposed to high temperatures, start to melt: The sugars are inverted and water is released, resulting in sugar molecules rearranging and binding together to form chains. Organic acids and other flavor compounds also accrue, resulting in different flavors than the original sugars. Basically, the compounds are altered so we sense a unique flavor on our taste receptors.* Science is fun!
My favorite treat is to slice pears in half, set them on the top rack to soften, then pop it onto the heat for a bit at the end. I serve them drizzled with honey or chocolate sauce, then sprinkle with walnuts or a dollop of whipped cream. Delicious and a pretty presentation! Want more ideas? Check out a few of my favorite grilled pear recipes, including grilled pears stuffed with mascarpone and bacon, at USA Pears.
*McWiliams, Margaret. (2012). Foods Experimental Perspectives. New Jersey: Prentice Hall.
These colorful and refreshing summer rolls aren’t just beautiful, they are absolutely delicious! You can use any variety of vegetables and herbs to fill the rolls, not just those I’ve mentioned here. Use firm pears for filling the rolls – they add just the right amount of sweetness along with a unique crunch. It takes a little practice to get the hang of working with the spring roll skins, but once you’ve got it down, you’ll be wanting to make fresh rolls all summer long.
several handfuls spinach leaves, stems trimmed
half an English cucumber, cut into long, thin strips
1 large carrot, grated or cut into a fine julienne
1 sweet pepper, cut into long thin strips
2 firm USA pears, such as Anjou, sliced julienne style
several sprigs fresh basil
12 spring roll skins
your favorite peanut sauce or sweet chili sauce for dipping
Prepare all of the vegetables first and place them in small dishes around your work area. Julienne the pears last to delay browning, and place them at your workstation as well. Moisten one spring roll skin by running it under cold water for about 5 seconds on each side. While the skin is still firm, transfer it to your work surface. Do not allow the skin to get too flexible before you place it on your work surface or it will be difficult to work with. Fill the roll by layering several spinach leaves across the center, leaving about one inch of open space on both sides. Top with the sliced vegetables, then the pears, and finally with a few basil leaves. By now the wrapper will be pliable. Starting at the bottom, carefully roll the summer roll up like a burrito, wrapping the ends in about halfway through your roll. Place the completed roll on a platter, and repeat the process until you are out of ingredients. Do not stack the rolls, as they can become quite sticky. Once all of the rolls are completed, slice them on a diagonal with a serrated knife, arrange, and serve with your favorite dipping sauce.
We’ve all done it – picked up a slightly speckled piece of fruit and put it back in search of a more cosmetically appealing piece. Just like meat and eggs, produce is graded, and most grocery retailers purchase and profit from higher grade produce. According to US Department of Agriculture (USDA) standards, U.S. Number 1 fruit must be “carefully hand-picked, clean, well formed” and free from injury, including bruising. Produce items that don’t make the gradearenow being called “ugly fruit and vegetables” – those that are imperfect and less/not profitable – and often end up being discarded. According to the USDA, food waste is the greatest contributor to landfills, 31% of edible food is wasted, and food waste accounts for an estimated annual loss of $161.6 billion.
Interestingly, recent studies suggest that blemished fruit, the stuff not pretty enough for consumption, may have increased antioxidant content and actually be better for us. Antioxidants, such as polyphenols found in pears and other fruit,1-3 molecules that prevent damage to human cells and may play a protective role against disease and illness,4 act as part of a plant’s immune system fending off pests, fungi, and disease.5-8 When a plant is injured, polyphenol amounts increase in the affected area to protect and heal the injured tissue as seen in studies on apples, strawberries, green beans, raspberries and walnuts: If we eat these affected areas, we may consume more antioxidants than just consuming healthier portions of the plant.6-8 Some organizations are already onboard with collecting and distributing ugly produce, including California-based Imperfect Produce who recently partnered with Whole Foods to increase sales of ugly produce. And this trend isn’t going anywhere – this is the first time the USDA has issued food waste reduction goals.
For fruit, just like humans, perhaps the perfect body doesn’t exist – what matters is what is on the inside. Not sure what to do with that bruised pear? Slice it, bake it, or throw it in a smoothie for a delicious meal or snack!
That dreaded time of year is here again – swimsuit season. I have helped countless people lose weight, including myself, and despite many new and radical diets, the science still points to one principle: To lose weight, expend more calories than you eat. Sounds simple, right? Nope. What this doesn’t take into account are cravings, lack of motivation, hormones, metabolism, boredom, emotions, workplace and social saboteurs… Should I continue? Unfortunately, many experience the yo-yo effect, losing weight, gaining it back and having to start over again. For lasting weight loss, small changes must be made and maintained over time for true behavior change – and to end the weight loss/regain cycle.
Research from the National Weight Control Registry, a registry of more than 10,000 people who have successfully lost weight and kept it off, points to a variety of factors. The average weight loss for those on the registry is 66 pounds (range 30 to 300 pounds), maintained for an average 5.5 years (range 1 to 66 years). Most participants report maintaining a low calorie, low fat diet and four common trends, 1) eating breakfast, 2) getting on the scale at least once weekly, 3) watching fewer than 10 hours of television each week, and 4) exercising – participants exercised one hour/day on average.  Noted early in the research, once weight loss was maintained for 2-5 years the chance for longer-term maintenance improved dramatically. Not surprisingly, those who did regain weight reported significant decline in physical activity, increased consumption of calories from fat, and decreased restraint in food choice. [2, 3]
So, how can you put these principles into practice? Get moving, fill up on healthful foods that are generally lower calorie – particularly fruits and vegetables – and make small, sustainable changes!
Here is a quick fruit and vegetable slaw with a sweet and tangy dressing. This slaw makes an ideal side dish for a simple summer dinner of grilled fish or chicken, but it will also transition well into the fall as a bright and fresh side for roasted meat. This recipe is the perfect use for slightly under-ripe pears—they will add a unique texture and flavor to this colorful slaw.
½ cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
2 tablespoons sugar
1 teaspoon salt
2 tablespoons grapeseed oil (or other neutral-flavored oil) Salad
1 small bunch Lacinato kale, stemmed and shredded
1 small head red cabbage, cored and shredded
4 scallions, thinly sliced
2 firm USA Pears, such as Bosc, cored and thinly sliced
¼ cup chopped almonds
Directions For the dressing: Combine all of the ingredients in a jar with a tight-fitting lid and shake vigorously to dissolve the sugar and salt. Set aside until you are ready to dress the salad.
For the salad: In a large bowl, combine the cabbage, kale, scallions, and pears. Toss gently with the dressing to thoroughly coat the ingredients. Transfer to a clean bowl or platter and garnish with the chopped almonds.
Here is a perfect no-fuss summer dinner for a busy evening. These pork and pear lettuce wraps require just 20 minutes from start to finish and are full of sweet, salty, and tangy flavors. Serve them with a simple and fresh cucumber salad dressed with rice wine vinegar for a lovely and complete meal.
12 cup-shaped lettuce leaves, from about one head lettuce
1 pound ground pork
½ cup finely chopped shallots
2 teaspoons grated ginger
3 tablespoons mirin
2 teaspoons fresh lime juice
1-2 teaspoons fish sauce, to your taste
2 firm ripe USA Pears, such as Anjou or Green Bartlett, small dice
½ cup roasted and salted cashews, roughly chopped
4 scallions, sliced thinly
Pick 12 nice lettuce leaves, wash them, shake or spin dry, and place in the refrigerator to crisp. In a wide sauté pan over medium heat, cook the ground pork, breaking it up with a wooden spoon. Once the pork is cooked through, transfer to a medium bowl, leaving about 1 tablespoon of fat in the pan (any additional fat can be discarded). Reduce the heat to medium low and add the chopped shallots to the hot fat. Fry the shallots, stirring often, until golden brown. Add the grated ginger and and stir to combine with the shallots.
Next, carefully pour in the mirin. Allow it to cook for about one minute, or until it forms a syrupy glaze. Return the pork to the pan along with the lime juice and fish sauce. Stir well to combine and taste for seasoning. The fish sauce will act as the salt in this recipe. Allow the mixture to cook for just one minute more to be sure it is thoroughly heated. Lastly, turn off the heat and add the diced pear and the cashews (you may reserve some for garnish, if desired). Divide the mixture between the lettuce cups and garnish with the scallions and remaining cashews. Serve with your favorite Asian chili sauce.
I don’t know about you, but I have been waiting for summer to start for months. We have had so much rain and so many cool days in Denver that it has felt more like April than July. But summer is finally here and that means longer days, fresh fruit, and summer entertaining! Summer is the most wonderful time to explore your local grocer or farmers’ markets for bright colors and fresh flavors. Whether a couple of friends stopped by after work or you’re planning a dinner party for twelve, having fresh fruit handy will make you the host with the most.
Personally, when I go all out I decorate the table with all sorts of fresh flavors, put together a fresh spritzer or cocktail, and serve piles of grilled fruits and veggies. But if you’re having an impromptu gathering, try laying out any fresh fruit – raspberries, blueberries, freshly sliced pears – add some walnuts and a little cheese, then drizzle with honey. Or fire up the grill and top with fresh veggie or fruit skewers. Don’t be shy, add anything to these skewers! Perhaps you and your friends need to gab about work over a cocktail after a long day at the office? That’s easy, too, have seltzer, fresh fruit and herbs on hand to add pop to any beverage. Summer is in full swing, so get inspired!