Tag Archives: entrees

Whole Wheat Spaghetti with Pears, Radicchio, and Brown Butter

Hilary By on

Here is a simple weeknight pasta dish full of fall’s flavors and colors. The sweetness of the ripe pears plays wonderfully together with the bitterness of the radicchio. Adding tangy, rich Parmigiano-Reggiano cheese (get the real stuff for this recipe!) takes the dish to a whole new level. Serve this pasta as a meal in and of itself, or use it as a side dish for a simple roasted chicken. Ingredients 1 pound whole wheat spaghetti 1 tablespoon salt 6 tablespoons salted butter 1 head radicchio, cored and cut into 2 inch pieces 2 ripe USA Pears, such as Green Bartlett or Starkrimson, sliced ⅓ cup chopped hazelnuts 3 ounces (about 1 cup very loosely packed) shaved Parmigiano-Reggiano cheese Directions Place the pasta water on to boil, adding 1 tablespoon of salt to the cooking water. Once the water boils, add the spaghetti Continue reading →

Pear, Hoisin, and Sesame Glazed Beef

Hilary By on

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. Ingredients 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 For garnish 3 scallions, thinly sliced 2 tablespoons toasted sesame seeds Directions Wash the ribs Continue reading →

Pear Pecorino Ravioli

Brittany By on

The sweetness of the pears complements the salty and creamy cheese filling of these easy ravioli. Serve with a crisp white wine. Ingredients               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 Sauce 2 tablespoons unsalted butter 2 teaspoons shredded fresh sage leaves 1 tablespoon finely chopped raw, peeled pistachios Directions  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 Continue reading →