Ginger Roasted Beets, Sweet Potatoes and Pears

  This recipe is the perfect way to celebrate the bounty of fall and winter produce. The two root vegetables partnered with Anjou pears (green or red) are beautifully enhanced by the addition of fresh ginger and thyme. Present this at your next holiday gathering and be prepared to have guests swooning! Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh thyme Salt to taste 1-2 tbsp Avocado oil or olive oil 1-2 tsp chopped fresh parsley (optional) Instructions: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. In a Continue reading

Pear, Roasted Carrot, and Ginger Quinoa Pilaf

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! Ingredients 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 Directions Preheat the oven to Continue reading