Tag Archives: bosc

Kale, Cabbage, and Pear Slaw with Citrus Dressing

Hilary By on

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. Ingredients Dressing 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 Continue reading →

Roasted Pear Pasta with Cinnamon and Feta

Hilary By on

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. Ingredients 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 Directions Preheat the oven to 350 degrees. Melt Continue reading →

Pear, Sausage, and Fontina Calzones

Hilary By on

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. Ingredients 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 Directions Preheat the oven to 400 degrees. Divide Continue reading →

Pear Breakfast Popovers

Hilary By on

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. Ingredients 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 Directions Preheat the oven to 425 degrees. Melt the butter in the microwave in a medium bowl, about 30 Continue reading →

Tangy Braised Cabbage with Pears

Hilary By on

Here is a great side dish for winter dinner menus. If it has never occurred to you to use cabbage for anything other than coleslaw, give this recipe a try. The cabbage becomes wonderfully tender as it cooks, and the tanginess from the balsamic vinegar alongside the sweetness of the pears is really a thing to behold. This dish is excellent alongside a whole roasted chicken or with Braised Pork with Pears and Sherry Vinegar. Ingredients 2 tablespoons butter 1 medium sweet onion, halved, peeled, and cut into thin half-rings 1 medium head red cabbage, cored and cut into approximately 2 inch pieces Salt and freshly ground black pepper ½ cup dry white wine 3 tablespoons balsamic vinegar 1 bay leaf 2 firm ripe USA Pears, such as Bosc or Anjou Directions Melt the butter in a large, heavy-bottomed pot Continue reading →

Baked Stuffed Pears

Brittany By on

Tangy cranberries, walnuts, ginger, and cinnamon complement the sweet and spicy Bosc pear. Perfect for baking, Bosc pears hold their elegant shape. Ingredients               2 tablespoons chopped walnuts 3 Bosc USA Pears 2 tablespoons firmly packed brown sugar 1 tablespoon unsalted butter, at room temperature ½ teaspoon ground cinnamon 2 tablespoons dried cranberries 1 teaspoon minced crystallized ginger ¼ cup honey ¼ cup water 2 tablespoons freshly squeezed lemon juice Directions  Preheat oven to 350 degrees. Spread the walnuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Remove from the oven and let cool. Cut each pear lengthwise, scoop out the core with a melon baller, and expand the opening to about 1 ½ inches. In a small bowl, blend the brown sugar, butter, and cinnamon. Mix in the walnuts, Continue reading →

Fire up the Grill with USA Pears

Brittany By on

That’s right, it’s National Barbecue Month! Here in the recently sunny Pacific Northwest, we’re pulling out all the stops to take advantage of the weather while we can. May feels like the start of summer around here this year—it’s a pear-fect time to fire up the grill! Remember, grilling doesn’t have to stop with sausages and shish kabobs. Like many other firm-fleshed fruits, pears are delicious when grilled, especially when topped with sweet or savory accompaniments like ice cream or cheese! Here’s a quick roundup of our delicious recipes for the barbecue (I recommend Anjou or Bosc pears): Grilled Pears with Currants Grilled Pears with Gorgonzola Brie, Walnuts, and Spicy Mustard Vinaigrette Grilled Pears Stuffed with Mascarpone and Bacon Get to grillin’! Facebook Twitter Google+ Pinterest LinkedIn

Fan of the Month: Monét F.

Brittany By on

Meet Monét. This girl is awesome—her love for pears rivals even mine, which is why I’ve chosen her as our first Fan of the Month! Thanks for sharing the pear love, Monét! What’s your favorite variety of USA Pears? Bosc! [Of course—check out the pear in her creative collage!] What’s your favorite recipe to make using USA Pears? My favorite thing to make is a healthy salad. I will attempt to make some new recipes using USA Pears! Why do you love USA Pears? I love USA Pears because of my grandfather. He introduced me to pears when I was about 10 years old. I said, “Can I try that grandpa?” He replied “Yes”. Since then, I’ve been in love with my favorite fruit. Is there anything else we should know about your love of pears? I once did a Continue reading →

Mint-Poached Bosc Pears

Lynsey By on

I’m visiting the markets in Mexico this week, and attended a recipe demonstration that is, coincidentally, perfect for St. Patrick’s Day! Ingredients 8 Bosc USA Pears, peeled, cored, and cut in half 1 ½ cups sugar 1 ½ cups water 1 teaspoon green food coloring ¼ cup mint liquor Directions Boil water in pot, add sugar and pears and cook for 15 minutes at a rapid boil. Turn down heat and allow to cool. Add food coloring and liquor, covering the pears. Refrigerate 1 hour before serving. Serve with chocolate sauce, if desired. yield: Serves 4 preparation time: 25 minutes difficulty: easy Facebook Twitter Google+ Pinterest LinkedIn