Mulligatawny Soup with Chicken, Pears, and Coconut

This autumn inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes, and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better. Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves. Ingredients: 2 tablespoon butter, divided 1 pound chicken breast, cut into ½ inch pieces salt and pepper 1 medium yellow onion, medium dice 3 cloves garlic, minced 2 teaspoon freshly grated ginger 1 ½ teaspoon Madras curry powder 1 teaspoon turmeric 1 teaspoon garam masala 4 cups chicken broth 1 pound sweet potatoes, medium dice 2 firm USA Pears, such as Concorde or Comice, medium dice 1 (13.5 oz.) can coconut milk ¾ cup unsweetened coconut Continue reading

Creamy Gouda and Pear Risotto

If you haven’t yet made risotto part of your regular dinner repertoire, this recipe will help to change your mind. While it’s true that risotto requires a little bit of attention, it’s the perfect match for roasted meats, which require almost no attention at all. Try this creamy version, packed with the fall flavor of pears and spiked with aged Gouda cheese (you know, the one with those delicious cheese crystals), alongside the simplest roasted chicken. You won’t be sorry! Ingredients 4 cups (1 box) chicken or vegetable broth 2 tablespoons butter 3 medium shallots, small dice 1 cup arborio rice ½ cup dry white wine 4 ounces aged Gouda, such as Beemster Vlaskass 1 firm ripe USA pear, halved, cored, and very thinly sliced Salt and pepper Directions Pour the broth into a medium saucepan, cover, and bring to Continue reading

Asian-Style Pork and Pear Lettuce Wraps

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. Ingredients 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 Directions Pick 12 nice lettuce leaves, wash them, shake or spin dry, and place in the refrigerator to crisp. In a wide sauté Continue reading

Grilled Pizzettas with Pears, Shaved Ham, and Fresh Basil

Cooking pizza on the grill is an excellent way to keep your house cool in the summer and still enjoy one of your favorite dinners—and it’s easier than you think! This recipe makes four individual pizzettas, so everyone can enjoy their very own. You’ll lightly crisp one side of the pizza crusts, flip them, top them, and cook them until they’re done to your liking. Fresh USA Pear slices, shaved ham, and fragrant basil make the perfect summer toppings for this lighter (but no less delicious) version of this beloved meal. Ingredients 1 ball (16 ounces) store-bought pizza dough Flour for rolling out dough 2 tablespoons olive oil 8 ounces mozzarella cheese, grated 4 ounces best-quality shaved ham 2 firm ripe USA Pears, such as Green or Red Bartlett Several stems fresh basil leaves Directions About an hour before you’d Continue reading

Roasted Pear Pasta with Cinnamon and Feta

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

Shrimp Tacos with Pear and Cabbage Slaw

This taco recipe comes together quickly and is full of wonderful flavors. The shrimp filling is juicy, sweet and full of bright flavor from the fresh cilantro and mint, and the tangy crunch of the cabbage and pear slaw makes for the perfect topping. Make this recipe for a 30-minute weeknight dinner or serve it as part of a taco bar at your next party alongside grilled meats and various salsas. Ingredients Filling 1 cup of your favorite green salsa, spicy or mild 1 tablespoon honey 1 ½ pounds shrimp, peeled and rinsed ¼ teaspoon salt 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh cilantro Slaw ½ a small head green cabbage, very thinly sliced 2 firm ripe USA Pears, such as Red Bartlett, julienned or diced 1 tablespoon fresh lime juice (from about 1 lime) ¼ Continue reading

Pear, Sausage, and Fontina Calzones

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

Spice-Roasted Chicken and Pears

Here is a satisfying cold-weather main dish with a short prep time. Ripe pear slices and warming spices add a new twist to a classic roasted chicken dinner. Serve this dish with a pot of steamed Basmati rice and simple salad (dressed with Pear and Roasted Carrot Vinaigrette, perhaps?). Ingredients One 3.5 – 4 pound roasting chicken, cut into 8 pieces 1 tablespoon whole fennel seeds 6 whole cloves 2 cinnamon sticks, broken in half 4 – 8 dried Thai bird chiles, crushed (or substitute a few pinches of chili flakes) 2 tablespoons brown sugar, packed 2 teaspoons freshly grated ginger 2 teaspoons lemon zest 1 teaspoon coarse salt 2 tablespoons canola oil 2 firm ripe USA Pears, such as Red Anjou or Bartlett, cut into 8 – 10 slices each Directions Preheat the oven to 400 degrees. Place the Continue reading

Whole Wheat Spaghetti with Pears, Radicchio, and Brown Butter

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 & Arugula Pesto Stuffed Chicken

This recipe takes several ingredients that one might use to make a delicious pear salad and incorporates them into a pesto-like stuffing for chicken. The filling consists of sweet pears, salty pumpkin seeds, earthy arugula, and big, crumbly chunks of dry Jack cheese. Dry Jack is simply an aged version of Monterey Jack cheese, and is sometimes described as having a butterscotch flavor. The dry Jack is an important component to the stuffing, so don’t skimp on it! Once the chicken breasts are stuffed and in the oven they don’t need to be fussed with, so you can get to work on a side dish. The chicken would be perfect served alongside your favorite type of rice with a side of grilled or roasted vegetables. Ingredients 3 ounces baby arugula (2 packed cups) 3 tablespoons hulled pumpkin seeds, toasted 4 Continue reading