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, Hoisin, and Sesame Glazed Beef

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

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