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

Pear Sweetened Spiced Molasses Cookies

These delightful fall cookies are reminiscent of a classic soft molasses cookie, but are made with less than half of the sugar in a typical recipe. Pear puree stands in for much of the sugar, adding a wonderfully unique pear flavor to the cookies, along with fiber, vitamins, and minerals. Bake off a batch of these tender cookies and store the extras in the refrigerator for packing into lunches or for after school snacks. Ingredients: 6 tablespoons unsalted butter, melted ¼ cup packed light brown sugar 1 egg 1 cup pear puree (from about 2 ripe USA Pears, such as Red or Green Bartlett, diced and pureed in a blender until smooth) ¼ cup molasses 2 ¼ cups whole wheat pastry flour 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon cloves ½ teaspoon baking powder ½ teaspoon salt granulated sugar, for Continue reading

Stuffed Avocado with Bay Shrimp, Pear, and Mango

This stuffed avocado recipe is both simple and elegant. Begin with sweet and salty bay shrimp, and add crunchy pears and tropical, ripe mango to provide great texture and flavor. Bright, fresh lime juice plays perfectly with the creamy, rich avocado, and a pop of fresh mint will bring it all together. Serve this salad for lunch on a warm day, or alongside some grilled meat at your next barbecue. Ingredients 8 oz. bay shrimp ¼ a red onion, finely minced 1 firm ripe USA Pear, small dice 1 ripe mango, peeled and diced small 1 tablespoon freshly squeezed lime juice 2 teaspoons neutral oil, such as grapeseed ¼ teaspoon sea salt 1 small handful fresh mint leaves, torn 2 ripe avocados, halved and pitted Directions In a medium bowl, combine the shrimp, onion, pear, mango, and lime juice and Continue reading

Smoky Red Pear and Grilled Corn Salsa

USA Pears are back in season, and this unique late summer salsa is the perfect way to show them off! Adding a few pinches of cumin lends the salsa a gentle smokiness which balances the honey-sweetness of the pears. Serve this salsa with your favorite tortilla chips or use it to generously top grilled chicken or pork. Ingredients 2 ears of corn, shucked 1 tsp. neutral flavored oil, such as grapeseed ½ a medium sweet onion, small dice 1 jalapeno, seeded and finely minced 2 firm ripe red USA pears, such as Starkrimson or Red Bartlett 1 lime (for zest and juice) ¼ tsp. ground cumin ¼ tsp. sea salt 2 Tbsp. chopped fresh cilantro Directions Preheat your grill to medium. Drizzle the oil over the corn and rub to coat with the oil. Once the grill is hot, cook Continue reading

Pear and Fresh Vegetable Summer Rolls

These colorful and refreshing summer rolls aren’t just beautiful, they are absolutely delicious! You can use any variety of vegetables and herbs to fill the rolls, not just those I’ve mentioned here. Use firm pears for filling the rolls – they add just the right amount of sweetness along with a unique crunch. It takes a little practice to get the hang of working with the spring roll skins, but once you’ve got it down, you’ll be wanting to make fresh rolls all summer long. Ingredients: several handfuls spinach leaves, stems trimmed half an English cucumber, cut into long, thin strips 1 large carrot, grated or cut into a fine julienne 1 sweet pepper, cut into long thin strips 2 firm USA pears, such as Anjou, sliced julienne style several sprigs fresh basil 12 spring roll skins your favorite peanut Continue reading

Thai-Inspired Chicken and Pear “Noodle” Salad

This fresh and fun recipe isn’t just chock-full of vegetables, it’s chock-full of delicious USA Pears! Firm, fiber-rich Anjou pears stand in for noodles in this salad, and the “noodles” couldn’t be more simple to make using a spiral vegetable slicer. Start by shredding leftover chicken (or pick up a rotisserie chicken). Next, shake together the Asian lime dressing, slice the veggies for the salad, and finally, toss it all together with the pear “noodles”. Top the salad with toasted, chopped peanuts and get ready to fall in love! Thai-Inspired Chicken and Pear “Noodle” Salad For the Asian Lime Dressing: ¼ cup freshly squeezed lime juice 2 tablespoons honey 2 tablespoons water 1 – 2 teaspoons fish sauce, according to your taste Directions: Combine the lime juice and honey in a small jar with a tight-fitting lid and shake vigorously Continue reading

Spring Tartine with Shaved Pears, Fromage Blanc, and Pea Shoots

Spring is in the air, and this easy and elegant tartine features some of the season’s finest flavors. Enjoy this open-faced sandwich as a meal in itself, or make miniature versions using your favorite baguette. Simply toast the bread, spread with tangy fromage blanc, and top with delicate spring pea shoots and thinly shaved USA Pears gathered into pretty curls. Spring Tartine with Shaved Pears, Fromage Blanc, and Pea Shoots Ingredients 4 slices of your favorite artisanal bread, about ¾ inch thick 8 ounces fromage blanc goat cheese (or other spreadable goat cheese) 1 cup (gently packed) pea shoots or other delicate spring greens 2 firm USA Pears, such as Bosc or Anjou, cut from the core and very thinly sliced on a mandoline olive oil, for drizzling sea salt and freshly ground black pepper Directions Toast the bread until Continue reading

Pear, Buckwheat, and Gouda Scones with Fig Jam

Do you have company coming for Easter brunch? Alongside the ham and asparagus, serve these delightfully unique savory scones. Honey-sweet pears, nutty buckwheat, and tangy Gouda cheese are a match made in heaven. Offer the scones with a side of fig jam and watch how quickly they disappear. Pear, Buckwheat, and Gouda Scones with Fig Jam Ingredients: 1 ¼ cups all purpose flour ¾ cup buckwheat flour ¼ cup sugar ⅛ teaspoon ground nutmeg 2 teaspoons baking powder ¼ teaspoon salt 6 tablespoons cold, unsalted butter, cut into small cubes 6 ounces firm, aged gouda cheese, grated 2 ripe USA Pears, such as Red Anjou or Bosc, small dice ¾ cup buttermilk (plus 2 tablespoons more if necessary) Fig jam, for serving Directions: Preheat the oven to 400 degrees. In a food processor, combine the flours, sugar, nutmeg, baking powder, Continue reading

Three Different Dips for Fresh Pears

Here is a fun and simple way to serve fresh USA Pears as a snack or appetizer. I’ve taken already fiber-rich pears and added ingredients containing protein, calcium, and antioxidants. Whip up these three dips and store them in the refrigerator for up to three days. Simply pull them out to soften slightly before the kids get home from school or while waiting for guests to arrive. All that’s left to do is slice up a few of your favorite USA Pears for dipping! Three Different Dips for Fresh Pears Ingredients ¼ cup of your favorite nut butter 2 tablespoons dried cherries, finely chopped 4 oz. low-fat cream cheese, softened ⅛ – ¼ tsp. almond extract 3 tablespoons sliced almonds, toasted and chopped 1 (6 ounce) container plain or vanilla flavored Greek yogurt 8 – 10 fresh raspberries cinnamon, for Continue reading

Crunchy Vegetable and Pear Salad

Did you know that many varieties of USA Pears are delicious when not yet ripe? Red and Green Anjou Pears are a perfect example. Though they might not seem ready to eat, they are already full of juicy pear flavor with a great, lightly crunchy texture. That makes unripe Anjous the perfect addition to salads and slaws. This tasty salad is full of crisp, colorful vegetables and sweet Red Anjou Pears. Toss it with my almond butter-based dressing (sweetened with dates instead of refined sugar), and enjoy it as a quick lunch or an easy dinner side. Crunchy Vegetable and Pear Salad Ingredients For the Almond Butter – Date Dressing: 3 tablespoons unsalted almond butter 3 tablespoons rice wine vinegar 2 Medjool dates, pitted and finely chopped ½ cup water ½ teaspoon sea salt Directions: Combine all of the ingredients Continue reading