Tag Archives: recipes

Celebrating the Sweet Seckel

Brittany By on

Break out the party poppers! National Pear Month is here, and we’re celebrating during December by introducing you to all ten varieties of Northwest-grown pears. Did you know our favorite fruit comes in a bite-sized variety? Meet the Seckel: crisp, sweet, and petite. Olive green with a maroon blush, the Seckel is ideal pickled, as a picture-perfect garnish for holiday entrees, or eaten fresh out of hand! Sized for small hands, it’s a popular lunchbox pick. Adorn your holiday ham with roasted Seckel pears…or get exotic with this Spiced Squab Breast with Seckels. Make a peck of pickled pears, wrap a ribbon around the jar, and put it under the tree. Voila! This simple gift from your kitchen will have everyone asking for more. Everyone’s going with the grain (salad) this year. You can sweeten your table with this Pear, Roasted Continue reading →

Behold the Red Bartlett

Brittany By on

December is National Pear Month, and we’re celebrating all ten varieties of USA Pears during these first ten days, along with our friends at Love and Olive Oil, One Sweet Appetite, and The Little Epicurean. Today, we’re all about the Red Bartlett, a lesser-known sister of the quintessential pear variety, the Bartlett. We love the soft, juicy, and sweet Red Bartlett pear for its bright pop of color and its mellow flavor in recipes. The Red Bartlett can be identified by its soft red skin, classic pear shape, and vertical stripes of color. Red Bartlett pears shine atop savory entrees, like these Grilled Pizzettas with Pears, Shaved Ham, and Fresh Basil. Raise a glass to the peak of pear season with Red Bartlett pears in this festive White Sangria with Cranberry Syrup. File this one away for warmer days: a pitch-perfect Continue reading →

Creamy Gouda and Pear Risotto

Hilary By on

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 →

Delicata Squash, Pear, Arugula, and Pomegranate Salad

Hilary By on

Here is an elegant, seasonal, and colorful first course for your Thanksgiving meal. Sweet roasted delicata squash rings make the perfect base for filling with this bright salad of arugula and thinly sliced pears. Drizzled with a creamy toasted pecan dressing and sprinkled with jewel-like pomegranate seeds, this salad will please everyone invited to your table this holiday season. Ingredients Creamy Toasted Pecan Dressing ½ cup pecan halves, toasted 1 tablespoon honey 2 teaspoons packed dark brown sugar 2 tablespoons freshly squeezed lemon juice 1 tablespoon apple cider vinegar ¼ teaspoon salt ½ cup neutral oil, such as sunflower oil Salad 1 large delicata squash 1 tablespoon olive oil ¼ teaspoon salt 1 firm ripe USA Pear, such as Green Bartlett or Concorde ½ teaspoon freshly squeezed lemon juice 6 ounces baby arugula ¼ cup pomegranate seeds Directions For the Continue reading →

Chai-Spiced Baked Oatmeal with Poached Pears

Hilary By on

Ingredients 2 cups milk 2 chai tea bags 2 large eggs PLUS 2 egg yolks ⅓ cup packed brown sugar 1 cup heavy whipping cream ⅛ teaspoon salt 1 ¼ cups old-fashioned oats 1 firm ripe USA pear, such as Bosc or Anjou For garnish 1 ripe USA pear, such as Concorde or Anjou ½ cup fresh berries, such as raspberries or blueberries Directions Preheat oven to 325 degrees. Pour the milk into a medium saucepan and warm over medium heat until steaming. Add the teabags, cover, and steep for 5 minutes. In the meantime, combine the eggs and yolks in a small bowl and whisk thoroughly with a fork. Once the tea has infused the milk, remove and discard the teabags. Add the brown sugar to the hot milk and stir to dissolve. Next, add the cold whipping cream, Continue reading →

Autumn Panzanella Salad with Pears, Butternut Squash, and Hearty Walnut Bread

Hilary By on

Based loosely on a traditional panzanella salad which combines garden fresh tomatoes with crusty bread to soak up the juices, this savory autumn panzanella features ripe, in-season pears, roasted butternut squash, and hearty walnut bread. Serve this salad throughout the fall and winter while pears and squash are abundant. It will also make a delicious and colorful addition to your Thanksgiving table. Ingredients 1 small butternut squash, cut into ½-inch cubes (to yield 4 cups of cubed squash) 2 large shallots, peeled and cut into ¼-inch slices 3 tablespoons olive oil for roasting squash PLUS 2 tablespoons for the salad Salt and pepper 4 cups cubed whole grain walnut bread from your favorite bakery ¼ cup dried cranberries 1 tablespoon balsamic vinegar 2 tablespoons real maple syrup 2 firm ripe USA Pears, such as Bosc or Red Anjou, medium dice Continue reading →

Pear, Carrot, and Coconut Muffins

Hilary By on

Here is a fun fall take on the classic morning glory muffin, a popular recipe published in Gourmet Magazine back in the 1980s. These muffins are chock-full of fruit, vegetables, and nuts, making them hearty and filling, but they retain a soft, light texture, as any great muffin should. They will keep very well in the refrigerator and reheat wonderfully thanks to their high moisture content. If you prefer your muffins warm from the oven, you can even mix up a batch and bake off just a few at a time, saving the remaining batter for up to 5 days in the refrigerator. Ingredients 2 cups whole wheat pastry flour 1 cup lightly packed brown sugar 2 teaspoons cinnamon ⅛ teaspoon nutmeg 1 ½ teaspoons baking soda ½ teaspoon salt 1 ½ cups finely shredded carrot (about 2 medium carrots) Continue reading →

Barbecue Pork, Pear, and Cheddar Quesadilla

Hilary By on

Here is a quick quesadilla recipe that makes great use of leftover pork, ripe autumn pears, and cheddar cheese. The combination of these three ingredients is so delicious, it just might become your favorite afternoon snack. These quesadillas are a great use of leftover ribs from your favorite barbecue joint. If you’ve never made your own barbecue sauce, try your hand at Pear Barbecue Sauce with Chiles and Spice to use for this recipe and double the pear punch! Ingredients 6 ounces cooked, shredded pork 2 tablespoons barbecue sauce, plus more for dipping 4 flour tortillas (8-inch size) 4 ounces cheddar cheese, grated 1 large, ripe USA Pear, such as Bartlett or Anjou, sliced Cilantro, chopped, for garnish Directions Preheat the oven to 400 degrees. Mix the shredded pork with the barbecue sauce and microwave for 1 ½ – 2 Continue reading →

Grilled Chicken, Pear, and Avocado Toasts

Hilary By on

This recipe takes two of everyone’s favorite things, pears and avocados, and combines them to create a beautiful and satisfying meal or snack. A nice alternative to a mayonnaise-based chicken salad, this recipe uses mashed avocado and lemon to bring the ingredients together. Enjoy these open-faced sandwiches for lunch or divide the topping between slices of toasted baguette and arrange them on a platter for an elegant appetizer. Ingredients 1 pound boneless, skinless chicken breasts (about 2 breasts) 1 tablespoons olive oil Sea salt & freshly ground black pepper 1 large or 2 small avocados 2 tablespoons fresh lemon juice (from about 1 lemon) 2 stalks celery, thinly sliced 2 firm ripe USA Pears, such as Bartlett, thinly sliced 6 – 8 slices artisan bread, toasted Micro greens, for garnish Directions Preheat your grill to medium-high heat. Drizzle the chicken Continue reading →

Walnut Pesto Toast with Sliced Pears and Gorgonzola Cheese

Brittany By on

This recipe, courtesy of Dave’s Killer Bread and Lauren Kelly Nutrition, will expand your toast horizons. Perfect for breakfast or an after-school snack, this simple pear toast is anything but boring. Ingredients Pesto 4 ounces extra virgin olive oil 3 garlic cloves 2 tablespoons walnuts ¼ cup parmesan cheese ¼ cup fresh basil leaves, torn Sandwich ½ USA Pear, sliced ¼ cup crumbled gorgonzola cheese Sliced walnuts for topping 4 slices of Dave’s Killer Bread Instructions Add ingredients to make the pesto to high speed blender or food processor in the order displayed. Blend until smooth. Toast bread until light brown. Spread pesto on toasts. Add sliced pears and top with cheese and walnuts. Serve immediately. yield: 4 servings Facebook Twitter Google+ Pinterest LinkedIn