Ginger Roasted Beets, Sweet Potatoes and Pears

  This recipe is the perfect way to celebrate the bounty of fall and winter produce. The two root vegetables partnered with Anjou pears (green or red) are beautifully enhanced by the addition of fresh ginger and thyme. Present this at your next holiday gathering and be prepared to have guests swooning! Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh thyme Salt to taste 1-2 tbsp Avocado oil or olive oil 1-2 tsp chopped fresh parsley (optional) Instructions: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. In a Continue reading

Unhealthy Economy, Healthy You!

Now that 2014 has begun and we’re all suffering from travel and holiday debt, how can we stay healthy in these trying economic times? Well, you can still eat well and not spend a fortune! Here are some tips for saving your calories and your wallet: Buy in season. Winter produce is nutritious and now available, including a variety of fresh, delicious pears! Buy frozen, low-sodium canned, and dried foods. Frozen fruits and veggies are often cheaper than fresh, and they’re picked at the peak of ripeness so they’re chock full of nutrients. Low-sodium canned veggies make excellent soups and sauces, and canned meats make quick, easy cold salads. Don’t forget the dried fruit! It’s a convenient, nutrient-dense addition to entrées or as a snack, just watch for added sugar. Buy in bulk. Whether you purchase larger amounts at once Continue reading

Boston and Bresaola Salad

Last week, I shared a great article on pears by food writer Mark Bittman. He’s famous for his fresh, simple approach to whole foods, and this roundup of ten (!) pear salad recipes are just that: novel in their fresh interpretations and reassuringly simple. Best of all, in my handicapped opinion, they’re mostly free of strong cheeses. While that ingredient seals the deal for most foodies, my tastebuds disagree vehemently, so I’m always looking for a different savory spin on pear salads. I love these seasonal recipes so much I’ve decided to re-create them in my own kitchen. Recipe inspiration for you, delicious lunch for me! First up: Boston and Bresaola. I admit I had to look up bresaola. It’s a salted, air-cured beef. I couldn’t find any at my local grocer, so I used prosciutto, per Bittman’s suggestion. Combined Continue reading

Get Fresh with USA Pears!

Here in Portland, the sun is finally starting to shine. I’m seeing signs of spring at my local grocer—fresh asparagus, strawberries, and salad greens—and in my yard. Tulips! Who knew?! Thanks to advanced storage techniques, fresh pears are in season through the spring, too, and they’re a great complement to other fresh produce in salsas, salads, and shish kabobs. Check out the following recipes for some fresh ins-pear-ation: Crostini with Feta and Pear-Strawberry Salsa Pear and Spinach Salad with Parmesan Vinaigrette Spicy Fish Tacos with Pear Mango Salsa Pear Kabobs with Strawberry Dipping Sauce Facebook Twitter Google+ Pinterest LinkedIn

Pear and Squash Bruschetta

The hearty combination of pears and squash makes the perfect seasonal appetizer. Bring it to your next holiday party and watch it disappear! Developed by Chef Craig Richards of La Tavola in Atlanta, Georgia. Ingredients 1 butternut squash (1–½ pounds) 2 yellow onions (about 1 pound), coarsely chopped 2 medium carrots, coarsely chopped 1 tablespoon extra virgin olive oil 1 tablespoon butter 4 sage leaves 3 ripe pears, cored and cut into half-inch cubes ½ pound loaf sourdough bread ¼ pound smoked ricotta or smoked mozzarella cheese Pumpkin seed oil or extra virgin olive oil Directions Peel squash. Combine squash trimmings, onion, and carrots in a large saucepan; add water to cover. Bring to a boil and simmer 45 minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard Continue reading