Tag Archives: Spring

Spring is in the Air

Keri Gans By on
Whole wheat toast topped with peanut butter and sliced pears

Spring is in the air. And along with that, at least for me, comes the feeling of renewal – out with the old, in with new. First thing I like to do is go through my closet; sandals to replace boots, t-shirts replace sweaters, and long sleeve dresses make room for sleeveless ones. Next stop, the kitchen. I try year-round to make sure my cupboards and refrigerator aren’t stocked with foods that have expired. But part of my spring-cleaning ritual still includes a thorough review. And after the gloominess of winter, I long for a kitchen stocked with fresh produce that make me feel great. Well, hello, Anjou pear. Yes, I could have enjoyed you when it was snowing outside, but honestly, I got sidetracked. Packed with satiating fiber and with the powerful antioxidant of Vitamin C, you are a Continue reading →

Pickled Pear and Irish Cheddar Toasties in a Bread Basket

Andrea Slonecker By on
Little grilled cheese and pickled pear snadwiches stuffed inside a hollowed out bread loaf on a green plate

Little toastie sandwiches, filled with melting Irish Cheddar and piquant pickled pears, are (adorably) presented right in their own hollowed out bread loaf. This recipe makes 2 pints of sweet and tangy pickled pears perfumed with caraway and bay. You won’t need that much for the toasties, so you’ll have pickled pears in your fridge for a month, if they last that long! Enjoy them with cheeses and charcuterie, in salads and sandwiches, or as a tasty snack. Makes 8 toasties; serves 4 (because everyone will want 2!) Caraway Pickled Pears 2 medium ripe or slightly underripe Bosc pears 1¼ cups apple cider vinegar 1 cup water 6 tablespoons honey 2 teaspoons kosher salt 2 teaspoons caraway seeds 2 bay leaves For the Toasties 1 unsliced loaf of hearty whole-grain sandwich bread (AKA a “Pullman” loaf) 3 tablespoons unsalted butter, Continue reading →

Go green and get your culinary jig on this St. Patrick’s Day

Dana Angelo White, MS, RD, ATC By on
pretty diced pear and apple chutney in a jar

Many Irish staples carry an impressive nutrient profile. You can boost the benefits even further by complementing them with flavorful, nutritious pears. Here are 4 ways to do it: 1) Irish Oatmeal Start the day with a festive batch of oatmeal. Prepare this simple recipe for Slow Cooker Steel Cut Oats, then speckle with pieces of bright green Anjou pear (in season now!). 2) Soda Bread This quick and easy 5-Ingredient Whole-Wheat Irish Soda Bread is hearty and satisfying without breaking the calorie bank. Serve with a spread of pear jam or spoonfuls of pear chutney and chunks of sharp cheddar cheese. 3) Potatoes Spuds get a bad reputation for being unhealthy but are actually filled with important nutrients, including potassium, iron, fiber and B-vitamins. Bake, mash or cut into fries and roast in the oven. Serve with roasted chicken Continue reading →

#PearUp with a Pal for Lasting Results!

Amy Kweller MS, RD By on

Now that 2017 is fully underway, you may be feeling less motivated to maintain your New Year’s resolution. You’re not alone: By two weeks into January, approximately 1/3 of us have failed to maintain our resolutions. So maybe it’s time to #pearup with a friend or group! Studies suggest that people who participate alongside a partner or group, whether for weight loss or physical activity, tend to stick with the program longer (1, 2). Weight management programs that incorporate meetings or phone calls tend to have greater success partly due to encouragement and accountability (3). Newer research even suggests that online weight loss communities via various social media platforms are associated with greater weight loss (4, 5). From my personal experience, friends make the journey fun and we feel less alone. Friends and I sometimes get together to prep recipes Continue reading →

It’s What is on the Inside that Counts

Amy Kweller MS, RD By on

We’ve all done it – picked up a slightly speckled piece of fruit and put it back in search of a more cosmetically appealing piece. Just like meat and eggs, produce is graded, and most grocery retailers purchase and profit from higher grade produce. According to US Department of Agriculture (USDA) standards, U.S. Number 1 fruit must be “carefully hand-picked, clean, well formed” and free from injury, including bruising. Produce items that don’t make the gradearenow being called “ugly fruit and vegetables” – those that are imperfect and less/not profitable – and often end up being discarded. According to the USDA, food waste is the greatest contributor to landfills, 31% of edible food is wasted, and food waste accounts for an estimated annual loss of $161.6 billion. Interestingly, recent studies suggest that blemished fruit, the stuff not pretty enough for consumption, Continue reading →

Don’t Be a Yo-Yo!

Amy Kweller MS, RD By on

That dreaded time of year is here again – swimsuit season. I have helped countless people lose weight, including myself, and despite many new and radical diets, the science still points to one principle: To lose weight, expend more calories than you eat. Sounds simple, right? Nope. What this doesn’t take into account are cravings, lack of motivation, hormones, metabolism, boredom, emotions, workplace and social saboteurs… Should I continue? Unfortunately, many experience the yo-yo effect, losing weight, gaining it back and having to start over again. For lasting weight loss, small changes must be made and maintained over time for true behavior change – and to end the weight loss/regain cycle. Research from the National Weight Control Registry, a registry of more than 10,000 people who have successfully lost weight and kept it off, points to a variety of factors. Continue reading →

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

Hilary By on

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

Hilary By on

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

Hilary By on

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

Hilary By on

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 →