I love fresh salads for lunch or sides, and frankly the bigger the better. I wanted a little bit of everything in here; crunch, sweetness, cheesiness, and something that can be prepared ahead of time and thrown together later. I think we all typically boil or roast brussels sprouts, but have you ever had these […]
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun.
With the abundance of fall fruit and absence of grains, this dish offers a great lower- glycemic way to start your day. Add a bit more protein, and you’re all set! For best results, select crisp, sweet apples, such as Gala, Honeycrisp, or Pink Lady, and firm pears, such as D’Anjou or Bosc. From Naturally Sweet […]
If you’d like an alternative to pumpkin pie for fall celebrations like Thanksgiving, or everyday meals, this combination of pears and apples is a welcome dessert. It’s especially tasty served warm over vanilla nondairy ice cream. Photos by Hannah Kaminsky.
In this light dessert, pears are lightly cooked in red wine and apple juice and gently spiced with cinnamon and allspice. A delicious and elegant way to present pears, this is especially nice in the winter when so few other fruits are available.
If it’s not quite the time for summery fruits, this medley makes the most of winter and early spring fruits for a luscious and refreshing finale to a meal. It makes a nice breakfast or brunch offering as well.
Ground almonds replace the flour and add sweetness to the topping for this fabulous raspberry fruit crisp. Contributed by Leslie Cerier, from Going Wild in the Kitchen.*
Pears should be just ripe, not overripe and can be any variety you prefer, from Anjou to Bartlett. From Fresh from the Vegetarian Slow Cooker* by Robin Robertson.