pear salad – The Pear Dish

Pear Waldorf Salad

Andrea Slonecker — Wed, 06 Dec 2017 16:31:15 +0000

During those weeks between the holidays at this time of year, a crunchy, fresh salad with a wintery undertone is just what we crave. The Waldorf Salad may be traditionally made with apples, but we love it with the soft, seductive sweetness of ripe pears. Instead of gloppy mayonnaise, we toss crisp celery and fennel, toasted walnuts, grapes, and those succulent pears with Greek yogurt for a tangy take. Fresh herbs and sunflower seeds add texture and a modern feel. Serve the salad spooned into butter lettuce or radicchio leaves, or scoop it up with warm pita bread for a light and simple lunch. Serves 4 to 6 Ingredients: 2 ripe USA Red Anjou Pears, cored and cut into 1/2-inch chunks 1 small fennel bulb, trimmed, reserving fronds, cored, and sliced 3 ribs celery with leaves, stalks sliced and leaves Continue reading →

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Find Your Farmer

Amy Kweller MS, RD — Tue, 19 Aug 2014 17:55:19 +0000

Summer is the perfect time to find fresh fruits and vegetables, including some you may have never tried! Farmers’ Markets are in full swing, and the abundance of summer produce may surprise you. Along with fruits and vegetables, many markets also offer local meats, eggs, cream and butter, honey, flowers, spices and herbs – along with products distinctive to your area! What’s nice about going to a local market is these ingredients are in season and at their ripest, meaning most delicious and bursting with nutrients; plus, you can find fresh ideas to inspire your staples. For instance, I always have lettuce on hand – romaine, arugula, maché – and with all the fresh produce available, I’m able to come up with fresh, new ideas! This weekend, I made a salad with fresh arugula, prosciutto, lemon, sliced grapes and pears, Continue reading →

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Boston and Bresaola Salad

Brittany — Thu, 18 Oct 2012 23:45:06 +0000

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 →

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The Time is Ripe for Pears: Portland

Brittany — Fri, 09 Dec 2011 02:43:02 +0000

Last week, we brought The Time is Ripe for Pears tour to our hometown, Portland! On Thursday, we were treated to an amazing luncheon at Castagna, where the food looked more like art. Take the starter, for example. We were presented with this of-the-earth ceramic bowl (which I secretly wanted to smuggle home in my purse – after licking it clean, of course). The bowl contained drops of tangy yogurt, cubed Comice pear, and wisps of fennel. I was excited with this unusual starter, but it wasn’t done yet! Our server placed a box in the center of our table that contained little packets. Pear packets. No joke – they were made of dehydrated pear and filled with granola, and we were told to crumble them over our yogurt. Gladly! The meal continued on in a similarly jaw-dropping fashion. One of Continue reading →

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Spotted: Pears on the Street

Brittany — Thu, 25 Aug 2011 17:22:28 +0000

Recently spotted: Vintage Bartlett pear box artwork San Jose Airport, California Pear Salad (don’t you love the presentation?) Portland Marriott City Center, Oregon Pear Martini Painting Catherine Rehnfeld Hood River, Oregon

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