Fall Fruits II: Pears
October 25, 2016
One of my favorite snacks this time of year is a plate of fresh sliced ripe pears. However, unlike most winter fruits, pears take a bit more care in handling. Picked and shipped unripe, they come into their own on your kitchen counter but their “perfect” state can be a narrow window of time so a close eye must be kept.
What you might not know about pears, though, is that there can be quite a variance in taste and texture based on the variety you select. Saveur magazine offers this visually appealing guide to ten of the most commonly found pear varieties. What’s my favorite pear? Well, hands down it is Bosc. I love the look and taste of this rustic pear. And the fact that it ripens quickly might just be another reason I enjoy it so much!
While pears are a perfect snack all on their own they can easily play a starring role at any meal of the day. Here’s a sweet option for the start of your day and a savory recipe for your evening meal.
I encourage you to try a Creamy Pear Avocado Smoothie this week. While this yummy blend happens to be a little rich for my morning taste, I find this combination perfect as a late morning snack or even a lunch replacement when I am on the go.
Ingredients
2 ripe bananas (or previously frozen)
1/2 ripe avocado
2 small ripe pears (all varieties work well)
2 1/2 cups | 375 ml. almond milk (or any organic plant-based milk)
4 homemade frozen green cubes (or frozen spinach or 2 handfuls dark leafy greens)
2 tbsp hemp seeds
1 tbsp hemp protein powder (as I am not a fan of protein powders I suggest omitting this)
extra hemp seeds for sprinkling
And why not have fruit for dinner? Cauliflower Hazelnut Soup shows how pears and cauliflower become a perfect compliment to each other in this hearty fall soup with plenty of room for customizing. I’m always excited about another recipe I can prepare in my pressure cooker in minutes and this one was a huge hit at the Hubele house.
Ingredients
2 tablespoons of unsalted butter (replaced with coconut spread or oil)
1 white or yellow onion, diced
1 1/2 teaspoon of dried oregano, divided
2 cloves of garlic, minced
1 medium head of cauliflower, washed and cut into small florets
1/4 cup of gluten free oats (replaced with 1 russet potato for a grain free version)
1/4 cup of toasted, skinned hazelnuts
1/2 a pear, cored and diced
1/2 cup of canned white cannellini beans, strained and rinsed
About 5 cups of vegetable stock (homemade or use Rapunzel bouillon cubes)
3/4 teaspoon of salt, divided
1/2 teaspoon of pepper, divided
1 tablespoon each of fresh thyme and parsley leaves chopped
2 tablespoons of chopped toasted skinned hazelnuts
1 tablespoon of olive oil
Pinch of red pepper flakes (optional)
Wondering about peeling the skin off of those hazelnuts? Here are two methods to consider, I’ve been a fan of the roast and rub method for years and have found it good enough.
Enjoy!
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Soy Sauce Noodles with Cabbage
Thank you, Hetty McKinnon, once again, for your inspiration. This is certainly one of those recipes that just writing it out prompts the desire to make it. So while you are reading, I will be serving myself. Ingredients 12 ounces dried or fresh thin noodles ( I subbed in Jovial GF Spaghetti which worked well)…
Heidelberren Streuselkuchen
There was a chapter of my life when a freshly baked cake came out of my oven several times a week. We lived those days in Germany, I taught high school and often the first thing I did after arriving home was to gather ingredients and bake. At the time, our house was full, and…
Leek and Pea Pilaf
Ingredients 2 young tender leeks, washed and chopped fine, omitting the tougher green ends 8 ounces of frozen or fresh-shelled peas 2 TBL olive oil 1 TBL vegan butter 8 threads of good quality saffron allowed to “bloom” for 10 minutes in a few tablespoons of boiling water (this saffron by Kiva) is exceptional. 3-4 …
Frozen Mint Slices
So yummy. This dessert will certainly have you sneaking back into the freezer for just one more bite. We can thank Oh She Glows for this marvelous recipe and Tanya Renner for turning me on to it. Ingredients THE FILLING: 3/4 cup (225 g) raw cashew butter* 1/2 cup (125 mL) pure maple syrup, room…
Spicy Samosa Wraps
A quick and easy weeknight meal prep ahead packed lunch. Ingredients Samosa Potatoes: 1 tsp oil 1/4 tsp cumin seeds 1/4 tsp coriander seeds 1/2 serrano pepper, chopped or other hot or mild green chili pepper (optional) 1 tsp ground turmeric 1/2 to 1 tsp ground cumin, preferably roasted 1 tsp ground coriander 1/3 tsp…
Polenta Soup
Ingredients 3 tablespoons extra-virgin olive oil, plus more to serve 2 large shallots peeled and minced 1-2 tablespoon herbs de Provence 1⁄2 teaspoon Aleppo pepper or pinch of red chili flakes. 4 quarts veggie broth Kosher salt and ground black pepper to taste 1 cup coarse stone ground yellow cornmeal 1 can rinsed and drained…
Roasted Spiced Cauliflower & Chickpeas
Here’s my take on another Melissa Clark recipe that will warm your heart and fill your tummy. There are a few steps to get these veggies to the oven, but then it’s pleasantly hands-off until dinner. I discovered that there is just enough baking time to get a short walk in before the winter sun…
White Bean, Kale and Tomato Soup
Just home from shopping at the local co-op, I needed a comforting soup that would come together quickly. This tomato-based beauty worked like a charm. The ingredients are all pantry staples, and a package of frozen spinach could easily sub in for the kale. Ingredients Olive oil 2 large shallots peeled and finely chopped 1…
On Demand Sourdough Flatbread
This final week of meal prep before our cross-country move was made all the easier with a large batch of this Sourdough Flatbread in the fridge. If you’ve missed my sharing Aran Goyoaga’s sourdough starter, here it is again. Start it on a Friday morning, and by Wednesday, you will be making bread. Several things…
Mushroom and Walnut Bolognese
Adapted from Alexa Weibel’s Vegan Bolognese Trust me on this, double this recipe because you will surely want more later in the week ahead. Ingredients 1 cup (100 grams) shelled gently chopped toasted walnuts Kosher salt and black pepper 1.5 lbs fresh mushrooms (use a combination of shiitake and baby bella) olive oil, plus more…
Gluten Free Sourdough Bread
There was something incredibly comforting about baking this in the midst of packing and listing our home for sale. In a week that felt like a tangle of loose ends, this loaf was solid and real. My wish is that this is the recipe that convinces you to keep a jar of sourdough starter in…
Minestrone Soup
Direct from Lauren’s kitchen to yours. Ingredients Olive Oil 1 large late summer squash or zucchini- chopped in bite-sized pieces and oven roasted or sautéed in a pan until just tender but holding their shape well 1 onion peeled and chopped 1 large or four small sweet peppers seeded and chopped 2 heaping TBL…