pear

Strawberry, Apple, Pear Crisp

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A delicious recipe to clear your refrigerator of any lingering pears, apples, and use your frozen berries! (Our oven was a little too hot - oops! Luckily, it still tasted delicious!)

Ingredients:

  • 2 Apples, cored & chopped (1/2 in. pieces)

  • 1 Lbs. strawberries, halved

  • 2 Pears, cored & chopped (1/2 in. pieces)

  • 1/4 Cup Sugar

  • 3/4 Cup Flour

  • 1 Cup Oats

  • 1 Cup Brown Sugar

  • 1 Tsp. Vanilla

  • 1/2 Cup Butter (cold)

  • 1 tsp. Cinnamon

Process:

  1. preheat oven to 375F

  2. Chop apples, pears and strawberries

  3. Put the chopped fruit in a bowl and top with 1/4 cup of flour and 1/4 cup of sugar; mix until fruit is evenly coated

  4. Layer the fruit into a 13 in. baking pan

  5. In a Large bowl, mix brown sugar, remaining flour, oats and cinnamon

  6. Once the dry ingredients are mixed evenly, add vanilla, and cut in butter using a pastry blender or a fork; work mixture until it begins to form large crumbs

  7. Pour dry mix evenly over the fruit

  8. Place in preheated oven, cook for 35-40 minutes, until the toping is browned

Sweet Dumpling Squash and Pear Soup

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Ingredients:

  • 4 Cups Sweet Dumpling Squash, Peeled & Cubed

  • 1-2 cups Pears, peeled and cubed

  • 4 Cups Vegetable Broth

  • 1/4 Cup Yellow Onion, Chopped

  • 1 Clove Garlic, Finely Chopped

  • 1 Tbsp. Grated Ginger

  • 1 Tbsp. Maple Syrup

  • 2 Tbsp. Olive Oil

  • Salt

Process:

  1. Preheat Oven to 400F

  2. Peel, de-seed and cube Squash & Pears

  3. Evenly coat Squash and Pears in 1 Tbsp. of Olive Oil and Season with Salt; place on a sheet pan and place in preheated oven

  4. Cook Squash and Pears for 30 minutes, or until Squash is tender

  5. Grate Ginger, Chop Garlic and Onion

  6. In a medium Sauce pan, heat 1 Tbsp. Olive Oil over medium/high heat

  7. Add Chopped Onion and Garlic to the pan, and allow to brown

  8. Add Vegetable broth, Squash and Pears, Ginger and Maple Syrup to the pan; cook for five minutes

  9. Using and Immersion Blender, Blend the squash and pears until the soup is a consistent texture

  10. Allow for soup to boil, Season with Salt

  11. Top with pepitas & Serve

  12. Ad

Arugula or Mesclun Salad with Pears, Pink Lady Fermented Veggies, and Vermont Cheese

arugula pear salad

Ingredients:

  • Arugula, Mesclun, or your favorite salad greens

  • Sliced Mt Mansfield Creamery Halfpipe cheese

  • 1 Pear, Thinly Sliced

  • 1 scoop Pink Lady Raw Cultured Vegetables

  • Your favorite salad dressing - or make your own vinaigrette

Process:

  1. Add Arugula to bowl

  2. Toss with preferred dressing

  3. Top with pear, cheese and Pink Lady vegetables

*add toasted nuts for a little crunch!

Vermont Fall Cheeseburger

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Ingredients:

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  • 1/4 Lb. Ground Beef per burger

  • 2 Thick Slices Mt Mansfield Creamery Halfpipe Cheese

  • 2 Tbsp. Pink Lady Cultured Raw Vegetables

  • 1/2 Pear, Thinly sliced

  • Greens

  • salt and pepper

  • 1/2 Tbsp. Canola Oil

  • Bun* (not pictured)

Process:

  1. Season ground beef with salt and pepper, and form into patties. Press a dimple in the middle to help the burger cook evenly.

  2. Add canola oil to hot skillet, cook burger to preferred doneness

  3. Add burger to a bed of greens, or serve on a bun

  4. Top with sliced pear, cheese and cultured, raw vegetables

Stir Fry with Sweet & Spicy Pear Sauce

stir fry with spicy pear sauce

Ingredients:

  • 2 Carrots, sliced

  • 2 Sweet Bell Peppers, sliced into thin slivers

  • 1 Head of Broccoli, chopped into small bite-size pieces (including the stem - just peel first)

  • 1/4 Cup White Onion, chopped

  • 1 Cup Rice (by preference)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. Canola Oil

Sweet & Spicy Pear Sauce

  • one pear (grated)

  • 2 Tbsp. Soy Sauce

  • 2 Tbsp. White Wine Vinegar

  • 1 Tbsp. Sriracha or other preferred hot sauce (adjust for desired amount of heat)


Process

  1. Start cooking rice so it’s ready at the same time as your stir fry

  2. Heat canola oil in a large sauté pan over medium/high heat

  3. Add onions to pan, and cook until they start to become translucent and brown at the edges

  4. Add carrots, peppers, broccoli to pan, cover, and cook for three minutes

  5. Add soy sauce, stir and cook for about 10 minutes, or until carrots and broccoli are beginning to soften, but are still crisp and bright

  6. Meanwhile, make your sweet & spicy pear sauce: Combine soy sauce, vinegar and sriracha & add to pear mixture. Blend or mix thoroughly in a small bowl

  7. Add Spicy Pear sauce and stir to coat vegetables

  8. Serve over rice!

Kale and Pear Salad

kale and pear salad

Ingredients:

  • Half bunch of Lacinato Kale (chopped)

  • 1-2 Pears

  • 2 Tbsp. Olive Oil

  • 1Tbsp. White Wine Vinegar

  • 1/4 c Chopped Walnuts

  • Pinch Salt

  • 1 Tsp. Sugar

Process:

  1. Chop the Kale

  2. Coat with 1 Tbsp. Olive Oil and White Wine Vinegar, massage until kale is evenly covered and softened

  3. Add 1 Tbsp. of Olive Oil to sauté pan over medium heat, add chopped walnuts and sugar, let cook until walnuts are browned

  4. Add chopped pear and walnuts to kale

*For members with the Omnivore Package or Localvore Package, top with goat cheese to add extra flavor