Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-10-15 11:41:502013-10-15 11:41:50Roasted Bosc Pears with Brown Sugar and Vanilla Ice Cream
6 tablespoons of fresh lemon juice (you can also use white balsamic, apple cider vinegar, or you favorite citrus)
3 tablespoons of best-quality extra virgin olive oil
A little fleur de sel (if you are using goat cheese; do not use salt if you’re using feta cheese)
DIRECTIONS
Wash, peel and cut your beets and apples. Reserve in a large bowl.
In a medium bowl, make your citrus vinaigrette by adding lemon juice, olive oil, and fleur de sel. Whisk together, taste and adjust to your liking. If you want a sweeter flavor, use less citrus and more olive oil. Drizzle over beets and apples and toss with pair of tongs.
Plate individually by making a bed of salad greens, top with pile of beet mixture, and garnish with cheese and walnuts.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-10-15 11:39:512013-10-15 11:39:51Beet and Apple Salad with Feta and Walnuts
Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
INGREDIENTS
For the pizza:
Pizza dough, enough for 1 large pizza or split for 2 individual sized pizzas
1 cup shredded Gruyere cheese
½ cup crumbled Gorgonzola cheese
1 firm pear, thinly sliced
½ of a red onion, thinly sliced
½ cup thinly sliced prosciutto, cut into small pieces
½ tsp. fresh thyme leaves
2 tsp. honey
2 tsp. olive oil
½ tsp. rice vinegar
¼ cup coarsely chopped walnuts
For the salad:
2-3 cups arugula
juice of one lemon
2 tsp. olive oil
salt and pepper
DIRECTIONS
Preheat the oven to 425. Spread out your pizza dough on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray and prebake for 10 minutes. Remove the dough from the oven and press down the middle with a fork so that there’s a definite edge for the crust. As the dough is baking, heat a medium-sized skillet over medium heat and add 1 Tbsp. of butter. Once the butter is melted, add the sliced onion. Sprinkle with salt, and cook slowly, for about 10 minutes or until the onions begin to caramelize.
Remove the onions from the pan and place the pan back on the stove. Add 1 Tbsp. of butter. Add the pear slices to the melted butter and cook for just a few minutes, until they start to soften up just a bit. Don’t overcook them or they’ll turn to mush. Remove them from the pan.
Whisk together the honey, 2 tsp. olive oil, rice vinegar and fresh thyme in a small bowl. Brush the prebaked crusts with the olive oil mixture. Start layering your ingredients, starting with the caramelized onions. Next, the Gruyere, then the pear slices, prosciutto, and Gorgonzola. Sprinkle the tops with the chopped walnuts.
Bake the pizzas for 12-15 minutes until the crust is beautifully golden, and the cheese is melted and starting to brown.
Meanwhile, toss the arugula with the olive oil, lemon juice, salt and pepper. Serve the pizzas with the arugula salad piled on top.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-10-15 11:38:572013-10-15 11:38:57Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
Roasted Bosc Pears with Brown Sugar and Vanilla Ice Cream
Roasted Bosc Pears with Brown Sugar and Vanilla Ice Cream
INGREDIENTS
DIRECTIONS
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
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Beet and Apple Salad with Feta and Walnuts
Beet and Apple Salad with Feta and Walnuts
INGREDIENTS
A little fleur de sel (if you are using goat cheese; do not use salt if you’re using feta cheese)
DIRECTIONS
Wash, peel and cut your beets and apples. Reserve in a large bowl.
In a medium bowl, make your citrus vinaigrette by adding lemon juice, olive oil, and fleur de sel. Whisk together, taste and adjust to your liking. If you want a sweeter flavor, use less citrus and more olive oil. Drizzle over beets and apples and toss with pair of tongs.
Plate individually by making a bed of salad greens, top with pile of beet mixture, and garnish with cheese and walnuts.
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Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
Caramelized Pear, Prosciutto and Gorgonzola Pizza with Arugula Salad
INGREDIENTS
For the pizza:
For the salad:
DIRECTIONS
Preheat the oven to 425. Spread out your pizza dough on a cookie sheet lined with parchment paper or sprayed with non-stick cooking spray and prebake for 10 minutes. Remove the dough from the oven and press down the middle with a fork so that there’s a definite edge for the crust. As the dough is baking, heat a medium-sized skillet over medium heat and add 1 Tbsp. of butter. Once the butter is melted, add the sliced onion. Sprinkle with salt, and cook slowly, for about 10 minutes or until the onions begin to caramelize.
Remove the onions from the pan and place the pan back on the stove. Add 1 Tbsp. of butter. Add the pear slices to the melted butter and cook for just a few minutes, until they start to soften up just a bit. Don’t overcook them or they’ll turn to mush. Remove them from the pan.
Whisk together the honey, 2 tsp. olive oil, rice vinegar and fresh thyme in a small bowl. Brush the prebaked crusts with the olive oil mixture. Start layering your ingredients, starting with the caramelized onions. Next, the Gruyere, then the pear slices, prosciutto, and Gorgonzola. Sprinkle the tops with the chopped walnuts.
Bake the pizzas for 12-15 minutes until the crust is beautifully golden, and the cheese is melted and starting to brown.
Meanwhile, toss the arugula with the olive oil, lemon juice, salt and pepper. Serve the pizzas with the arugula salad piled on top.
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