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Goat Cheese Bruschetta with Pear-Thyme “Compote”


1. Make the “compote”: In a medium bowl, stir together the honey, vinegar, salt, and pepper. Add the sliced pears and thyme leaves; stir to combine. Ideally, let stand for at least 10 minutes, stirring occasionally.

2. Make the bruschetta: In a small bowl, stir together the goat cheese, yogurt, and salt. Top the toast slices with the goat cheese mixture; arrange on a platter. Drain the pear “compote” and arrange on the toasts, ideally one pear slice each. Sprinkle with the nuts, pomegranate arils, honey, and sea salt flakes, and serve.

*For extra wholesomeness, choose whole grain, fruit-nut, or seeded baguette or batard. For extra richness, brush bread slices with extra-virgin olive oil before oven-toasting or grilling.



Foolproof Scallop Ceviche with Tomatoes and Avocado


  1. Remove the small, connective muscle on the side of each scallop if it is still attached. You can use fresh or frozen scallops. If they are frozen, no need to thaw them.
  2. Fill a medium saucepan with water and add lemon slices, crab boil mix, and salt. Bring to a boil, then lower heat to a gentle simmer.
  3. Add scallops and return to a simmer. Cook until just barely cooked through, this can take anywhere from 1-5 minutes depending on your starting with frozen scallops or not. Remove one from the cooking liquid and press gently they should still be a little translucent and have a bit of give. It’s better to undercook them than overcook them. They will cook the rest of the way when they get tossed with the lime juice mixture.
  4. Drain scallops and spread in a single layer on a large plate. Chill in the refrigerator while you make the ceviche marinade.
  5. Combine lime juice, tomatoes, avocado, jalapeños, tangerine juice, and cilantro in a large bowl.
  6. Slice each scallop in half horizontally so you have two thinner rounds. Toss scallops in ceviche mixture and chill for at least 1 hour and up to 3 hours in advance.
  7. Right before serving, stir mixture again and taste to see if it needs any more salt or lime juice. Serve on tostada shells and garnish with radish slices.

French Bread Pizza with Whipped Ricotta and Tomatoes


  1. Preheat oven to 350 degrees. Spray a large baking sheet with non-stick cooking spray.
  2. Use a bread knife to cut off the top of the French bread so it sits flat.
  3. Brush French bread halves with butter. Season with 1/4 tsp salt and a little bit of pepper. Bake until golden brown and toasted.
  4. While the bread bakes, add ricotta to a food processor. Pulse until whipped. Season with 1/4 teaspoon salt and a little bit of black pepper.
  5. Drain the juice from the canned tomatoes, but make sure to reserve 1/4 cup of the liquid. Add the tomatoes along with 1/4 cup of the liquid to a medium bowl. Add remaining salt and a little bit of pepper. Stir to combine. Season to taste with salt and pepper.
  6. When the bread comes out of the oven, rub garlic clove all over the surface. Let cool.
  7. Evenly spread ricotta over bread. Top with Salad Ready Tomato Wedges. Cut each half into four. Serve.

Ceviche Michelada


Mix the shrimp, salt and lime juice, and refrigerate for 6-7 hours. Once shrimp is cooked, mix the remaining ingredients and serve with whatever crackers desired.

Asian Grilled Shrimp


1. In container with lid, whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain.

2. Weave shrimp evenly onto skewers, 3 shrimp per skewer.

3. To Prepare: Grill 2 skewers per serving to order over medium-high heat.

4. To Serve: for each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish* over leaf. Top with 2 shrimp skewers and drizzle with 2 teaspoons Sesame oil. Garnish with fresh cilantro sprig.

Pear Relish: In a bowl, combine all ingredients; toss to mix well; cover and refrigerate a least 2 hours before using as directed. Mixture may be processed slightly for smoother texture to serve as dipping sauce.

Bruschetta Roll


  1. Preheat oven per bread package instructions.
  2. Combine the cream cheese and garlic until spreadable consistency, add a little olive oil if too stiff.
  3. Spray a cookie sheet with non-stick spray.
  4. Place dough on cookie sheet and flatten it in to a rectangular shape.
  5. Spread the cream cheese and garlic mixture in center but not all the way to the edges.
  6. Spread 3/4 can of Bruschetta on top of cream cheese mixture.
  7. Sprinkle the shredded cheeses on top of that, and red pepper flakes if using.
  8. Starting on the long side of the dough closest to you, roll the dough into a tube pinching ends as you go and when you get to the other side pinch all the sides together to keep filling in. Cut a couple of slits in top of dough for steam.
  9. Bake for 30-35 minutes until golden brown.
  10. Cool for a couple of minutes.
  11. Slice and enjoy!!!

Peach, Goat Cheese & Basil Flatbread Pizza


  1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with 1/2 tsp za’atar or pizza with 1 tsp za’atar.
  2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza.
  3. Remove from oven. Sprinkle with remaining 1/2 tsp za’atar and basil. Makes 2 servings for naan or 2 to 3 for pizza
  • Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometime ground cumin and salt is added.

Almond-Coated Goat Cheese Balls


  1. Preheat the oven to 350°F. Place the almonds on a baking sheet and toast until fragrant and just golden, about 8 minutes. Remove to a bowl to cool, then chop very finely either by hand or in a food processor. If you use a food processor, be careful not to pulse too much or you’ll end up with nut butter.
  2. Meanwhile, chop the peaches into a very fine dice. Place in a small mixing bowl and add the fresh goat cheese. Use a silicone spatula to mix very well.
  3. Shape the goat cheese-peach mixture into 1-inch balls with your hands. You may need to run your hands under cold water occasionally, to prevent balls from sticking. If peach pieces fall out, wedge them back in.
  4. Place the chopped almonds on a plate and roll the cheese balls through to coat completely. Set on a platter and refrigerate until ready to serve.
  5. Make the balsamic drizzle: place the vinegar and syrup in a saucepan and bring to a boil. Decrease the heat to low and simmer for 2 minutes, until syrupy. Scrape into a little bowl to cool.
  6. Drizzle each ball with some syrup before serving.

Baked Chicken Wings with Tomato, Ginger, and Sweet Onion Chutney


Preheat the oven to 400°F. Place the wings in a bowl and toss them with the oil and several big pinches of salt. Arrange the wings on two baking sheets lined with parchment paper or foil. You don’t want them to touch. Bake the wings for 15 minutes, then increase the oven temperature to 425°F and bake for 15 more minutes. The skin should be brown and crisp.

Meanwhile, heat a Dutch oven or large saucepan over medium heat. Sauté the onions until translucent and soft, about 8-10 minutes, stirring frequently. Add the garlic and the ginger and cook for an additional 3 minutes. Carefully pour in the tomatoes, then add the salt, sugar, spices, and 2 tablespoons of the vinegar. Bring to a boil, then reduce the heat to low and let the chutney simmer for 15 minutes, stirring occasionally. Add the remaining vinegar.

Let the chutney cool til a splatter wouldn’t burn you (about 15 minutes), then purée in a food processor or using an immersion blender until smooth. Place about three quarters of the chutney in a serving platter with sides. Using tongs, transfer the wings into the sauce. Toss all together to coat the chicken with the chutney. Garnish with cilantro. Serve hot or at room temperature.

You’ll have some extra sauce—you can put it out with the chicken or save it for another use.

Savory Pear and Gorgonzola Tart


  • ½ teaspoon herbs de provence
  • ½ cup (about 4 ounces) mascarpone cheese
  • 1 (14 ounce) sheet frozen puff pastry, thawed but still cold
  • pinch salt
  • pinch ground black pepper
  • 2 (15 ounce) cans pear halves in 100% juice
  • ¼ cup crumbled gorgonzola cheese
  • ½ teaspoon fresh thyme leaves
  • 1 large egg, beaten with 1 tablespoon water
  • 1 large handful fresh arugula

Let’s bake:

Heat the oven to 375 degrees F.  Line a sheet pan with parchment paper.

Carefully unfold the chilled puff pastry sheet onto a lightly floured work surface.  Cut the puff pastry in half, and re-wrap the second half for another use.  Roll the remaining half sheet of pastry out into an 8×13” rectangle.

Carefully transfer the rectangle of puff pastry to the parchment-lined sheet pan.  Use a sharp knife to score a ¼ -inch border around the puff pastry (do not cut all the way through).  Place the sheet pan in the fridge or freezer for 20 minutes to harden the pastry dough.

While the crust hardens, mix together the mascarpone, herbs de provence, and a pinch each of salt and pepper in a small bowl, until fully combined.  Set aside.

Drain the pears and slice them once lengthwise, so you essentially double the number of pears.

Once the dough is good and chilly, remove it from the fridge or freezer and place it back on your work surface.  Spread the mascarpone cheese mixture evenly on the tart dough, leaving the crust bare.  Arrange the sliced pears atop the cheese, either haphazardly or in your favorite pattern, until the mascarpone mixture is completely covered.  Sprinkle the crumbled gorgonzola and thyme leaves atop the pears, and finish with an extra pinch of salt and pepper.  Brush the crust with the prepared egg wash.  Bake the tart 30-40 minutes, until the crust is puffed and deeply browned and the cheese is melted.

Allow the tart to cool slightly before scattering some fresh arugula on top, cutting into squares and serving, either warm or at room temperature.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.