Washington Pear Recipes

• 1 tablespoon sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon minced cilantro
• 1 tablespoon Asian fish sauce
• ½  tablespoon chile sauce, preferably Srirachasauce
• 1 garlic clove, minced
• 2 cups julienned cantaloupe
• 1 cup julienned carrot
• ½  cup julienned mango
• ½  cup julienned asian pear

• 3 cups of ginger ale (not diet)
• 3 tablespoons of honey
• 1 tablespoon lemon zest or coarsely grated peel
• 1 ½ tablespoons shredded fresh ginger
• 4 large firm-ripe green pears
• 4 ultra-thin slices of lemon, for decoration
• 4 large fresh mint leaves
• freshly grated nutmeg
• 2 tablespoons stirred sour cream

• 8 pears, cored, peeled and sliced (about 4 pounds of fresh whole fruit)
• 2 TBSP lemon juice
• 1 TSP ground ginger
• ½ cup granulated sugar
• ¼ cup flour

In a mixing bowl, toss pears with lemon juice and ginger.  Mix together sugar and flour; sprinkle over pears and toss to mix.  Spoon into a lightly buttered baking dish.

For topping

• ½ cup packed brown sugar
• ½ cup whole wheat flour
• ½ cup rolled oats
• 1 TSP cinnamon
• ½ TSP nutmeg
• 4 TBSP butter, softened

• 1 package mixed baby greens
• 1 large ripe pear (Bartlett or d’Anjou)
• 3 oz. crumbled blue cheese
• 3 oz. walnuts, chopped

Ingredients for Vinaigrette Dressing:

• 4 TBSP Extra-virgin olive oil
• 2 TBSP Balsamic vinegar
• 1 TSP Dijon mustard
• ½ TSP sugar
• ¼ TSP salt

• 2 TBSP Extra-virgin olive oil
• 2 pears, sliced
• 2 small shallots, minced
• 6 TBSP sherry vinegar
• 4 TSP Dijon mustard
• 3 cups shredded cooked turkey or chicken (12 ounces)
• 1 large head radicchio, thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 2 large carrots, cut into matchsticks
• 2 TBSP chopped walnuts
• ¼ TSP salt
• ¼ TSP pepper
• 12 large leaves of butter or Boston lettuce
• ½ cup crumbled blue cheese