What's in season? Pears!

Pears have a long season and lucky for us, most varieties are available throughout the winter. They are an excellent source of fiber and vitamin C and pair well with many foods. The recipes below will be a hit at any holiday party or even on a cozy night in with your loved ones. Enjoy!
 
Roasted Pear Salad
  Serves 6 

3 firm Anjou pears, peeled, halved, and cored 
3 ounces coarsely crumbled sharp blue cheese 
1/4 cup dried cranberries 
1/4 cup walnut halves, toasted and chopped 
1/2 cup apple cider 
1 teaspoon Wildtree Mulling Spice 
1/4 cup light brown sugar, lightly packed 
1/4 cup Wildtree Natural Grapeseed Oil 
¼ cup fresh lemon juice 
6 ounces baby arugula 

Preheat the oven to 375 degrees F. Arrange pears core side up, in a baking dish large enough to hold the pears snugly. Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it into the cavities. In the small saucepan, combine the apple cider, Mulling Spice, and brown sugar. Cook liquid over medium heat for 5-8 minutes allowing the spices to steep in the cider and the sugar to dissolve. Remove from heat and strain. Discard the spices. Pour the mixture over the pears and cover the dish with aluminum foil. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until they have cooled down slightly. Just before serving, whisk together the Grapeseed Oil, lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.  
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Pear Relish Quesadillas 
 Serves 6 

1 Anjou pear, diced 
¼ cup dried cranberries 
1 tablespoon ginger preserves 
2 tablespoons Wildtree Cranberry Jalapeno Jelly 
1 tablespoon chopped chives 
1 tablespoon chopped parsley 
Salt to taste 
6 whole wheat flour tortillas 
6 slices havarti cheese 
12 slices sharp cheddar cheese 

In a medium sized bowl, mix together the first seven ingredients. Preheat a 12-inch nonstick skillet over medium-high heat. Place the tortilla wrap on the counter. On one half of the tortilla lay down one slice of havarti, spread 1/3 cup of salsa evenly over cheese, and top with two slices of cheddar. Carefully fold the tortilla wrap in half. Once the skillet is hot, grease it with pan spray. Place 2 quesadillas in the pan and cook for about 3 minutes, or until golden brown. Flip over the quesadillas and cook for an additional 3 minutes or until golden brown and cheese is melted. Transfer to a cutting board and cut into triangles. Continue with the remaining quesadillas. 
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Festive Sausage and Pear Tarts  
Serves 12 

12 frozen puff pastry shells 
1 tablespoon Wildtree Natural Grapeseed Oil 
½ cup chopped celery 
½ cup chopped onion 
 3 links chicken apple sausage, casings removed 
2 cups diced Anjou pear 
¼ cup dried cranberries 
¼ cup chopped pecans 
2 ounces blue cheese, crumbled
½ cup sour cream 
2 tablespoons low-fat milk
2 teaspoons Wildtree Herb Grilling Marinade 

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff up and become golden brown, about 20 minutes. Using a small knife cut out the center of the pastry shells. Meanwhile, heat the oil in a skillet over medium high heat. Add celery and onions and sauté for about 3 minutes. Add sausage and sauté with the vegetables for another 10 minutes or until sausage is cooked through and vegetables are tender. In a large bowl add the cooked sausage mixture, pear, cranberries, pecans, blue cheese, sour cream, milk, and Herb Grilling Marinade, and stir to combine. Spoon the sausage mixture into each baked puff pastry cup. Bake until the pastries are golden brown and the filling is hot, about 10-15 minutes.  
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Almond Pear Crisp 
 Serves 12

6 Anjou or Bartlett pears, peeled, cored and cut into 1/4 inch thick slices
1/2 cup packed brown sugar, divided 
1/2 cup plus 2 tablespoons all-purpose flour, divided 
1 tablespoon fresh lemon juice 
1 tablespoon grated fresh ginger 
1/8 teaspoon salt 
12 amaretti cookies (Italian almond macaroons)
½ cup Wildtree Hearty Morning Granola Mix 
6 tablespoons unsalted butter, melted 
1/3 cup sliced almonds, toasted 

Preheat oven to 350° F. Place pears in a large bowl along with ¼ cup brown sugar, 2 tablespoons flour, lemon juice, ginger, and salt; toss well to coat. Transfer mixture to an 11x8-inch greased baking dish. Place cookies in a food processor; process until finely ground. Combine the crumbs with the remaining flour and brown sugar, and Granola in a medium bowl; add butter and mix well until all the ingredients are combined. Stir in nuts. Sprinkle crumb mixture evenly over pears. Bake the crisp for 50 minutes or until pears are tender. Let stand 10 minutes. Serve with whipped cream or ice cream, if desired.

After School Snack Attack

I don't know about your child, but mine comes home starving. Before he can answer, "How was school today?", he is asking, "Did you bring me a snack?" It is not unusual for him to eat yogurt, seaweed, mini pumpkin muffins, strawberries and leftovers from last night, only to ask a few hours later if dinner is ready. Our children work so hard at school; mentally, emotionally and physically, and they need lots of proper fuel. A while back I posted some Lunch Box Ideas. Now, here are some after school snack ideas from Wildtree.
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Chocolate Marshmallow Granola Bars
Serves 12

Wildtree Hearty Morning Granola Mix, prepared
2 cups miniature marshmallows
6 tablespoons unsalted butter
2/3 cup brown sugar
¼ cup mini chocolate chips

Heat marshmallows, butter, and brown sugar in a sauce pan until melted and bubbly. Add granola. Stir to coat. Grease a 9x9’’ pan. Press granola to coat all areas evenly. Cover surface evenly with chocolate chips. Press lightly to adhere. Cool in refrigerator until set. Cut into bars. Eat right away or wrap in plastic to be stored for up to 2 weeks.
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Fruit Tacos
Serves 10

1 pint strawberries, chopped
2 small bananas, sliced
2 peaches, chopped
1 cup seedless red grapes, halved
3 tablespoons Wildtree Raspberry Peach Sauce
10 taco shells
½ cup non-fat vanilla yogurt
1 cup shredded coconut
½ cup sliced almonds and pecans (optional)

In a medium bowl, combine fruit with Raspberry Peach Sauce. Fill taco shells evenly with fruit mixture and top with yogurt. Sprinkle with shredded coconut and nuts, if using.
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Cranberry Graham Snacks
Serves 8

6 ounces non-fat Greek yogurt
3 tablespoons cream cheese
2 tablespoons honey
1 tablespoon Wildtree Cranberry Spice Blend
8 honey Graham Crackers
1 pear, sliced

 Blend yogurt, cream cheese, Cranberry Spice Blend and honey with an electric hand mixer until almost smooth. Spread onto graham crackers and pear slices and serve.
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Tortellini Kabobs
Serves 10

1 (8 ounce) package spinach tortellini
1 pint grape tomatoes
1 (7 ounce) package fresh baby mozzarella
20 wooden skewers
1/3 cup Wildtree Basil Pesto
¼ cup warm water
½ cup ricotta
2 tablespoons sour cream

Bring water in a medium sized sauce pan to a boil. Add tortellini and cook about 10 minutes or until pasta is al dente. Drain and rinse under cold water to cool off enough to handle with your hands. Thread each skewer with a tortellini followed by a tomato, another tortellini, and topped with a mozzarella ball. For the dipping sauce blend Basil Pesto Blend with warm water to hydrate. Then add ricotta and sour cream. Stir to blend.