InGoodTaste_16pgs 4/27/17 3:56 PM Page 13
Preheat the oven to 350 degrees.

Place the walnuts on a baking sheet
and bake for 2 minutes or until
fragrant. Watch the walnuts almost
constantly, as they burn easily. Cool
to room temperature.

Place the kale in a colander and
rinse under cold water. Put it in a
salad spinner to remove excess mois-
ture. Move to a large salad bowl.

With a scraper, peel off the
outside layer of the carrots and
discard. Scrape the carrots into
ribbons, and place them in the
salad bowl.

Slice the pears into quarters. With a sharp knife, peel off
the skin, being careful to cut away as little flesh as possible.

Cut out the seeds and cores and discard. Cut the quarters into
thin slices and add to the salad bowl, along with the cranber-
ries and walnuts.

Sprinkle on the salt. Drizzle on the olive oil and balsamic
vinegar. Toss the salad until the ingredients are coated.

Serve immediately.

Serves 8
⅛ 2
¼ ¼
1 teaspoon cardamom
tablespoons margarine, cut
into pea-sized pieces
teaspoon lemon juice
teaspoon lemon zest
9-ounce ready-made pie
crust. (Wholly Wholesome
brand is OU Pareve.)
Preheat the oven to 350 degrees.

Slice the pears into quarters.

With a sharp knife, peel off the skin,
being careful to cut away as little
flesh as possible. Cut out the seeds
and cores and discard. Cut the quar-
ters into thin slices and place them in a large mixing bowl.

Add the remaining ingredients (except the pie crust) to the
bowl. With your hands, gently mix them together until the pears
are coated. Move the pear mixture to the pie crust and arrange it
evenly inside. Wash your hands.

Bake the pie for 45 minutes, or until the crust is golden and the
pears are bubbling. The pie may need an additional five minutes
of baking time. When ready, remove the pie from the oven and
cool to warm before serving.

Serves 8 l
ROASTED PEARS | PAREVE OR DAIRY
An excellent side dish with poultry, bagels and lox, or eggs.

Nonstick vegetable spray
1 cup dry white wine
4 ripe Comice pears
¾ cup chopped pecans
4 teaspoons honey
¼ teaspoon thyme
Optional topping: 1 cup goat cheese
Coat a 13-by-9-inch baking dish with nonstick spray. Pour the
wine inside and reserve. Preheat the oven to 350 degrees.

Cut the pears in half. With a small, sharp knife, cut out the
seeds and cores and discard. Place the pear halves in the prepared
baking dish, skin side down.

Spoon the pecans evenly into the cavities inside the pears
where the core used to be. Drizzle the honey evenly over the
pecans. Sprinkle the thyme over the pecans.

Bake for 30 minutes, or until the pears are softened and the
pecans are crisp. Cool to warm, and serve immediately. Dollop the
goat cheese on top, if using.

Serves 8
PEAR PIE | PAREVE
3-4 Comice pears
½ cup granulated sugar
⅓ cup dark brown sugar
2 tablespoons flour
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
Pear pie: margouillatphotos; roasted pear: Julia_Sudnitskaya; honey: Magone; pears: Kovaleva_Ka/iStock/Thinkstock.com
JEWISHEXPONENT.COM IN GOOD TASTE
MAY 4, 2017
13