Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons fresh orange or tangerine juice
• 2 tablespoons date syrup (silan), maple syrup or honey
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Bosc pears, halved, cored and thinly sliced
• 1/3 cup (1 ounce) dried, pitted dates, thinly sliced
• 7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
• 1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
• 1/2 cup (2 ounces) shelled, raw pistachios, toasted
• 4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)

Preparation

1. In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.

3. Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.

4. Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.

WaPo

Ingredients

• 2 slices sourdough bread
• 1 tablespoon butter, divided
• ½ large yellow onion, thinly sliced
• ½ tablespoon chopped rosemary
• a ripe pear, thinly sliced
• 4 large slices of brie
• 2 slices bacon, cooked until crispy

Preparation

Heat a large skillet over medium-low heat. Melt butter and add onions and rosemary. Cook, stirring only a few times until caramelized, about 20 minutes. Butter one side of each piece of bread. Lay half the cheese on the non-buttered side of one slide of bread. Add half the caramelized onions on top of the cheese. Add the pear slices on top of the onions. Add the remaining cheese slices and then the bacon and remaining onions. Top with remaining slice of bread leaving the buttered side up. Place the sandwich in a large skillet over medium-high heat, press down firmly with a spatula or heavy object to help brown the bread and melt the cheese. Cook on one side for about 3 minutes, flip and do the same on the other side. Cut in half and serve warm.

Running to the Kitchen

Ingredients

Cake:

• 1/2 Cup shortening
• 1/2 tsp. salt
• 1 1/2 Cups brown sugar, packed
• 1 egg
• 2 tsp. vanilla extract
• 1 tsp. baking soda
• 1 Cup buttermilk
• 2 Cups flour, sifted
• 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes

Topping:

• 1/4 Cup cinnamon sugar
• 2 TB. crystallized ginger, finely chopped

Preparation

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and vanilla; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the cinnamon sugar and chopped crystallized ginger. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Penzey’s Spices