Pear Centered Dinners (salad + pumpkin socca)

Even though we only have a household of 3, I can’t seem to resist buying Costco-sized bags of produce.

Bulk-buying is beneficial with things like spinach, tomatoes, peppers, and apples because we go through those easily. And rarely, if ever, do they have time to spoil. Now with pears? Not so much.

For whatever reason (and I’m certain there is one), pears seem to spoil very quickly in our house. One day they’re hard and not yet ripe and then a few days later they’re on the verge of being mushy. Basically, there’s a 2-day span where they’re at the peak of ripeness.

So I had to take advantage of that 2-day span by making a couple of meals centered around pears.

First up? A massaged kale salad with, you guessed it, pears!

What’s in it?

  • red kale (washed and cut away from the stems)
  • lemon juice + olive oil + sea salt (for massaging)
  • 1 ripe pear
  • optional: pepitas for crunch, extra lemon juice + olive oil for drizzling

This is a super easy throw-it-together salad. The only work you have to do is kale massaging. However, if you want a 1-minute salad, then simply use pre-washed baby spinach.

For the kale, massage it in a mixture of lemon juice, olive oil, and sea salt until the leaves begin to soften.

Then add your toppings and enjoy!

This was a very light and springy salad which I will definitely be making again. Only this time, I’ll buy pears singly rather than in bulk.

Next up? Pumpkin socca with goat cream cheese, pears, and arugula.

This meal takes a bit more preparation, but it’s still very easy.

First, make your pumpkin socca base.

Mix together:

  • 1/2 C. garbanzo bean flour
  • 1/4 C. unsweetened almond milk
  • 1/4 C. canned pumpkin puree
  • salt & pepper
  • pinch of stevia
  • oregano

Add a bit of olive oil to a warmed frying pan and cook your socca like a pancake (flipping once).

Note: If you like it crispy (like I do), then broil it for a minute or two on each side before adding your toppings.

Once the socca is fully cooked, spread a thin layer of goat cream cheese as the base. Then top with arugula and thinly sliced pears. Finally, sprinkle with a bit of oregano and bake for about 3 minutes (at 350 degrees).

I ate my “pizza” with a side of broccoli because I’m always looking to add more greens.

Do you have any interesting pear recipes to share? Clearly, I can’t seem to enjoy the pears on their own.


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