Sauteed Radicchio with Pears

A skillet of radicchio, red onions, and pears are finished with a simple splash of walnut oil and balsamic vinegar. If you have the time, double the onion and caramelize it first to add a bit more elegance to the dish.


Sauteed Radicchio with Pears


2 tablespoons (15mL) extra virgin olive oil
1/2 large red onion thinly sliced
2 heads radicchio, thinly sliced
2 small ripe bartlett pears
Dark balsamic vinegar, for finishing
Roasted walnut oil, for finishing
Fine sea or Himalayan salt to taste

Heat the oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the radicchio and pears, and continue to cook until the pears are tender and the radicchio is wilted, about 3 minutes more. Splash the mixture with the balsamic vinegar, and cook just for 1 to 2 minutes until it is caramelized and thickened. Arrange the mixture into a serving bowl. Toss with walnut oil and salt. Serve warm.


Cider-Braised Red Cabbage with Pears and Caraway

One of my favourite dishes, nothing can be simpler. If you don’t have pears on hand, don’t worry—it’s just as good without, or use apples instead. This dish tastes better as it sits, so making it a day in advance will up the flavor and save you day-of preparation.


Cider-Braised Red Cabbage with Pears and Caraway

 2 tablespoons (30mL) extra-virgin olive oil
1 tablespoon (15mL) caraway seeds
1 medium head red cabbage, chopped (about 4 pounds/1.8kg)
1 1/2 cups (360mL) apple cider
3 Bartlett pears, chopped (ripe, but not overripe)
2 tablespoons (30mL) apple cider vinegar
Sea or Himalayan salt to taste
Freshly ground pepper to taste

Put the oil in a large saucepan over medium-high heat. Add the caraway seeds and cook, toasting for 1 minute. Add the onion and cook until browned, about 5 minutes. Stir in the cabbage, working with portions at a time, until all of it is in the saucepan.

Add the apple cider, bring to a boil, then reduce and cook at a simmer for 30 minutes, until the cabbage is tender. Stir in the pears and return to medium-high heat, cooking until the liquid has nearly absorbed, about 10 minutes. Remove from heat, stir in the cider vinegar, and season with salt and pepper to taste. Serve warm.

Cinnamon-Maple Pear and Almond Butter Sandwich

Cinnamon and maple glazed pears (and apples are great here, too), with loads of almond (or any nut) butter, on toasty whole grain bread… it doesn’t get much better than that I like using my Multigrain Hempseed Bread from The Allergy-Free Cook Bakes Bread since it is seedy and thick in texture, unlike the softer sandwich ones, which offers a nice contrast to the smooth, creamy filling. The bread pictured, however, is the Wholesome Flax Bread, since I make it most frequently.

Maple Cinnamon Pear and Almond Butter Sandwich

Cinnamon-Maple Pear and Almond Butter Sandwich

1 small or medium Barlett pear, thinly sliced
1 tablespoon pure maple syrup
1/4 teaspoon ground cinnamon
2 pieces whole grain, gluten-free bread
2 tablespoons roasted almond butter
1 teaspoon ground flaxseed

Put the maple syrup in a medium saucepan. Add the sliced pear and cook over medium heat, stirring often, until tender, about 2 minutes. Set aside to cool. Spread the almond butter on one side of each slice of bread. Sprinkle with flaxseed. Layer the pears on one side of the bread and top with the other slice. Slice in half and serve, or wrap to pack in a lunch.