Post sponsored by California Pears. See below for more details.
Whenever someone finds out that I’m a California transplant because of my husband’s job, I always seem to field the same question: do I like it here? My answer is always the same. I love it and I couldn’t have asked for a better place to land. There is something invigorating being apart of the food community in a a place that grows so much of the food we consume. This is part of the reason I’m excited to team up with the Pear Advisory Board for a few posts about California pears.
I really love to learn about all the different varieties and uses for produce. I find it’s a great way to connect with the produce and create delicious recipes. Best of all, I know that the pears I’m using for the recipes had a short journey from the farms and I’m supporting my local farmers. I’m good at surface information about pears but I’ve learned so much recently that I’m excited to share. The first part in this series is all about how to buy locally, whether you live in California or happen to be here for a visit (which I would highly recommend!)
There is quite a variety among California pears. Some are sweet and soft while others stay more firm and are perfect for eating as a snack. Some pears change in color when ripening while others soften a bit. Also, I always think of pears as a fall fruit but in California, the season kicks off in July! Here’s what to look for when buying fresh pear varieties and you can get more information/images of each variety on the California Pear site.
- Bartlett: These pears start with a bright green color and as they ripen at room temperature, will shift to yellow. These pears are in season from July through November.
- Bosc: One of my favorite pears, Bosc pears do not change color but will show signs of ripeness when end of the stem shrivels a bit. Bosc pears are in season from the end of July through November.
- Seckel: With a shorter season compared to other pears, Seckel pears stay their same, beautiful color when ripe. However, you can tell if the pear is ripe when it is slightly soft around the stem. These pears are in season from August through October.
- Comice: This variety is similar to the seckel pears. The color doesn’t change much but the pears will soften around the stem. I find the seckels and comice pears to look similar but the comice variety is a bit more round and has more green color. This pear season starts around the beginning of August and runs through November.
- Red: My favorite pear for salads, the pear is red across the entire fruit. The red pear (Starkcrimson) is harvested starting mid-Julyand the season continues through October.
- Forelle: A smaller pear, the forelle pear is ripe when the color has changed from green to yellow and is dusted with a crimson speckle. Harvest for the Forelle starts in early August and runs through October.
- French Butter: This pear looks like a cross between a bosc (color) and anjou pear (shape) and has a shorter season, roughly a month and half from August through September. Test for the ripeness by pressing near the stem.
What to look For When Shopping
Since pears ripen as they sit at room temperature, whether or not they are ripe when buying isn’t a huge deal. However, you want to look for pears that don’t have large bruises or cuts. The pears should also be firm when pressed. How do you know they’re from California? Farmers use the family or ranch name to identify their fruit in California. Other producing regions in America just use “USA Pears.” California wants you to feel a real connection to the farm — most are third generation family farms. California pears can be found at your local store starting in July all the way through October
Disclosure: This recipe was created in partnership with California Pears.. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. |
The post Pear Guide for Shopping Locally appeared first on Naturally Ella.
Hang tight with me on this recipe. This is one of those recipes that I push flavors just slightly and it won’t be for everyone. I love tomatillos. They have a punchy, tart flavor that I’ve tried to balance with the sweet, warm flavor of pecans. I really love making nut and seed creams for soups. It’s an easy way to add a layer of flavor, bulk up the nutrition, and keep a recipe vegan. I turn to almond and cashew for mellow flavors but when I need something with a stronger presence, I use pecans.
I will say, however, the overall flavor of this tomatillo soup is still tart. Roasting helps pull some of that tartness but it’s still there. I found myself occasionally adding just a hint of sweetener. Of course, this is completely optional!
Read more and see the recipe.
The post Pecan Tomatillo Soup appeared first on Naturally Ella.
Hey everyone, on today’s episode we’ll be talking all about plant-based living- what that means, why it’s important, and practical ways to get more plant foods in your life. This episode is sponsored by the US Highbush Blueberry Council, which Jess and I are both spokespeople for. In case you missed it on the socials, this […]
The post Podcast: What Exactly Is Plant-Based? w/ Sharon Palmer appeared first on Food Heaven Made Easy.
My first experience with tapenade was on a cheese sandwich from a local shop in my small hometown. My mother was the first one to discover this sandwich and I was still new to enjoying olives. However, the salty flavor from the olives with the creamy cheese quickly became a favorite of mine. From there, I started making my own tapenade only to realize just how versatile this mixture can be.
One note: this is not a traditional tapenade in that I don’t use anchovies and I also don’t use capers. The former for obvious reasons, the latter for the fact I just never have them on hand. You could easily add a tablespoon or two to the mixture.
Read more and see the recipe.
The post Olive Tapenade | Cooking Component appeared first on Naturally Ella.
More times than not you’ll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well. If you’ve got those two components, and you have five minutes, you can get a dinner like this in the oven. It’s for those nights when an absolute minimum effort to get dinner on the table is where it’s at. I like to use lentil soups (this one works particularly well), but the general idea is incredibly flexible.
I suspect some of you might ask about the stoneware casseroles pictured here. Love them! I picked mine up at SHED, but you can also find them at Herriott Grace, made by Workaday. Enjoy! -h
Continue reading Lentil Polenta Casserole…
Post sponsored by Bob’s Red Mill. See below for more details.
Every summer, I have a familiar pattern. I think the summer is going to be slow, with lots of reading and beach time but by early June, I realize summer is going to fly. I schedule jobs, trips, and BBQs. Before I know it, every week and most weekends are booked. I don’t mind this but it always changes the way we eat. I like easy meals that are still packed with freshness. Enter this oat crisp.
I’m the type of person who loves croutons in her salad but I only make them if I have some solid, leftover bread. This easy oat crisp was born out of a desire to have a crisp bite to a salad with help from something I always have on hand: rolled oats. We eat oatmeal for breakfast nearly every morning and granola is a staple snack. Having a large container of rolled oats on hand is a must! This crunchy cracker-like bread uses a favorite trick of mine for homemade flour. All you need is a solid blender or food processor and you can make your own flour from rolled oats! Read more and see the recipe.
The post Oat Crisp with Burst Tomato Arugula Salad appeared first on Naturally Ella.
Not sure what to make for that next summer barbecue? We’ve got you covered with these simple and creamy Elotes, also known as Mexican Corn on the Cob. I remember my first time having elotes at a Mexican street festival in the Bronx. I was amazed by how quickly the corn was prepared and how […]
The post Simple Mexican Corn on the Cob (Elotes) appeared first on Food Heaven Made Easy.
For years, my breakfast routine consisted of two items: coffee and oatmeal. I ate oatmeal nearly every day and after time, I became bored. I like routine but I also crave a bit of change. I found my cravings tended towards savory. And so, toast became my norm. This romesco toast is about as close to an avocado toast recipe as I’ll get on the site (which is to say, not super close). I’m obsessed with romesco sauce and I don’t use the word obsessed lightly. The perfect balance of smoked paprika, vinegar, nuts, and roasted red pepper has me using romesco on everything.
This particular toast is a hybrid of a few things I make. It’s a bit open-face grilled cheese sandwich meets fried egg. Occasionally I’ll add greens but for the most part I make it as written. Add a cup of coffee and this is my ideal breakfast!
Read more and see the recipe.
The post Romesco Toast with Fried Egg appeared first on Naturally Ella.
Post sponsored by The American Pecan Council. See below for more details.
I am a morning person. I think there is nothing better than getting up early, making a cup of coffee, and enjoying the cool morning air. It’s my best time of day. It stands to reason, then, that I also love breakfast. This breakfast bowl my idea of a perfect start. It’s packed full of protein and good fats along with one of my favorite summer treats: roasted tomatoes!
However, I think the best part of this recipe is the za’atar pecans. I love using pecans in a savory way because they lend a natural sweet and buttery flavor to the overall recipe- a perfect compliment for the sumac and thyme in the za’atar! Best of all, the pecans add the right amount of crunchy texture to this breakfast bowl. I love keeping a stash of roasted nuts on hand and pecans are packed full of good monounsaturated fat and dietary fiber. A perfect afternoon snack or happy hour addition!
One quick note: watch your pecan storage! All that good oil means pecans are a bit more susceptible to spoiling when stored at room temperature. I keep a stash in my freezer and thaw only what I need. You can store pecans in the refrigerator for up to nine months or up to two years in the freezer (granted, mine are usually gone within a month!) Read more and see the recipe.
The post Za’atar Spiced Pecans and Quinoa Breakfast Bowl appeared first on Naturally Ella.
Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven! Oh, smoothie bowls. These breakfast delights have made a big impression on the interwebs as of late. Not a day goes by where I don’t see a smoothie bowl recipe on our instagram feed. […]
The post Cauliflower Blueberry Smoothie Bowl appeared first on Food Heaven Made Easy.