Baklava Stuffed Pears

When my dad hosted parties, he had a rule that no one else was allowed in the kitchen. Someone would try and he was tisk them: Uh-uh! and shoo them away. Dinner was his work of art; doing it all was his version of hospitality. No one would chop a vegetable other than he and occasionally, his assistant— me. 

Every night was a different theme: sushi, Ethiopian, Mexican. Middle Eastern night fell short of none. Layers of phyllo dough were painted with butter, and toasted nuts were piled in-between, and small squares of baklava were drizzled with citrus infused honey. 

To me, new roots, are a redefinition of your childhood traditions, in a new light. These baklava stuffed pears are exactly that. Reminiscent of those baklava squares, baked into a fresh new vehicle. Lighter, fruitier... a fusion of new and old. 

The mix of pears with spices, honey, and nuts taste like an quintessential fall dish, one that you can dress up or down depending on what you’re craving: plain, with yogurt or oatmeal, or alongside a scoop of ice cream drizzled with chocolate. 

Baklava Stuffed Pears

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Baklava gets a twist when baked right into ripe pears!

Serves: 10   |    Total Time: 40 minutes

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Ingredients:

• 5 pears
• 1/2 cup nuts (mix of walnuts, pistachios and hazelnuts)
• 2 tablespoons butter
• 2 tablespoons coconut sugar
• 1/4 teaspoon ground cinnamon
• 1/16 teaspoon cloves
• Juice of 1/2 a lemon
• 2 tablespoons honey

Directions:

1. Preheat oven to 350°F. Wash the pears, and half each one. Use a pairing knife to remove the seeds & pithy centers. Place the pears flesh-side-up in a baking dish.
2. In a food processor, pulse the nuts, coconut sugar, cinnamon, and cloves until nuts are roughly chopped. Use a spoon to scoop the nut mixture into the cavity of the pears, creating mounds of nuts on each one.
3. Then, heat the lemon juice, butter, and honey in a small sauce pan until they simmer. Remove from heat. Use a brush to spread the butter mixture over each pear.
4. Place pan in oven and bake until pears are cooked through, about 25 minutes. Serve warm or cold, plain, with ice cream, or over yogurt or oatmeal.

Mediterranean Salad

It started when I was in high school: my core group of friends began doing dinners together for special occasions--birthdays, prom, etc. Most dinners had a similar landscape, including a main pasta dish with some sort of protein, a salad, and dessert (cheesecake). And Being a lover of cooking and feeling at home in the kitchen, I helped with all three dishes. But, one of those nights, I was proclaimed the Official Salad Maker. 

Now I sort of thought, salad... boooooring. But they said look, you can even make salad taste good, and that's crazy! So I moved on with no complaints. I guess it was a compliment.

Flash forward to 2016 and I'm the first to bring a salad to a party. No one is bringing salad? Don't you worry! Official Salad Maker to the rescue! (I no longer use that title, but somehow, I can't help but be the salad bearer to this day).

I have left many of my old hat tricks for salads in the dark and moved on to more innovative efforts. Candied pecans are out and extravagant ingredients from the antipasti isle are in. So are homemade vinaigrettes. Those jarred roasted red peppers in the ethnic foods section? To die for! Why don't we put those on more things? This salad doesn't last long on a table.

Mediterranean Salad

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

This salad has so many delicious ingreidents--it will be everyone's favorite!

Serves: 5   |    Total Time: 15 minutes

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Ingredients:

• 1 heart of romaine
• 1/3 cup roasted red peppers, sliced thin (found in near the olives and pickles or in the Italian section in the store)
• 1/3 cup Kalamata olives, sliced
• 1/2 english cucumber
• 1/4 cup feta, crumbled
• Sprinkle of dried oregano
• Sprinkle of dried basil
• Roasted red pepper dressing (I used a store-bought version)

Directions:

1. First, wash and dry the romain using a salad spinner. Then, chopped the ingredients: chop the romaine into bite-sized pieces; drain and dice the red peppers, drain and halve the olives; if you prefer, peel the cucumber, and then dice.
2. Arrange the ingredients on a serving tray in rows, including 1 row for crumbled feta cheese. Lightly sprinkle salad with herbs.
3. When serving, drizzle with dressing to taste, and then toss salad until everything is well mixed.

Israeli Chopped Salad

Summer is young and I can already tell it's going to be a hot one. I'm all skirts and tank tops during the week, and headed to the mountains for cooler air on the weekend. You know that saying "cool as a cucumber?" I think I know why they say that: when it's blazing hot outside, cucumbers are the best thing for cooling you down. 

Actually all of the flavors in this salad will cool you down: heirloom cherry tomatoes, freshly squeezed lemon juice, parsley, and crunchy radishes. 

Chopped Israeli Salad

Paleo, Gluten-Free, Grain-Free,    |   Caitlin Sherwood    

Fresh, cooling — just the salad you need this summer.

Serves: 8   |    Total Time: 20 minutes

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Ingredients:

• 1 cucumber
• 1 pint of heirloom cherry tomatoes (regular cherry tomatoes will work as well)
• 1/4 cup parsley (Change it up: minced parsley or basil also work well)
• 5 radishes
• 1 red bell pepper
• 1 lemon
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt & pepper

Directions:

1. Wash the vegetables and dice into 1-centimeter pieces. Toss in a large salad bowl. Mince parsley.
2. Drizzle with olive oil, balsamic, lemon juice. Sprinkle with salt & pepper. Toss to combine again. Serve.