Asian Pear

Typically a spicy dish of fermented firm leafy cabbage and other vegetables, this mild version omits chilies. 

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

This is a perfect autumn salad: not so much cooked as wilted greens in a warm, savory-sweet vinaigrette. Here in the South, we are lucky to have so many different greens that grow remarkably well virtually all year round. From the traditional collards, spinach, mustard, and turnip greens to the international varieties that have recently made their way here, including bok choy, tatsoi, and komatsuna, there are a variety of tastes and textures to choose from. No matter where you live, experiment with seasonal greens until you find your favorites. If you're shopping at the farmers' market, most of the vendors will be happy to let you have a few nibbles for taste-testing. The same goes for the squash—you can use butternut, acorn, pumpkin, African, or any similar variety. At Summerland Farm, we are lucky to have American chestnut trees planted by my ancestors, and even luckier that those trees survived the chestnut blight that killed most American chestnuts in the first half of the twentieth century. Fresh chestnuts—often grown in California—are available in many natural foods stores in the cooler months. If you can't find chestnuts, hazelnuts or cashews would make a good substitute.

This recipe is versatile. You can use any firm-flesh pears or apples—or a combination; just be sure the size of the fruits you use is uniform. You can also try another dry whole spice (such as cinnamon or cloves) in place of the star anise.

I thought I was tired of braised lamb shanks, having cooked them for so many years. But then I added a step that utterly transforms them. Reducing the braising liquid and then basting the lamb with it makes this dish wonderfully rich. Serve this with Green Apple and Jalapeño Duo (page 177); the green apple puree and salad balance the richness with a bright, refreshing acidity.

Not “caramel apples”—whole apples coated with candy—but caramelized: Sliced apples baked in caramelized butter and sugar until lightly browned, served warm or at room temperature. If you think applesauce smells good when you make it, wait till you try this—for many, a new way to enjoy our continent’s favorite fruit. There are two ways I like to prepare this: One when I have time and one when I’m in a hurry. The preferred method—essentially a tarte tatin without the crust (if you like, top it with Sweet Tart Pastry, page 654, before baking)—is the main recipe, but it takes a while. This is good with pears (not too ripe) or Asian pears, too.

Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.

The combination of garam masala — a blend of sweet and hot spices — and a light sugar syrup adds so much flavor to this refreshing salad that no oil is necessary. The spice blend subtly enhances the natural sweetness of the pear and the avocado, while lending an aromatic note. If Asian pears are not available in your area, you can substitute another firm-ripe pear variety.

A lovely first-course salad. Pears contribute sweetness to the dish; the Italian bacon called pancetta adds a nice salty crunch.

Can be prepared in 45 minutes or less but requires additional unattended time.

Active time: 20 min Start to finish: 2 1/2 hr

Active time: 20 min Start to finish: 20 min

Adding moisture and flavor without fat is achieved in the beet and Asian pear salad: Its oil-free dressing is made with mustard, lemon juice, and apple jelly (substituting apricot preserves for the jelly works well in other salads, especially those using bitter greens).

Active time: 40 min Start to finish: 1 hr