This is perfect for a Sunday lunch. It’s easy to make, and
everything is conveniently in one tray. Can’t beat that!
Serves 4
1 large organic chicken
2 tablespoons olive oil
salt & pepper to taste
1 small bunch of fresh thyme
2 pounds fingerling potatoes
3 pears, cut into 4 pieces
1 head of garlic, broken up
juice of 1 lemon
1⁄
4 cup olive oil
starts to work.
3. Add flour, salt, and oil.
4. Work the dough
together.
5. Cover with plastic wrap until it rises, around 1
hour.
6. Preheat oven to 450°F
7. On a baking tray press the
dough out with your fingers to form a large pizza.
8. Add pear,
manchego, and onion.
9. Sprinkle with thyme and salt.
10.
Bake for about 5 to 6 minutes, or until golden and crisp.
1. Preheat oven to 350°F.
2. Rub the chicken with olive oil and
salt and pepper.
3. Gently lift the skin of the chicken breasts
and place a few sprigs of thyme in the cavity.
4. Place in a
large ovenproof dish and bake for about 45 minutes.
5. Mix
fingerling potatoes with pears, garlic, lemon juice, and olive
oil, and place around the chicken.
6. Roast for another 40
to 45 minutes.
7. Let the chicken cool for about 10 minutes
before carving.
Pear Soup
A great fall soup, sweet and filling and perfect for cold nights.
Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 small carrot, cubed
1 small squash, cubed
3 pears, peeled and cubed
4 cups vegetable stock
1 cup heavy cream
salt & pepper to taste
4 tablespoons toasted pumpkins seeds
fresh thyme for garnish
Pizza with Pear, Manchego, & Red Onion
I just love a good pizza, and for me a good pizza is one
without tomato sauce. This one is amazing!
Serves 4
pizza dough:
1 cup lukewarm water
1 tablespoon honey
1 tablespoon dry yeast
21⁄
2 cups flour
1 teaspoon salt
4 tablespoons olive oil
filling:
1. To make the dough, mix water, honey, and yeast in
medium-sized bowl.
2. Let sit for 5 minutes as the yeast
1. Melt butter and oil in a large saucepan
2. Sauté onion,
carrot, squash, and pears until onion is soft.
3. Add stock.
Reduce heat and let the soup simmer for 15 minutes.
4. Pour the soup into a food processor and purée until
creamy. Transfer the mixture to a saucepan and add cream.
5. Season with salt and pepper.
6. Pour into bowls and
garnish with pumpkin seeds and thyme.
Pork with Warm Fall Slaw
This fall slaw can be served with any type of meat.
Serves 4
2 tablespoons olive oil
1 red onion, chopped
5 beets, peeled and quartered
2 pears, quartered
1⁄
4 cup white vine vinegar
2 tablespoons brown sugar
1⁄
4 red cabbage, shredded
4 large pork chops
salt & pepper to taste
butter
fresh thyme
