While we were in Oregon on our train ride to Mt. Hood, we had lunch near the depot in a town called Parkdale. According to our guide Oregon produces more pears than apples. Our restaurant served us a Pear Coleslaw, but we really had to hunt for the pear. This recipe had a lot more and I really like the taste!
Jamaican-Spiced Chicken Thighs
Serving Size: 4
Complete the menu with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.
¼ cup minced red onion
1 tablespoon sugar
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons cider vinegar
2 teaspoons low-sodium soy sauce
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon ground red pepper
1 ½ pounds boneless skinless chicken thighs
1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.
Quick Pear and Cabbage Slaw
Source: Brooklyn Supper
Serving Size: 6
½ head cabbage, sliced into very thin strips (about 5 cups)
3 Bartlett pears, cored
3 tablespoons red onion, minced
1 lime, zested
2 tablespoons lime juice, fresh squeezed
2 tablespoons olive oil
1 tablespoon mayonnaise
½ teaspoon Dijon mustard
1 teaspoon salt, plus a pinch more
1 teaspoon fresh-ground pepper
1. Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half (I make this cut on the diagonal so that it looks nice).
2. Next, prepare the dressing. Whisk the lime juice into the olive oil, whisk in the mayo, mustard, salt, and zest.
3. Drizzle dressing over the cabbage, and turn with your hands. Fold in the pears and fresh-ground pepper. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more. If making ahead for an event, hold out the pears until the day-of. They won’t brown too badly, but you want them to look nice right?
Easy Oven-Roasted Corn on the Cob
Source: Skinny MS
Serving Size: 4
4 ears fresh corn on the cob
4 teaspoons olive oil or pure butter
Kosher or sea salt to taste
1. Preheat oven to 350 degrees F. Lay foil on center oven rack and place corn, with husk and silk still attached, directly on the foil. Roast 20 minutes, turn over and roast 20 additional minutes. Remove corn and allow to cool just enough to be able to handle. Remove husk and silk and chop off ends.
2. Brush with olive oil or butter and sprinkle with desired amount of salt.