Summer Harvest Veggie Menu

This salad recipe has no proportions indicated because it is completely scalable to the number of people you are feeding. For a single serving, I use a combined total of about 1 1/2 to 2 cups of veggies, an ounce of cheese, 1 – 5 oz. can of tuna, and a total of about 2 tablespoons of vinaigrette. For the vinaigrette, use 1 part vinegar to 2 parts olive oil, season with mustard and spices to your taste. Adjust the contents and proportions to what you like to eat. Really, you can’t mess this up. You can do it!!! 🙂

Not Quite Nicoise Salad

Ingredientstuna salad oil vinegar vomfass mall of america

Spring greens or baby spinach
Tomatoes, cut in bite-sized pieces
Green beans, steamed for 3 minutes and chilled
Red onion, sliced
vomFASS Olives, with pimento
Feta Cheese, cubed or crumbles
Canned tuna (or chicken)

Vinaigrette made with these vomFASS products:

Honey Balsamic Vinegar
Lemon Extra Virgin Olive Oil
Dijon Mustard
Viola’s Mediterranean Fish Seasoning
Pyramid Sea Salt

Directions

Toss salad ingredients together. Whisk vinaigrette ingredients together. Combine with salad. Enjoy!

Roasted Veggies

Ingredients

Veggies of choice: eggplant, zucchini and yellow squash, onions, bell peppers, mushrooms, asparagus, radishes, garlic, etc.

Pyramid Sea Salt
vomFASS Pizza Extra Virgin Olive Oil
vomFASS Aceto Balsamico Maletti or di Famiglia

Directions

Slice veggies into ½ inch to ¼ inches, depending on density of vegetable. Combine olivegrilled veggies olive oil vomfass mall of america oil and sea salt in a large bowl or pan. Add veggies and toss gently until lightly coated. Place on grill mat on a 425 degree grill, or spread in a single layer onto a pre-heated sheet pan. Roast or grill at 425 degrees, turning halfway through to get a slight char on each side. Time varies from 10 – 30 minutes, depending on types of veggies and desired char.

Enjoy as a side dish (Drizzle with Aceto Balsamico for serving), cool for an antipasti plate with the remoulade below, enjoy as a healthy snack, blend into a dip (see recipe below), add to a salad, or make them into soup!

Roasted Veggie Remoulade

Ingredients

ÂĽ C. plain Greek yogurtroasted vegetables with remoulade vomfass mall of america
ÂĽ C. mayonnaise
1 T. capers, rinsed and chopped
½ T. vomFASS Calamansi Balsam Vinegar
2 tablespoons vomFASS Dijon mustard
vomFASS Sea Salt and Viola’s Pepper with Herbs, to taste

Directions

Whisk together all ingredients. Serve in a small bowl on a platter with roasted veggies.

 

Roasted Veggie Dip with Flatbread

Ingredients

2 C. roasted veggies (see recipe above)
7 T. vomFASS Pizza Extra Virgin Olive Oil
2 t, vomFASS Vingre Viejo de Montilla (Spanish Red Wine Vinegar)
1 small clove garlic, finely chopped (unless garlic is in roasted veggies)
vomFASS Sea Salt and Viola’s Pepper with Herbs
2 t. Viola’s Smoked Paprika (spicy or sweet)
1 t. Viola’s Cumin

3 6-inch pitas, flatbread or cauliflower pizza crust

Directions

When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and season with more salt and pepper, if needed. Transfer to serving bowl.

Preheat oven to 350°F. In a small bowl, stir together paprika, cumin and 1/2 tsp. salt. Cut each pita or flatbread into triangles. Arrange triangles in a single layer on 2 large baking sheets. Lightly drizzle with remaining 3 Tbsp. olive oil and sprinkle with spice mix. Bake until crisp and golden brown, about 12 minutes. Serve dip at room temp with pita chips or flatbread.

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A fine pickle

Today’s milestone was our first Facebook Live cooking class, and I made pickles! The late summer bounty has farmers markets bursting at the seams. For a foodie like me, August is a little like Christmas. I look forward to fresh local produce all year, and then BOOM – it’s here and gone in a swallow.

Pickling can extend that feeling at least a month or a year, if you want to go all out and preserve your pickles. But today, we went the quick, easy and delicious in the blink of an eye route. Pickling is easy and flexible. When I was testing my recipes, I didn’t have enough of one vinegar – so I used four different ones to make the first batch of dill pickle chips, and they were delicious. You can also use either one of these brines to pickle onions, squash, beans – really any kind of veggie, and even fruits!

Ingredients

Cucumbers, thickly sliced, enough to fill two pint jars

1 C. water

Âľ C. vomFASS White Balsamic

ÂĽ C. vomFASS Sherry Reserva Vinegar

1 T. kosher salt

1 T. vomFASS Game Mix/Pickling seasoning

1 sliced jalapeno pepper

2 medium cloves garlic, smashed and peeled

2-4 heads of fresh dill

Directions

Add dill, garlic and cucumber slices in a bowl that just fits them or two pint jars. Heat water, vinegar, salt, and seasoning in a saucepan and bring just to a boil. Immediately pour brine over cucumbers. Cover bowl or jars. Wait at least 30 minutes before serving. Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month.

Cauliflower Pickles

Ingredients

1 T. vomFASS Game Mix/Pickling Spice

1/2 tsp. Viola’s cumin seeds

1 C vomFASS Apple Balsamic Vinegar

1 C. vomFASS Ginger Grape Lemon Balsamic Vinegar

1 C. water

5 medium cloves garlic, lightly crushed and peeled

One-half small yellow onion, julienned

1 T. Sugar or Stevia crystals

2 T. kosher salt

1/2 tsp. Viola’s ground turmeric

One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)

5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)

One-half red bell pepper, cut into strips (about 1 cup)

2 fresh jalapeno peppers, cut into strips

Directions

Pack the cauliflower, carrots, bell pepper, jalapeno peppers and onions in a 2-qt. heat-resistant glass bowl with lid or in clean canning jar(s).

Put the pickling spice and cumin in a saucepan and toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, water, garlic, sugar, salt, and turmeric to the toasted spices. Bring to a boil.

Pour the hot brine over the vegetables. Let cool to room temperature. Cover and refrigerate for at least 2 and up to a month.

For canned pickles:

Pack the vegetables into clean pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. If you have extra brine, strain it and distribute the solids among the jars. Wipe the jars’ lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand.  Process for 10 minutes, following the instructions in this “Canning Basics” guide. Store the pickles for at least 2 but preferably 7 days or longer before opening. Refrigerate after opening.

Francis Night at vomFASS Cooking Class

Have you ever entered a room to meet eight people for the first time and leave 90 minutes later with eight new friends? That’s an awesome feeling, and it’s how tonight’s cooking class went. In fact, the photos ended up being more about the people than the food, but the happy smiles are because of the food and the experience, so that’s OK, right? ††

Francis is not THE most common name, yet we had two people in the class by that name and almost every else knew or were related to a Francis, including me – so we got off on a congenial foot by declaring it Francis Night at vomFASS! The night was also special because Francis from Memphis was celebrating her birthday and because we were graced by the presence of newlyweds who joined the class during their 12 hour layover on their way to honeymoon in Iceland! (Coolest newlyweds of the year!)

But enough about how much fun we had (DO join us next time!), let’s get to the recipes!

Shrimp Salad / Dip / Tacos

Ingredients

2 C. cooked cocktail-sized shrimp (mini)
vomFASS Chili Sea Salt, to taste
3 T. vomFASS San Domenico or Jalapeno Extra Virgin Olive Oil
1 1/2 vomFASS Calamansi or Mango Balsam Vinegar
1/4 C. minced cilantro
1/4 C. sliced green onions
1/4 C. diced red bell pepper
1/4 C. Poblano pepper
Tortilla chip scoops, romaine leaves, taco shells or salad greens
Directions

Whisk together oil, vinegar and spices. Add remaining ingredients. Serve as desired: on greens for a salad, on lettuce leaves or taco shells, or with tortilla chips for an appetizer.  

Sun-Dried Tomato Basil Pasta  
6 servings

Ingredients

  • 1 pkg vomFASS Basil Pasta OR 8 C. zoodles to replace pasta
  • 1 t. Violas’ Caprese Salt or to taste
  • 1 t. Violas’ Pepper with Herbs, or to taste
  • ÂĽ C. vomFASS San Domenico Extra Virgin Olive Oil
  • 1 – 2 T. vomFASS Herb Garlic Sunflower Oil OR Chili Sunflower Oil
  • 1 jar vomFASS Sun-dried Tomatoes            
  • ½ C. chopped sweet onion         
  • ½ C. chopped orange bell pepper            
  • 2 t. minced garlic (fresh or jarred)
  • 1 C. chopped fresh baby spinach             
  • Parmesan Cheese, to taste
  • vomFASS Aceto Balsamico di Famiglia


Directions

Chop sun-dried tomatoes and set aside. Sauté onion and pepper with sunflower oil over medium high heat, just until tender crisp. Add garlic and sauté about one more minute. Stir in sun-dried tomatoes and seasonings. Set aside in pan. Cook pasta in boiling salted water 1 minute less than minimum recommended on package. Lift out of water and into the pan with sautéed veggie mixture, along with about ½ cup of pasta water. Add olive oil, spinach and adjust spices. Toss, cover and let rest in a warm place until ready to serve. Serve with parmesan and drizzle with Aceto Balsamico.

Summer + Sangria = Sensational!

Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are. Sangria Summer Cocktails vomFASS Mall of America Tam

With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.

Sangria philosophy

Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:

1 bottle of wine (red, rosé, white)Sangria
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit

Preparation

Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.

The sangria I made for my daughter’s birthday this week included these ingredients:

Bobbie’s Birthday Sangria

1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)

Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.

For more delicious, Sangria Recipes click here.Sangria

Enjoy!

Mediterranean Lifestyle Cooking Class June 26, 2018

I love meeting people who are as jazzed about easy, delicious and healthy cooking and eating as I am! Tonight’s class was delightful, with engaged participants enjoying the company and the food. The recipes were such a hit that I just had to share this peek at the fun. Join us for next month’s classes! See the class schedule on our Facebook page.

Chopped Potato Salad Serves 2 – 3

Ingredients – Salad

Mediterranean Diet Cooking Class vomFASS Mall of America Mark Kathy
Nice job on that colorful, flavorful salad, Mark & Kathy!

2 T. Spicy Honey Mustard Dressing (recipe below)
½ C. Chickpeas, rinsed and drained
Âľ C. Small red potatoes, steamed, chilled and and cubed
½ C. Cherry or grape tomatoes
1 hand full green beans, steamed to tender crisp and chilled
1 Egg, hard boiled and diced

Ingredients – Honey Mustard Dressing

½ C. vomFASS Garlic Extra Virgin Olive Oil

Potato Salad Minnesota Food vomFASS Mall of America
This colorful salad is as nutritious as it is delicious! Great for the MN summer vegetable bounty! 

3 T. vomFASS White Balsamic Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Chipotle Mustard
vomFASS Himalayan Sea Salt and Peppercorn Mix to taste 

Directions

Combine dressing ingredients and whisk until emulsified. Leftovers may be used as a salad dressing or marinade for chicken, pork chops or shrimp. Combine salad ingredients and serve. This salad is even better the second day!

Black-Eyed Peas and Walnut Lettuce Wraps Serves 6-8

Ingredients

Mediterranean Diet Cooking Class vomFASS Mall of America Andy Susie
Andy and Susie joined us during their Twin Cities vacation, from Illinois!

2 cans black-eyed peas, drained and rinsed or 3 cups cooked from dried state
1 medium onion, chopped
1 can diced water chestnuts
1 medium carrot, roughly grated
½ C. chopped walnuts
1 red bell pepper, chopped
ÂĽ C. fresh parsley, chopped
2 T. vomFASS Orange Extra Virgin Olive Oil or Red Pepper Extra Virgin Olive Oil
if you prefer spicier
ÂĽ C. vomFASS Fig Chili Balsamic
1 t. vomFASS African Rub spice blend
vomFASS Sea Salt and Peppercorn Mix, to taste
Bibb / Butter lettuce leaves, washed and dried

Directions

Heat oil in large skillet over medium heat.  Add onion, pepper, carrots and water chestnuts. Reduce heat to low, cover pan

Black Eyed Pea Lettuce Wraps Mediterranean Diet Cooking Class vomFASS Mall of America
Black-eyed pea and walnut lettuce wraps make a great appetizer or meatless main dish. I loved the leftovers with Paul Blisson Rosé from vomFASS.

and continue cooking until veggies are tender crisp, about 3 – 5 minutes.  Stir in walnuts, black-eyed peas, Fig-Chili Balsamic and parsley.  Season with salt and pepper to taste. Cool slightly. Spoon about ÂĽ cup of the mixture into each lettuce leaf.  Fold the leaves in half and eat taco-style. vomFASSified from Oldwayspt.org

Balsamic Watermelon Salad Serves 6

Ingredients

vomFASS Aceto Balsamico Maletti
1 Small seedless watermelon
1 T. vomFASS Calamansi Balsam Vinegar
2 T. vomFASS Agora Extra Virgin Olive Oil
1/4 C. fresh mint leaves, chiffonade
2/3 C. crumbled feta cheese
vomFASS Sea Salt and Peppercorn Mix 

Directions

Mediterranean Diet Cooking Class vomFASS Mall of America Father Daughter
Tiffany knew her dad, George, would love the gift of a cooking class – and quality time with her! 

In a large bowl, whisk together the Calamansi Balsam Vinegar and olive oil with a pinch of salt and pepper. Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to the bowl, along with mint and feta cheese. Toss to combine. Drizzle the salad with Aceto Balsamico Maletti and serve. You can serve this on a tray, in a bowl, or even as individual wedged servings.

Easy Dessert Serves 6

Ingredients

vomFASS Star Forest Raspberry Balsamic
vomFASS Pistachio Oil

vanilla ice cream or frozen yogurt

Directions

Scoop one small serving of ice cream or yogurt into serving bowl. Drizzle with Star Forest Raspberry Balsamic and Pistachio Oil. Enjoy! (You won’t believe how decadently delicious this is!)

 

Easy Risotto and Fish Dinner

Risotto is one of my favorite dishes, and it’s so easy to make it new each time using different veggies, olive oil flavors or seasonings. And it’s a great way to use left-over grilled veggies this summer! And of course Minnesotans love easy new ways to prepare their fresh catch of Walleye, Northern Pike, Bass or Pan Fish. No problem if you don’t have access to fresh Minnesota fish. This preparation works equally well on Halibut, Cod or Salmon!

I recommend pairing this meal with a juicy, slightly off-dry white or rosé wine, such as Brand Weissburgunder, Sentio Pinot Grigio, Fausse Piste Oyster Sauce, or even a Prosecco or Cava from vomFASS at Mall of America. Enjoy!

easy recipes fish risotto olive oil vomFASS Mall of America

Easy pan-fried or grilled fish 

Ingredients

vomFASS Lemon Extra Virgin Olive Oil
vomFASS BBQ Fish Seasoning
Fish fillets of choice (I used halibut this time) 1 per person
vomFASS Calamansi Balsam Vinegar, to taste

Directions

Heat a sauté pan with Lemon Extra Virgin Olive Oil over medium heat. Add fish fillet(s), fish recipe vomFASS Mall of America Minnesota Food not over-crowding the pan. Grind BBQ Fish Seasoning over the fish. Sauté until golden. Flip once and finish sautéing until golden on the second side. Turn off heat under pan and allow to continue cooking with ambient heat just until fish is flaky and no longer translucent in the middle. Don’t overcook, as it results in a dry, tough fillet. To grill, use aluminum foil as your “pan” over medium heat. Serve with a drizzle of Calamansi Balsam Vinegar.

Risotto with Asparagus Serves 4-6

Ingredients

6 – 8  asparagus spears, washed, tough ends snapped off and cut into 2-inch pieces
½ medium onion, diced
1 t. minced garlic
2 T. vomFASS Lemon Extra Virgin Olive Oil (plus more for drizzling)
vomFASS Sea Salt, to taste
vomFASS Peppercorn Mix, ground, or to taste
1 T. butter
2 T. vomFASS Porcini Extra Virgin Olive Oil
1 C. Arborio rice
½ C. dry white wine (such as vomFASS Sentio Pinot Grigio)
4 C. chicken or vegetable stock
½ C. Parmesan Cheese, grated (we like Cheese Brothers Parmesan, from our friends at their Mall of America store)

Directions

Heat a large sauté pan (I like using cast iron for risotto for consistent heat) with Lemon Extra Virgin Olive Oil over medium heat. Sauté onion until slightly softened, about two minutes. Add asparagus and sauté a couple more minutes, just until tender-crisp. Finally, add garlic and sauté just a minute more, reducing heat as needed to keep garlic from burning. Use a slotted spoon to remove veggies from pan and set aside.

Heat butter and Porcini Extra Virgin Olive Oil to the same pan over medium heat. Add rice and stir to coat the grains, sautéing for a few minutes until rice becomes slightly golden. Add wine and cook until liquid is absorbed. Add about ½ cup of stock and ½ teaspoon salt to the rice. Stir, and simmer until the stock is absorbed. Continue to add the stock, about ½ cup at a time, stirring frequently. Each time, cook until the mixture is a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. During the last few minutes of cooking, add the sautéed veggies and salt and/or pepper to taste, if needed. Off the heat, add the Parmesan cheese. Mix well and serve with a drizzle of Lemon Extra Virgin Olive Oil.
 

Summer Harvest Menu #1

My favorite foodie time of year has arrived – summer harvest! It’s the perfect time to explore new easy, delicious and healthy veggie dishes. It’s also a great time to host a laid-back, al fresco dinner party for all the friends you’ve been meaning to connect with this summer. The recipes from our EDH Meals cooking class this week are great additions to a late summer party menu!

Baba Ghannooj Serves 8eggplant
(Inspired by Barbara Stafford’s Eclectic Entertaining cookbook.) 

Ingredients 

2 large eggplants
1 medium onion, peeled and quartered
4 t. minced roasted garlic
2 T. vomFASS Sesame Oil
ÂĽ C. vomFASS Calamansi Balsam Vinegar
2 t. vomFASS Asia Tandoori spice blend
1 t. vomFASS Himalayan Sea Salt
Parsley, cilantro or diced tomatoes for garnish
Pita bread, corn chips and/or veggies for dipping, such as carrots, broccoli, cauliflower, mushrooms, cucumber, zucchini, bell peppers.

Directions

Preheat oven to 400 degrees. Bake eggplant about 40 minutes until soft. Cool, peel, cube. Process all ingredients in a food processor or blender until smooth. Taste and adjust salt, as needed. Serve at room temp with crackers, pita bread or veggies.

Charred Corn Salad with Basil Vinaigrette Serves 6 – 8
(Inspired by Kelly Nixon’s recipe on The Cooking Channel) 

Ingredients

Charred corn salad Minnesota Food vomFASS Mall of America
Photo credit: The Cooking Channel

6 – 8 ears fresh corn on the cob, shucked
1 small red onion, diced
1 ½ C. packed fresh basil leaves
1 clove garlic, minced
2 T. vomFASS Herb Garlic Sunflower Oil
vomFASS Danish Smoked Sea Salt
and Peppercorn Mix
ÂĽ C. vomFASS Apple Balsamic Vinegar
ÂĽ C. vomFASS Pepone Extra Virgin Olive Oil
1 (10-ounce) container small heirloom cherry tomatoes, halved

Directions

Preheat grill to 450 degrees. Brush or rub each cob with Sunflower Oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. Set corn aside until cool enough to handle. Stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob.

Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper.

In a large mixing bowl, combine corn, tomatoes and onion. Drizzle the vinaigrette over salad and toss to combine. Season with salt and pepper.

Roasted Vegetable Medley Serves 6 – 8

Ingredients

5 cups assorted vegetables, cut into bite sized pieces, such as:
Broccoli, Cauliflower and carrots OR
Zucchini, yellow squash, bell pepper and onion
vomFASS Porcini Extra Virgin Olive Oil
vomFASS Argentina BBQ spice blend, to taste
vomFASS Aceto Balsamico di Famiglia

Directions

Place vegetables in large mixing bowl and drizzle with olive oil. Spread onto baking sheet and sprinkle lightly with seasonings.  Roast at 450 degrees until tender-crisp (10 minutes for porous veggies, up to 20 minutes for more dense veggies). Add more salt and pepper to taste.

Tapas – vomFASS style Serves 6 – 8

Ingredients

Corn tortillas
vomFASS Porcini Extra Virgin Olive Oil (or your choice)
1 – 2 Avocados
Cheese of choice, shredded or crumbled (optional)
Baba Ghannooj or hummus, roasted veggies, charred corn salad, shredded pork or chicken, or steak strips (ask about marinating ideas!)tapas Minnesota food vomFASS Mall of America

Directions

Heat corn tortillas on grill or in oven or microwave. Keep warm bet ween two plates or other covered dish. Top with Baba Ghannooj, roasted veggies, Charred Corn Salad, cheese and/or toppings of choice. Add seasonings to taste: Sea Salt, Pepper, Asia Tandoori, Argentina BBQ, etc.

Honey Balsamic Pears with Walnut Oil and Gorgonzola Serves 4

Ingredients

2 pears, halved and cored
ÂĽ C. vomFASS Pepone EVOO
ÂĽ C. vomFASS Honey Balsamic Star
ÂĽ C. vomFASS Walnut Oil
2 T. Gorgonzola Cheese crumbles
1 t. vomFASS Chai Masala

Directions

Place pears and Chai Masala on a pan, brush with olive oil. Grill, cut side down, for 4 – 5honey balsamic pears recipe Minnesota food vomFASS Mall of America minutes. Turn and grill another 3 – 4 minutes. Remove pears from heat and place on serving dishes. Add gorgonzola, drizzle with Honey Balsamic Star and Walnut Oil.

Alternative for a crowd: cut pears into large cubes. Combine pears, olive oil, vinegar and Chai Masala in bowl. Place on a pan and grill or roast until tender crisp. Transfer pears and juices to serving bowl and toss with Walnut Oil and Gorgonzola. Dish up in dessert bowls or cups.

Wine pairing recommendations: Tempranillo, Chianti or Lambrusco, all available at vomFASS at Mall of America.