Recipes and Info from the Moscow Food Co-op — Moscow Food Co-op

valentine’s day

Poached Pears

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Recipe Information
Total Time: 45 minutes
Servings: 6

If you’re cooking for a crowd, we have a fun and decadent dessert that’s sure to impress. Looking for a way to use those pears you got from our 12 days of good food deal? Give this unique treat a try and wow you friends and family at dinner.

Ingredients

  • 6 firm pears (not quite ripe),

  • peeled with stems on

  • 3 cups red wine

  • 1 cup water

  • 1 cup sugar

  • 1/2 vanilla bean, split in half lengthwise

  • 1 star anise

  • 2 tablespoons honey

  • 1 tablespoon lemon juice

Preparation

  1. Choose a cooking pot that will hold the pears snugly. Place red wine, water, and sugar in the pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot; add the pods along with star anise, honey, and lemon juice.

  2. Bring the liquid to a simmer and cook for about 5 minutes, stirring to make sure the sugar is dissolved.

  3. Add the peeled pears, cover, and simmer for about 20 minutes until pears are tender.

  4. Remove the pears and continue simmering the liquid until it becomes thick and syrupy. Use this syrup to glaze the pears before serving.

Serving Suggestion

Serve pears warm or cold, with a dollop of whipped cream or crème fraiche, if desired.

Lemon Ricotta Pasta

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By: Co+op, stronger together

Recipe Information

Total Time: 20 minutes
Servings: 4

Lemons are often featured as central ingredients in desserts and sides, and they make a wonderful addition to this main course. Take advantage of a great deal on fresh, organic lemons in our Produce department - they’re only $0.99 per pound through Tuesday, October 29, so act fast!

Ingredients

  • 1 16-ounce package linguine

  • 1 1/2 cup part-skim ricotta cheese

  • 1/2 cup reserved pasta water

  • 2 tablespoons chopped fresh garlic

  • 2 tablespoons lemon zest

  • 2 tablespoons lemon juice

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon sea salt

  • 2/3 cup grated Parmesan

  • 1/2 cup chopped chives

Preparation

  1. Cook pasta al dente in salted water according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the linguine in a colander, shaking to remove any excess water.

  2. Mix the ricotta, reserved pasta liquid, garlic, lemon juice, lemon zest, red pepper flakes and salt in a serving bowl. Toss with the warm pasta, top with grated Parmesan and chives. Serve immediately.

Serving Suggestion

Create your own variations on this quick weeknight meal. Sauté asparagus, red onions and snap peas and toss with pasta and sauce. Or top sautéed julienned zucchini strips with the ricotta and lemon sauce, for a gluten-free dish.