FRESH Recipes for Healthy Food

Bartlett, Danjou, Bosc. Pears carry such elegant names and no wonder—they are an elegant, fragrant, succulent fruit. December is peak of pear season and perfect for a cold weather dessert or combining flavor to a holiday cheese plate. When selecting pears, seek ones that are firm. As with all fruit, examine the skin for bruising. Orchardists allow pears to reach optimum sugar level, yet pick them while they are still green and firm. A tree-ripened pear is mushy to the point of disintegration. Pears can be ripened at room temperature and then stored in the refrigerator. If you are preparing a plate of cheese, pears can add color and sweetness to your array. Serve with Brie, aged cheddar, Swiss or Gruyère. Add almonds and a sprinkle of dried cranberries for another layer of texture and color. If you are looking for a

Colcannon, traditional fare in Ireland is a delicious dish; the cabbage, kale, leeks and potatoes provide a wallop of nutrients: Vitamin A, B1, B2, B6, minerals, protein and fiber. An old Irish Halloween tradition was to conceal charms in the colcannon that would reveal someone's future, such as remain a bachelor or a spinster or become rich. Serve colcannon paired with a corned beef brisket (this week's Fresh Meal Solutions) and you have the perfect celebratory meal for St. Patrick's Day, for the Irish in all of us, at least for a day! Colcannon 1/2 head of green cabbage, shredded 1 bunch dino kale, coarsely chopped 2 1/2 lb. baby potatoes 1 C. cream 1/2 C. salted butter 2 medium leeks, most green trimmed off 2 tsp. black pepper 2 tsp. salt Wash potatoes well. Fill a large pot half full of water, add 1 teaspoon