Asian Pear Salad. Have you heard of Asian Pears? Have you tried an Asian Pear? As you know by now The Carriage House Inn Bed and Breakfast serves a fruit course each morning and when serving a savory entrée we sometimes serve a salad. This month’s recipe is just one of those salads. Pictured above is the Asian Pear Salad served with Canadian bacon and our wamlet (an omelet made in our Belgium waffle maker.
But first, let me tell you about the Asian Pear. It is also known as the “apple pear” as it is crunchy, juicy and round like an apple, but it has an unmistakable pear flavor. Even when ripe they’re crunchy so hold up well in a salad or when baking. Originally from East Asia, they are now grown in California, Oregon, and Washington in the United States.
When purchasing an Asian Pear choose one that is the most fragrant and with little to no brown spots. When ripe they are hard and do not soften (unlike a traditional pear.) They are ready to eat when purchased. You can store them for up to a week at room temperature or up to 3 months in the refrigerator.
Now let’s get cooking!
- 3/4 cups pecan halves, cut into thirds lengthwise
- 2 teaspoons unsalted butter
- kosher salt
- 1 1/2 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- freshly ground black pepper
- 2 tablespoons walnut oil
- 2 tablespoons extra-virgin olive oil
- 1 small head radicchio, cored, leaves separated and torn into bite-sized pieces (about 4 lightly packed cups)
- 3 oz. frisée, trimmed and torn into bite-sized pieces (about 4 lightly packed cups)
- 1 medium Asian Pear, quartered lengthwise, cored and thinly sliced crosswise ( about 1 cup)
Position a rack in the center of the oven and heat to 350 degrees.
Put the pecans on a small, rimmed baking sheet and toast until fragrant and pale golden on the cut sides, 6-8 minutes. Add the butter and 1/2 teaspoon salt and toss with 2 heatproof spatulas until the butter is melted and absorbed by the nuts. Set the nuts aside (they can be added to the salad warm or at room temperature.)
In a small bowl whisk together the vinegar, sugar and 1/4 teaspoon each salt and pepper. Slowly whisk in the oils until well combined.
Combine the radicchio, frisée and pear in a large bowl and toss with just enough vinaigrette to coat. Add the nuts, toss and serve.
Crisp, originally started as a food truck in downtown Lynchburg, VA. Then it morphed into a small brick-and-mortar shop on Church Street. And now they have expanded once again into a great spot at the corner of 12th and Church Streets.
The new space, at 1124 Church Street, allows plenty of seating for dine-in guests, large windows on all sides and plenty of space to expand the menu offerings. In addition to their delectable and varied salads, juices and smoothies they are now offering locally roasted coffee, gourmet soups and house baked breads. Soon they will be opening a catering division of Crisp. They would love to add a beer garden in the garage space that is attached to their building.
As before, the restaurant is an assembly line style service featuring customizable salads, wraps, juices, smoothies and smoothie bowls. When possible the ingredients are locally sourced and are sustainable ingredients.
Menu options include: Salads or Wraps
- the Baja: romaine with tomato, sweet yellow corn, black beans, red onion, sharp cheddar cheese, tortilla strips and spicy chipotle ranch dressing
- The Moroccan: romaine with shredded carrots, cucumber, golden raisins, feta cheese and falafel
- the Superfood: romaine/spinach/kale with shredded carrots, organic quinoa, edamame, walnuts, fresh berries, and honey apple cider vinaigrette
Prices range between $6.50 to $9.00
Smoothies or Smoothie Bowls
- the Triple Berry Detox: mixed berries, beet juice, almond milk and chia seed
- the Peach Cobbler: peaches, cinnamon, honey and apple juice
- the Blue Jay Smoothie Bowl: blueberries, banana, peanut butter and milk, topped with fresh berries, sliced almonds and shredded coconut
Prices range from $5.75 to $7.50
Fresh Made Juice
- the Green Drink: spinach, apple, lemon and cucumber
- the Revital Eyes: orange and carrot
Juices come in 8, 12 or 18 ounces. Prices range from $3.50 to $$7.50
The next time you are staying with us at The Carriage House Inn Bed and Breakfast, and wander to downtown Lynchburg to explore all that it has to offer, you now have a great spot for a snack or late lunch. We are excited to see this company grow and offer something that Lynchburgers are asking for.
Downtown Lynchburg, Virginia has a new restaurant, Urbavore. Owned and operated by Elizabeth Russell and Matthew Kaplan, the former owners/operators of the Cheesy Rider food truck, you are in good hands.
Located at 1103 Church Street, this tiny, quaint breakfast and lunch spot may be just what you are looking for. Only 6 tables inside and one out, so be prepared to wait to eat in or just grab your meal to go. Food items are served in to go containers.
The first, and only, vegan restaurant in Lynchburg features only vegan recipes, but you may not realize this when eating the delicious food. They serve “traditional” foods like crab cakes and burgers, but all are made without animal products like meat and dairy. One grilled cheese sandwich is from their food truck menu. Even if you are a carnivore, a trip to Urbavore is a great change of pace. Who knows, maybe you will like enough for a return trip!
The menu includes a selection of burgers and sandwiches: Reuben Burger, Crabbie Sliders, Eggies on Toast, and the ever popular Banh Mi Chay. Sides include: a house-made soup that is made fresh each week, mac and cheese, Caesar salad and house-made sweet potato chips. Looking for breakfast? Belgian waffles, biscuits and gravy or maple-pecan scones fit the bill. Dessert offers cheesecake or pot de crème. They have an extensive menu of beverages: wine, beer, cocktails and mimosas.
Open Monday through Saturday between 10 until 8 and Sunday from 10 until 4. You can review their menu at www.urbavorekitchen.com. If you have questions call 434.851.2727. You might have just found your new favorite breakfast or lunch spot!
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