Spicy Pear and Ricotta Toast

Excite your taste buds with a sweet and spicy toast combo. The pears from Klug Orchards are great on their own but this certainly kicks it up a notch.  Shop Pastured Perfect for your pepper jelly, our bakers for artisan whole grain bread, and The Cheese People for your brie. Try a flavored grapeseed oil from Wild Tree for a lighter taste than the olive oil. This toast is a knockout and makes for a great midday snack or a holiday appetizer. 


  • 1 oz. whole grain bread, toasted
  • 3/4 oz. brie
  • ½ pear, thinly sliced
  • 1 teaspoon of pepper jelly
  • 1 teaspoon part-skim ricotta
  • ½ teaspoon olive oil
  • 1/16 teaspoon sea salt


1. Toast bread to desired doneness.

2. Spread ricotta on toast. Top with brie and pears. Drizzle olive oil and pepper jelly, and add sea salt.

Recipe courtesy of Cooking Light

Blue Cheese-Stuffed Pork Chops with Pears

This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that's full of fall flavors.  Shop the Market for your fixings including fresh pears from Kevin at Klug Orchards.


  • 4 (4-ounce) boneless center-cut loin pork chops, trimmed
  • 1/2 cup (2 ounces) crumbled blue cheese
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 teaspoons olive oil
  • 1 1/2 teaspoons butter
  • 1 ripe pear, cored and cut into 16 wedges


1. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 2 tablespoons crumbled blue cheese into each pocket. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add pork to pan; sauté for 3 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 5 minutes.

2. Melt butter in pan; swirl to coat. Add pear; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 4 minutes or until lightly browned, stirring occasionally. Serve with pork.

Recipe courtesy of Cooking Light