Instructions

for the white wine cardamom poached pears

1. Preheat oven to 375°F. In a 9×13 baking dish, combine the white wine, honey, cinnamon sticks, and whole cardamom pods.
2. Place the cut pears facing down into the mixture. Use a large spoon to ladle the liquid on top of the pears to keep them moist. Place in the top rack of an oven and cook for 30 minutes, basting every 10 minutes, until the pears have shrunk and are tender to the touch. Allow to cool slightly before serving over a bed of greek yogurt.

for the Gorgonzola, Leek, and Mushroom Frittata Skillet

1. Preheat oven to 375°F (if you’re cooking everything together, the pears should already be in the oven!)
2. Place 1 tablespoon of oil in a medium skillet over medium heat. Cook the leeks until translucent, about 5 minutes. Add in marinated mushrooms, cooking until hot. Remove from heat.
3. In a mixing bowl, whisk the eggs, whole milk/half and half, and salt and pepper. Pour into skillet. Sprinkle in gorgonzola crumbles.
4. Place skillet into oven and cook for about 20 minutes, until the eggs puff up and cook all the way through. Optionally top with fresh herbs (I suggest thyme)

for the mixed berry salad

1. Wash all berries thoroughly, then place into a large serving bowl. Squeeze lemon juice on top (about 2 tablespoons) for a fresh and vibrant zing.