3/3/2012 Basket - Kiwi Mango Salad, Pear & Blue Cheese Tart, and Pineapple Smoothie

Kiwi Mango Salad
Uses from this basket: Lettuce, mango, kiwi
Other produce: Red onion

Wash lettuce and tear into bite-size pieces. Top with crumbled bacon, diced kiwi, diced mango, diced red onion, craisins, and candied almonds. Serve with poppy seed dressing.


Pear & Blue Cheese Tart
Uses from this basket: Pears

• 1 store bought pie shell
• 4 ounces cream cheese
• 2 ounces blue cheese
  
• 1/4 teaspoon dried thyme
  
• Pinch salt
• Pinch freshly ground black pepper
• 2 tablespoons butter
• 3 small pears, cored and sliced
• 2 ounces prosciutto, cut into thin strips

Bake the pie shell in a tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into wedges and serve.

Pineapple Smoothie
Uses from this basket: Pineapple

• 1 packet Concord Foods Tropical Pineapple Smoothie Mix
• 2 cups pineapple chunks
• 1/2 cup water
• 8 ice cubes

Combine all ingredients in blender and blend until smooth. Enjoy!