Sautéed pear salad with and farro

2 Tbsp. unsalted butter

2 Tbsp. oil

4 ripe but firm Bosc pears, quartered, seed removed

salt and pepper to taste

spice rub of choice

2C wild arugula

1C kale, cabbage mixture

1/2C cooked farro

6 pieces prosciutto, cut in half

1/2C Parmesan cheese, shaved

1/2C toasted walnuts

Vinaigrette

2 Tbsp. pear or champagne vinegar

2 Tbsp. balsamic vinegar

2 tsp. honey mustard

salt and pepper to taste

6 Tbsp. olive or walnut oil

Heat the butter and oil in sauté pan over medium heat.   Season pears with salt, pepper and spice rub and cook over medium-high heat, turning occasionally, until golden brown and starting to soften, about 5 – 7 minutes.  Transfer to a platter and let cool.

Shake vinaigrette ingredients together in a bowl.  Toss the pears with some of the vinaigrette.  Toss arugula, kale mixture, and farro together and divide among plates.  Place two prosciutto halves around the greens.  Top with pears and sprinkle with cheese and walnuts.

MAKES:  6 servings

Warm Pumpkin Salad with Farro and candied pumpkin seeds

1 Tbsp. unsalted butter

1/2C raw green pumpkin seeds

1 Tbsp. sugar

½ tsp. ground cumin

¼ tsp. ground cinnamon

¼ tsp. paprika

¼ tsp. cayenne

¼ tsp. salt

1 small cheese pumpkin or butternut squash (2 lb.), unpeeled,

  quartered lengthwise

1 Tbsp. olive oil

1C cooked farro or barley

6-oz. piece parmesan or pecorino Romano cheese, shaved

5 oz. bag baby arugula

12 dates, pitted and sliced

1/2C fresh pomegranate seeds

Vinaigrette

2 Tbsp. pomegranate juice

1 Tbsp. sherry wine vinegar

1 tsp. honey mustard

4 Tbsp. olive oil

salt and pepper to taste

For the pumpkin:  Preheat oven to 400F.  Cut pumpkin quarters crosswise into ½-inch slices and toss with one tablespoon olive oil, salt and pepper to taste.  Arrange slices in one layer in a shallow baking pan and roast until just tender – about 20 minutes.  Remove from oven, cover with foil and keep warm.  Remove seeds.

For the pumpkin seeds:  Melt one tablespoon butter in a heavy pan over moderate heat, stir in sugar, cumin, cinnamon, paprika, cayenne and ¼ teaspoon salt.  Cook, without stirring, until caramelized.  Add the pumpkin seeds and cook, stirring occasionally, until the seeds are puffed and golden.  Transfer to a plate to cool.  When seeds have hardened, break up any clumps with your fingers.

Toss farro, arugula and dates with vinaigrette to lightly coat.  Divide pumpkin slices among plates and sprinkle with pomegranate seeds.  Top with farro/arugula/date mixture.  Sprinkle with pumpkin seeds and top with parmesan shavings.

MAKES:  6 servings