RECIPE: Cinnamon Baked Pears

2 large ripe pears

1/4 tsp cinnamon

2 tbsp honey or maple syrup

1/4 c crushed walnuts

Optional add in: handful raisins

Optional toppings: yogurt, vanilla ice cream

1. Preheat oven to 350

2. Slice pears in half lengthwise and place on a baking sheet, flesh side up. You can cut the skin side, as well, so they stay flat.

3. Scoop out seeds

4. Sprinkle with cinnamon and add walnuts and raisins. Drizzle honey on top.

5. Bake for 30 minutes

6. Let cool (they come out very hot!!), and serve plain or with your favorite topping.

Green Goddess Roasted Chicken

• 1 ½ cups buttermilk or plain yogurt
• 1 cup packed basil leaves
• ¼ cup packed chives
• 2 garlic cloves, peeled
• 2 anchovy fillets (optional)
• 1 scallion, white and green parts
•  Finely grated zest and juice of 1lime
• 2 teaspoons coarse kosher salt
• 1 teaspoon black pepper
• 1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
• 1 to 2 tablespoons extra-virgin olive oil, for drizzling

In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.

Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.

Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

Creamy Potato Salad

Creamy Potato Salad

• 1 medium red onion, diced
• ⅓ cup vinegar (red or white wine, sherry or apple cider)
• 1 to 2 garlic cloves, to taste, minced or puréed
•  Salt to taste
• 2 teaspoons Dijon mustard
• ¼ cup extra virgin olive oil
• ½ cup plain low-fat yogurt (USE CSA Yogurt!)
• 1 tablespoon Mayonnaise (optional)
•  Freshly ground pepper
• 2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
• 4 stalks celery, diced or sliced
• 3 tablespoons chopped fresh parsley
•  Optional: 2 or 3 hard-cookedeggs, diced
In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.
Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.