Our end-of-the-week recipe features a hearty salad that will satisfy summer appetites and enliven fall menus.

Fall is distinctive for dishes that showcase fragrant fruits like pears. The freshest organic produce offers a sensory pleasure that enhances any dining experience.

Wilted Greens With Pinot Pears

Makes 4 servings

• 2 strips bacon
• 2 pears, cored and cut into wedges
• 1 tablespoon honey
• 1 teaspoon sherry vinegar
• 1/2 cup Pinot Noir
• 6 cups chopped greens, such as red Swiss chard
• Salt and freshly ground pepper to taste
• 1/2 cup crumbled blue cheese

1. Cook bacon in large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat.
2. Add pears, honey and vinegar. Cook 5 minutes or until lightly browned.
3. Stir in wine. Cook until wine is absorbed by pears.
4. Stir in chard. Cook and stir until just barely wilted.
5. Season to taste with salt and pepper. Transfer to plates, and top with crumbled bacon and blue cheese.
6. Pair this salad with the same Pinot Noir used in the sauce.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.    

Recipe and photo courtesy of Mirassou Winery

Our end-of-the-week recipe is the perfect meal on a hot summer day when you don’t feel like turning on your oven.

On Wednesday, I noted that avocados are a good nutritional choice, as long as you don’t overdo it when snacking on chips and guacamole. But when avocado is the star of the culinary show, you can really appreciate its dietary benefits: One-fifth of a medium avocado has 55 calories, with 3 g monounsaturated and 1 g saturated fat. This means one medium avocado has 275 calories and 25% of your daily limit for saturated fat—not bad if you’re making a meal out of it.

One medium avocado also meets 25% of your daily potassium requirement, 60% of your daily fiber goal and 20% of the following recommended nutrients: vitamin E, riboflavin, vitamin B6, vitamin C and niacin.

California Avocado Grapefruit Salad

Makes 2 servings

2 large avocados
2 ruby red grapefruit (or other sweet variety)
Poppy seed dressing (brand of your choice)
Lettuce leaves

1. Peel and slice avocados. Section grapefruit, removing pulp.
2. Toss avocados and grapefruit with dressing (about 1/3 cup).
3. Serve on lettuce leaves.
4. Optional: As shown in the photo, you can add orange slices and garnish with fresh citrus peel and a sprig of mint before serving.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Photo courtesy of the California Avocado Commission