August 27, 2012 12:00 PM


Makes 1 serving

1 Bartlett pear, peeled Cinnamon

1. Preheat oven to 375. Remove thin slice from bottom of pear; sprinkle with cinnamon.

2. Place pear in lightly greased 8-in. square baking pan. Bake 35 minutes or until tender when pierced with wooden pick. Cool to room temperature. Scoop fruit straight from pear to serve.


Makes 6 cups

1 tbsp. olive oil

½ yellow onion, finely chopped

1 medium zucchini, finely chopped

1 carrot, finely chopped

1 cup diced fresh tomatoes

½ (15-oz.) can cannellini beans, rinsed and drained

3 cups reduced-sodium vegetable broth

¼ cup pastini (optional)

½ tsp. kosher salt

1 tsp. finely chopped fresh basil

1-2 tbsp. shredded

Parmesan cheese

1. Cook onion in large saucepan in hot oil over medium heat 5 minutes or until softened.

2. Add zucchini and carrot; cook 2 to 3 minutes or until caramelized. Add tomatoes, beans and broth; bring to a boil over medium-high heat.

3. Add pasta and salt; reduce heat and simmer uncovered 10 to 12 minutes. Remove from heat; stir in basil and Parmesan.

*Blend for children under age 2.

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