Roasting is a wonderful method to coax out the natural sweetness of fruit and enhance its flavor. Apples and pears are excellent candidates for roasting, as many varieties keep their shape without dissolving into mushiness during the cooking process. This recipe relies on the sturdy pear, but apples can be substituted.

The flavors of this dessert may be likened to a fruit crumble, which is a squidgy chopped-fruit dish seasoned with sugar and spice and finished with a streusel topping. In this recipe, the pears are not chopped, but remain intact. They are simply halved and cored, which creates a handy and tasty vessel for the oat and walnut streusel topping mounded in their centers. They are then baked until fork-tender but still firm. The results are wholesome -- but not overly so, with a shower of warm spices and a crunchy crumble topping.

To serve the pears, you can lean healthy and top them with a dollop of Greek yogurt and a drizzle of honey; for a richer dessert, top them with whipped cream or vanilla ice cream.

Baked Spiced Pears With Walnut Streusel

Active time: 15 minutes

Total time: 45 minutes

Yield: Serves 6

1 1/2 tablespoons plus 2 tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

3 ripe but firm pears, such as Bartlett or Bosc

3 tablespoons unsalted butter, melted

1/3 cup old-fashioned oats

1/4 cup chopped walnuts

Pinch of kosher salt

Whole-milk Greek yogurt, for serving

Heat the oven to 375 degrees.

Whisk the 1 1/2 tablespoons brown sugar, the cinnamon and cardamom in a small bowl.

Cut the pears in half lengthwise and remove the cores. Lightly brush the cut sides of the pears with some of the melted butter. Evenly sprinkle the spiced sugar over the pears.

Combine the oats, walnuts and salt in a bowl. Add the remaining 2 tablespoons brown sugar and the melted butter to the bowl and stir to blend.

Snugly arrange the pears in a baking pan, cut sides up. If they are wobbly, slice a thin piece from the underside of each pear to keep them level. Spoon the oat streusel into the centers of the pears. Transfer to the oven and bake until the pears are tender, but not mushy, when pierced with a knife, and the streusel is golden brown, 25 to 30 minutes, depending on the firmness of the fruit. (Apples will take slightly longer to cook.)

Serve the pears warm, simply on their own, or top them with a dollop of Greek yogurt. Garnish with any remaining streusel and juices in the baking pan.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

This 30-minute vegetarian-friendly soup is an easy, healthy dinner. It’s a welcome time-out meal that brims with nutrient-rich ingredients and warms on a cool fall evening. Inspired by the Southwest with sweet potato, cumin and chile heat, it relies on sturdy protein-rich lentils for heft and body.

The soup comes together quickly, which helps to preserve the texture of the ingredients. The vegetables are simply cooked until al dente, and the lentils are cooked until tender without turning to mush. Ripped kale leaves are swirled into the soup right before serving, allowing for just enough time to soften and brighten without dulling in color or flavor.

Sweet Potato, Kale and Lentil Stew

Active time: 30 minutes

Total time: 30 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

1 medium sweet potato, peeled and diced

1 carrot, diced

1 poblano pepper, seeded and diced

1 jalapeno pepper, seeded and finely chopped

1 teaspoon kosher salt, or more to taste

2 large plum tomatoes, coarsely chopped

1 cup brown lentils, rinsed

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon dried thyme

1 bay leaf

4 cups vegetable stock (or chicken stock, for nonvegetarian option)

1/3 cup full-bodied red wine

2 tablespoons balsamic vinegar

1/2 teaspoon freshly ground black pepper

2 cups torn Tuscan or curly green kale leaves

Heat the oil in a large pot over medium heat. Add the onion, sweet potato, peppers and carrot and season with the salt. Saute for 2 to 3 minutes to coat the vegetables and let them brighten in color.

Stir in the tomatoes, lentils, garlic, cumin, paprika, thyme and bay leaf and continue to saute for about 2 minutes more to toast the lentils and spices.

Add the stock and wine. There should be enough liquid to generously cover the vegetables. Add more stock or water if not.

Bring the soup to a simmer and cook over medium-low heat, partially covered, until the vegetables and lentils are tender but not mushy, about 25 minutes, stirring occasionally. If the soup is too thick, thin with additional stock or water. Stir in the balsamic vinegar and black pepper and taste for seasoning. Add more salt if needed.

Before serving, stir in the kale leaves and simmer until bright in color and wilted, about 1 minute. Ladle into bowls and serve immediately.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

The sauce for this meatloaf does double duty as a glaze and a flavoring agent for the meat.

It’s purposely savory and tangy, erring on the side of a less-sweet meatloaf while driving flavor and spice into the meat. A combination of beef and pork mirrors a classic Italian meatball, but feel free to switch the meat ratios to your preference. You can also replace the beef and pork with turkey -- preferably dark meat if possible. Light turkey meat is less flavorful.

The key to a light and moist meatloaf (besides the meat) is to not overwork the meat when combining the ingredients. Use your hands or a paddle attachment on an electric mixer on low speed. When forming the meatloaf, you can spread it in a loaf pan, but I prefer to use a large baking dish or baking sheet. This exposes the surface so the edges will crisp.

Chipotle Meatloaf

Active time: 20 minutes

Total time: 1 hour and 20 minutes

Yield: Serves 4 to 6

Glaze:

1 cup ketchup

2 tablespoons dark brown sugar

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 canned chipotle in adobo sauce, minced, plus 2 teaspoons adobo sauce

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ground beef chuck

8 ounces ground pork

3 garlic cloves, grated

2 large eggs, lightly whisked

1 cup finely diced cheddar cheese

3/4 cup panko breadcrumbs

1 small yellow onion, finely chopped

1 1/2 teaspoons kosher salt

2 teaspoons Worcestershire sauce

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

Chopped fresh cilantro leaves for garnish

Heat the oven to 350 degrees.

Combine the sauce ingredients in a bowl and whisk to blend.

Combine the meatloaf ingredients and 2 tablespoons of the sauce in a large bowl. Using your hands, mix the ingredients to thoroughly combine without overworking the meat.

Shape the meat into a loaf about 9 inches long and 5 inches wide. Place the loaf in the center of a baking dish or on a rimmed baking sheet lined with foil or parchment.

Transfer to the oven and cook the meatloaf for 45 minutes. Brush with some of the sauce, then continue to cook until the center of the meat registers 160 degrees with a meat thermometer, about 15 minutes more.

Remove the meatloaf from the oven. Tent with foil and let rest for 10 to 15 minutes. Transfer to a serving platter. Baste with additional sauce and garnish with cilantro. Slice and serve with any remaining sauce on the side.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood