Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Pear & Gorgonzola Rosemary Galette

Hey friends,

I’ve always believed you can’t make great food without great ingredients. When you look at Washington’s Okanogan County and see how pears and apples are grown, you understand why they taste the way they do. Fruit comes from great people and great land, and that care really shows.

This week’s recipe celebrates that simplicity: a Pear and Gorgonzola Rosemary Galette. It feels perfect for holiday hosting because it looks impressive but is centered on letting the fruit shine. The sweet pears, the salty gorgonzola, and the crisp puff pastry come together in a way that feels effortless and comforting.

You’ll find this recipe in our Ingredient Spotlight from Homemade On the Road, a special episode of Homemade Live! where we explore the ingredients and communities that inspire the dishes we make. From oysters in Maine to peaches in Texas to ranchers in Oregon and then back home in the Okanogan County, it is a trip filled with generous people and unforgettable flavors.

If you want to see the full story behind this galette and the ingredients from Joyfully Grown, you can watch the episode below.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

• 1 sheet puff pastry (thawed if frozen)

• 2 ripe but firm pears, thinly sliced (Bartlett or Bosc recommended)

• 1/2 cup gorgonzola cheese, crumbled

• 3/4 cup freshly shredded whole milk mozzarella

• 1 small shallot, thinly sliced

• 1 tsp fresh rosemary, finely chopped (plus extra sprigs for garnish)

• 1 egg (for egg wash)

• 1/3 cup walnuts, toasted and roughly chopped

• Freshly cracked black pepper

• Flaky sea salt

Upcoming Schedule

Monday 12/8 at 4:00pm PT

Carbonara Dinner Roll Wreath (~50min)
Join us live on YouTube! Soft, buttery dinner rolls meet the salty, cheesy magic of carbonara in this pull-apart wreath. Each roll bakes on a bed of Parmesan and Pecorino that crisps into a golden frico crust, while a pancetta-studded butter glaze melts over the top. Chef instructor: Alex

Tuesday 12/9 at 4:00pm PT

Lemony Alaska Crab Chowder (~50min)
Join us live on YouTube! A bright, modern take on chowder that celebrates the delicate sweetness of Alaska Bairdi crab. A lighter base of milk and stock keeps it fresh, while tender potatoes and your choice of fennel or celery add gentle depth. Finished with a lift of lemon and fresh herbs, this chowder is equally at home as a cozy weeknight dinner or an elegant first course for a holiday meal. Chef instructor: Bonny

Wednesday 12/10 at 4:00pm PT

Dubai Chocolate Cake (~50min)
Join us live on Youtube! A decadent chocolate cake layered with pistachio-tahini kataifi and finished with a billowy chocolate cloud frosting. Toasted kataifi, or phyllo dough strands, bring a satisfying crunch and Mighty Sesame tahini and toasted pistachios deliver a complex nuttiness. Chef instructor: Bonny

Thursday 12/11 at 4:00pm PT

Homemade Biscotti (~50min)
These biscotti are crisp, buttery, and totally customizable. They’re perfect for gifting or pairing with a hot cup of coffee. Start with a simple, classic base dough, then mix in your favorite seasonal flavors like bright orange and almond or rich chocolate and pistachio. Twice-baked for that signature crunch, they keep beautifully and bring a little holiday magic to every bite. Chef instructor: Bonny

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