If you still have your pears from the CSA share last week, here are a few recipes from Cooking Light magazine. They focused on pears this month as they are in season.
From Cooking Light Magazine, October 2010
Serve this over chicken, fish or quesadillas, or just spoon it into fresh endive spears.
2 cups pears, chopped
1/3 cup sliced kumquat (I have purchased these in Santa Fe)
2 tablespoons lemon juice
1 tablespoon honey
Let this mixture stand for 10 minutes
1/3 cup sliced green olives
3 tablespoons thinly sliced shallots
1-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons chives
1-1/2 teaspoons parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Prosciutto, Pear and Blue Cheese Sandwich
From Cooking Light Magazine, Sandwich of the Month, October 2010
Makes 4 sandwiches
8 slices 100% multigrain bread
1 tablespoon butter, softened
3 cups arugula
1 medium shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon ground black pepper
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced
1- Preheat broiler
2- Arrange bread in a single layer on a baking sheet, broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.
3- Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar, sprinkle with pepper. Toss well to coat. Divide arugula mixture evenly among 4 bread slices, buttered side up; top evenly with prosciutto. Divide the pear slices and cheese evenly among sandwiches; top each sandwich with 1 bread slice, buttered side down.