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Baked Pears w/Reduced Balsamic & Blue cheese

Ingredients:
2 ripe pears
1/2 cup balsamic vinegar
1/2 blue cheese crumbles
1/4 cup chopped walnuts (optional)

Method:
Preheat oven to 350F

Peel pairs, cut in half, remove core.
Place halves on baking sheet, place in oven for 20 or until soft.
Reduce vinegar in a small saucepan over med. heat until thick.
Place 2 halves on each plate.
Drizzle with vinegar.
Sprinkle with blue cheese crumbles and chopped walnuts.

Serves 2 as an appetizer

Mushroom and Cashew Pate

Ingredients

• 4 tablespoons whole butter, unsweetened
• 1 pound mushrooms, sliced
• 1/2 large onion, minced
• 2 cloves garlic, minced
• 1 1/2 teaspoons chile powder, or to taste
• 1 teaspoon sea salt, or to taste
• 1 teaspoon coriander
• 1/4 teaspoon cumin
• 1 cup roasted cashews
• 2 tablespoons vegetable oil
• Chopped fresh parsley, for garnish
• Freshly ground black pepper to taste

Directions

In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.

In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.

Makes 31/2 cups

Asparagus wrapped with Prosciutto

Asparagus-i bunch
Prosciutto- 4 pieces, thin sliced
olive oil
Kosher salt
Fresh ground black pepper
Parmesan cheese

Wash and remove woody ends of asparagus
In groups of three wrap asparagus with 1 piece of prosciutto
Drizzle with olive oil
Sprinkle with salt and pepper

Bake at 350 F, for 20 min.

Sprinkle with Parmesan to serve. *Serves 4

Provence Chicken

4 boneless skinless chicken breast fillets
3 tablespoons light olive oil
2 tablespoons lemon juice
1 tablespoon Champagne vinegar
2 tablespoons herbs de Provence
1 tablespoon lemon zest
Directions
Preheat broiler. Place chicken breast fillets on foil lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 2 to 4 minutes per side. Do not over cook.

Rinse and pat dry breast fillets. Pound to 1/2-inch thick; set aside.

In a small bowl mix together remaining ingredients. Pour marinade mixture into large zip-top bag and add chicken. Squeeze out air and place in refrigerator 1 to 2 hours.

Can also be grilled outside.

Place chicken on hot oiled grill and cook 2 to 3 minutes per side or until done.