Biting into an pear is an all-sensory experience: the crunch of the super-crisp flesh and the shock of honeyed floral sweetness that follows makes for as memorable a moment as one could hope for from a fruit. Best eaten raw, paired beautifully with a chunk of double-cream Gouda; a salty blue would also make a happy partner.
Asian pear, Caramelized Onion and Blue Cheese (or Goat Cheese) Flatbread
2 tablespoons extra-virgin olive oil
2 Naan (Indian flat bread, available at most grocery stores)
1 cored, thinly sliced Asian pear
1 cup Caramelized Onions (see recipe)
1/2 cup Maytag blue cheese, crumbled (can substitute goat cheese)
¼ C. candied pecans (available at Trader Joe’s or Whole Foods)
1 C. arugula
pinch of black pepper
For carmelized onion:
Thinly slice 1 onion and sauté in a large nonstick pan on medium high heat with 1 tablespoon of olive oil for 4 minutes. Add a pinch of kosher salt and a drizzle of balsamic vinegar. Remove from heat and let onions cool.
Instructions: Preheat oven to 450°. Brush olive oil on the flatbreads and cover with the sliced Asian pears and caramelized onion. Sprinkle with the cheese, then the pecans. Bake in the oven for 8-10 minutes until cheese is melted. Remove from oven, add a large handful of arugula leaves, slice into small pizza slices and serve immediately.
If you want to keep it simple, here is a sure fire way to cook your baby beets and still end up with a stellar dish.
Wash em real well
Toss em in a skillet along with the white bulbs from the green onions
Coconut is a great oil for this but any cooking oil will do
After they have saute’d long enough, add some lime juice and a few teaspoons of honey, stir and cut the heat. Serve over brown rice. These beets come out so colorful this way. And they end up tasting like candy!