Sunday, April 5, 2009


Pear and blue cheese flatbread (recipe in the comments from March 20, 2008)
Salad with blue cheese vinaigrette

Hot tea
My mom is arriving for a week tomorrow. She'll be here through Easter and we were hoping for some quality spring time with her. Of course,all the weather reports indicate that our recent spate of incredibly beautiful weather is going to end for the duration of her visit, plunging us back down to near-freezing temps and even forecasting some snow! Sigh. Regardless, the last night before her visit seemed like a good time to have a dish with blue cheese, and, now that she's lactose intolerant, she avoids that even with lactaid. This is a very light dish, with a gourmet flavor, that ends up being far more than the sum of it's parts. We didn't find whole wheat pizza dough this week and are trying it with white, which was fine, but I like the wheat a bit better.

Prep Notes
Difficulty: Easy
Chopping: Red onion, sage, pears, shallots
Time: 30 minutes
Make ahead: You could pre cook the onions for the pizza, but I would do the rest last minute.

J: "Unusual gourmet!"
M: "Good for the change of seasons!"

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