Peach-Glazed Roasted Asparagus

Combine 2 tbl peach preserves, 1 tbl light soy sauce, 1 tsp minced garlic, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Pour the preserves mixture over 1/2 bunch of asparagus. Toss well to coat. Bake at 400º for 10 minutes or until asparagus is crisp-tender. Serve immediately.

Asian Pear & Gouda Grilled Cheese

Asian pears can usually be found next to the regular pears, they are round (not pear-shaped) and often cradled in a webbing of Styrofoam. My good friend Calvin introduced them to me years ago in college; he said that when they went on family vacations, his father used to buy them and take them back to whichever hotel they were staying in, fill the sink with ice and water, and chill the pears. Then when they got back from a day of hot sweaty sight seeing, they would have the cool crisp pears waiting for them. That story always stuck with me, and the first time I saw a bunch of them nestled in the store, I snatched them up. Indeed, a chilled ripe Asian pear is quite something--when you bite into it, it is crisp like an apple, but juicy like a good pear. A ripe one is never mushy or mealy like some of the regular pears can often be. Try slices of it between good toasted bread, with thick melted gouda oozing out the sides.
+ + = YUM

Fall Favorites: Split Pea Soup

1 medium onion chopped. 3-4 stalks of celery chopped. Sweat lightly in a large non-stick pan with a few tsps Olive Oil. Salt. 1 tbl chopped garlic. Add 1 small bag of frozen carrots & peas, or use about 3 cups worth, allow to cook down and flavors to meld.

In a large pot, start boiling 4 cups of water and 4 cups of stock. Rinse and strain 1 bag of split peas, then add to the pot. Combine the contents of the pan into the pot, and bring to boil, then simmer for 30 minutes. Add your favorite additional flavorings such as: Thyme, Paprika, Worcestershire, Mustard, and Red Pepper. Adjust the Salt as needed.

Use a hand mixer in the pot to blend about 1/3 of the volume of soup, leaving a good amount of the vegetables intact for texture. Don't forget the garnishes, they really do a lot to finish the dish: A generous sprinkle of smoked Paprika, and a thin dollop of Creme Fraiche, topped with a swirling drizzle of good Olive Oil, and some Dill weed. When re-heating, add a little bit of water to thin the soup since it will thicken naturally, but you shouldn't have to consume something with the consistency of library paste. This is hearty, flavorful, and perfectly Fall food!