An Experimental Weeknight Dinner

In the mood for something different, I decided to experiment a little in the Kitchen, and it actually turned out to be quite tasty!


Apple, onion and fennel sandwich:

one loaf of herbed focaccia bread
2 apples peeled, cored and cut into thin slices
one large onion, thinly sliced
one large fennel bulb, chopped
brie cheese
garlic and herb alouette cheese
spring lettuce

Saute the apples, onions and fennel until the apples are tender and the onions are caramelized. Slice the focaccia bread in half for sandwiches, and spread a thin layer of the alouette cheese on both the bottom and top half. Add the apple mixture to the bottom half of bread, then add thin slices of brie on top of that. Grill the sandwich slightly so that the crust is a little crispy and the cheese melts. Add the lettuce. Serve.

Roasted Pears with Blackberries, Ricotta, and Lavender Sugar:

yield: Makes 6 servings
active time: 20 minutes
total time: 1 hour 15 minutes

1 1/2 cups sugar
1 tablespoon dried lavender blossoms
6 unpeeled pears (such as Bosc or Bartlett), quartered, cored
2 tablespoons fresh lemon juice
1 12-ounce package frozen blackberries
1 cup fresh whole-milk ricotta cheese, crème fraîche, or vanilla ice cream


Grind first 2 ingredients in processor until lavender is finely chopped.
Preheat oven to 425°F. Generously butter large rimmed baking sheet. Toss pears, lemon juice, and 3 tablespoons lavender sugar in large bowl. Transfer pears, 1 cut side down, to baking sheet. Roast 20 minutes. Turn pears, placing other cut side down. Sprinkle with 1 tablespoon lavender sugar; roast 20 minutes. Turn pears, skin side down. Preheat broiler. Sprinkle pears with 1 tablespoon lavender sugar. Broil until pears begin to caramelize, about 8 minutes. Arrange berries around pears; sprinkle with 1 tablespoon lavender sugar. Broil until berries begin to release juice, about 5 minutes.
Divide pears, berries, and juice among bowls. Top with dollop of ricotta and serve.