Cream of Artichoke Soup and Pear and Blue Cheese Salad

Cream of Artichoke soup by Ombud

1 Jar (6oz) marinated artichoke hearts
3 large garlic cloves
1/2cup chopped onion
2 T Flour
2 cans condensed chicken broth (can use bouillon cubes as subs)
1/2 cup Cream thin, or Half and Half
finely chopped parsley

Drain marinade from artichoke hearts into 2 qt saucepan. Crush garlic and
add to marinade. Add onions and cook, covered, 10 min.over low heat. Blendin flour. Slowly stir in one can of broth and heat to boiling. Turnartichokes into blender jar, add hot mixture and blend till smooth. Strain
into saucepan, add remaining broth, and cream. Heat for serving, not boil.serve with a sprinkle of fresh parsley.

Pear and Blue Cheese Salad*

2 Bosc Pears
* 4 tbsp. extra-virgin olive oil*
1 tsp. whole-grain or favorite mustard*
1 tbsp. apple cider vinegar*
one small bunch arugula and romaine

Heat over to 425 degrees. Halve and core pears and cut into 3/4 inch pieces.
Heat 1 tsp. olive oil in ovenproof skillet over medium heat. Add pears and cook, stirring occasionally until they begin to brown--about 4 min. Put pan in oven and continue cooking til pears are soft--about 5-7 min. Whisk
mustard and vinegar in small bowl. Slowly whisk in remaining olive oil to make smooth, thick dressing. Break apart arugula and romaine into bite-size pieces, and toss in salad bowl, adding blue cheese and dressing. Gently toss
in warm pears. Add chopped walnuts, too, if you like. Serve immediately.