Book Club's Two Main Dishes & Dessert

Thanks Lara for hosting book club and providing some delicious recipes!  Lara made two great summer recipes.

1.  GRILLED CHICKEN AND SUMMER SQUASH SALAD from finecooking.com (http://www.finecooking.com/recipes/grilled-chicken-summer-squash-salad.aspx).

2.  MEDITERRANEAN PASTA SALAD WITH CALIFORNIA AVOCADO from the California Avocado Commission (http://www.californiaavocado.com/recipe-details/view/31470/mediterranean-pasta-salad-with-california-avocado).

**This recipe calls for pasta but for this version Lara used quinoa instead of the pasta.  The recipe is great with either one!

I don't want to forget the delicious dessert provided by our special guest visitor Molly!  She made decadent chocolate chip brownies (http://www.bobsredmill.com/recipes.php?recipe=878).

http://www.bobsredmill.com/recipes.php?recipe=878

Pear and Cheese Baguette Appetizer

Courtney was at it again bring new and delicious appetizer to bookclub!

PEAR AND CHEESE BAGUETTE APPETIZER

Ingredients:
1 baguette - cut into 1/4 inch thick slices (recipe says it makes 40. I used one baguette and had a lot of the mixture left over, only made half that)
2 Tablespoons extra virgin olive oil
1 - 8 oz package cream cheese
6 to 8 oz crumbled gorgonzola cheese
2 - 15oz cans sliced pears in juice, drained (I used 1 can)
1/2 cup candied pecans, chopped
2 Tablespoons finely chopped fresh parsley

Directions:1. Preheat oven to 400 degrees
2. Lightly brush baguette slice with olive oil.  Place the slices on a baking sheet and toast 5 to 7 minutes.
3. Let cool.
4. Meanwhile, in a small bowl, combine the cream cheese and gorgonzola, stirring well until well mixed.
5. Spread the each toast with the cheese mixture.
6. Top with the pear slices and chopped candied pecans.
7. Sprinkle with the parsley.

ENJOY!!