If you ask me, pears too often fall under the shadow of apples during the fall. As we’re all off apple picking and making apple pie and apple crisp and apple cake and apple salads, those poor pears are just languishing at the grocery store or farmers market begging to be loved. Let’s give them some love.

Every bit as easy to work with, pears can be substituted in virtually any recipe calling for apples. Beyond that,  poached, they make an elegant dessert. And eaten fresh, of course, they’re a terrific afternoon snack. I think they’re especially good in a spinach salad, especially when you throw in a little goat cheese and toasted walnuts to keep them company. Try this and see what you think!

Spinach and Pear Salad with Goat Cheese

Serves 6

Ingredients:

2 lemons

1/2 teaspoon salt

3 tablespoons honey

1/2 cup extra-virgin olive oil

freshly ground black pepper

2 firm, but ripe pears

3/4 cup walnuts, broken into small pieces and toasted

4 oz. goat cheese crumbles

1 bunch or bag of spinach

Directions:

1. Squeeze juice of 2 lemons into a small bowl. Add salt and stir to dissolve. Whisk in the honey, and then the olive oil. Add freshly ground pepper to taste.

2. Wash and dry spinach.

3. Slice pears into 8 slices each.

4. Combine spinach, pears, and walnuts. Toss dressing with salad. Gently toss in goat cheese.

If you’re ready to roll up your sleeves for a little fall soup cookery, you’ll find the results of this recipe to be well worth the effort! This makes a terrific first course for a special dinner, a great lunch, or a simple supper. You can make the soup in advance and just broil the croutons when you’re ready to serve it. Portobello mushrooms are a little pricey but they make all the difference – don’t try this one with button mushrooms or you’ll be disappointed.

Portobello Mushroom Soup with Caramelized Onions & Goat Cheese Croutons

Adapted from Bon Appetit, February 2002

Serves 6

Ingredients:

3 tablespoons butter

1 1/2 pounds sweet onions, halved, thinly sliced (at least 5 cups)

4 fresh thyme sprigs

1 1/2 pounds (24 oz) portobello mushrooms, stems removed,  caps halved and cut crosswise in 1/4″ thick strips

3 tablespoons Cognac or brandy

3 garlic cloves, minced

8 cups vegetable broth (I like Pacific Foods brand if you can find it – in Cincinnati it’s in the Kroger organic section)

1 cup dry white wine

18 – 1″ thick slices French bread baguette (the super skinny loaf shape), toasted

8 oz. soft fresh goat cheese, at room temperature

Directions:

1. Melt 1 tablespoon butter in a heavy stock pot over high heat. Add onions and thyme; saute until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, for about 20 minutes. Transfer to a medium bowl.

2. In the same pot, melt the remaining 2 tablespoons butter over medium-high heat. Add the mushrooms and saute until soft, about 12 minutes. Add cognac and garlic; stir 20 seconds.

3. Stir onion mixture into mushrooms. Add broth and wine. Bring to a boil. Reduce heat to low and simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper. (Can be made 1 day ahead. Cool slightly then cover and refrigerate. Bring to a simmer before serving.)

4. Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices. Broil goat cheese croutons until cheese begins to brown in spots – only about 30 seconds.

5. Divide soup among 6 bowls. Top with croutons and serve.