Getting about that time when salads are better than stews. I'm always ready for either season to begin. PEAR, WALNUT AND BLUE CHEESE SALAD W/CRANBERRY VINAIGRETTE (Mimi's) 1/2 cup canned whole-berry cranberry sauce 1/4 cup fresh orange juice (about 1 orange) 1 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp sugar 1 tsp minced peeled fresh ginger 1/4 tsp salt Salad: 18 Bibb lettuce leaves (about 2 heads) 2 cups sliced peeled pear (about 2 pears) 2 tbsp fresh orange juice 1 cup (1/8-inch-thick) slices red onion, separated into rings 1/3 cup (2 oz.) crumbled blue cheese 2 tbsp coarsely chopped walnuts, toasted To prepare vinaigrette, place first 7 ingredients in a medium bowl; stir well with a whisk. To prepare salad, divide lettuce leaves evenly among 6 salad plates. Toss pear with 2 tbsp orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tbsp cheese and 1 tsp walnuts. Drizzle each serving with about 2 1/2 tbsp vinaigrette.

This was in our local paper and these are the author's words. Here's an unusual and luscious pasta dish with sweet caramelized vegetables and crispy breadcrumbs that are flavoured with porcini mushrooms. Porcini (pronounced por-CHEE-nee) mushrooms have a dark, intriguing flavour. You can buy them dried in gourmet stores or well-stocked supermarkets, and soak them in liquid to soften them and use in sauces and stews. But this is the first time I've used them dried as a flavouring. I got the idea from famous British cook and television personality Jamie Oliver to toss in a handful of dried porcini mushrooms with breadcrumbs into your blender or food processor, to make a crisp and tasty topping for pasta. It tastes so good, you won't even need grated cheese! Jamie Oliver used leeks with his pasta. Since it's spring, I used beautiful little zucchini that I found at the Kitchener Farmers Market, with a few curls of lemon zest for that whiff of freshness. It was a delicious supper that I'll make over and over again. Spaghetti with Caramelized Onions, Zucchini and Porcini Breadcrumbs 125 ml (1/2 cup) olive oil 2 large red onions, chopped 2 or 3 young zucchini, sliced thickly A yellow pepper, cut into bite-size pieces 4 large white mushrooms, sliced 4 pieces day-old white bread Handful of dried porcini mushrooms 2 cloves garlic, chopped Handful of Italian parsley, chopped Enough spaghetti for 3 or 4 people 5 ml (1 tsp) lemon zest Heat the olive oil on medium in a large saucepan, Stir in the onions, zucchini, pepper and mushrooms. Cook on medium-low heat, covered, for 15 minutes or until vegetables are very tender. While vegetables cook, boil water for spaghetti in another large pot and add salt. Put in the pasta and boil until tender but not mushy; drain and toss with a small amount of oil to prevent sticking. Toast the bread and break into pieces. Put it into a food processor or blender and add the handful of dried mushrooms. Process to crumbs. When the vegetables have cooked 15 minutes, remove the lid and turn up the heat to brown them. Add the chopped garlic in the last few minutes of cooking. When garlic is a pale gold, lift vegetables out of the oil with a slotted spoon and place in serving bowl. Add the breadcrumbs to the oil remaining in the pan and cook a few seconds until breadcrumbs are crisp. Add the pasta to the serving bowl and toss with the vegetables. Toss again with the breadcrumbs, parsley and lemon zest. Serve immediately. Makes 4 servings.

More dessert! Mocha-Walnut Brownies (Real Simple) nonstick vegetable oil spray 1/2 cup (1 stick) unsalted butter 4 ounces semisweet or bittersweet chocolate, coarsely chopped 1 tablespoon instant espresso powder 2 large eggs 1 cup sugar 3/4 cup all-purpose flour, spooned and leveled 1/4 teaspoon kosher salt 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray. In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat. With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.

25-Minute Pork Diane 1 tablespoon water 1 tablespoon Worcestershire sauce for chicken 1 teaspoon lemon juice 1 teaspoon Dijon-style mustard 4 3-ounce boneless pork top loin chops, cut 3/4 to 1 inch thick 1/2 to 1 teaspoon lemon-pepper seasoning 1 tablespoon butter or margarine 1 tablespoon snipped fresh chives, parsley, or oregano 1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside. 2. Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or until pork juices run clear (160 degrees F), turning once halfway through cooking time. Remove from heat. Transfer chops to a serving platter; cover and keep warm. 3. Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops. Sprinkle with chives. Makes 4 servings.