Puffed Brie

1 Brie Round, edges removed

1 pkg. Puff Pastry

1/4 c. Brown Sugar

1/4 c. Honey

Sliced Almonds

Preheat oven to 400 degrees. Place puff pastry in a pie dish and place the brie in the middle, Sprinkle the brown sugar and almonds on brie. Drizzle honey on top. Pull corners of puff pastry up to the center to cover the brie. Bake until the top is browned. Serve with apple and pear slices, also good with crackers.

Cheesy Zucchini Flatbread

1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil

Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

Asian Flank Steak

1/2 unpeeled Asian pear, halved, cored, coarsely chopped
1/2 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon unseasoned rice vinegar
2 large garlic cloves, peeled
2 teaspoons Asian sesame oil
2 pounds Flank Steak
3 tablespoons sesame seeds
1 teaspoon fine sea salt

Puree first 7 ingredients in blender until smooth. Pour into large bowl. Add beef; toss to coat. Cover and refrigerate 1 hour.

Heat heavy small skillet over medium heat. Add sesame seeds and salt and cook until seeds are deep golden brown, stirring frequently, about 10 minutes. Remove from heat. Let cool in skillet. Divide sesame mixture among 6 very small bowls and place 1 bowl on each of 6 plates.
Prepare barbecue (high heat). Using tongs, remove beef, 1 slice at a time, from marinade, allowing excess to drip back into bowl; place on grill. Cook to desired doneness, about 2 minutes per side for medium-rare. Divide beef among plates alongside sesame salt.

Winter Squash Rolls

1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F. In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake for 10 to 15 minutes or until golden brown.