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Caramelized Rosemary Pears
Serves: 6-8
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 20 Minutes

Hints of rosemary and pepper highlight this wonderfully sweet and flavorful dessert. Enjoy with a scoop of soy ice cream.

2 tablespoons vegan margarine
5 pears (about two 14.5 oz cans), cut into wedges
1 sprig fresh rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Melt margarine in a large skillet over medium-high heat. Add pears, rosemary and salt. Cook, stirring occasionally, until pears are brown and caramelized, 15-20 minutes. Remove rosemary sprig and stir in pepper. Serve warm.

Notes
You can use fresh pears, just prep them beforehand: Peal, core and cut each into 8 wedges. Spread them in one layer on a greased pan and bake at 350 for 25 minutes. Let cool, cover with plastic wrap and chill (overnight if time allows).

Rosemary Foccacia
Serves: 10-12
Difficulty:  Medium
Prep Time: ~45 Minutes
Cook Time: 20 Minutes

This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread is homemade!

1 tablespoon sugar or agave nectar
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
2-3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1 tablespoon kosher salt

Dissolve sugar in the warm water in a large bowl. Sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 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 20 minutes.
Preheat oven to 415 degrees F (215 degrees C). Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2-3 tablespoons olive oil, then sprinkle rosemary and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes. Bake in preheated oven 20 minutes until golden brown.

Notes
This bread makes good pizza dough. Just omit the onions. You can make it ahead and refrigerate for two-three days.
Change the toppings by adding:
Oregano and kalamata olives.
Tomato, basil, sliced olives and garlic.
Sliced red onions, artichoke hearts and kalamata olives.