I had been in meetings all day and almost had myself talked into getting takeout for dinner. But I decide that I want to work with food. So I cracked open the refrigerator and pulled things out, making up the menu as I sipped a glass of Riesling.I’m glad I did. I often have some unique foodstuffs in my kitchen that you may not. However, that was not the case this evening.To start, I made an endive salad tossed with walnuts, which I didn’t even roast. I added them to sliced pears dressed with olive oil and lemon juice. I had this amazing Stilton cheese, a blue-veined variety like gorgonzola or blue. It has oranges and dates pureed into the cheese, which makes it more amazing. But in this salad, any blue-veined cheese will work.My entree was ravioli cooked al dente and tossed with arugula, extra-virgin olive oil, crushed dried red pepper flakes and parmesan cheese. I use commercially prepared ravioli stuffed with spinach and portobello mushrooms. You can use tortellini, if you prefer.The menu, made with very few ingredients, is simple and tastes incredible.For dessert, I scooped frozen vanilla yogurt into a bowl, added fresh raspberries and a drizzle of honey. I make my own frozen yogurt by sticking a container of Greek vanilla yogurt in the freezer while I cook.Everything is so good, I’ll have to make it again for company. For that reason, I give you recipes that serve two.

ENDIVE SALAD WITH STILTON, PEAR AND WALNUTS—Yield: 2 servings

2 heads endive, thinly sliced crosswise into rounds1/4 cup crumbled Stilton, blue or gorgonzola cheese1/4 cup chopped walnuts1 ripe pear, halved, cored and sliced thinly crosswise1 tablespoon extra-virgin olive oilJuice of 1/2 lemonKosher salt and fresh-ground black pepper, to taste

Procedure:• Combine all ingredients in medium bowl and toss.

Nutrition data per serving: 360 calories, 56 percent calories from fat, 22 grams total fat, 5 grams saturated fat, 13 milligrams cholesterol, 34 grams carbohydrates, 20 grams total fiber, 10 grams total sugars, 14 grams net carbs, 14 grams protein, 350 milligrams sodium.

RAVIOLI WITH ARUGULA—Yield: 2 servings

1 pound uncooked, refrigerated ravioli of your choiceWater1 tablespoon extra-virgin olive oil1/4 teaspoon crushed dried red pepper flakesJuice of 1/2 lemon1 1/4 cup fresh arugula2 tablespoons freshly grated parmesan cheeseKosher salt, to taste

Procedure:1. Cook ravioli in plenty of boiling water to cover and according to package directions, until al dente. This usually takes about 4 minutes. Drain ravioli well and place in large mixing bowl.2. Add remaining ingredients and toss until arugula wilts slightly. Serve immediately.

Nutrition data per serving: 433 calories, 52 percent calories from fat, 25 grams total fat, 8 grams saturated fat, 155 milligrams cholesterol, 36 grams carbohydrates, 2 grams total fiber, .4 gram total sugars, 34 grams net carbs, 17 grams protein, 343 milligrams sodium.

The rock slide near Glenwood Springs closed a 17-mile stretch of Interstate 70. Photo by THE ASSOCIATED PRESS