Orange-Almond Couscous

2 tablespoons canola oil
1 1/2 cups sliced almonds
1 large chopped onion
Ingredients
1 small chopped green bell pepper
3 cups freshly squeezed orange juice
2 cinnamon sticks
5 whole cloves
1/4 teaspoon turmeric
1/4 teaspoon ground cayenne pepper
salt
freshly ground black pepper
3 cups couscous
1/2 cup golden raisins
1/2 cup chopped scallions


Directions
1. Lightly toast the almonds in the oil until golden brown. Add the onions and green pepper. Cook over medium heat until the onion is translucent. Add the orange juice and spices and bring to a boil.

2. Quickly stir in the couscous and raisins. Cover tightly and turn off heat, but leave on the burner. Let the mixture stand for five minutes, or until the liquid is absorbed completely. Remove the cloves and cinnamon sticks. Fluff the couscous with a fork and sprinkle with the scallions.

Salmon with Ginger and Basil Butter Sauce

Ingredients
6 salmon fillets
soy sauce
1 chopped tbsp fresh Thai basil or regular basil
freshly ground pepper
salt
1 1/2 cup white wine
1/4 cup rice vinegar
2 chopped clove garlic
2 chopped shallot
1 chopped tbsp fresh ginger
2 tbsp pickled ginger
1 1/2 cup unsalted butter
1 tbsp unsalted butter


Directions
1. Preheat the oven to 350 degrees.

2. Butter a baking sheet.

3. Place the salmon fillets on the prepared sheet and set aside.

4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers.

5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes.

6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature.

7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time.

8. Once all the butter has been added and the sauce is creamy, strain the mixture.

9. Discard the garlic, shallots, and gingers.

10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil.

11. Season with pepper.

12. Keep warm over very low heat.

13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper.

14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick.

15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom.

16. Place the salmon on top.

17. Serve immediately with the remaining sauce passed in a pitcher.

Fruity Finger Food

Ingredients:
1 (24-inch) sourdough baguette
4 ounces fat-free cream cheese, whipped
6 cups fresh California plums, sliced thinly
1 cup fresh basil


Directions:
Slice baguette into 24 1-inch-thick pieces. Toast in a 350-degree oven until golden brown. Spread each slice of bread with fat-free cream cheese. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf.

Per serving (4 bruschetta): 120 calories, 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, 5 grams of protein.

Asparagus Parmesano

Ingredients
1 bunch medium asparagus
1/4 cup butter
juice from 1 lemon
freshly grated Parmesan cheese
freshly ground pepper


Directions
1. Blanch asparagus in boiling water for 3 minutes.

2. Strain and run under cold water to stop the cooking process.3

. Melt butter, and mix with lemon juice.

4. Place asparagus in a baking dish, drizzle butter and lemon juice mixture over top.

5. Sprinkle cheese, and cracked black pepper to taste.

6. Place in a preheated 350 degree oven.

7. Bake for 20-25 minutes until tender.

Southwestern Pork Tenderloin

Ingredients
1 fresh pork tenderloin (cleaned and silverskin removed)
1 tbsp fresh chopped thyme
1 tbsp fresh chopped basil
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped oregano
1/2 cup of dijon mustard
1 tbsp rotisserie chicken seasoning
1 tbsp granulated garlic powder
1 tbsp season pepper
1 tbsp season salt
4 tbsp olive oil


Directions
Combine thyme, basil, rosemary, and oregano.
Chop and place in a small bowl. Set aside for later.
Apply mustard on tenderloin generously.
Add remaining seasonings onto tenderloin.
Add the fresh herbs to the tenderloin on all sides.
Slice the tenderloin into medallions.
Place in a saute' pan on medium high heat.
Saute' 3 to 5 minutes on each side until desired temperature is reached.

Mango Freeze

Ingredients
1 large ripe mango
1 1/2 cups ice cubes
3/4 cup mango nectar or peach nectar
3 scoops softened vanilla ice cream
1 tbsp honey


Directions
1. Peel the mango and cut away as much meat from the large hard pit as possible. Place the mango pieces into a blender with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off and add additional nectar 1 tablespoon at a time, until the mixture blends easily. Makes two 12-ounce drinks.
2. Variation Mango Apricot Freeze: Substitute apricot nectar for mango nectar.
3. Variation Mango Passion Fruit Freeze: Substitute ¼ cup passion fruit concentrate and ½ cup orange juice for mango nectar.
4. Variation Mango Peach Cocktail: Substitute peach sorbet for ice cream. Substitute ¼ cup gold or spiced rum, 1/3 cup peach schnapps, and 2 tablespoons bottled sweetened lime juice for mango nectar.
5. Variation Mango Peach Freeze: Substitute peach ice cream for vanilla ice cream. Use grenadine instead of honey.

Sesame Ginger Noodles

Ingredients
8 ounces fettucine noodles
1 box (10 ounces) frozen sugar snap peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine, divided
1 teaspoon grated peeled fresh gingerroot
1/2 garlic clove, crushed in press
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes
1/4 cup sliced scallions


Directions
1. Cook noodles according to package directions. During last 2 minutes of cooking time, add sugar snap peas. Drain well.

2. Heat oil, butter, ginger, and garlic in large skillet 1 minute. Remove from heat. Stir in sesame oil, salt, and red pepper flakes, then toss with noodles and sugar snap peas and scallions.

Crunchy Sesame Chicken

Ingredients
1/3 cup sesame seeds
2 tablespoons all-purpose flour
1 egg white
1/4 teaspoon Asian sesame oil
1/2 teaspoon salt
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
1 tablespoon vegetable oil
1 tablespoon butter or margarine


Directions
1. Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off, coat with sesame seed mixture.

2. Heat oil and butter in 12" nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through. Serve with Sesame Ginger Noodles.