Vanilla Poached Pears

4 pears

2 strips grapefruit zest

1 c white wine

1 split vanilla bean

2/3 c sugar

whipped cream, optional

Peel, halve and core the pears.  In a shallow dish combine the wine, sugar, grapefruit zest and vanilla bean.  Cover with plastic wrap; microwave about 20 minutes.  Serve the pears with the vanilla syrup and top with whipped cream, if desired.

Gluten-Free Blueberry Muffins

2 c gluten-free all-purpose baking powder

1/2 c canola oil

2 tsp baking powder

2/3 c agave nectar

2 tsp baking soda

2/3 c rice milk

1 tsp kosher salt

1 Tbs vanilla extract

1 tsp xanthan gum

1 c fresh blueberries

1 tsp ground cinnamon

Preheat the oven to 325 degrees.  Line a standard 12-cup muffin tin with paper liners.  In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum and cinnamon.  Add the oil, agave nectar, rice milk and vanilla to the dry ingredients and stir until the batter is smooth.  Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.  Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.  Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.

Red Snapper and Couscous En Papillote

1 c couscous

1 c thinly sliced red onion

1 (2 lb) whole red snapper, cleaned, head on

2 tsp minced garlic

2 tsp salt, plus pinch for couscous

1 c halved grape tomatoes

1/2 tsp freshly ground black pepper

1 c drained and quartered artichoke hearts

1 small bunch fresh oregano

1/2 c white wine

1 small bunch fresh parsley

1 Tbs butter

1 whole lemon, thinly sliced

Preheat oven to 425 degrees.  Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt.  Set aside.  Cut parchment paper into 15x48 inch sheet.  Fold in half and lay on baking/cookie sheet.  Unfold and lay snapper diagonally on sheet pan on top 1 layer of parchment.  Salt and pepper fish, inside and out.  Place herbs inside cavity of fish along with 1/2 of lemon and 1/2 of red onion.  Arrange couscous next to fish on all sides.  Put garlic and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall.  Pour wine over fish and dot with butter.  Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal.  Bake in oven for 30 minutes.  Carefully open and serve (be aware of bones in the fish).

Bananas and Ginger En Papillote

4 pieces parchment paper

2 tsp chopped pistachios

4 bananas

1 tsp orange rind, julienned

1 lemon, juiced

1/2 tsp ginger, peeled and minced

4 tsp butter

whipped cream, for garnish

1/4 c honey

Preheat oven to 400 degrees.  Cut each banana in half lengthwise and then in half the short way.  Fold the sheets of parchment in half and cut out large half circles or half hearts along the crease.  Unfold the circles/hearts and stuff them each with four pieces of banana and 1/4 of all the other ingredients.  Fold the edges back together and seal the edge by crimping and rolling it over itself.  Bake on a sheet pan for 3 to 4 minutes until well heated through.  Cut the paper open at the table in front of your guests so they experience the fragrance of the ingredients.  Garnish with a dollop of whipped cream.

Green Salad w/Blue Cheese Dressing

4 oz good Roquefort cheese, chopped

1/2 tsp freshly ground pepper

1 c mayonnaise

1 head iceberg lettuce, cut in quarters or

1 c heavy cream

  2 heads Bibb lettuce, cut in half

2 Tbs tarragon vinegar

Heirloom tomatoes, or other good tomatoes

1 tsp kosher salt

Place the cheese, mayonnaise, cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade.  Process until smooth.  Place the wedge of lettuce on each serving plate with two slices of tomato.  Pour enough dressing over the lettuce to moisten.  Serve immediately.

Oven Baked Onion Rings

cooking spray

1/2 c plus 2 Tbs all purpose flour

4 c baked potato chips

1/2 tsp salt

1/2 tsp cayenne

1/4 tsp fresh ground black pepper

1 c low fat buttermilk

1 to 2 large Vidalia onions, peeled

Preheat the oven to 450 degrees.  Spray a baking sheet slightly with oil and set aside.  Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds.  Transfer to a shallow bowl, add cayenne and set aside.  In another bowl, combine buttermilk, 2 tablespoons flour, salt and pepper and set aside.  Slice onions into 1/2 inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses).  You should come out with about 12 to 14 rings.  Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat.  Dip onions one at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet.  Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp.  Season with salt, to taste, and serve immediately.

Summer Corn Salad

5 ears corn, boiled or grilled

1 green bell pepper, diced

3 Tbs olive oil

8 oz feta cheese

1 tomato, seeded and diced

pepper

fresh cilantro, to taste or parsley, no stems

1 lime or lemon, juiced

1 red onion, chopped

salt

Remove kernels with paring knife and place in a large bowl.  Add tomato, onion and green pepper.  Toss to combine.  Add the lime juice and olive oil.  Add crumbled feta and snip in cilantro and season with salt and pepper.  Serve

Asian Chicken Salad

4 skinless boneless chicken breasts

1 tsp ground ginger

1 1/4 c bean sprouts

1/8 tsp sugar

1 1/2 c snow peas

1/4 c diced celery

1/4 c chopped scallions

1/4 c julienned basil

1/4 c vegetable oil

1 (8 oz) can sliced water chestnuts, drained

5 tsp soy sauce

optional toppings:

2 tsp sesame oil

   toasted sesame seeds

1/8 tsp salt

   toasted slivered almonds

1/8 tsp freshly ground black pepper

   baked wonton wrapper strips

Cook the chicken and dice.  Combined the diced chicken, bean sprouts, snow peas and scallions.  Make a dressing using the oil, soy sauce, sesame oil, ginger, salt, pepper, and sugar.  Add to the chicken mixture.  Add the celery and water chestnuts and mix well.  Serve chilled with optional toppings.