Brandied Cherries

Ingredients:


1 pound fresh cherries
1 cup brandy
3/4 granulated sugar
3/4 cognac
1 tablespoon lemon juice

Preparation

Rinse the cherries in cold water.
Pit cherries.
Place in a heatproof jar and cover with brandy (filling roughly 2/3 of the jar so there's room for more liquid). Cover the jar, but do not seal it.
Leave out for several hours, preferably overnight.

In a heavy saucepan over medium heat bring the sugar, cognac, and lemon juice to a simmer for ten minutes. Pour the brandy from the cherry jar into the saucepan and stir in. Once blended, pour all the liquid over the cherries in the jar(s) and seal.

Allow to stand for one month before use.

Quinoa Salad

Ingredients

1 C quinoa
2 C water or low-sodium vegetable broth
2 large carrots, peeled and diced
3 large celery stalks, peeled and diced
1 large red bell pepper, seeded and diced
3 scallions, sliced
3 T minced parsley
1/2 cup rice vinegar
2 T water
1 T vegetable oil
2 garlic cloves, chopped fine

Directions:
1. Rinse the quinoa in a fine-mesh sieve under running water for 1 minute.
2. Bring the water or broth to a boil in a medium saucepan. Slowly add the quinoa and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Refrigerate until cool.
3. Meanwhile, prepare all the vegetables and place them in a salad bowl.
4. Whisk together the dressing ingredients and set aside.
5. Add quinoa to the vegetables. Add the dressing and toss well.
6. Refrigerate leftovers within 2-3 hours.

Pasta Provencal Salad

Ingredients

Salad base

• 1 lb. pasta cooked
• 1 red onion, chopped
• 2 tomatoes, peeled, seeded and chopped
• 1 green pepper, chopped
• 1 shallot, chopped

Dressing

• 1/2 cup sour cream
• 1 cup mayo
• 2 Tbsp. whit wine vinegar
• 1 tsp. dill weed

Vinaigrette

• 1/4 cup EVOO
• 1/4 cup red wine vinegar
• 1Tbps. Dijon Mustard
• salt/pepper

Garnish

•  snow peas and paresely

Prep:

Marinate salad base in vinaigrette for an hour

add dressing, garnish and chill

Low Fat Cornbread

Ingredients

• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plain nonfat yogurt
• 2 eggs, beaten
• 2 Tablespoons honey

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt, honey and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

http://allrecipes.com/Recipe/excellent-and-healthy-cornbread/Detail.aspx

Baked Salmon with Tangerine Ginger Relish

Ingredients

• 1 lb. center-cut king salmon
• 2 tangerines
• 1/2 Tbp. tangerine juice
• 3/4 tsp. grated fresh ginger
• 1 tsp. lemon juice
• 1/4 cup scallion (~1 green onion)
• 1 tsp. EVOO

Relish (Start before salmon prep)

• remove rind and section tangerine
• let drain in strainer for 15 minutes
• wisk 1/2 Tbs. tangerine juice, lemon juice, EVOO, ginger, scallion and diced tangerine

Salmon Prep

• Cut salmon into 1 inch sections (2 sections)
• Make 4-5 cuts through the skin of each piece 
• Pat salmon dry
• Preheat oven and baking sheet to 500F degrees

• brush both sides of salmon with EVOO, salt and pepper
• lower heat to 275F
• place salmon on heated baking sheet and return to oven for 9-13 minutes 
• check temp at 10 min - should be 125F

Serve Relish over Salmon