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Here are the great recipes to share with you...

~~~~~~~~ Red Snapper with Kiwi Relish ~~~~~~~~

You don't need a thick, heavy sauce to turn basic fish fillets into a dressy dinner. This colorful uncooked relish, made with kiwifruit, cucumber, red bell pepper, and scallions, fancies up---and flavors up--- simple broiled snapper fillets.

4 kiwifruit, peeled and cut into 1/2-inch cubes

1 red bell pepper, diced

1 small cucumber, peeled and cut into 1/4-inch dice (1/2 cup)

1 scallion, thinly sliced

2 tbsp honey

3/4 tsp each salt, ground coriander, and cumin

1/8 tsp crushed red pepper flakes

4 red snapper fillets, with skin (6 ounces each)

2 tbsp lime juice

1. In a medium bowl, combine the kiwi, bell pepper, cucumber, scallion, honey, 1/4 tsp each salt, coriander, and cumin, and the red pepper flakes. Cover and refrigerate.

2. Preheat the broiler. Place the fish on a broiler pan, skin-side down. Sprinkle the fillets with the lime juice, and the remaining 1/2 tsp each salt, coriander, and cumin. Broil 6 inches from the heat for 7 minutes or until the fish is lightly browned and starts to flake. Serve the fish topped with the kiwi relish. Serves 4.

~~~~~~~~ Apple-Pear Crisp ~~~~~~~~

Preheat oven to 375 degF. In 8-in. Square baking pan, toss 11/2 lbs. each peeled, sliced pears and peeled, sliced apples with 3 tbsp. lemon juice, 2 tbsp. sugar, 1/2 tsp. ginger, and 1/4 tsp. salt. In small bowl, mix 3 tbsp. each white and brown sugars, 1/2 tsp. cinnamon, and 1/4 tsp. salt. Cut in 2 tbsp. unsalted butter. Sprinkle over fruit. Bake 40 minutes. Serves 4.

~~~~~~~~ Chicken Normandy ~~~~~~~~

Normandy is home to beautiful orchards and lush pastures for dairy cowa. Dishes from this French region often include apples and cream.

2 tsp vegetable oil

4 skinless, boneless chicken breast halves (1pound total)

2 tbsp plus 1 tsp flour

3 scallions, thinly sliced

3/4 pound Mclntosh, Cortland, or Empire apples, peeled, halved, and thinly sliced

3/4 pound Granny Smith or Crispin apples, peeled, halved, and thinly sliced

3 tbsp applejack, Calvados, or brandy

3/4 cup chicken broth

1/2 tsp each salt and pepper

1/4 tsp dried sage

3 tbsp reduced-fat sour cream

2 tbsp chopped parsley

1. In a large nonstick skillet, heat the oil over moderate heat. Dredge the chicken in 2 tbsp of the flour, shaking off the excess. Saute the chicken for 3 minutes per side or until golden brown. Transfer the chicken to a plate.

2. Add the scallions to the pan and cook for 1 minutes or until tender. Add the apples and saute for 5 minutes or until lightly browned. Remove the pan from the heat and add the applejack. Return the pan to the heat and cook for 30 seconds or until the liquid has evaporated. Add 1/4 cup of the broth and 1/4 tsp each of the salt and pepper to the pan and simmer gently for 4 minutes or until the apples are tender but not falling apart. Remove with a slotted spoon; set aside.

3. Add the remaining 1/2 cup broth to the pan along with the sage and the remaining 1/4 tsp each salt and pepper. Bring to a boil. Reduce to a simmer. return the chicken to the pan, cover, and cook for 5 to 7 minutes or until the chicken is cooked through. Return the apples to the pan and simmer gently for 1 minute or until heated through.

4. In a small bowl, whisk together the sour cream and the remaining 1 tsp flour. Stir it into the pan and simmer, stirring constantly, for 2 minutes or until lightly thickened. Stir in the parsley. Serves 4.

Good luck to you and happy cooking!!!..._;-)

I have been trying a few recipes with quinoa. this is a grain, the seed of a spinach-family plant, from South America. It was "the wonder grain" to a lot of indian tribes, for it is very nutritious; proteins carbohydrates and lot of minerals; ideal for a vegeterian diet.

I really love quinoa! my favorite recipy that often surprised family and friends, also contains fruit, it is as follows:

- frie the quinoa (the dry seeds) in a frying pan without any oil.

- before they burn, throw them in boiling water, untill allmost done. (10 or 15 min) throw the boiling water away.

- put 3/4 part of the quinoa in an oven dish, put big chunks of Brie or Camembert cheese, in between, and devide a nice layer of "pesto genovese". (if you do not dislike fruit in warm food, then also put EITHER some banana OR some pieces of ripe juicy pear in the dish)

- cover with the rest of the quinoa.

- with a teaspoon add honey on top; big drops, that will melt down when put in the oven. (amount to taste, i use a lot, like five tablespoons for 7 people)

- don't forget some pepper and salt by the way (cook the quinoa in lightly salted water, put pepper on top after the honey. Bit of cinnamon if you want to be special).

- put the dish in the oven for about 20 min.

this one should really make you happy about eating vegetarian.

Bon appetit!

Dr. Aram

i'm sure you can tone down the spice in these if they're too spicy but i don;t think there's that much spice in them

mango curry

3 mangoes, washed,peeled and diced,retain seeds

2 teaspoons turmeric powder

750 g low-fat yogurt, beaten

1 3/4 teaspoons salt

1/2 teaspoon red chili powder

3-5 curry leaves, washed

2 green chilies, slit in between

1 cup water

2 teaspoons oil

1 teaspoon mustard seeds

1 teaspoon methi seeds

1 teaspoon cumin seeds

1. Put the mangoes in a skillet alongwith the whole seeds of the mangoes.

2. Add the curry leaves, green chillies and water.

3. Add salt, turmeric powder and red chilli powder.

4. Bring to a boil.

5. Cook on high flame for 8-10 minutes.

6. Remove from flame and keep aside.

7. Heat oil in a non-stick saucepan.

8. Add the mustard seeds and allow to crackle.

9. Add methi seeds and allow to sizzle.

10. Add the cumin seeds and allow to splutter.

11. Add few curry leaves and stir-fry for a few seconds.

12. Remove from heat.

13. Pour into curry.

14. Stir well.

15. Allow to cool for about 30 minutes on the kitchen counter.

16. Then, stir in the beaten yogurt.

17. Mix it well and serve with cooked white Basmati rice.

18. This is one lunch that you will eat licking your fingers and enjoying every morsel, I PROMISE!

Banana-Tofu Curry

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1 package firm tofu, drained and cut into 3/4" cubes

1 can coconut milk

3 large or 4 medium bananas, split and cut into chunks

1/4 cup dried shredded coconut

1/2 cup raisins

2 tbs. curry powder

1 tsp. cumin

1 tsp. nutmeg

1 cup nonfat milk (or rice milk or soy milk for vegan)

1 medium onion, chopped

white wine

Use bananas that are ripe but not mushy. Saute the onion in a

bit of white wine. Heat the coconut milk over a medium-high flame.

Add the spices, coconut, and raisins and stir thoroughly. Reduce heat

to medium, add the bananas, and continue to cook until the bananas are

hot (stir lightly so they don't disintegrate.) Add the tofu, and milk

as needed to thin out the sauce. As soon as the tofu is hot this is

ready to serve. Heating and stirring beyond that point can turn this

into a tasty mush.

Serve with basmati rice, with a side of nuts, raisins, and chutney.

try a Goat Cheese wrap with Sliced Apple, or a cheese and honey sandwich with apple :)

Try melons. Such as watermelons, honeydew, muskmelons, and cantaloupes.These fruits are great in salads and or themselves. They ave fructose that will give energy with a lot of flavor. I'm a farmer I also grow berries. strawberries, blueberries, and raspberries.The berries have antioxidants to help you through the day.

stick all ur favurite fruits in a bowl and apply greek yogurt. and some honey on top