Total Time: 15 minutes | Servings: 6

Ingredients

• 1 clove garlic, pressed
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey, to taste
• 1/4 cup extra virgin olive oil, plus 1 tablespoon for pears
• 1/2 teaspoon salt
• 1 4-oz. package mixed greens, washed and dried
• 3 large bosc pears, sliced
• 1 tablespoon fresh lemon juice, for pears
• 2 cups strawberries, halved
• 2 oz. chevre cheese, crumbled
• 1/4 cup toasted walnuts, coarsely chopped
• Cracked black pepper

Preparation

• In a jar, combine the garlic, balsamic vinegar, honey, 1/4 cup olive oil and salt. Shake well to mix.
• Preheat the grill or a grill pan. Cut the pears into quarters vertically, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl.
• Spread the mixed greens on a platter, then top with cooled pears, strawberries, chevre and walnuts. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

Nutritional Information

220 calories, 17 g. fat, 5 mg. cholesterol, 250 mg. sodium, 18 g. carbohydrate, 6 g. fiber, 4 g. protein 

Total Time: 20 minutes; 10 mintues active | Servings: 6

Ingredients

• 1/2 teaspoon canola oil
• 1 1/2 cups plain granola
• 1/2  cup pumpkinseeds (pepitas), raw
• 1/2 cup raisins, or other dried fruit
• 1/4 cup honey
• 1/4 cup light brown sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 cup peanut butter, smooth

Preparation

• Line an 8-inch square baking pan with parchment paper and lightly oil it. Reserve.
• In a medium saucepan, place the pumpkinseeds. Over a burner set to medium-high heat, swirl the pan until the pumpkinseeds start to pop and smell toasty. Dump the seeds in a large bowl and add the granola and raisins. Toss to mix.
• In the same pan, combine the honey and brown sugar and place over medium heat. Stir until the sugar is dissolved, then boil for 1 minute. Remove from heat and add the vanilla, salt and peanut butter and stir until smooth. Pour over the granola mixture and use a wooden spoon to toss and stir until well-coated.
• Scrape into the prepared pan and press flat. Rub a little oil on your palms so you can use them to press the mixture flat without it sticking.
• Let cool or refrigerate for at least an hour.
• Invert the pan on a cutting board and peel off the paper. Use a knife to cut 4-by-4 to make 16 squares.

Nutritional Information

130 calories, 6 g. fat, 0 mg. cholesterol, 110 mg. sodium, 19 g. carbohydrate, 2 g. fiber, 3 g. protein

Total Time: 20 minutes; 10 mintues active | Servings: 6

Ingredients

• 4 cups water
• 1/4 cup rose petals, dried
• 1 1/4 cups honey
• 1 1/2 cups lemon juice
• ice cubes

Preparation

• In a 2-quart pot, bring the water to a boil. Take off the heat and add the rose petals, stirring to submerge the petals. Let steep for 10 minutes.
• Pour the honey into a pitcher or 2-quart jar. Place a wire mesh strainer on top. Strain the hot rose infusion into the honey. Stir until dissolved. Stir in lemon juice and chill until cold.
• Serve over ice.
• Garnish glasses with lemon wedges. If the occasion warrants a centerpiece, we suggest roses!

Nutritional Information

230 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 62 g. carbohydrate, 0 g. fiber, 0 g. protein

Total Time: 5 minutes | Servings: 1

Ingredients

• 1 5-ounce can tuna, oil packed
• 1 small Roma tomato, chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh basil or parsley, coarsely chopped
• 1 slice whole-wheat rustic bread or a bagel
• 2 teaspoons mayonnaise
• 1/2 cup arugula, torn
• Salt and pepper

Preparation

• Drain the tuna (don’t press out all the oil, just pour it off). Discard the oil and place the tuna in a bowl. Stir in the tomato, lemon juice, red pepper flakes and basil or parsley.
• Toast the bread or bagel, spread with mayonnaise then top with the arugula while warm. Top with the tuna mixture, sprinkle with salt and pepper, and serve.

Nutritional Information

440 calories, 20 g. fat, 30 mg. cholesterol, 820 mg. sodium, 17 g. carbohydrate, 3 g. fiber, 46 g. protein

Ingredients

• 1 teaspoon butter
•  3/4 cup pineapple juice
• 1/3 cup grapefruit juice
• 1/2 cup beet sugar
• 1/8 teaspoon sweet paprika
• 1/4 teaspoon togarashi
• 2 tablespoons cornstarch
• 2 tablespoons water

Preparation