Salmon Pasta with Lemon Caper Sauce

Ingredients:

1 pound of salmon

1 pound of bow tie pasta

6 shallots

2 tablespoons of olive oil

4 cloves crushed garlic

1/4 cup dry white wine

Juice from 2 lemons

1 tablespoon lemon zest

3 tablespoons capers

2 ripe tomatoes

Parmesan to top

Bake salmon at 400° for 25 minutes with a little lemon juice and some dill.

Chop shallots.

Add to pan with 2 tablespoons of olive oil.
 

After shallots are translucent, add garlic and deglaze with white wine and lemon juice.

Once wine and lemon juice has reduced down to about half, add capers.

 

Break up the salmon.

Add salmon to the lemon caper sauce and mix well.

 

Toss cooked pasta on the salmon mixture.

Mix well and add chopped tomatoes.

Top with Parmesan and dig in!

Asian Pear Crisp

My parents have a wonderful Asian pear tree in their yard.  Every November, they are generous enough to let me pick a ton of delicious fruit.  Today I put them in a crisp.  It was divine.

Ingredients:

For Pears:
5 Asian pears 
2 tablespoons vanilla extract
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated or ground ginger


For Topping:
1/2 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 stick melted butter

Pre-heat oven to 350°  

Choose 5 luscious ripe Asian pears. Peel, chop and put them in a big bowl.

Add vanilla to the pears and mix well.  

Then add flour, brown sugar, cinnamon and nutmeg.

Mix well and add ginger.

In a separate bowl, combine flour, brown sugar, cinnamon, salt, oatmeal and butter.

Mix well.

Pour the pear mixture in a pie dish and add topping.

Serve with tart frozen yogurt or vanilla ice cream!  Enjoy!