• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Serves 12

Ingredients
Apples:
5 pounds apples, peeled, cored and each cut into 8 wedges
1 vanilla bean, sliced and scraped
1 Cinnamon stick
2 cups apple cider
1 cup orange juice
1/2 cup cranberry juice

Topping:
1/4 cup whole wheat flour
2/3 cup whole oats
1 teaspoon ground cinnamon
1 tablespoon canola oil
1 tablespoon agave nectar
1 cup toasted pecans

Method

• Preheat the oven to 400F.
• In large heavy bottomed saucepan, over medium high heat combine vanilla, cinnamon, cider, orange juice and cranberry juice. Bring to simmer and add apples.
• Lower heat, cover and let cook until apples are tender but not mushy. Approx 10 minutes.
• While apples are cooking combine all the ingredients for the topping in a medium mixing bowl. With a fork or your fingers, work the topping together to thoroughly combine. Add pecans and toss gently.
• Once apples are cooked, transfer to an oven ready baking dish with slotted spoon.
• Return the liquid back to medium high heat and cook a further 10-12 minutes to reduce the liquid into a thin sauce. Remove from heat and let sit. Sauce will thicken as it cools so be careful not to reduce to far.
• While liquid is reducing, sprinkle the topping evenly over the apples and place in oven on middle rack.
• Cook apples until topping has crisped and begins to brown, being careful not to burn the pecans.
• To serve: place a heaping spoonful of apples in a serving bowl and top with sauce.

Serving suggestions - top with dollop of with plain fat-free Greek yogurt.

Nutrition Facts:
Calories 240
Total Fat 8g
Sat Fat 1g
Cholesterol 0mg
Sodium 5mg
Total Carb 42g
Dietary Fiber 6g
Sugar 29g
Protein 2g