1. Combine hummus and olives. Stuff each pepper with about 1 tablespoon of the hummus.

• 2 1/4 cups pomegranate juice
• 2 1/4 cups vodka
• 1 cup lime juice
  Coupons
• 3/4 cup Cointreau, or Grand Marnier
• 1/4 cup ginger juice, (see Note)
• 2 tablespoons sugar, preferably superfine “bar sugar,” plus more for the rims
• Strips of lime zest, for garnish
 
1
Mix pomegranate juice, vodka, lime juice, Cointreau (or Grand Marnier), ginger juice and sugar in a large pitcher.
2
For each drink, fill a cocktail shaker halfway with ice, add 1/2 cup Cosmo mix, and shake until the shaker turns frosty and cold. Dip the rim of a martini (or highball) glass into water and then in sugar (to "sugar the rim"). Strain the drink into the martini glass (or over fresh ice in the highball glass). Garnish with a twist of lime zest, if desired.
 


Tips:
 Note: We use bottled ginger juice (pressed gingerroot) to add the taste of fresh ginger without the work of mincing or grating. Use it to flavor drinks, stir-fries, marinades or anywhere you’d use fresh ginger. Find it in specialty stores or online at gingerpeople.com.

Stuffed Sole Fillets

• 1 pound (1 1/2 cups) crab meat, flaked and free of shell fragments
• 2 tablespoons celery, minced
• 2 tablespoons green onion, thinly sliced
• 2 tablespoons red bell pepper, minced
• 1/2 cup California green seedless grapes, coarsely chopped
• 3 tablespoons mayonnaise
• 1/2 teaspoon 'Old Bay' seasoning salt
• 1 cup seasoned dry breadcrumbs
• 1 pound (4, 4 oz. size) sole fillets
• 1 cup seasoned bread crumbs
• 2 tablespoons butter
• 1 tablespoon olive oil

Lemon-Grape Butter Sauce

• 1/2 cup low sodium chicken broth
• 1/2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 3/4 cup California green seedless grapes
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon flour
• 1 tablespoon water
• 6 tablespoons softened butter

• ¼ cup plus 2 tablespoons olive oil (divided)
• 24 large white mushrooms
• ¼ cup finely chopped onions
• 2 cloves garlic, minced
• 8 ounces flaked crabmeat (fresh if available)
• 1 teaspoon dry mustard
• 2 teaspoons Old Bay seasoning
• 1 tablespoon Worcestershire sauce
• ½ cup almond meal
• 1 cup shredded Parmesan cheese (divided)
• ¼ teaspoon red pepper flakes, or to taste
• ¼ teaspoon black pepper
• 1 egg, beaten
• 3 tablespoons plain whole-milk Greek yogurt
• 2 tablespoons melted butter
• Juice from ½ lemon
• Handful fresh parsley (optional)

• 1 butternut squash, peeled, seeded and cut into 1-inch chunks
• 1 tablespoon olive oil
• Salt
• 1/3 cup raw hazelnuts
• ¾ cup uncooked millet
• 2 avocados, diced
• 1 ½ cups red grapes, halved
• 3 to 4 cups green leaves (I used baby kale)
• Seeds of 1 pomegranate
• Basil and green onion dressing:
• 10 to 12 basil leaves, finely chopped
• 2 green onions, finely chopped
• Juice of ½ lemon
• 1 teaspoon Dijon mustard
• 1/3 cup extra-virgin olive oil
• Salt and pepper to taste