Tart Cherry Maple Syrup

*Loaf style challah or brioche bread is available in the in-store bakery of most well-stocked grocery stores or in a bakery. Use a serrated knife to slice the bread.

Nutritional information per serving:

Calories 408 (31% from fat) • carb. 48mg • pro. 21g • fat 14g • sat. fat 5g •

chol. 332mg • sod. 657mg • calc. 318mg • fiber 0g

Makes 2 cups

1-1/2 cups real maple syrup

3/4 cup dried tart cherries (may substitute dried apples, blueberries, or cranberries)

Place the maple syrup and dried tart cherries in a 1-1/2 quart saucepan. Bring to a simmer over medium low heat. Reduce heat to low and keep syrup warm until ready to serve. Leftover syrup may be placed in a resealable container and refrigerated to use at another time. Reheat to serve.

Nutritional information per serving (1/4 cup):

Calories 177 (0% from fat) • carb 45g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 6mg • calc. 68mg • fiber 0g

Seared Scallops

Makes 4 to 6 servings

2pounds large sea scallops (dry preferred)

1-1/2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sweet paprika lemon wedges

Remove the tough “foot” (muscle) from the side of each scallop – it is slightly more opaque in appearance and comes off easily. Place the scallops in a shallow bowl, drizzle with olive oil, and sprinkle with seasonings. Stir gently to coat evenly.

Preheat the Griddle side to Sear setting. When hot, arrange the scallops evenly over the Griddle, shaking off excess oil. Cook for 2 to 3 minutes (depending upon size), turn once and cook until deep golden in color, opaque and slightly firm to the touch. Serve hot or chilled.

Nutritional information per serving (based on six servings):

Calories 192 (25% from fat) • carb. 3g • pro. 30g • fat 5g • sat. fat 0g

• chol. 74mg • sod. 462mg • calc. 28mg • fiber 0g

Salmon Burgers

with Lemon Tarragon Sauce

Makes 6 servings

2	ounces shallots, peeled, finely chopped
1-3/4	pounds boneless, skinless salmon fillet, chopped into 1/4-inch pieces

2ounces smoked salmon, finely chopped

1/2 tablespoon Dijon-style mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper Lemon Tarragon Sauce

Place the shallots, salmon and smoked salmon in a bowl. Stir in the mustard, salt and pepper. Divide the mixture into 6 equal portions and shape into 4-inch “burgers”. Chill, if not cooking immediately.

Preheat the Griddle side to Med-High. When the Griddle is hot, arrange the Salmon Burgers evenly spaced on the Griddle. Cook for 3 (3-1/2 if mixture is chilled after preparing) minutes per side – do not overcook. Serve on toasted sourdough rolls or bread, with Lemon Tarragon Sauce.

Nutritional information per serving (one salmon burger):

Calories 235 (44% from fat) • carb. 3g • pro. 29g • fat 11g • sat. fat 2g

• chol. 78mg • sod. 400mg • calc. 40mg • fiber 0g