1 Tbsp. olive oil 1-1/2 lbs. asparagus, tough ends discarded, cut into 3 inch pieces 1 scallion, minced 3/4 lb. tomatoes\raw, peeled, seeded and chopped 2 Tbsps. red wine vinegar

Instructions Heat oil in a heavy nonstick skillet over medium high heat. Sauté asparagus 3 minutes. Add remaining ingredients. Cover skillet and simmer another 5 minutes or until asparagus is tender. Season with pepper to taste.

Place vegetables in a steamer basket over boiling water. Cover pan and steam 5 minutes or until tender. Drain and transfer to a bowl. Add remaining ingredients and salt to taste. Toss gently.

Place veal between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Heat a heavy nonstick skillet over medium-high heat. Add oil and butter. When hot, sauté veal, in batches if necessary, until browned. Transfer to a serving dish. Sprinkle with salt and pepper to taste. Serve immediately.

Melt butter in a heavy nonstick skillet over medium heat. Sauté bell peppers and mushrooms 7-8 minutes, or until vegetables are tender. Season with salt and pepper to taste. Stir in tarragon and cook another minute.

Preheat oven to temperature 325°F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all sides. Remove roast from pan. Set wire rack in pan, then set roast on rack. Season generously with salt and pepper to taste. Place roast on lower rack of oven and roast about 3-1/2 hours, (about 30 minutes per 1 lb), or until a meat thermometer registers 130°F. Let stand 20 minutes before slicing.

Roll and stretch each roll into a 9 inch strand. Form into the shape of a `9'. Thread long end of the 9 under and through the loop to form a knot. Arrange on a baking sheet. Cover with plastic wrap that has been coated with nonstick cooking spray. Let rise 1-1/2 to 2 hours, or until doubled in size. Preheat oven to temperature 350°F. Remove plastic wrap and bake 15-20 minutes, or until golden brown. Immediately place on a cooling rack. Brush with melted butter.

Preheat oven to temperature 400°F. Place oil in a non-reactive baking dish. Arrange fish fillets in dish. Drizzle with orange and lemon juice. Season with salt and pepper to taste. Set aside 10-15 minutes, turning once to marinate. Bake fish 12-15 minutes or until fish flakes easily. Transfer fish fillets to a platter, cover and keep warm. Pour fish juice from baking dish into a heavy saucepan. Dissolve cornstarch in water. Stir into fish juice. Add marmalade and lemon zest. Stir over medium high heat 3-4 minutes or until sauce thickens. Serve sauce over fish.

Preheat oven to temperature 375°F. Arrange fillets in a baking dish. Drizzle with oil and season with salt and lemon pepper to taste. Bake 10-12 minutes or until fish is opaque throughout.

Preheat oven to temperature 375°F. Arrange fillets in a baking dish. Drizzle with oil and season with salt and lemon pepper to taste. Bake 10-12 minutes or until fish is opaque throughout.

Preheat oven to temperature 375°F. Arrange fillets in baking dish. Drizzle with oil and season with salt and lemon pepper. Bake 10-12 minutes or until fish is opaque throughout.

Place veal between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten. Melt butter in a heavy nonstick skillet over medium high heat. Sauté veal 2 minutes or until browned. Season with salt and pepper to taste. Turn and sauté another 2-3 minutes or until veal is cooked throughout. Transfer veal to a platter and keep warm. Reduce heat to medium. Stir in cream and lemon juice and simmer until sauce begins to brown. Serve sauce over veal.