Main Course -- Salmon Poached in Champagne

2 pounds salmon fillets
3 cups champagne
One quarter cup fresh lemon juice
1 small sweet onion, sliced
5 or 6 sprigs of fresh dill
Salt and pepper to taste

Place the salmon fillets in a shallow pan in one layer. Add the champagne, lemon juice, and just enough water to just cover the fillets. Remove the fish and bring champagne/water mixture to a boil. Place the salmon fillets back in the pan in a single layer and top with the onion slices, dill sprigs and salt and pepper. Reduce heat to simmer and cover and cook for about 10 minutes. The salmon will be done when the flesh is firm and flakes easily. With a slotted spatula, remove fish from the poaching liquid, keeping the onions and dill on top of the fish. Allow fish to drain and serve hot.

The Skinny: Not much room for improvement. I have heard you can add a vanilla bean or a dash of vanilla extract to the poaching liquid before cooking the fish for a different flavor but I have not tried this method.

Veggie Pasta

2 cups baby carrots
2 cups of broccoli florets
8 oz. uncooked penne pasta
2 Tbsp. olive oil
1 cup frozen green peas
2 cloves garlic, minced
One third cup dry white wine
One third cup Half and Half
2 Tbsp. fresh lemon juice
Salt and pepper to taste
One third cup fresh grated Parmesan cheese

Cook carrots and broccoli in boiling water until broccoli is just crisp/tender. Remove vegetables from water and add pasta. Cook pasta until al dente and drain. Heat oil in skillet and add carrots, broccoli, peas and garlic and cook for a minute or so. Add wine and stir. Add Half and Half and lemon juice and cook for another minute or so. Add salt and pepper, pasta and Parmesan cheese and mix well to heat through.

The Skinny: Use fat free Half and Half.