Raosted Bell Peppers

bell peppers
basil leaves
garlic
olive oil
salt
pepper

Line a roasting pan with foil, place peppers in it, and place in the middle if a 350 degree oven for 1 hour.
Wrap peppers with foil after one hour - let cool.
Cut the peppers in half, remove the seeds, membranes, etc, and peel the peppers.
Put the peeled peppers on paper towels to absorb juices.
Cut the ppers into strips. Lay the strips in a baking dish. sprinkle with garlic, salt,and pepper after each layer. Drizzle with olive oil. Let sit for flavors to combine before serving.

Pomegranate Dressed arugala salad

Dressing:

1 T Pomegranate vinegar
.5 T Balsamic vinegar
1 T Olive Oil
1 tsp honey
1 T lemon juice
.5 tsp coarse sea salt
dash pepper

Salad:

Arugala leaves
diced cucumber
diced carrots
craisins
cashew nuts
grated parmesan

Curried Rice

Simple and yummy:

Add rice and half chicken stock and half water to a rice maker. Add a tsp. curry powder. Start the rice cooker.

Tilapia with rosemary, lemon, and capers

-2 Tilapia fillets
-1 Lemon
- 2 T Capers
- Olive Oil
-1/4 C sherry
- Rosemary Sprigs
- Garlic

This was quick and tasty:

Preheat the oven to 350 ish.
Heat olive oil in a nonstick skillet. Add rosemary sprigs and sliced and mushed garlic. Remove the garlic when it is golden, Reserve the rosemary sprigs.
Place fillets in the skillet. Turn after 2 or three minutes - put a rosemary sprig under each fillet after turning.
Add juice from half the lemon, sherry, capers.
Cover the skillet and put it in the oven for 8 minutes.
Remove the skillet from the oven, remove the fillets to a dish and cover. Place the skillet over a medium flame to reduce the liquid. Add juice from the other half of the lemon.

Plate the fillets over rice (see curried rice recipe) and drizzle with pan sauce.