4 (5-6 ounce) Trader Joes Wild Alaska Salmon fillets ½ Cup Trader Joes Basalmic Vinegar Glaze salt and pepper to taste 1 Tablespoon chopped fresh dill 2 Packages Trader Joes Fire Roasted Basalmic Butter Sauced Vegetables 1 Cup fresh Chinese Pea Pods Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray. Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with dill. Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil. Meanwhile, prepare vegetables following package instructions, stir in the fresh pea pods. To Serve: Arrange ¼ of the veggies on each of four warmed plates. Place a portion of salmon fillets on top of veggies. Optional: Garnish with sprigs of fresh dill or thin lemon or lime slices. Makes 4 servings

Makes 8 servings (48 pieces total) Butter flavored cooking spray 2 large egg whites 2 Tablespoons Honey 1/2 teaspoon salt 2 Cups ALMANDINA Original or Pistachio Almond Cookie Crumbs* (about 6-8 cookies) 1-1/2 pounds of boneless, skinless chicken breast, cut into bite-sized pieces Almond Dipping Sauce: Makes 3 Cups 2 teaspoons Canola oil 6 Ounces Onions, diced 1 Ounce Garlic, minced 1 Ounce Ginger, minced 2 teaspoons Red Pepper Flakes 4 Ounces slivered Almonds 1-1/3 Cups Coconut Milk 2/3 Cup Soy Sauce 1-1/2 Ounces Brown Sugar 2 Tablespoons Curry Powder ¼ Cup Lime Juice Heat the oven to 450 degrees. Coat a large baking sheet with cooking spray. In a medium bowl, whisk together the egg whites, honey and salt. In a shallow bowl or pie plate, spread the Almandina crumbs *To make the crumbs, break the cookies into pieces then pulse in a food processor fitted with a metal blade, until crumbled; do not over grind. Add the chicken pieces to the egg white mixture and toss to coat. A few pieces at a time, transfer the chicken to the breadcrumbs and toss to thoroughly coat. Transfer the breaded chicken pieces to the prepared baking sheet, arranging them close together but not touching. When all of the chicken is on the baking sheet, spritz them lightly with butter-flavored cooking spray. Bake for 15 minutes, then use a spatula or tongs to flip the chicken pieces. Continue baking until golden brown and no longer pink at the center and cooked through, another 5 -10 minutes. Serve hot with dipping sauce*** **While chicken is baking, whisk together dipping sauce ingredients in a non-reactive bowl, taste and adjust seasonings as needed. Whisk before serving.

***ALMANDINA Crust: 8-10 ALMANDINA GINGER-SPICE COOKIES 2 Tablespoons sugar 1 egg white Key Lime Cheesecake: 2 tablespoons cold water 1 teaspoon unflavored gelatin 2 packages (8 ounces each) fat-free cream cheese, room temperature 1 can (14 ounces) fat-free sweetened condensed milk 1/2 Cup Key lime juice 2 egg whites 2 Tablespoons cornstarch 1 teaspoon grated lime rind Kiwifruit Topping: 3 kiwifruit 1 Tablespoon confectioners' sugar ***To make the Almandina ginger-spice crust: Heat the oven to 350°F. Coat a 9" springform pan with no-stick spray. Break the cookies and place in a food processor. Process until the cookies are broken into fine crumbs (there should be 1-1/2-2 Cups crumbs). Add the sugar and egg white; process until evenly blended and slightly moist. Press into the bottom and 1/2" up the sides of the pan. Bake for 10 minutes, or until the crust is lightly browned. Set aside. Do not turn off the oven. To make the Key lime cheesecake: Place the water in a cup. Sprinkle with the gelatin and set aside for 5 minutes to soften. Rinse out the bowl of the food processor. Add the cream cheese, condensed milk, lime juice, egg whites, cornstarch, and lime rind. Process until smooth. Add the gelatin mixture and process until completely incorporated. Pour into the warm crust. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, then chill for at least 2 hours. To make the kiwifruit topping. Peel and thinly slice the kiwifruit. Remove the outer ring from the springform pan. Arrange the kiwifruit in a spiral pattern on top of the cheesecake. Dust with powdered sugar after cutting.