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In a large saucepan set on high heat, bring the wine, water, vanilla, cinnamon stick, sugar and lemon zest to a boil. Reduce the heat to medium-high and add the pear and peach slices. Cook for 5-10 minutes, until the

Cut the canteloupes in half. Scoop our the seeds and using a melon baller, scoop out the flesh into a medium bowl. Heat the apple juice, sugar and 3 of the rosemary sprigs to the boiling point in a small saucepan

Combine the appl juice, wine and sugar in a saucepan just large enough to fit the apples in a single layer. Bring to just below a simmer, add the vanilla bean and cinnamon stick, cover and simmer until the apples

Heat the oil in a large nonstick saute pan over mediumphigh heat until sizzling, about 2 minutes. Add the onion, garlic and bay leaf anc cook for 3-4 minutes, until the onion is soft. Stir in the rice and cook

Preheat the oven to 325 F. Bake the unpeeled sweet potatoes for 1-1 1/2 hours, until easily pierced with a knife. Let them cool completely, then peel and cut into large chunks. Set aside. Preheat the oven to 325 F. Cream

Put the potatoes into a large saucepan with enougjh cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches a boil, uncover, reduce the heat to medium-low and cook for 15-20

Put the potatoes and the quartered shallot into a large saute pa with enough cold water to cover by 2 inches. Cover the pot and bring to a boil. Once the water reaches the boil, uncover, reduce the heat to

Heat the oil in a large nonstick saute pan set on medium-high heat until sizzling, about 2 minutes. Add the mushrooms and cook for 5 minutes, stirring occasionally. Remove from the heat and stir in the spinach and pesto. (If

Prepare the Broiled Polenta and keep warm in the oven. Heat the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Add the asparagus, bell pepper and garlic and cook until they begin to