• 4 eggs

• 4 egg whites

• 1 tablespoon milk

• freshly ground black pepper

• 1/4 teaspoon salt

• 1/4 cup minced fresh basil

• 10 cherry tomatoes, quartered

• 1/4 cup crumbled feta cheese

• 1 teaspoon olive oil

• 1 teaspoon minced garlic

• 2 cups (1 ounce) baby spinach leaves

1. Preheat over to 375 degrees.  Coat four 1-cup ramekins or eight 1/2-cup muffin cups with cooking spray.

2. In a large bowl, beat eggs and egg whites.  Add milk, pepper, salt, basil, tomatoes, and cheese.

3. In a medium sauté pan, heat olive oil; sauté garlic, over medium heat for about 2 minutes.  Add spinach and sauté 1-2 minutes, until spinach is wilted but still a vibrant green.  Add spinach mixture to egg mixture.  Ladle into prepared ramekins or cups.  Bake for 18-20 minutes, until eggs are cooked thoroughly.  (They will expand while cooking and will collapse while cooling.)  When cool, remove from cups.  Refrigerate in an airtight container for up to one week.

• 2 cups crisp apples, halved, cored and chopped

• 3/4 cup (1 large) Anaheim chile pepper, seeded and chopped

• 1/4 cup lime juice

• Salt and pepper to taste

• 1/4 cup dry white wine

• 1/4 cup apple juice

• 1/2 tsp. grated lime peel

• 1/2 tsp. salt

• Dash Pepper

• 4 medium boneless, skinless chicken breasts

Directions:  Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour alongside grilled chicken. Makes 3 cups salsa. For grilled chicken combine marinade with ingredients, pour over chicken breasts. Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning once, until chicken tests done. Makes 4 servings.

Nutritional Analysis Per Serving: Calories, 214; Fat, 4 g; Cholesterol, 66 mg; Fiber, 2 g; Sodium 334; Percent calories from Fat, 15%.
(Found on VirginiaApples.org)

Pears Stuffed with Gorgonzola Cheese

Serves: 4

• 4 small firm ripe pears

• 1 lemon, cut in half

• 2 oz (50 g) imported Gorgonzola (or other high quality blue cheese)

• 2 tbsp crushed walnuts, pistachio or pine nuts

• 2 tbsp soft unsalted butter

Directions:

Carefully peel the pears, leaving the stems attached. Cut in half lengthwise and scoop out the seeds, along with a scant tablespoon of pulp out of each half. Rub with the lemon juice to prevent discoloration. Cream the Gorgonzola and the butter together in a small bowl until they are soft and fluffy. Fill the hollows of the pear halves with the cheese mixture and carefully stick the two halves of the pears back together again. Roll the pears in the crushed nuts, and chill for 2 hours, until the cheese is firm.