Sporanzas Stuffed Bell Peppers

1 lb. ground turkey or chicken 4 large bell peppers 2 minced garlic cloves 1 2 cup soft bread crumbs 1 2 cup chopped red onion 1 4 cup grated Parmesan cheese Black pepper to taste Brown the ground meat in a pan and set aside. Saute the onion and celery together and mix with the meat and other ingredients in a bowl. Apply light cooking spray to moisten. Stuff the bell peppers with the mixture and bake in a pan coated with non-stick cooking spray for 45 minutes in a preheated oven at 350 F. To...

Pearlicious Salad

By Scott Gill, Owner, Garden Deli, Monterey, CA Serves 10-12 Preparation time 6 minutes, Cook time 10 minutes A refreshing salad you're sure to make often, especially when spending time outdoors during long Summer evenings. 1 head chopped Romaine lettuce 4 chopped pears 2 cups halved pecans 2 tablespoons butter 2 tablespoons sugar 2 cups crumbled Blue Cheese 2 cups plum tomatoes 1 cup dried cranberries Freshly ground pepper and salt to taste Melt butter in a sauce pan and add pecans. Add sugar...

Two Handed Dumbbell Extension

Sit on the edge of a bench with one dumbbell. Grab the dumbbell with both hands and lift it behind your head. Keep your elbows close to your ears and lower the dumbbell as far down and possible. Raise the dumbbell back up above your head and repeat. Semi Stiff-Legged Deadlift on page 39

Semi Stiff Legged Deadlift

Place your feet about 1 foot apart with dumbbells hanging in front of you, palms facing you. Bend your knees slightly Bend forward, lowering the dumbbells as far as you can and back up to the starting position. Squeeze your buttocks as tight as you can as you return to a standing position and repeat. Semi Stiff-Legged Deadlift on page 39 Side Lateral Raise on page 40 Bent-Over Lateral Raises on page 41 Lateral Raises on an Incline on page 42 Shrugs on page 43 Upright Row on page 44

Alaskan Halibut on Chantrelles with Peas Ciopollini Onions and Fingerling Potatoes

By Robert Mancuso, Executive Chef at the World Famous Sardine Factory, Monterey, CA 18 Fingerling potatoes, par-cooked and sliced 1 cup English peas, fresh blanched 2 cups chanterelles mushrooms, petite 2 tablespoons thyme leaf 1 tablespoon lemon juice 3 tablespoons olive oil, to cook ragout 3 tablespoon olive oil, to sear halibut 1 tablespoon cold butter Preserved lemon rind, finely sliced optional Season the halibut with salt, pepper and saute in olive oil until slightly browned finish in 400...