Above: Crab “Ravioli” where the avocado serves as a pillow for the lump crab meat, with a stream of olive oil and shower of sea salt, capped with the optional grapefruit wedge. This is gluten-free, carb-friendly and a Weight Watchers Points Plus Pleasure. I wanted to marry crab with it’s pretty partners: grapefruit and avocado. Ta-da. The recipe is one of the many jewels found in Dorie Greenspan’s Around My French Table, (which is an enormous glossy hardcover that sits just beneath my beloved Flavor Bible in the kitchen.
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Above: Watermelon and Nectarines with balsamic, basil, and shallots (devoured with sea bass). Found this recipe in this One Pot Cookbook (by Weight Watchers)
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Above: Lattice topped Blueberry Pie, recipe adapted from the Blue Bonnet Cafe in Marble Falls, TX (Letter styling by moi). This pie can hold its piece! Meaning, when you make a slice, it remains a slice, not a puddle.
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Alternatively, bake as individual pie tarts as I have below.
All recipes appear in the comment section.
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