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.

Above: Watermelon and Nectarines with balsamic, basil, and shallots (devoured with sea bass). Found this recipe in this One Pot Cookbook (by Weight Watchers)

INGREDIENTS
4 (5-ounce) arctic char fillets
¾ teaspoon salt
¼ teaspoon black pepper
2 cups (½-inch) diced seedless watermelon
2 nectarines, pitted and cut into ½-inch dice
4 large fresh basil leaves, thinly sliced
1 large shallot, minced
1 tablespoon balsamic vinegar

INSTRUCTIONS
1  Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
2  Spray arctic char fillets with olive oil nonstick spray; sprinkle with ½ teaspoon of salt and ¹⁄8 teaspoon of pepper. Place fillets on grill rack and grill just until opaque in center, about 4 minutes per side.
3  Meanwhile, to make salad, gently stir together watermelon, nectarines, basil, shallot, vinegar, and remaining ¼ teaspoon salt and ¹⁄8 teaspoon pepper in medium bowl.
4  Place 1 fish fillet on each of 4 plates; top evenly with salad.

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.

Alternatively, bake as individual pie tarts as I have below.

All recipes appear in the comment section.