1 pound frozen pitted tart cherries 1 green apple, cored and diced 1/4 cup light brown sugar, packed 1/2 teaspoon almond extract 1 1/2 tablespoons cornstarch or arrowroot powder 1/2 cup unsweetened cherry or apple juice Nonstick cooking spray 1/4 cup old-fashioned rolled oats 1/4 cup brown sugar 1/4 cup walnuts, chopped 2 tablespoons whole-wheat pastry flour 3 tablespoons grapeseed oil 1/4 teaspoon salt (optional)

1. Preheat oven to 400°F. 2. In a bowl, toss together the cherries, apple, brown sugar, and almond extract. 3. In a cup, mix the cornstarch and juice and add to the fruit mixture, stirring well. 4. Pour the mixture into an 8-inch-square baking dish sprayed with nonstick cooking spray. 5. Mix together the remaining ingredients. Crumble the mixture on top of the fruit. 6. Bake for 30 minutes. Raise heat to broil and brown topping lightly for 1-2 minutes. Remove from oven. Serve warm or cold.

8 oz. uncooked angel hair pasta 2 cup (1-inch) sliced asparagus 1/2 cup chopped green onions 3 tablespoons olive oil 2 tablespoons fresh lemon juice 2 teaspoons lemond rind 2 garlic cloves, minced 1 teaspoon salt 1/2 teaspoon black pepper

Directions:

1. Cook pasta according to package directions(omit salt and fat). 2. Add asparagus to pasta during last 3 mintues of cooking time; drain. 3. Stir in remaining ingredients, and serve immediately.