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Mix melted butter, 1/4 cup brown sugar and apple juice in an 8”x8” baking pan. Arrange the apple halves cored side up over the sugar mixture.

In a small bowl mix the butter and sugar together, and mix in the ginger, applesauce, and cinnamon until smooth.

Fold in the cereal and mix to evenly coat the cereal, and then spoon the filling on top of the apples, dividing evenly.

Cover the pan with foil and bake at 375 for 20 minutes, and then remove the foil and bake for another 20-30 minutes, baking the apples until the topping crisps up.

Serve apples warm with crème fraische, or Archer Farms vanilla ice cream.

In a small dish, mix the salt and sugar. Rub the rims of 3-4 margarita glasses with a little lime zest and then invert into the sugar and salt mixture to coat the rims of the glasses.

Make sugar syrup with the lime juice, zest and sugar, heating them together in a sauce pan just until boiling. Cool quickly by pouring into another shallow bowl and put in the freezer.

When the syrup is cool strain out the zest and place in blender with melon cubes, tequila and ice cubes in a blender, and blend until the drink is slushy and all ice is ground fine.

Pour the drink into the prepared glasses and garnish with a triangle of watermelon and a slice of lime.

Pre-heat oven to 400 degrees. Generously oil a roasting pan with olive oil.

Gently squeeze the seeds out of the tomatoes and strain the juice out through a fine strainer and reserve. Place the tomatoes on the roasting pan cut side down and throw in the garlic cloves.

Roast tomatoes and garlic together for about 15-20 minutes, shaking pan occasionally to keep tomatoes from sticking to pan. Remove the roasted tomatoes from the oven, and allow to cool for about 10 minutes.

Pick off the tomato skin, which will have loosened during the roasting process. Then place the skinned tomatoes, garlic, roasting juice and reserved juice strained from the seeds in a blender and blend until smooth. Season with salt and pepper to taste.

The fresh, sweet flavor of the Rosso Bruno is enough flavor for this tasty sauce, but you can add dried or fresh herbs to this sauce if desired. Toss with pasta or pour over ravioli or meatballs.

This sauce has a beautiful deep orange color, and is less acidic and more sweet than traditional tomato sauce.

Grill tuna steaks as you like them, and set aside.

Divide the salad greens between 4 dinner plates, and top with the tuna steaks.

Top with onion slices and melon balls, and drizzle with Curry Vinaigrette and garnish with lime wedges.

This salad is great with the tuna hot off the grill or with the tuna grilled in advance and chilled.

In a small bowl, mix the curry powder, honey, lime juice and vinegar together with a whisk.

Slowly whisk in the olive oil and canola oil to emulsify and taste and adjust the flavors accordingly.

Store in the refrigerator until ready to use. For a variation, try adding ¼ cup fresh mango juice in place of the lime juice.