Mindblown: a blog about philosophy.

1 1/2 pounds salmon fillets, cut into 1 inch cubes1/3 cup pesto2 tablespoons butter2 shallots, finely chopped1 cup uncooked long-grain white rice2 1/2 cups fish stock2/3 cup dry white wine

2 pounds salmon fillets1/2 cup sour cream1/8 teaspoon white pepper1/8 teaspoon dried dill weed1/3 cup Chardonnay wine1 shallot, finely chopped1 cup half-and-half cream1/4 cup all-purpose flour1 tablespoon Dijon mustard

1 1/2 cups fresh DOLE(r) Tropical Gold(r) Pineapple, chopped2 oranges, peeled and sectioned1 tablespoon grated orange peel1/4 cup orange juice2 tablespoons balsamic or white wine vinegar1 tablespoon vegetable oil1 (10 ounce) package DOLE(r) Italian or other DOLE(r) salad variety1/2 cup shredded Jarlsberg cheese or crumbled blue cheese1/2 cup chopped walnuts or pecans, toasted

1 quart strawberries – cleaned, hulled and sliced1 1/2 cups red wine2 tablespoons confectioners’ sugar1/4 cup water2 oranges, sliced into rounds1/4 cup Cointreau6 large scoops vanilla ice cream