Fish: Place the apple juice in a small pan. Bring to a boil over high heat and reduce by about

half. When reduced, set aside to cool.

Place the salmon in a single layer in a shallow baking dish.

In a small bowl, stir together the cooled apple juice reduction, tamari, sesame oil, agave

nectar, garlic, ginger, and red chili paste. Pour the marinade over the salmon and

refrigerate for about 1 hour.

Preheat the oven to 450 degrees F.

Before roasting the salmon, pour the excess marinade off the fish into a small pan.

Bring the excess marinade to a boil over high heat. Cook until reduced by half, about 7

minutes.

Place the salmon in the oven and cook for about 7 minutes. Brush salmon with the

reduced marinade and continue cooking for about 7 more minutes, until golden brown

and cooked through. Before serving, brush again with the marinade and garnish with the

scallions and lime wedges.

Squash: Preheat the oven to 400 degrees F.

Place the squash, shallots, rosemary, thyme, salt, pepper, and 3 tablespoons of the extravirgin

olive oil on a large baking sheet. Stir to coat the squash and shallots with the olive

oil and seasonings.

Cut the garlic across the top to remove the top third of the bulb. Drizzle the exposed

garlic with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with salt and

pepper. Wrap the garlic bulb in aluminum foil and place on the baking sheet with the

squash.

Place the baking sheet in the oven and roast for 20 minutes. Stir the squash and continue

baking for another 20 to 25 minutes, until the squash is soft and lightly browned.

Remove the garlic from the aluminum foil. Squeeze the individual cloves from the skin

and stir them into the squash.

Beans: Bring a large pan of salted water to a boil. Drop in the trimmed beans. Cook for about 1

to 2 minutes, until crisp-tender. Drain and immediately place in a bowl of ice water to

cool. Drain and pat dry (this can be done ahead or while the onion is cooking).

Heat the extra-virgin olive oil in a large skillet over medium heat. Add the onion, salt,

and pepper. Cook the onion for 10 to 15 minutes or until translucent. Stir in the garlic and

continue to cook for about 20 minutes, until the onions are golden brown. Cover and

reserve until ready to serve.

Just before serving, add the green beans to the onion. Warm thoroughly over medium

heat and adjust seasonings.