Instructions

Wild Rice:

1. Start with medium sized sauce pan, bring water to a boil
2. Add Wild Rice, allow to cook for 40-45 minutes

Red Snapper:

1. Render large sauté pan hot with olive oil
2. Season snapper with olive oil, salt and black pepper, let marinade for 5-10 mintues
3. Place Snapper fillets meat side down
4. Once meat starts turning white on edges, flip fillets to skin side
5. Add sprigs of fresh herbs
6. Reduce heat and let cook thoroughly

Vegetables:

1. Render pan hot with olive oil
2. Remove outer leaves of artichokes, leaving only the yellow and pale green leaves. Trim stems until white in color.
3. Cut artichoke hearts into quarters, add to pan
4. Cut yellow squash in half, then quarter and add to pan
5. Add sprigs of rosemary, sage and basil to season vegetables
6. Quarter Roma tomatoes, add to pan
7. Add sugar peas, cover and let steam 5 minutes
8. Remove cover and all to simmer

To Serve:
Snapper with Vegetable Medley:

1. Place vegetables on large serving plate, leaving opening in center of plate for rice
2. Spoon rice in center of vegetables
3. Place snapper fillets on top of rice
4. Garnish with Extra Virgin olive oil

Berry Vanilla Gelato:

1. Arrange berries in serving bowl, separating berries by kind around bowl
2. Spoon Gelato into center of bowl and fruit