Preheat oven to 300 degrees. Chop the pistachio nuts, if necessary. Seed and dice the red bell pepper. Peel and mince the garlic. Dice the salmon fillet. Create the lemon zest by grating a fresh lemon peel. Grate the parmesan cheese, if necessary.

Place the pistachios on a baking sheet and toast in the oven for about 5 minutes. Set aside to cool.

In a large, deep skillet, melt the butter over medium-low heat. Add the bell pepper and garlic. Raise the heat to medium and sauté for 1 minute. Add the salmon and sauté for 1 minute. Add the cream, lemon zest, the ½ tsp. salt and the pepper. Cook until reduced and thickened, stirring frequently.

Meanwhile, in a large pot, bring at least 4 quarts of water to a rolling boil. Add the 1 Tbs. salt. Add the pasta, stir to separate and cook until al dente. Drain.

Transfer the linguine to a large, warm bowl. Add the sauce and toss well. Sprinkle with the pistachios and Parmesan cheese.

Serves 4

Combine the caramels and cream in a slow cooker. Cover and cook on low setting for 2-3 hours or until the caramels are completely melted. Stir in the marshmallows and rum. Continue cooking, covered on a low setting for 1 hour. Transfer to a traditional fondue pot before serving. Serve with apple wedges, fresh strawberries or your favorite VeryVera Pound cake!

Serves 2-8