Celebrate 2013 with Bryant Gumbel's New Year's Eve meal

The former TODAY anchor is taking a break from reporting the news and and is cooking up a a quick and easy New Year's Eve meal so you have time to enjoy the festivities.

Hearts of palm salad with avocado, red onion peppers and pineapple

Ingredients

    • 1 cup of cubed pineapple
    • 2 avocados sliced
    • 1 thinly sliced red onion
    • 1 can hearts of palm
    • 6-8 peppadew chopped
    • 1 bunch of cilantro
    • 1 lime
    • 1 tablespoon of olive oil
    • 1 tablespoon red wine vinegar
    • Salt
    • Pepper

Preparation

Baking Directions:

Cut up 1 cup of pineapple into cubes. After placing that into a bowl, add the sliced avocados, 1 thinly sliced wedge of red onion and 1 can of hearts of palm. Then add chopped peppadew, chopped bunch of cilantro. Pour 1 tablespoon of olive oil, red wine vinegar, 1 fresh squeezed lime and some salt and pepper into a bowl. Whisk it all together and mix into the salad bowl.

Penne pasta with plum tomatoes, almonds and garlic

Ingredients

    • 6 plum tomatoes cut into quarters
    • 1/2 cup shelled almonds
    • 12 cloves of garlic
    • 1/2 cup extra virgin olive oil
    • Basil
    • Salt
    • 1-2 boxes of penne

Preparation

Baking Directions:

Place 6 plum tomatoes cut into quarters, 1/2 cup of shelled almonds and the 12 cloves of garlic into a food processor. While the mixture is pulsing, add the 1/2 cup of extra-virgin olive oil and fresh basil.Cook the penne pasta according to the box directions, strain and transfer to a serving bowl.Top the penne with the sauce and mix. Garnish with fresh basil.

Salmon fillet with lemon and wasabi powder and tabasco

Ingredients

    • 1 pound salmon fillet with skin
    • Water
    • Sea salt and pepper
    • Wasabi powder
    • Non-fat may
    • Tabasco
    • Tartar sauce (optional)
    • Horseradish cream (optional)
    • Pyrex dish
    • Plastic wrap

Preparation

Baking Directions:

Season your salmon fillet with salt, pepper and lemon slices.Place your raw fillet of salmon into a microwave-safe glass dish, add enough water to reach halfway up the fish. Cover it with plastic wrap and microwave on high until the fish is opaque throughout, 3 to 4 minutes.Quickly whisk together non-fat mayo, wasabi powder, tabasco, tartar sauce and horseradish cream and then top the salmon with it.

Champagne cocktail with pomegranate

Ingredients

    • pomegranate juice
    • pomegranate seeds
    • thinly sliced lime

Preparation

Baking Directions:

Pour pomegranate seeds into a champagne glass, add some pomegranate juice, a thin slice of lime and then top woth champagne.

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