Garlic Sauteed Cauliflower

1 head cauliflower, cut into florets
1/8 c. olive oil
4 garlic cloves, minced
crushed red pepper flakes to taste
salt to taste, or 3 anchovies, drained & chopped

Cook the cauliflower in salted boiling water until barely crisp-tender, about 5 min. Drain well.

In a large skillet over medium heat, heat the oil. Saute the garlic and red pepper until garlic just begins to brown (be careful not to burn it). Add the cauliflower and cook 2 min, stirring to coat with oil. Add the salt or anchovies and stir again.

4 servings

Spice-Crusted Salmon with Lime-Orange Salsa

SALSA - mix together in a bowl:
4 navel oranges, peeled, pithed, and sectioned
1 small red onion, minced
1/4 c. lime juice
1/4 c. chopped fresh cilantro
1 tbl minced jalapeno peppers (or to taste)
1 clove garlic, minced
salt & pepper to taste

SALMON
1 tbl coriander seeds, crushed
1 tbl cumin seeds
1-1/2 tsp black peppercorns
1 tsp salt
1 lb. salmon fillet, skin removed

Mix coriander, cumin, peppercorns and salt in a small bowl.

Preheat grill or broiler.

Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2-3 min. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in the salt.

Coat the salmon with the spice mixture. Grill or broil on lightly oiled rack or pan until the fish is opaque in the center, about 5 min. per side.

Serve with the salsa.

4 servings

Chicken with Olives and Lemon

2 tbl olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 tbl chopped cilantro, divided
1 tsp salt
1/2 tsp pepper
2-1/2 lbs chicken parts
1 lemon, sliced
1/3 c. green olives

Heat oil in a large skillet or Dutch oven. Stir in onion, garlic, 1 tbl cilantro, salt & pepper. Add chicken parts and turn to coat with onion mixture. Arrange lemon slices on top. Cover and simmer 1/2 hr. Turn chicken over, cover and cook another 1/2 hr. Remove chicken and lemon from the skillet and keep warm. Increase the heat under the skillet and cook until contents are reduced to a thick sauce. Add the olives and heat through. Pour the sauce and olives over the chicken and serve.

4-6 servings

Avocado & Pink Grapefruit Salad with Coriander

2 pink grapefruits
2 tbl olive oil
1 tbl minced onion
1 tsp soy sauce
1/2 tsp honey
1/4 tsp sesame oil
1 tsp grated fresh ginger
1 tsp coriander seeds, cracked
2 cups mixed baby greens
1 avocado, halved, pitted, peeled, and sliced

Peel 1 grapefruit and cut it into sections. Juice the other grapefruit and measure out 3 tbl of juice. Whisk the juice with the next 6 ingredients in a small bowl, add salt and pepper to taste. Toss the greens with 2 tbl of the dressing and place on 2 serving plates. Arrange the grapefruit sections and avocado slices on top and drizzle with the rest of the dressing. Sprinkle the coriander seeds on top.

Toasted Almond Tofu Burgers

1 12-oz package firm tofu, drained, patted dry, cut into 1" thick slices
1/2 c. grated carrot
1/2 c. chopped green onions
2 tsp minced fresh ginger
1 garlic clove, minced
1/2 c. almonds, toasted, finely chopped
1 large egg white, beaten
4 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds, toasted

Place tofu on several layers of paper towels. Cover with more paper towels. Place a cutting board on top, weigh it down with several food cans, and let sit 1 hr. Squeeze wrapped tofu to extract as much liquid as possible. Transfer tofu to a medium bowl and mash into small pieces with a fork.

Spray a medium nonstick skillet with cooking spray, place over medium heat. Add carrots, green onions, ginger and garlic, and saute until slightly softened, about 3 minutes. Cool. Mix the vegetables, tofu, and the rest of the ingredients and shape into 4 patties (1/2" thick).

Wipe out the skillet and spray it again. Saute the patties 3 minutes per side.

4 servings

Honey Soy Squash Rings

2 acorn squash
3 tbl honey
1 tbl soy sauce
2 tsp rice vinegar
1-1/2 tsp minced fresh ginger
1 garlic clove, minced

Preheat oven to 450F. Line a large baking sheet with foil and spray with cooking spray. Cut off both ends of each squash and discard. Cut each squash into 4 rings. Scoop out seeds and discard. Place squash in a single layer on the baking sheet. Cover tightly with foil and bake 15 min.

While squash is baking, whisk the rest of the ingredients together in a small bowl.

Remove foil from squash. Brush half of the honey mixture over the squash and sprinkle with salt and pepper to taste. Bake uncovered 10 min. Brush rest of honey mixture over squash and bake another 10 min. or until squash is tender and browned.

4 servings

Mustard Pork Cutlets

1/2 c. Dijon mustard
1/4 c. light mayonnaise
1 tbl chopped fresh tarragon
1 tbl Splenda brown sugar blend
2 lbs boneless pork loin, cut crosswise into 1/2" thick cutlets

Preheat the broiler.

Spray a broiler pan with cooking spray. Place the pork cutlets on the pan.

Whisk the mustard, mayo, tarragon & Splenda in a small bowl. Brush half of the mixture over the pork.

Broil the pork 3 min. Turn over, brush with rest of mustard mixture, and broil another 3 min.

6 servings