Return to oven and bake an additional 3–4 minutes, or until spinach is wilted.
Serve with wedge of lemon.
Grilled Swordfish with Pineapple Mustard —Serves 6
1 Tablespoon lemon juice
1 Tablespoon grated, fresh ginger
6 swordfish steaks
1 cup pineapple chunks
1 Tablespoon whole grain
(stone-ground) mustard
Squeeze the juice from the grated fresh ginger through a cheesecloth or garlic press into the bowl.
Dribble mixture over fish steaks and broil for 5 minutes.
Turn fish over, dribble sauce over other side, and broil another 5 minutes or more depending on thickness of steaks.
In a blender or food processor puree the pineapple with the mustard.
When fish is done, remove from the oven and spread a Tablespoon of the pineapple mixture on top of each steak.
2 Tablespoons olive oil
1 cup minced shallots
1 bunch spinach, chopped
1 teaspoon nutmeg
12 lasagna noodle strips, cooked al dente (slightly undercooked) and drained
6 cups tomato sauce
2 cups leftover, cooked beans
1 cup ricotta cheese, or 1 cup tofu mashed together with 1 Tablespoon light miso
sea salt to taste freshly ground black
pepper to taste
Heat oil in skillet and sauté shallots until transparent.
Combine with spinach and nutmeg.
In a large baking dish, layer lasagna strips, tomato sauce, beanes, spinach mixture, and ricotta, until lasagna is used up.
Season with salt and pepper.
Finish with a layer of tomato sauce and top with ricotta cheese.
Cover and bake at 350° for 20–30 minutes.
3 cups cooked millet
2 Tablespoons soy sauce
1 small onion, grated
2 carrots, grated
1/2 cup parsley, minced
2 egg whites, beaten
Form into flat 2-inch patties and bake for 5 minutes.
Remove from oven and using a spatula, turn patties over and bake for another 5 minutes or until golden.
3 Tablespoons olive oil