May 1, 2000
Heat olive oil in a large skillet; sauté scallions until lightly browned. Add garlic and cook for 30 seconds. Add all remaining ingredients except fish. Bring to a boil, then reduce heat, cover and cook for 5 minutes. Remove cover and cook about 20 minutes more, until sauce is beginning to thicken. Add fish and cook about 10 minutes per inch of thickness of fish (measured at thickest point). To test that fish is done, see that it flakes easily with a fork and that it is opaque throughout. Do not overcook. Remove bay leaf and cloves, serve promptly. Each of the 4 servings contains approximately 156 calories and 4 grams of fat (will differ depending on type of fish selected).
Arrange potatoes, broccoli, tomatoes, cucumbers, and red onions on lettuce-lined individual salad plates. Refrigerate until chilled. Combine remaining ingredients except cheese. Spoon dressing on salads. Sprinkle with cheese. Makes 6 servings. Nutritional information: 181 cal., 5.6 g pro., 7.4g fat (35% cal. from fat), 25.1 g carb., 15 mg. chol., 3.6 g fiber, 177 mg sodium.
In a large bowl, thoroughly combine turkey, bread crumbs, spinach, onion, 4 Tbsp. mustard, and salt. Shape mixture into 4 patties. Chill 30 minutes. Grill burgers over medium heat for 8-10 minutes on each side, or until cooked through. Top each burger with 1-1/2 tsp. mustard, 1 Tbsp. red peppers and 1 slice of cheese. Cover grill; cook until cheese is melted. Serve on rolls if desired. Each of the 4 servings contains 373 calories and 12 grams of fat.
If using whole portabellas, remove stems, trim and thinly slice; halve and slice each cap. In a large saucepan, bring 6 quarts of salted water to a boil. Meanwhile, in a large non-stick skillet, heat over high heat. Add mushrooms and garlic; cook and stir until tender, about 5 minutes. Stir in 1/4 tsp. of the salt and black pepper; remove to a plate. To the skillet, add tomatoes, broth, red pepper, and remaining 3/4 tsp. of salt. Bring to a boil; reduce heat to medium, and simmer, uncovered, to blend flavors and thicken, about 5 minutes. Add asparagus and reserved portabellas; cover and cook until asparagus is barely tender, about 2 minutes, meanwhile, cook pasta in boiling water until al dente; drain. Place pasta in a large serving bowl; top with mushroom mixture. Spinkle with chopped parsley if desired. Yield: 4 to 6 portions.