2 tablespoons olive oilSaute garlic and onion in olive oil until translucent. Add eggplant and carrots. Saute lightly. Add tomato sauce and whole tomatoes. Simmer 10 minutes.
3 cloves garlic, chopped
1 medium onion, chopped
1 Japanese eggplant, sliced
2 carrots, sliced
1 15-ounce can tomato sauce
1 15-ounce can whole tomatoes
3 to 4 cups collard greens
2 tablespoons oregano leaves
15 to 20 fresh whole basil leaves
Salt and pepper to taste
Add chopped collard greens, oregano and basil. Simmer until greens turn a darker green. Serve over your favorite cooked pasta.
Approximate nutritional analysis per 1/2 cup serving: 70 calories, 3 grams fat, no saturated fat, no cholesterol, 430 milligrams sodium based on 1/4 teaspoon salt.*
6 4-ounce salmon filletsPreheat oven to 350 degrees. Season fish with salt and pepper and place in oiled baking dish.
Coarse salt and freshly ground black pepper to taste
2 garlic cloves
1 poblano chile, stemmed, seeded and chopped
1/2 bunch cilantro, leaves only, chopped
1/2 bunch Italian parsley, leaves only, chopped
6 scallions, white and light green parts only, chopped
2 Roma tomatoes, cored, seeded and chopped
1/3 cup water
2 tablespoons fruity olive oil
1 tablespoon white wine vinegar
2 teaspoons oregano leaves
1 teaspoon coarse salt
Lemon wedges, for garnish
For salsa, combine all ingredients in a blender or food processor and puree.
Pour salsa over the fish and bake 8 to 12 minutes, until cooked through. Serve hot with lemon wedges. Serves 6.
Approximate nutritional analysis per serving (based on 1/2 teaspoon salt): 280 calories, 19 grams fat, 3 grams saturated fat, 70 milligrams cholesterol, 750 milligrams sodium.*
4 medium onions, chopped (2 cups)Combine onions, garlic, potatoes and oil in a pot over medium-high heat. Cook, stirring occasionally, until the onions begin to brown, about 7 minutes. Stir in the thyme, coriander and chiles and cook about 2 minutes.
1 tablespoon minced garlic
1 pound baking potatoes, peeled and chopped (2 cups)
2 tablespoons canola oil
1 tablespoon chopped thyme
2 teaspoons ground coriander
1 to 2 teaspoons minced fresh chiles
6 cups chicken stock or low-sodium canned broth
2 pounds kale, stemmed and roughly chopped
Salt
3 Italian plum tomatoes, peeled, seeded and diced
1 pound cooked lump crabmeat
Fresh thyme sprigs for garnish
Add stock and kale and stir until greens wilt and liquid boils. Lower heat and simmer, covered, until potatoes are soft, about 20 minutes. Turn off heat.
Puree soup in batches using a food processor or food mill. Return soup to pot. It should be the consistency of heavy cream. Add more stock or water if necessary. Season with salt to taste.
(The soup may be made ahead to this point. It keeps well, tightly covered, for up to 3 days in the refrigerator.)
Just before serving, reheat soup and pour into bowls. Sprinkle diced tomatoes and crabmeat on top. Garnish with thyme sprigs. Makes 12 10-ounce servings.
Approximate nutritional analysis per serving (with regular stock): 150 calories, 4.5 grams fat, 0.5 grams saturated fat, 25 milligrams cholesterol, 660 milligrams sodium. With low-sodium stock: 145 calories, 3.5 grams fat, 0.5 grams saturated fat, 25 milligrams cholesterol, 450 milligrams sodium*