1 lb flank steak, 1 to 1 1/2 inches thick
1 Tbsp fresh lime juice
3 Tbsp low sodium soy sauce
3 Tbsp olive oil
Sweetener equal to 2 Tbsp sugar
1 clove garlic, minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp Thai red curry paste
2 more Tbsp fresh lime juice
5 cups of lightly packed red leaf lettuce
3 shallots, thinly sliced
1/2 cup chopped fresh cilantro
1 cup basil leaves, sliced into ribbons

Place meat into a large ziplock plastic bag.

Combine next 7 ingredients (lime juice through curry paste) in a small bowl and mix well.

Place half of the marinade mixture in the bag with the steak and add the other 2 Tbsp lime juice to the bag, turning until coated. Seal and place in the fridge for at least 4 hours or overnight.
Reserve the remaining half of the marinade mixture to use as a salad dressing.

Preheat outdoor grill or prepare grill pan for use indoors over medium high heat.

Remove steak from the bag, discarding any marinade in bag. Place steak over grill (or in grill pan) and grill both sides until medium rare or as desired. Remove to cutting board and let stand 5 minutes. Slice into thin strips, cutting against the grain.

Combine lettuce, shallots, cilantro and basil in a large salad bowl. Add beef slices and the reserved marinade dressing and toss to coat.

Serves 4

1 lb large shrimp, peeled and deveined
2 tsp olive oil
1/2 tsp salt
1/2 tsp coarse ground black pepper
1/2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice

Preheat grill for cooking. Or use a grill pan indoor over medium high heat.

Combine shrimp with the oil, salt, pepper, and lemon zest. Grill shrimp until just done and remove to serving dish. Sprinkle the lemon juice.

Serves 4

1 lb medium shrimp, peeled and deveined
1/2 cup fresh mint leaves
2 Tbsp fresh lemon juice
1 1/2 Tbp olive oil
3/4 cups diced English cucumber (about 1/4 of a large English cuke)
finely grated zest of 1/2 lemon
salt and fresh ground pepper to taste

Cook shrimp in a little bit of hot water until just done. Drain and chill until cold.

Process mint leaves in a food processor until coarsely chopped. Add lemon juice. While processor is still running, slowly pour the oil thru the feed tube until well blended.

Place chilled shrimp and cucumber in serving bowl and toss with mint mixture. Add in the remaining ingredients and toss again.

Makes 3 servings

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 (14-ounce) can fat-free, less-sodium chicken broth
1 cup leftover chopped cooked chicken breast
2 cups coarsely chopped escarole (about 1 small head)
2 teaspoons extra-virgin olive oil

Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.

Serves 4

2 cups fresh Sugar Snap peas
2 cups tightly packed torn spinach
1 (8-ounce) can sliced water chestnuts
2 carrots, shredded
1/4 cup olive oil
1 pound bay scallops
2 tablespoons tamari or soy sauce
2 tablespoons plum wine
1 1/2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic

Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.

Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.

Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.

Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.

Yield: 4 servings

2 small eggplants (1 1/4 pounds each), cut into 1 1/2-inch-thick slices
1/4 cup olive oil
1/2 teaspoon salt
1 can (28 ounces) plum tomatoes, drained and chopped
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
4 ounces mozzarella cheese, shredded (1 cup)
1/2 cup freshly grated Parmesan cheese

Preheat oven to 450*F.

Place eggplant on two large cookie sheets. Brush oil on both sides of eggplant and sprinkle with 1/4 teaspoon salt. Roast 15 minutes; turn slices and roast until eggplant has browned and is tender, 20 to 25 minutes.

Meanwhile, in nonstick 12-inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; cook over low heat, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.

Increase oven temperature to 400*F. In shallow 2 1/2-quart casserole, layer half of eggplant and top with half of tomato sauce; sprinkle with half of mozzarella. Repeat layers; top with grated Parmesan.

Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature.

Makes 6 main-dish servings.

Ingredients for 12 pockets:
1/4 cup olive oil
2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant

Filling:
1 cup fresh basil leaves
3 cloves garlic
2 tablespoons olive oil
1/2 cup grated Parmesan
1 cup ricotta cheese
1/2 teaspoon dried oregano
Salt and pepper
1/2 cup shredded reduced fat cheddar cheese

Preheat the oven to 425F / 200C. Brush two baking sheets with oil and lay the eggplant slices on the sheets. Brush the eggplant with the remaining oil and bake for 15 minutes.

Alternatively, use a grill pan/griddle pan. Brush each side of the slices with oil and grill for about 2-3 minutes each side.

Meanwhile, make the filling by processing all of the filling ingredients in a food processor until smooth.

Remove eggplant from oven and spoon 2 to 3 tablespoons of filling onto each eggplant slice. Fold the sides over the filling and place the pockets, seam side down, on a greased baking sheet. Sprinkle cheddar cheese over the pockets and bake for 15 minutes.

Great as an appetizer or serve larger portions as an entree.

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 pound arugula, washed (about 5 cups)
1 cup bean sprouts
2 cups frozen broccoli slaw
1 thinly sliced scallion
1/4 red onion, thinly sliced
6 pickled radishes, quartered
12 pickled green beans, halved lengthwise
1 6 ounce cooked steak, sliced or torn

Recipe Directions
In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.

Yield: Makes 4 servings

6 ounces beef sirloin, trimmed
2 teaspoons toasted sesame oil
1/2 teaspoon red chili pepper paste
3 cups sliced bok choy
1 clove garlic, minced
1-1/2 teaspoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted

Recipe Directions
1. Freeze beef partially; cut beef across the grain into very thin slices. Heat half of the oil in a large nonstick skillet over medium-high heat. Stir-fry beef and chili paste in hot oil for 3 minutes or until beef is of desired doneness. Remove pan from heat. Reduce heat to medium. Remove beef from pan with a slotted spoon, reserving liquid in pan; keep beef warm.
2. Add remaining oil to skillet. Add bok choy and garlic; stir-fry for 2 to 3 minutes or until bok choy is crisp-tender. Transfer to serving dish. Top with warm beef mixture. Drizzle with soy sauce and sprinkle with toasted sesame seeds.

Makes 2 servings.

1-1/2 pounds beef top sirloin steak
1 tsp. coarse ground black pepper
1 tsp. salt
8 cups torn mixed greens
1 can (8 ounces) water chestnuts, sliced
1 cup shredded carrots
1 medium red onion, thinly sliced into rings
1 green bell pepper, diced
1 cup reduced fat cheddar cheese, grated
2 Tbsp. fresh parsley, chopped
1 cup low fat mayonnaise
1 Tbsp. white wine vinegar
Sweetener equal to 1 Tbsp sugar
1 Tbsp. horseradish (optional)

Recipe Directions
Rub the steak with the pepper and salt. Grill over medium coals approximately 14 minutes for medium-rare.

Carve steak across the grain into 1/4-inch thick strips, 2 inches long.

Place the mixed greens in a 3-quart, straight-sided glass bowl. Add the ingredients, in layers, starting with the water chestnuts, followed by the carrots, beef strips, red onion rings, and finishing with the diced bell pepper.

In a small bowl combine the mayonnaise, vinegar, sugar and horseradish. Mix until well blended. Spread the dressing on top of the salad (like icing a cake).

Top with a layer of cheese and sprinkle with parsley. Cover with plastic wrap and refrigerate.

When ready to serve, toss the salad to mix the ingredients.

Serves 8