INGREDIENTS

• 12, “6 corn tortillas
• ½ cup vegetable oil, hot water, or broth, divided
• 1 small onion diced
• 1 T. minced garlic
• 2 T. chopped, fresh cilantro
• 2 lbs. fresh spinach, cooked and well drained
• Juice of one lime
• 1 lb. Chihuahua Cheese
• 2 cups Garden Enchilada Sauce (see recipe below)

INSTRUCTIONS

Preheat oven to 350° F. Heat ¼ cup of the oil in a small skillet over low heat. (You can substitute either water or some warm broth for a lower fat version.) Add tortillas to hot oil one at a time. Turn over quickly and remove to paper towel to drain. Set tortillas aside. Add remaining oil to pan if needed and sauté onion and garlic until onions are very soft and slightly brown. Place onions in bowl and mix with cilantro, spinach, and lime juice. To assemble: Place ½ oz. of cheese in each tortilla along with about 2 oz. of the spinach mixture. Roll tortillas and place in oiled baking dish. Top with Garden Enchilada Sauce and a little more cheese. Bake for 30 minutes.

GARDEN ENCHILADA SAUCE INGREDIENTS

• 1 T. lard or olive oil
• 1 lb. fresh tomatillos
• 2 Anaheim chiles
• 1 small Poblano chile
• 1 small onion, diced
• 1 large clove garlic, minced
• About 1 pound of fresh tomatoes
• Juice of two limes
• 6 sprigs cilantro
• Salt to taste
• Pinch of Turbinado or date sugar
• 1 to 2 cups vegetable stock

INSTRUCTIONS

Heat oil in a large skillet over medium high heat. Remove stems, tops, and seeds from the tomatillos and the chiles. Remove skin from the onion and core the tomatoes. Cut all of the vegetables into quarters and place in skillet. Cook for 8 to 10 minutes, tossing frequently until they begin to soften. Remove vegetables from pan and drain off any excess oil. Place vegetables in blender with the lime juice, cilantro, salt, and sugar. Add vegetable stock to reach desired consistency.

INGREDIENTS

• ½ lb. salmon fillet
• 1 Tbs. olive oil
• ¾ cup baby spinach leaves; stems removed
• Whole wheat pizza dough for one 12-inch pizza
• 1/3 cup pesto
• ½ cup crumbled feta cheese
• ½ tomato; thinly sliced
• ½ tspn. dried oregano

INSTRUCTIONS

Preheat oven to 375°F. Lightly grease a pizza pan or dust cornmeal on a baking stone and preheat the stone in the oven. Set aside. In a nonstick skillet over medium high heat, heat oil. Cook salmon, about 4 minutes per side. Salmon will not be completely cooked. This will prevent the salmon from being dry once it is cooked on the pizza. Flake salmon into bite-sized pieces. Set aside. With the heat still on, cook spinach for 1-2 minutes in the remaining oil in the pan. Spinach should be slightly wilted. Remove from heat and set aside. Press pizza dough into a 12-inch circle and transfer to baking sheet. Spread dough with the pesto sauce and sprinkle with the feta cheese. Layer tomato slices atop the feta, followed by the flaked salmon. Top with the spinach and sprinkle with the dried oregano. Bake pizza for 15-18 minutes, or until cheese is melted and dough is golden brown and crisp around the edges. Remove from oven and cut into pieces. Makes 8 slices.

INGREDIENTS

• 6 oz. spinach; rinsed & stems removed
• 4 oz. bacon
• 2 oz. unsalted butter
• 2¾ cups yellow onions; finely chopped
• ¼ cup celery; finely chopped
• 1 Tbs. garlic; minced
• 2 Tbs. white wine
• ½ tspn. salt
• ¼ tspn. black pepper
• ¼ cup cracker crumbs mixed
• ¼ cup regianno rock salt
• 2½ dozen oysters in their shells; freshly shucked & drained, the deeper bottom shell rinsed and reserved for baking

INSTRUCTIONS

Bring 1 quart of water to a boil in a medium pot. Add the spinach and cook until very tender and the water is green, 5-6 minutes. Drain the spinach in a colander set over a large bowl and reserve 2¾ cups of the cooking liquid. Let the spinach sit until cool enough to handle, then finely chop, and set aside. Melt the butter in a medium pot over moderately high heat. When the butter is foamy, add the onions, celery and garlic and cook, stirring, until softened, about 3 minutes. Add the reserved spinach water, bring to a boil and cook for 1 minute. Add the chopped spinach, wine, salt and pepper and simmer, stirring occasionally, until the mixture reduces slightly, about 10 minutes. Remove from the heat, add the cracker crumbs, and stir well to combine. Cool completely before using.

Preheat oven to 400°F. Spread a ½-inch-thick layer of rock salt on a large baking sheet and across the bottoms of 6 large plates. Arrange the reserved oyster shells on the baking sheet. Put 1 oyster in each shell and top with 2-3 Tbs. of the sauce, spreading the sauce evenly out to the edge of the shell to completely cover the oyster. Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes. Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately.

INGREDIENTS

• 3, large sea scallops
• 2 Tbs. olive oil
• Salt and pepper
• 2 cups fresh spinach; stemmed
• 2 cups balsamic vinegar

INSTRUCTIONS

To make balsamic syrup, bring 2 cups of balsamic vinegar to a boil. Continue to boil until bubbles begin to grow larger. At this point watch very carefully. Sauce should thicken, but not burn. When the consistency of warm syrup or honey, remove from heat and let cool.

Get a small sauté pan very hot. Add oil and sauté scallops until golden brown on each side. Do not overcook! Season with salt and pepper. Remove scallops and set aside in a warm place. In the same pan flash sauté spinach. Place spinach in middle of plate and arrange scallops around plate. Drizzle balsamic syrup over scallops.