Flounder Francese with Toasted Almonds, Lemon and Capers

By Rachael Ray

Serves 4

• 2 ounces (1/4 cup) sliced almonds -- I forgot these
• 4 flounder fillets, 6 to 8 ounces each -- I used tilapia
• Salt and pepper
• 3 large eggs -- I only used 2
• A splash heavy cream -- I used skim milk
• 4 tablespoons extra-virgin olive oil, divided -- I only used 1 T
• 3 tablespoons butter, divided -- I only used 1.5 T
• 1/2 cup dry white wine, eyeball it - a couple of glugs
• Handful flat-leaf parsley, finely chopped-- I used dried
• 1 lemon, zested and juiced
• 3 tablespoons capers
• 2 cloves garlic, finely chopped
• 1 pound triple washed spinach, tough stems removed, coarsely chopped
• 1/4 teaspoon grated or ground nutmeg, eyeball it
• I added cream cheese to the spinach
• I added 1/2 C flour

Toast almonds over moderate heat and reserve.

Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. I dredged fish into flour. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.

Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.

Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. I added light cream cheese. Serve spinach alongside flounder.

My Review: I served the fish and spinach with mashed potatoes and chardonnay. All I can say is God bless Rachael Ray. This meal was phenomenal. It's guest-worthy. In fact, Simon said this might be the best thing I've ever cooked. (And I've cooked him a lot of meals...)

There's absolutely nothing I would do differently. It was perfect!

Oven-Roasted Vegetables

• 1/2 medium zucchini, cut into bite-size pieces
• 1/2 medium summer squash, cut into bite-size pieces
• 1/2 medium red bell pepper, cut into bite-size pieces
• 1/2 medium yellow bell pepper, cut into bite-size pieces - I substituted green pepper
• 1/2 pound fresh asparagus, cut into bite-size pieces
• 1/2 red onion - I substituted yellow onion
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• I added lemon pepper seasoning
• I added crumbled feta

Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

My Review: I love roasted vegetables so much! These were delicious and very filling. The vegetable combo was great together. I added lemon pepper to give it more flavor and feta to make it more filling. Next time I make these, I'll add balsamic vinegar.

Cod With Artichokes and Basil

from South Beach Diet's Quick Cooking

Serves 4

• 1 1/2 pounds cod fillet - I substituted pollock
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• 1 tablespoon dried basil
• Salt and freshly ground black pepper
• 10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar

Heat oven to 450°F.Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.

My Review: I think I would like this better with tilapia or flounder or cod. I didn't really like the pollock - it was a little too fishy for me and I like fish. The artichokes were delicious.

LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS

by Nigella

• 225g chestnut mushrooms - I used 6 ounces button
• 80ml extra virgin olive oil - I used 2 T olive oil
• 1 x 15ml tablespoon Maldon salt or 1 1/2 teaspoons table salt
• 1 small clove garlic, crushed
• zest and juice of 1 lemon
• 4 sprigs of fresh thyme, stripped to give 1 teaspoon leaves - I used dried
• 500g linguine- I used 1/2 box of whole-wheat
• 1 bunch fresh parsley, chopped - I used dried
• 2–3 tablespoons freshly grated Parmesan, or to taste - I used 2 T gorgonzola
• freshly ground pepper
• I added 1 C of asparagus
• I added red pepper flakes

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.

Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.

Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

My Review: Yum - what a tasty, light meal! It was so easy to make and so versatile. You could add chicken, shrimp, peas -- whatever your heart desires. Simon even liked it -- so it was man appropriate.