This recipe serves: 4
Preparation time: 10 minutes
Cooking time: 5 minutes

Ingredients

For the pink grapefruit sauce:
1 large pink grapefruit
1/4 cup sugar
1/4 cup water
lemon juice, to taste

For the halibut:
4 6-ounce halibut fillets
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil

Cooking Instructions

For the pink grapefruit sauce:
1. Bring the sugar and water to a boil. Remove from the heat and cool.
2. Juice the grapefruit and strain. Add half of the sugar syrup to the grapefruit juice. Add more sugar syrup and lemon juice until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.

For the halibut:
1. Season the salmon fillets with salt and pepper, then drizzle with olive oil.
2. Place a saut? pan large enough to accommodate all the fillets over medium-high heat. Add the halibut and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute.
3. Serve the halibut topped with the pink grapefruit sauce.

Nutrition Facts
Serving Size: 1 fillet with 2 tablespoons of sauce
Calories 300
Total Fat 9 g
Saturated Fat 1 g
Protein 36 g
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sodium 562 mg
Percent Calories from Fat 28%
Percent Calories from Protein 49%
Percent Calories from Carbohydrate 24%

Recipe Summary
Prep time: 20 mins
Cook time: 15 mins

Yield: 4 servings

Italian Meatballs and Spaghetti with Tomato-Garlic Sauce
This recipe serves:

Ingredients

For the meatballs:
1/3 cup milk
1/3 cup breadcrumbs
2 teaspoons olive oil
2/3 large yellow onion, finely diced
2/3 red pepper, finely diced
salt to taste
freshly ground black pepper
1/3 pound ground lean beef sirloin
1/3 pound ground lean turkey
1 small egg
2 1/2 tablespoons fresh chopped parsley
1 pinch ground nutmeg

For the sauce and spaghetti:
2 teaspoons olive oil
2/3 small yellow onion, finely chopped
2 1/2 cloves garlic, finely chopped
1/3 teaspoon dried oregano
1 1/3 cups tomato sauce
2/3 pound spaghetti
Parmesan cheese, for sprinkling on top

Cooking Instructions
For the meatballs:

1. In a small bowl, mix the milk and bread crumbs together with a fork. When the bread has softened, squeeze out most of the milk with your hands. Discard the milk.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and season with a light pinch of salt and pepper. Cook until the vegetables soften, about 5 or 6 minutes, and set aside to cool.

3. Combine the beef, turkey, bread crumbs, onion-pepper mixture, egg, 2 tablespoons parsley, nutmeg and 1 teaspoon salt in a medium-size bowl . Work the mixture with your hands unil it has an even consistency. With wet hands, shape the mixture into 12 meatballs. (This can be done 1 day in advance and stored in the refrigerator in one layer, tightly wrapped, until you are ready to cook them. The meatballs can be cooked in the time it takes to boil the spaghetti.)

For the sauce and spaghetti:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook. When the onion begins to sizzle, add the meatballs, shaking the pan to keep them from sticking. Using tongs or a wooden spoon, gently turn and toss the onions and meatballs so they brown lightly.

2. Add the garlic and cook for 2 minutes more. Add the oregano and tomato sauce and the remaining 2 tablespoons parsley. Season with salt and pepper to taste. Simmer gently, uncovered, stirring the meatballs to coat them with sauce. Cook until the meatballs are cooked through. Keep warm.

3. Bring a large pot of well salted water to a boil. Add the spaghetti and cook until it is al dente, about 8 to 10 minutes. Drain the spaghetti and place it in a warmed pasta bowl. Pour the meatballs and sauce over the pasta. Serve with Parmesan cheese.

Serving Size: 1 bowl of spaghetti with 2 meatballs
Nutritional Information
Number of Servings: 4
Per Serving
Calories 590 Carbohydrate 69 g
Fat 18 g Fiber 4 g
Protein 36 g Saturated Fat 5 g
Sodium 436 mg

This recipe serves: 4
Preparation time: 15 minutes

Ingredients
1 14-ounce can of hearts of palm
1 cup cherry tomatoes
1 medium red onion
1/2 cup chopped black olives
1 head butter lettuce
1 bottle vinaigrette

Cooking Instructions
1. Drain the hearts of palm and cut crosswise into 1″ pieces.
2. Clean the lettuce, tear the leaves into large pieces and arrange them on four chilled plates.
3. Top the lettuce with the hearts of palm, tomatoes, onion slices and olives.
4. Drizzle the vinaigrette over the salad.

Nutrition Facts
Serving Size: 1 salad with 2 tablespoons vinaigrette
Calories 124
Total Fat 7 g
Saturated Fat 1 g
Protein 4 g
Total Carbohydrate 13 g
Dietary Fiber 4 g
Sodium 756 mg
Percent Calories from Fat 48%
Percent Calories from Protein 13%
Percent Calories from Carbohydrate 39%