Steam the washed spinach for two minutes, only until wilted. Remove from heat and set aside to cool.
Heat oil in a large skillet over medium-high heat. Add onions and cook until soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add
spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes.
Let cool for 10 minutes before serving. Because the recipe asks for no cream, this quiche comes out slightly firmer than average—a good thing, otherwise it would fall apart without a crust.
* * *
Whole-Wheat Penne with Roasted Cauliflower
Serves 6
265 calories per serving
INGREDIENTS
1 large head cauliflower
1 medium white or yellow onion
4 cloves garlic
1 package whole-wheat penne (14 oz box)
¼ cup extra-virgin olive oil
Salt and pepper
1 pinch red pepper flakes
White balsamic vinegar
½ lemon
½ cup toasted walnuts
4 oz feta cheese
Directions
Put a large pot of water on to boil.
Cut the cauliflower into small florets. Peel the onion and slice it very thin. Peel and finely chop the garlic.
Put the pasta on to cook.
Sauté the cauliflower in olive oil in a large pan. When the cauliflower begins to soften, season with salt and pepper and add the sliced onion and red pepper flakes.
Sauté over medium to high heat until the vegetables are
brown and tender. The cauliflower should still be slightly crunchy and should not taste steamed.
Add the garlic and remove from the heat, tossing and stirring so the garlic doesn’t burn; if it starts to brown, add a splash of water.
Add a few drops each of vinegar and lemon juice, and then the toasted walnuts. Taste and correct the seasoning.
When the pasta is done, drain and add to the cauliflower. Add extra-virgin olive oil to coat the pasta thoroughly, toss together and serve, with the cheese crumbled over the dish.
* * *
Tropical Fruit Salsa
Serves 4
47 calories per serving
INGREDIENTS
½ firm-ripe papaya, peeled and finely diced
(approximately 1 cup)
1 firm-ripe mango, peeled and finely diced
(approximately ½ cup)
1/3 cup finely chopped white onion
3 tbsp chopped fresh cilantro
1 tbsp fresh orange juice
1 tbsp fresh lime juice
½ to 1 tsp minced fresh jalapeño chilies
½ tsp salt
Directions
Mix all ingredients and chill for at least two hours for flavors to blend.
Wonderful served with grilled salmon or any firm-fleshed fish.
* * *
Easy Breezy Salmon
Serves 4
483 calories per portion
INGREDIENTS
4 7-oz fillets of salmon (with skin)
4 oz crumbled goat cheese (½ cup)
2 tbsp stone-ground mustard
(the kind with the seeds)
Salt
Pepper
1 tsp walnut oil
(better for roasting than olive oil)
Directions
Turn on the broiler so that it preheats while you cook on the stove top.
Use the oil to grease a frying pan and place the fillets skin-down. Use a pan that can go in the oven—no plastic or wood handles, and no nonstick pans. Use either cast iron or all metal.
Smooth mustard on top of fillets. Sprinkle with crumbled goat cheese.
Salt and pepper to taste (not much needed as the mustard and goat cheese are very flavorful).
Cook covered for one minute on medium-high heat and then lower heat to medium-low and let cook for another 4 minutes.
Remove from heat and place fillets under broiler until the goat cheese begins to turn golden.
When plating, you can easily leave off the salmon skin—it will be crispy and will have loosened from the flesh of
the salmon—and save yourself about 50 calories per portion.
Serve and enjoy.
About the Author
One could say that author Monique Domovitch’s life reads like one of her novels. In her early twenties, she won an international modeling contest and went on to become one of Canada’s top models. At the age of thirty, she left modeling to become an agent, founding what became one of the top agencies in the country. After selling her business, Monique then became a financial planner, becoming one of Canada’s best-known advisors with her own national television show. During all these years, her greatest wish was to become an author, but it wasn’t until the age of fifty-five, after retiring from the public eye, that Monique launched what she swears is her last career.
Two years later, she was discovered at the San Diego Writers’ Conference, and the rest, as they say, is history. Never seen without her laptop, Monique and her husband travel the world and divide the rest of their time between their homes in British Columbia and California. Monique loves to hear from her readers. She can be contacted on her website, www.moniquedomovitch.com.
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ISBN: 978-14268-9503-6
Copyright © 2013 by Monique Domovitch
All rights reserved. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of publisher, Harlequin Enterprises Limited, 225 Duncan Mill Road, Don Mills, Ontario, Canada M3B 3K9.
All characters in this book have no existence outside the imagination of the author and have no relation whatsoever to anyone bearing the same name or names. They are not even distantly inspired by any individual known or unknown to the author, and all incidents are pure invention.
This edition published by arrangement with Harlequin Books S.A.
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