Serves 6

3 oranges

3 cups diced and peeled beets, about 6 medium beets

3 ½ Tbsp. extra virgin olive oil, divided

1 cup dry white wine

13 cup thinly sliced shallots

¼ cup orange juice

½ cup fat-free half and half

½ cup plant-stanol spread (Smart Balance, Benecol, Take Control)

1 tsp. sherry wine vinegar, or wine vinegar

2 Tbsp. chopped fresh dill

18 scallops

Peel oranges and remove as much pith as possible.  Working over a small bowl, cut between membranes to release segments into bowl. 

Preheat oven to 350 degrees.  Toss beets with 1 ½ Tbsp. oil in medium bowl to coat.  Transfer beets to rimmed baking sheet; sprinkle with salt and pepper.  Roast until tender, stirring occasionally, about 50 minutes.

Combine wine, shallots and orange juice in a small bowl and microwave on high for 3 – 5 minutes, stirring occasionally, until mixture is reduced to about 1/3 cup.  Add half and half and microwave for about 2 more minutes, stirring intermittently, or until the mixture is saucy.  Strain and discard solids.  In same bowl, add strained liquid, spread and vinegar.  Microwave for 30 – 60 more seconds, just until spread is completely melted when stirred.  Do not boil.  Keep warm.

Heat remaining 2 tablespoons oil in a large nonstick skillet over high heat.  Sprinkle scallops with salt and pepper.  Add scallops to skillet and cook until brown on both sides and just opaque in center, about 2 ½ minutes total. 

Divide beets among 6 plates.  Place 3 scallops on each plate; drizzle with sauce.  Garnish with orange segments.

Serves 4

2 fennel bulbs, chopped

1 14-ounce can chopped tomatoes

¼ cup extra virgin olive oil

1 teaspoon chopped garlic

½ cup white wine

6 fresh basil leaves, chopped

1 tablespoon chopped fresh oregano leaves

1/8 teaspoon ground pepper

1 – 1 ½ pounds fresh sea bass

Preheat oven to 325 degrees.

In a medium bowl, combine fennel and chopped tomatoes.  Microwave for 3 – 4 minutes, or until fennel softens slightly.  Combine fennel mixture with olive oil, garlic, wine, and spices.   Pour into the bottom of a 13 x 9 inch baking dish.  Place sea bass on top of fennel mixture and spoon mixture over fish to marinate.

Bake for 30 – 35 minutes, or just until fish is cooked. 

To serve, place fish on a serving platter and spoon fennel mixture around it.  Garnish, if desired, with fresh fennel fronds.

Serves 6

1 large onion, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 tablespoon minced garlic

¼ cup extra virgin olive oil

1 6-ounce can tomato paste

1 ½ cups vegetable broth, divided

1 14.5-ounce can diced tomatoes, with juices

1 8-ounce can tomato sauce

2 bay leaves

1 ½ teaspoon Worchestershire sauce

1 teaspoon ground red pepper

2 tablespoons whole wheat flour

2 pounds medium fresh shrimp, peeled and deveined

3 cups cooked brown rice

fresh parsley sprigs for garnish

Saute onion, bell pepper, celery, and garlic in oil over medium-high heat for 5 minutes, or until tender.  Add tomato paste, and cook, stirring constantly, 2 minutes.  Stir in 1 cup broth and next 5 ingredients.  Reduce heat, stirring occasionally, 20 minutes.

Stir ½ cup broth and flour together.  Whisk flour mixture into onion mixture, and cook, stirring occasionally, 5 minutes.

Add shrimp and cook about 4 minutes, or until shrimp turns a deep pink.  Discard bay leaves.   Serve over rice with fresh parsley for garnish.

Serves 4

1 cup brown rice, uncooked

2 ¼ cups water, divided

5 tablespoons lite soy sauce, divided

¼ cup plus 3 tablespoons sake, divided

2 teaspoons minced ginger

1 teaspoon natural sugar

2 green tea bags

8 ounces sea scallops

2 teaspoons toasted sesame seeds

1 green onion, thinly sliced

Combine rice, 2 cups water, 3 tablespoons soy sauce, 3 tablespoons sake,  ginger, sugar and tea bags in a medium pot and cook rice according to package for temperature and length of time.  Remove tea bags.

When rice is cooked, bring ¼ cup water, 2 tablespoons soy sauce, and ¼ cup sake to a boil in a small skillet over high heat.  Reduce heat to medium-low and add scallops.  Cover and simmer for 30 seconds.  Turn scallops over and simmer for an additional 30 seconds. 

To serve, place rice on a medium platter.  Arrange scallops over rice.  Pour liquid from skillet over scallops and rice.  Garnish with sesame seeds and sliced green onion.