Include Fresh Greens In Your Daily Diet

3.Baked Mediterranean Cod And Asparagus(serves 4):
Ingredients:2 tbsp olive oil; 4 cod fillets(skinned, about 680g); 450g asparagus(trimmed); 1 recipe Olive Relish(see recipe number 4); Salt and pepper to taste;

Method:
Preheat oven to 475 degree F. Lightly coat 15*10*1-inch baking pan with some of the olive oil.On one side of pan arrange cod fillets, turning under any thin portions.Brush fish with 1 tsp remaining olive oil.Sprinkle with salt and pepper.Bake for 5 minutes.Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper.Bake 7 to 10 minutes more or until cod flakes easily when tested with a fork.Serve fish with Olive Relish and asparagus.

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4.Olive Relish(makes 1 1/3 cups):
Ingredients:
3/4 cup whole pimento-stuffed green olives(coasrly chopped); 1/3 cup chopped onion; 1/4 cup snipped fresh parsley; 2 tbsp capers(drained, or substitute chopped pickled gherkins); 1 small jalapeno pepper(seeded and chopped- the bottled variety will do as well); 1 tbsp white wine vinegar;

Method:
In a bowl combine all ingredients.Season to taste with ground black pepper.Serve with Baked Mediterranean Cod and Asparagus(recipe above).

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5.Chicken-Chervil Saute(serves 6):
Ingredients:
6 medium skinless boneless chicken breast halves(about 800g); 1/2 cup Italian oil-and-vinegar dressing; 1 tsp green peppercorns(coarsely crushed - optional); 2 to 3 tbsp olive oil; 230g mushrooms (coarsely chopped); 2 1/4 cups chicken broth; 1/4 cup torn fresh chervil or parsley; 1 recipe Spinach Pasta(recipe no.6 next);

Method:
Place chicken in re-sealable food safe plastic bag; add dressing.Seal bag.Turn until chicken is coated.Refrigerate for about 30 minutes.Remove chicken from bag; reserve marinade.Sprinkle chicken with green peppercorns.In large skillet cook chicken in hot oil over medium heat for 12-15 minutes or until chicken is no longer pink, turning once.Remove chicken; cover, keep warm.Add mushrooms to skillet; cook for 5 minutes.Add broth and reserved marinade to skillet.Bring to a boil.Stir in half the chervil.Remove from heat; cover.Keep warm.Cook Spinach Pasta.To serve, place broth and Spinach Pasta in bowl; top with chicken and mushrooms.Sprinkle with remaining chervil.

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6.Spinach Pasta:
Ingredients:
230g fresh spinach(washed, de-stemmed); 2 1/3 cups all-purpose flour; 2 large eggs(lightly beaten; 1/2 tsp salt; 2 tbsp olive oil; 1 to 3 tbsp water;

Method:
In a 6-litre cooking pot bring 1/2 inch water to a boil.Add spinach; cover.Cook for 3 minutes.Drain; squeeze dry.Place in a food processor, puree.Add flour, eggs, and salt.Process until mixture forms fine crumbs.With processor running, slowly pour 1 tbsp oil and enough water through feed tube to form dough ball.Transfer to lightly floured surface.Cover, let rest for about 3 minutes.Divide in 4 portions.On floured work surface, roll dough in 1/2 inch wide logs.Slice in 1 inch pieces.Roll each piece in a ball.Slightly press balls over fork tines to make grooves on one side.Cover; let stand 20 minutes.In a 6-litre pot bring 3 litres salted water and 1 tbsp olive oil to a boil.Add pasta.Reduce heat slightly.Boil, uncovered, stirring occasionally for 2-3 minutes or until pasta floats on top.Drain.Serve with Chicken-Chervil Saute.

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