Garlic Spinach

Makes 4 servings

1 large bunch fresh spinach
3 garlic cloves, minced
1 teaspoon vegetarian Worcestershire sauce
Wash spinach and remove stems. Braise garlic in Worcestershire sauce over medium heat, stirring, until
lightly browned. Add spinach to hot skillet. Use tongs to turn spinach until it is just wilted. Serve hot or at room temperature.

Per serving (1/4 of recipe): 25 calories; 0.2 g fat; 0 g saturated fat; 8.8% calories from fat; 0 mg cholesterol; 2.8 g protein; 4.4 g total carbohydrates; 1 g sugar; 2.2 g fiber; 77 mg sodium; 127 mg calcium; 3.3 mg iron; 9.6 mg vitamin C; 5614 mcg beta-carotene;
1.9 mg vitamin E
[Recipe from Amy Joy Lanou, Ph.D.]

Zippy Yams and Bok Choy

Makes 4 servings

2 small yams, cut into bite-size chunks
1 onion, quartered and sliced
2 large garlic cloves, minced
1 tablespoon vegetarian Worcestershire sauce
1/2 teaspoon Thai chili paste
2 small heads bok choy, finely sliced
juice of 1/2 lemon

Steamed Asparagus with Raspberry Sauce

Makes 4 servings

This recipe sounds odd, but tastes great and looks marvelous.

1 cup frozen raspberries
juice of 1/2 orange, or 1 teaspoon frozen orange juice concentrate
1 pound fresh asparagus
1 teaspoon orange zest (optional)

Put raspberries in a saucepan with orange juice or orange
juice concentrate. Simmer, stirring often, until raspberries have fallen apart and the mixture looks like a sauce, about 5 minutes. Remove from heat and set aside. Steam asparagus over hot water until bright green and soft, but not mushy. Place asparagus in a serving dish and top with sauce. Serve hot or at room temperature. Garnish with orange zest, if using.