ROASTED VEGETABLE & MAHI MAHI SALAD

Ingredients:
(Makes approximately 4 entree size portions)

1 package Trader Joe's frozen mahi mahi
1/2 package Trader Joe's fresh asparagus (approximately 5 thick stalks)
3 thick-sliced rounds eggplant
1/2 red bell pepper, thickly sliced
Several mushrooms, diced
1 tomato, diced
1 package Trader Joe's butter lettuce & raddichio mix
Olive oil
Trader Joe's poultry seasoning
Black pepper
Salt
Garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Several Tbsp. balsamic and/or red wine vinegar
1 Tbsp. lemon juice
1 Tbsp. non-fat yogurt

Directions:

1.  Thaw fish by running package under hot water for several minutes, flipping and moving occasionally.  Rinse and pat fish dry.

2.  Cover eggplant slices with salt and set aside to drain in the sink. After 10 minutes, rinse and pat dry.

3.  Heat a grill pan over a medium-high heat.

4.  Lightly brush asparagus, eggplant slices and bell pepper with olive oil and sprinkle with garlic powder.  Lay on the grill.

5.  Allow vegetables to cook until just starting to blacken, flipping and rearranging as necessary.  Remove from grill pan and allow to cool.

6.  Preheat broiler.

7.  Lightly brush fish with olive oil and sprinkle each side with poultry seasoning.  Grill each piece of fish until grill marks appear on both sides.  Transfer to a foil-lined baking pan and put in broiler for approximately 8-10 minutes, or until fish is cooked through and flaky, then set aside.

8.  Once grilled veggies are cool, chop all.

9.  In a large bowl, combine lettuce mixture, mushrooms, tomato, and grilled veggies.

10.  In a small bowl, mix several tablespoons olive oil, vinegar, oregano, thyme, 1/4 teaspoon garlic powder, lemon juice, yogurt, and salt and pepper to taste.  Stir vigorously with a fork until well-combined.

11.  Pour almost all dressing over salad and mix very well with tongs until all veggies are thoroughly covered.  Divide evenly into flat bowls.

12.  Cut fish into long slices and lay several pieces on top of each bowl of salad.  Pour remainder of dressing over the top of each salad and serve.

Notes:

*Surprisingly easy & delicious!

SQUASHADILLA



This surprisingly hearty recipe may require a leap of faith on the combination of ingredients for you (like it did for me), but please trust me!  The end result is worth it.

Ingredients:
(Makes 1 lunch entree sized portion)

1/4 butternut squash
1/2 jalapeño, sliced lengthwise and diced
Sprinkle black pepper
Sprinkle chili powder
1 tsp. minced garlic
Sprinkle dried oregano
1/4 white onion, sliced
1 Tbsp. canola oil
Salt
Juice of 1/2 Meyer lemon
1 egg
Milk for scrambling egg
1/2 avocado, sliced
Handful Trader Joe's shredded Mexican cheese blend
1 Trader Joe's Whole Wheat Olive Oil tortilla

Directions:

1.  Cook butternut squash according to the instructions that will no doubt be included on a sticker on the thing.  (Usually slice lengthwise and bake cut-side down in a baking dish with 1/4 inch of water at 350 for 45 minutes.)  Scoop out the flesh and set aside the extra for future recipes.

2.  Scamble the egg with milk in a large-ish pan.  Set aside.

3.  Using the same pan (because seriously, who needs more dishes to do??), heat oil over medium heat.  Add sliced onion, sprinkle with salt, pepper, and lemon juice to taste.  Cook, stirring frequently, until onions start to brown/blacken.  Set aside.

4.  In a small food processor (y'all know how I love me some Cuisinart handheld blender with food processor attachment), combine squash, jalapeno, black pepper, chili powder, garlic and oregano.  Blend until well mixed but not yet smooth.  Mix in the egg and the onions.

5.  Over medium heat, warm the tortilla in the pan.  Sprinkle one half of the tortilla with half the cheese.  With a spatula, scoop onto the cheese the squash mixture.  Sprinkle with the other half of the cheese and lay in the avocado slices.  Fold over the tortilla and press down with a spatula to squish the ingredients together and get the cheese to melt well.  After a minute or two, flip it and press down on the other side.

6.  Slice and serve with Valentina or Tapatio.

Notes:

*This amount of jalapeno will make it pretty darned spicy.  For less spice, remove the seeds from the jalapeno or use just the tip.

*Leave out the jalapeno and onion to make it kid-friendly.