Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

Ingredients

2 medium plum tomatoes
2 ounce(s) feta cheese
2 cup(s) (loosely packed) baby spinach leaves
8 large eggs
1/2 cup(s) water
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
2 tablespoon(s) margarine or butter

Directions

Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.

Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm.

In medium bowl, place eggs, water, salt, and black pepper.

With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy.

(Overbeating toughens the proteins in the whites.)

In  nonstick skillet, melt  margarine on medium.

When margarine stops sizzling, pour or ladle  egg mixture into skillet.

After egg mixture begins to set around edges, about 25 to 30 seconds,

with heat-safe spatula, carefully push cooked egg from side of skillet toward center,

so uncooked egg can reach bottom of hot skillet.

Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.

Cook until omelet is almost set but still creamy and moist on top.

Place skillet handle facing you, and layer one-fourth of crumbled feta,

spinach leaves, and chopped tomatoes over half of each omelet.

With spatula, fold unfilled half over filling.

Shake pan gently to loosen any egg or filling from edge,

then slide omelet to edge of skillet. Holding skillet above warm plate,

tip skillet so omelet slides onto plate. Serve with toast and a mixed greens salad

with balsamic vinaigrette if you like.

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Ingredients

1/4 cup(s) cooked spinach
4 large eggs
1/2 cup(s) crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 tablespoon(s) chopped fresh dill
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil

Directions

Squeeze spinach to remove any excess water.

Blend eggs with a fork in a medium bowl.

Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat oil in a 10-inch nonstick skillet over medium heat.

Pour in the egg mixture and tilt to distribute evenly.

Reduce the heat to medium-low and cook until the bottom is light golden,

lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.

Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes.

Slide the omelet onto a platter and cut into wedges.

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Ingredients

3 tablespoon(s) Butter, divided
1 small Red jalapeno, Finely chopped
8 cup(s) Fresh Baby Spinach, Packed
4 whole(s) (10 inch) Flour Tortillas
8 slice(s) (Thin) Black Forest Ham
8 large Fresh Eggs
1 1/3 cup(s) white cheddar Cheese, Sharp, Crumbled

Directions

Preheat the broiler. Melt 1 tablespoon of butter in a large sauté pan over medium-high heat.

Add the jalapeño and stir to coat with the butter.

Add the spinach and sauté for 2 minutes or just until the spinach wilts.

Season to taste with salt.

Place the spinach mixture in a fine sieve to drain any excess moisture from the spinach.

-Meanwhile heat a flat griddle pan over medium-high heat.

Working with one tortilla at a time cook the tortillas for 2 minutes on

each side or until they are hot and slightly crisp (do not allow the tortillas to

become too crisp at this point since they will continue to crisp under the broiler).

Set 2 tortillas on each of 2 heavy large baking sheets.

Lay 2 slices of ham on each tortilla overlapping slightly.

Spoon the spinach atop the ham dividing equally.

Melt 1 tablespoon of butter on the griddle pan over medium-high heat.

Crack 4 eggs into the pan spacing them evenly apart and cook for 2 minutes or

until the whites are set and beginning to brown around the edges.

Using a spatula carefully set 2 eggs atop the spinach and ham on each tortilla.

Repeat with the remaining 1 tablespoon of butter and 4 eggs.

Sprinkle the eggs with the cheese and broil for 1 to 2 minutes or until the egg whites

are set on top and the cheese melts. Transfer to plates and serve with the hot sauce.

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Ingredients:

• 3-pound beef tenderloin, center cut
• 6 strips of bacon, cooked, drained, and crumbled
• 1/2 pound baby spinach
• 3 tablespoons raisins
• 2 tablespoons garlic, minced
• 2 tablespoons fresh dill
• 2 tablespoons olive oil
• 1 tablespoon water
• salt and pepper to taste

Instructions:

Heat olive oil in a sauce pan.

Add garlic and sauté until it starts to brown.

Add spinach and water. Toss spinach in the hot pan for about 2 minutes or until is is wilted and softened.

Transfer spinach to a bowl. Toss with crumbled bacon, raisins and black pepper. Allow to cool.

Take the beef tenderloin roast and with a knife cut a whole all the way through the center.

Try to expand the whole as much as possible. Stuff spinach and bacon mixture into the whole.

Tie the roast with kitchen twine to make a tightly packed roast. Lightly brush outside with olive oil and season with dill, salt, and pepper.

Preheat grill. Sear roast over high, direct heat until browned on the outside (about 15 minutes).

Move to indirect heat and continue cooking for 20 to 30 minutes or until done. Allow to rest for 5 minutes. Remove string and carve.

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