–salmon (size of 3 decks of cards, one-half pound)
–minced, toasted walnuts (1 handful; use a food processor; toast in the microwave for 30 seconds)
–toasted walnuts (2 handfuls, for salad)
–teriyaki marinade & sauce
–baby lima beans (dried; soak overnight)
–Promise Activ margarine (heart-healthy)
–Brussels sprouts (one-half package)
–onion (one-half, sliced)
–lemon zest (lemon peel, bottled)
–spinach (one-half package, fresh)
–strawberries (6 to 8, fresh)
–extra virgin olive oil
–salt and pepper
1 – Place two-thirds cup of soaked (overnight) baby lima beans in a slow cooker. Season with salt, pepper, Bac’n pieces, 1 tablespoon of margarine, and a few drops of olive oil. Cook on low for 6 hours; then place setting on “warm” until time for dinner.
2 – Place one-half package of fresh Brussels sprouts on a cutting board. Cut each sprout into 2 pieces. Then place in a large, wide-mouthed, covered baking dish with 1 inch of water. Slice one-half onion, and nestle in amid the sprouts. Season with salt, pepper, olive oil, and lemon zest. Microwave for 15 minutes on high.
3 – Place one-half package of fresh spinach in a mixing bowl. Chop 6 to 8 strawberries into large pieces, and place in the bowl. Add 2 handfuls toasted walnuts to the bowl. Season with honey, salt, pepper, balsamic vinegar. Wait until just before serving before adding the extra virgin olive oil, and stirring well at that time only.
4 – Mince 1 handful of toasted walnuts in a food processor. Place the salmon in a covered baking dish with a little water. Season the salmon with salt and pepper. Then place the walnuts on top. Pour a little honey over the salmon. Season with olive oil. Microwave on high for 5 and one-half minutes (more because of the walnuts covering the top).
5 – Serve the spinach salad as a first course. Then serve the salmon hot, with the lima beans and Brussels sprouts as sides.