Ingredients
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 bunch broccoli, cut into medium-sized florets
Salt and freshly ground black pepper to taste

Directions
Place the oil and garlic in a large skillet and place over a medium heat. Allow the oil and garlic to heat until the garlic just begins to brown, no longer, then turn off the heat and set aside to infuse.

Bring a large stock pot full of water to a boil. Season the water with salt, about 2 teaspoons per quart. Fill a large bowl with ice water, leaving room for the broccoli. When the water comes to a rapid boil, add the broccoli and cook until it is tender, but still slightly crisp. Remove from the boiling water and submerge the broccoli in the ice water. Allow the broccoli to chill and then drain thoroughly in a colander.

Heat the skillet with the garlic oil over a medium heat. Add the broccoli and cook until just heated through, careful not to burn the garlic. Season with salt and pepper and serve.

Brown Rice Pilaf

Makes:
Four Servings

Nutrition per serving:
Calories = 250, Fat = 7g, Carbs = 37g, Protein = 10g

Ingredients
1 tablespoon olive oil
1 cup brown rice
2 cups chicken broth
1 small onion, diced
1/4 cup sliced almonds

Directions
In a medium saucepan, heat the oil over medium heat. Add the onion and saute for 2 minutes. Add the rice and coat with the oil. Cook for 3 minutes.

Add the stock and bring to a boil. Reduce heat to a simmer and cover. Cook for 50 minutes. Remove from heat and allow to sit for 10 minutes. Stir in the almonds and serve.

Stir-Fried Chinese Greens with Sesame Seeds

Makes:
Six Servings

Nutrition per serving:
Calories = 61, Fat = 4g, Carbs = 4g, Protein = 3g

Ingredients
1 tablespoon sesame seeds, toasted
2 teaspoons olive oil
2 pounds napa cabbage, cut across into 1-inch wide strips
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil

Directions
Heat a large wok over high heat. Add the olive oil, followed by the cabbage, and cook until it begins to become tender. Add the soy sauce, vinegar, and sesame oil and cook and additional 2 minutes. Sprinkle the greens with toasted sesame seeds and serve.