Spinach Salad Dressing - cooking recipe

Ingredients

1 egg, slightly beaten
2 tsp. Parmesan cheese
2 Tbsp. Dijon mustard
juice of 1 lemon
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 c. salad oil
fresh ground pepper
dash of salt
1 (1 lb.) bunch spinach or 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 Tbsp. butter
3 green onions, chopped
1/4 lb. mushrooms, sliced
1 lb. ground turkey
2 garlic cloves, minced
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. dried leaf oregano
2 eggs
1/3 c. freshly grated Parmesan cheese (1 oz.)
8 cherry tomatoes, halved
1 (1 lb.) bunch spinach
1/4 c. olive oil
1 large onion, finely chopped
2 celery stalks, finely chopped
3 small carrots, thinly sliced
1 bunch green onions, chopped
1/3 c. chopped fresh parsley
1 (8 oz.) can tomato sauce
2 garlic cloves, minced
2 tsp. chopped fresh basil or 1/2 tsp. dried leaf basil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 lb. (1-inch thick) halibut or sea-bass steaks
1 lemon, cut in wedges
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. grated ginger root or 1/4 tsp. ground ginger
1 garlic clove, minced
1/2 lb. tofu, cut in 1/2-inch cubes (8 oz.)
1 1/2 tsp. cornstarch
1/2 c. water
2 Tbsp. vegetable oil
2 inner celery stalks, sliced
2 small zucchini, ends trimmed and thinly sliced
1 small red or green bell pepper, cut in 3/4-inch squares
1/4 lb. mushrooms, sliced
1 large tomato, cut in wedges

Preparation

In a small bowl, combine soy sauce, Worcestershire sauce, ginger and garlic.
Add tofu.
Toss lightly.
Let stand 5 minutes. Remove tofu from soy mixture with a slotted spoon.
Drain on paper towel.
Stir cornstarch and water into soy mixture; set aside.
Heat oil in a large skillet or wok over medium heat.
Add celery, zucchini and bell pepper.
Stir-fry 2 minutes.
Add mushrooms.
Stir-fry 1 minute.
Stir in reserved soy mixture. Cook until thickened, stirring occasionally.
Add tofu and tomato. Heat through and serve immediately.
Makes 3 to 4 servings.