The Rosedale Diet

Rosedale Diet Recipes ■^265

1. Mix the pesto ingredients in a food processor.


2. Saute the leeks in the olive oil and 3 teaspoons broth; when soft, add

the celery, carrots, and^1 ⁄ 2 cup chicken broth, and simmer for 5 min-

utes.

3. Add the remaining broth, return to a simmer, add the green beans,

and simmer for 3 minutes.

4. Add the navy beans and simmer for 5 more minutes. Add salt and

pepper.

5. Serve immediately, each bowl topped with 1 tablespoon pesto and 1

teaspoon Parmesan.

■ ■ ■ (^) BLACK COD
The colors and flavors in this easy-to-prepare dish are vibrant.
SERVES 2
2 6-ounce black cod fillets (one is for tomorrow’s Sea and Green Salad, page 266)
2 bunches spinach, well washed and blanched
1 cup cherry tomatoes
(^1) ⁄ 2 cup black olives, pitted and chopped
2 tablespoons chopped fresh parsley
1 garlic clove, chopped
3 tablespoons fresh lemon juice
2 tablespoons olive oil
(^1) ⁄ 4 cup chopped fresh basil

1. Rinse the cod fillets and pat dry.


2. Preheat the oven to 400°F.


3. Put the blanched spinach in a glass baking dish, top with the fish,

and surround with the cherry tomatoes, olives, and garlic.

4. Pour the lemon juice and olive oil on the fish and veggies, and top

with basil and parsley.

5. Bake for 5 minutes, covered with aluminum foil, remove the foil; and

bake for 5 to 10 more minutes, or until opaque throughout.