The Rosedale Diet

Rosedale Diet Recipes ■^243

6. Arrange the bok choy on plates, spoon the scallop mixture over, top

with hazelnuts, and serve with lime wedges.

7. Salt to taste.

■ ■ ■ (^) POACHED EGGS OVER GREENS WITH
ROASTED RED PEPPER SAUCE
No, not green eggs and ham, but eggs and greens smothered in an irre-
sistible sauce.
SERVES 2
SAUCE
1 red bell pepper
1 garlic clove
(^1) ⁄ 4 cup extra virgin olive oil
(^1) ⁄ 4 cup macadamia nuts
(^1) ⁄ 4 cup chopped fresh basil
Salt to taste
2 eggs
2 bunches green chard, washed and chopped

1. Roast the bell pepper (see page 238).


2. Let cool in a paper bag, remove the skin, cut in half, and remove the

seeds and stem.

3. Combine the bell pepper, garlic, olive oil, macadamia nuts, basil,

and salt in a food processor.

4. Fill a large saucepan one-third full of water and bring to a boil, add

the chard to the saucepan, reduce the heat, and simmer for 5 min-

utes.

5. Poach the eggs (see page 215).


6. Drain the chard and arrange on plates, top with the eggs.


7. Drench with sauce and serve.