1. In a medium bowl, combine all ingredients for relish and mix well. Set aside.

2. Combine orange juice, orange peel and white wine in a large saucepan. Bring to a
boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon
fillets into poaching liquid with a slotted spoon one at a time. Allow liquid to return
a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon
for doneness and remove from liquid with slotted spoon.

3. Serve 1 salmon fillet with 1/4 cup relish.

Makes 6 servings, each containing approximately:
275 calories
19 gm. carbohydrate
10 gm. fat
60 mg. cholesterol
23 gm. protein
448 mg. sodium
3 gm. fiber

Mashed Green Soybeans (Edamame)
1 1/2 cups edamame, shelled and steamed
1/2 teaspoon salt
1/2 tablespoon olive oil
Pinch black pepper
1/2 cup chicken or vegetable stock or bouillon

Combine all ingredients in a blender container and puree for 2 to 3 minutes until smooth.

Makes 4 servings, each containing approximately:
95 calories
6 gm. carbohydrate
5 gm. fat
0 mg. cholesterol
7 gm. protein
165 mg. sodium
2 gm. fiber

Roasted Vegetables
1 1/2 pounds sliced zucchini, 1/2-inch thick
1 pound sliced red onion, 1/2-inch thick
1 pound sliced tomatoes, 1/2-inch thick
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons olive oil

1. Preheat oven to 400°.

2. In a large bowl, combine zucchini, onion and tomato with salt, pepper and olive oil.
Spread on cookie sheet and roast for 15 to 20 minutes.

Makes 4 servings, each containing approximately:
75 calories
5 gm. carbohydrate
5 gm. fat
0 gm. cholesterol
2 gm. protein
175 mg. sodium
4 gm. fiber
Chocolate Truffles
6 ounces semi-sweet dark chocolate
1/3 cup evaporated skim milk
3 tablespoons red port wine
1/2 cup dried tart cherries
1/4 cup powdered sugar or dutch cocoa

1. Chop chocolate in fine pieces. In a small saucepan, heat milk and port wine until
simmering. Pour over chocolate and let sit for 5 minutes. Add cherries and mix well.
Cover and refrigerate overnight.

2. Portion chocolate using a scant 1 tablespoon measure into 1-inch round balls and roll
in palm of hand. Coat with powdered sugar or cocoa and place on sheet pan 1-inch
apart. Refrigerate until ready to serve.

Makes 28 truffles, each containing approximately:
50 calories
7 gm. carbohydrate
2 gm. fat
Trace cholesterol
Trace protein
14 gm. sodium
Trace fiber

*For our pooch pals, we've whipped up a batch of Barking Barley Brownies. But if your pal is of the purring variety or feathered fashion, check out the bizarre and stunning variety of user-posted recipes offered on simplypets.com. Another one of our favorite resources is from the Three Dog Bakery Cookbook, which offers recipes for pampered palates so good, you'll find yourself splitting dinner with your pampered pooch.

Barking Barley Brownies
1 1/4 pounds beef liver -- or chicken liver
2 cups wheat germ
2 tablespoons whole wheat flour
1 cup cooked barley
2 whole eggs
3 tablespoons peanut butter
1 clove garlic
1 tablespoon olive oil
1 teaspoon salt -- optional

Pre heat oven to 350.
Liquify liver and garlic clove in a blender, when its smooth add eggs and peanut butter. Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley. Add processed liver mixture, olive oil and salt. Mix well.

spread mixture in a greased 9x9 baking dish. Bake for 20 minutes or till done.

When cool cut into pieces that accommodate your doggies size.
Store in refrigerator or freezer.