Healing Foods

1. To make salsa, in a medium bowl combine mango, chile, onion, cilantro, and lime; stir to mix. Season with salt and pepper, and set aside.

2. In a large skillet, heat olive oil. Place salmon fillets, flesh side down, in a skillet and cook for 1 minute, or until lightly browned. Turn fillets over and place in skillet, skin side down. Sprinkle fish with soy sauce, garlic, and red pepper flakes. Add 1/2 inch of water to skillet, cover, and cook on medium until fish is opaque, 6 to 10 minutes.

3. Remove fish from the skillet and increase heat to medium-high. Add spinach to the skillet and cook for 1 minute, or until just wilted. Remove spinach and divide among four individual plates. Top each plate with a salmon fillet; garnish with salsa.

1. Preheat oven to 375 degrees.

2. In a medium saucepan, heat olive oil and sauté red pepper and garlic until red pepper is tender. Remove from heat and stir in artichokes, Serrano chile, scallions, and goat cheese. Gently fold in crabmeat.

3. Transfer to a lightly oiled baking dish. Sprinkle with grated Asiago and walnuts. Bake on middle rack about 20 minutes.

4. Remove from oven and serve warm, with sliced whole-grain baguette or crackers.

1. To make dressing, combine tofu, olive oil and lemon juice in a blender, and puree until smooth and creamy. Add garlic and puree again for 5 seconds. Add 2 tablespoons of the basil leaves and pulse briefly to combine, leaving some visible pieces of basil. Set aside.
2. In a medium salad bowl, combine mesclun mix, arugula, remaining basil, chickpeas, red pepper, and onion. Add just enough dressing to very lightly coat, and toss to mix. Divide salad among four individual plates and top each with olives and almonds. Garnish with additional basil leaves, if desired, and serve immediately.