Recipe By :Jessica Leibovich Serving Size : 4 Categories: Seafood, Main Dish: Amount Measure Ingredient -- Preparation Method 2 large carrots -- cut into julienne strips 2 leeks white part only thinly sliced 1 Small Red Pepper, julienned 1 Cup Bok Choy, thinly sliced 2 tablespoons Olive Oil 1 1/2 teaspoons freshly grated lime zest 1 tablespoons fresh gingerroot, minced 1 1/2 pounds swordfish, cut into four pieces In a heavy skillet cook the carrots and the leeks with salt and pepper to taste in 1 tablespoon of the olive oil over moderate heat, stirring, for 10 minutes, or until the carrots are crisp-tender, add peppers and bok choy, the lime zest, the gingerroot, and salt and pepper to taste. Fold 2 pieces of 20- by 12-inch foil in half by bringing the short ends together, unfold each piece, and arrange a swordfish steak, seasoned with salt and pepper just to one side of each fold line. Top the swordfish the vegetable mixture and dot it with the remaining oil. Fold the foil over the swordfish steaks with the vegetable mixture to enclose them, fold the edges of the foil together to form tightly sealed packets, and bake the packets on a baking sheet in a preheated 450°F. oven for 10 minutes. Open the packets carefully, transfer the swordfish steaks with vegetables mixture to plates, and pour the juices over them, discarding the foil. Serving Size: 6 Categories: Beef, Main Dish Amount Measure Ingredient -- Preparation Method For Meatloaf: 1 1/2 pounds ground sirloin 1 1/2 cups Herb Stuffing Mix 1 cup Granny Smith apples -- finely diced 2   Eggs 2 teaspoons salt -- or to taste 3 Tablespoons Ingredient -- Preparation Method 1 onion -- finely chopped 3/4 cup Ketchup 2 Tablespoons Dijon mustard For glaze: 1 each apple juice, from frozen concentrate 1/2 cup chicken stock 1/2 cup ketchup 3 teaspoons five-spice powder Muffin Pan Preheat oven to 350* Mix all ingredients for meatoloaf together in a large bowl with a wooden spoon. Bake 1 1/2 hours or until cooked through. Check internal temperature. If done in muffin pans, cooking time will be cut in about 1/3. Make the glaze: Reduce the juice, stock and ketchup down to a very thick glaze consistency (this takes about 15 minutes), add the five spice powder and cook for a few minutes. Pour half over meatloaf fifteen minutes before it is done and the drizzle over finished meatloaf. Recipe By Jessica Leibovich Serving Size : 4 Categories : Vegtable, Side Dish Amount Measure Ingredient -- Preparation Method 1 pound green beans -- trimmed 1 tablespoons unsalted butter 2 pound garlic clove -- minced 1/2 cup Sliced Almonds 1/2 cup Shallots, thinly sliced Cook beans in a 3-qt. saucepan of boiling salted water until crisp-tender, about 4 minutes, and drain. Melt butter in a large nonstick skillet over moderate heat, then cook shallots and garlic, stirring, until it just begins to turn golden, about 3 minutes. Add almonds and cook, stirring, until they begin to color slightly, about 2 minutes. Add beans and cook, stirring, until tender and heated through, about 2 minutes. Season with salt and pepper. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - For the Crab Cakes and Roasted Corn Salsa Recipe, please send $10 through PayPal using the e-mail address chefjessica@personalchef.com or send a $10 check payable to Entree Nous to 4444 West Point Loma Blvd. #4 San Diego, CA 92107. Please specify whether you would like it sent electronically to your e-mail or on paper to your home address. This is a fabulous recipe and worth every penny! Enjoy!