1. Lightly coat a 10-inch (25 cm) nonstick ovenproof skillet with cooking spray. Add olive oil and place over medium-low heat.
2. Add the potatoes and onion; cooking, stirring frequently, until potatoes are tender and onion is golden brown. Stir in the garlic, parsley, pepper, and salt (if using). Cook, stirring, for another 5 minutes.
3. Transfer potato mixture to a large bowl. Mix in egg substitute. Preheat the broiler.
4. Wipe out skillet with paper towels and recoat the skillet with cooking spray. Add potato-egg mixture to the skillet and cook over low heat, pressing the potatoes down with a pancake turner so that they are completely covered by the egg. Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to set, about 10 minutes. Place under the broiler until center of omelet is cooked through and the top is golden brown, about 3 to 5 minutes.
5. Carefully invert tortilla onto a large serving dish and cool to room temperature. Cut into very small wedges or 1 1/2-inch squares to pick up with a toothpick.

1. Place mushrooms in a large covered container.
2. In a jar, combine dressing mix, vinegars, and 1/2 cup (120 ml) of the water. Shake well.
3. Add remaining 1 1/2 cups (360 ml) water and Tabasco. Shake well and pour over mushrooms. Stir to evenly coat. Add rosemary sprigs, cover, and refrigerate overnight, stirring occasionally.
4. To serve, transfer mushrooms and some of their marinade to a serving dish. Offer toothpicks for spearing the mushrooms.

1. Preheat oven to 450°F (230°C), Gas Mark 8.
2. Rinse shrimps and pat dry with paper towels.
3. Lightly coat a large shallow ovenproof casserole with cooking spray. Arrange shrimps in the casserole in a single layer. Lightly coat with cooking spray and drizzle with olive oil. Sprinkle with garlic, chile peppers, and paprika.
4. Bake for 5 minutes, until shrimps are pink and cooked through.
5. Remove from oven and sprinkle with parsley. Serve warm with toothpicks for spearing the shrimps.

1. Preheat oven to 425°F (220°C), Gas Mark 7.
2. In a large bowl, combine ground turkey, garlic, onion, parsley, egg substitute, bread crumbs, evaporated skim milk, thyme, paprika, cumin, salt (if using), and pepper. Mix well and form into meatballs about 1 inch (2.5 cm) in diameter. (You should get about 5 dozen meatballs). Place meatballs on rimmed nonstick baking sheets and bake for 15 minutes, until nicely browned. Using a slotted spoon, transfer meatballs to a large platter and set aside.
3. To make the sauce: Lightly coat a large nonstick skillet with cooking spray and place over medium heat. Add the garlic and onion and cook, stirring occasionally, until onion is soft but not browned.
4. Stir in tomatoes, broth, and sherry. Bring to a boil. Add meatballs to the skillet, reduce heat to simmer and continue to cook until meatballs are cooked through, about 8 to 10 minutes, occasionally spooning the sauce over the meatballs.
5. Transfer meatballs and sauce to a large serving platter and sprinkle with parsley and almonds. Serve with toothpicks for spearing the meatballs.

1. Preheat oven to 450° (230°C), Gas Mark 8.
2. Place beans and tomatoes in a shallow casserole dish. Drizzle with olive oil and sprinkle with garlic, thyme, and pepper. Stir to coat evenly.
3. Roast for 15 minutes. Remove from oven and cool slightly before serving with toothpicks to spear the beans.

1. Cut roasted bell peppers into long thin strips, removing and discarding seeds. Place in a large bowl.
2. Whisk together vinegar, olive oil, scallions, thyme, and parsley. Add to bell pepper in bowl, and toss to coat evenly. Stir in olives and season with pepper. Cover, and refrigerate until ready to serve.
3. Toast both sides of baguette. Rub with the cut side of the garlic.
4. Arrange lettuce leaves in the center of a large serving platter. Top with bell pepper mixture and surround with toasted baguette slices. Provide a small spoon to serve the bell pepper strips onto the toast slices.

Note: To roast peppers, preheat broiler. Place the bell peppers in a shallow baking pan. which has been lightly coated with olive oil cooking spray. Place under broiler about 2 to 3 inches (5 to 8 cm) from source of heat. Broil until skins are charred, turning occasionally. Remove peppers from oven and place in a large heavy-duty self-sealing plastic bag. Steam for 15 minutes. Remove and cool until you can handle them easily. Peel peppers.

1. Preheat oven to 425°F (220°C), Gas Mark 7.
2. Cut eggplant in half lengthwise and lightly coat with cooking spray. Place, cut side down, on a large baking sheet.
3. Separate garlic into cloves, but do not peel. Wrap garlic cloves in aluminum foil and bake alongside the eggplant for 30 minutes, until tender.
4. Unwrap garlic and peel. Place in a medium bowl.
5. Scoop out eggplant flesh and place in bowl, Discard skin. Mix in lemon juice, olive oil, vinegar, parsley, cayenne pepper, cumin, salt (if using), and pepper. Blend well.
6. Transfer mixture to a serving dish and serve with Baked Pita Crisps (recipe follows).

1. With a sharp knife, cut each pita bread in half, then each half into 3 triangles. Gently pull apart each triangle to separate it into 2 pieces, getting 12 triangles per pita bread.
2. Preheat oven to 375°F (190°C), Gas Mark 5.
3. Lay the triangles in a single layer on a large nonstick baking sheet. (Depending on the size of your baking sheet, you make need to bake them in two batches.) Lightly coat triangles with cooking spray and spritz lightly with garlic juice (if using).
4. Bake for about 7 minutes, until pita begins to color. Turn pitas over and continue to bake until crisp and golden brown, about another 5 minutes. Store in airtight containers or self-sealing plastic bags.

Plan on half of a large navel orange per person. Peel and remove pith from oranges, cut into slices crosswise, then cut each slice in quarters. In a large bowl, toss the orange quarters with 1 teaspoon (5 ml) brown sugar per whole orange, 1/4 teaspoon (1.25 ml) ground cinnamon per whole orange, and 1 teaspoon (5 ml) dry sherry per whole orange. Transfer the oranges to a sheet of aluminum foil, close up, and seal. Roast on a medium-hot grill for 10 to 15 minutes. Unwrap oranges and transfer to a large serving bowl. Serve warm.

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