1. Heat a skillet and add the seeds.  Allow to roast for 30 seconds.  Remove from the pan.
2. Add the spinach to the pan and sprinkle with a little water.  Sprinkle on the oil and soy sauce.
3. Toss to wilt.  Return the seeds.  Serve.

1. Wilt the spinach and then set aside.
2. Combine the cornstarch and the milk and set aside.
3. Heat the cream in a saucepan and then stir in the milk mixture.
4. Bring to a bubble stirring.
5. Stir in salt and pepper to taste.
6. Add the spinach and then stir in the parmesan.

1. Fry the bacon until crisp.  Drain on paper towel.  Set aside.
2. Preheat the grill.
3. Mix the beef with 1 tsp salt and cracked pepper.
4. Divide into 4.  Press 1 cube of cheese into the centre of each section.  Shape into a patty around the cheese, completely enclosing it.
5. Grill the patties.
6. Toast the buns, and then spread with mayonnaise and mustard. Lay the tomato, spinach, and pickles on the bun.  Top with the bacon.
7. Serve the patty on the bun. 

1.           In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water.  2.           Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss.  3.           Heat a large skillet. Add the spinach and cook over moderate heat, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet.  4.           Heat the remaining 1 tablespoon of olive oil until shimmering. Add the chicken and marinade. Cook over moderately high heat until just cooked through, about 3 minutes. Toss in the spinach.  5.           Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and half of the Parmesan. Add 3/4 cup of the reserved water. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.

1. Heat 1 tbsp of olive oil in a dutch oven.  Saute the onion and the garlic until tender.
2. Stir in the sage, 1 tsp salt, and 1/2 tsp pepper.
3. Add the tomatoes and the chicken stock and then bring to a boil.
4. Stir in the orzo, cover and cook 5 minutes, stirring frequently.
5. Melt some butter in a large non-stick skillet.  Season the chicken and then fry until nicely browned on each side, about 3 minutes for each.  Sprinkle with lemon juice.
6. Uncover the orzo and cook 5 minutes more, stirring.
7. Stir in the spinach and then sprinkle with parmesan.  Check the seasoning.
8. Serve the chicken on top of the orzo.

1. Heat the peanut oil in a large skillet. 
2. Add the garlic and saute 30 seconds.  Add the pine nuts and saute 30 seconds.
3. Toss in the spinach.
4. Season with salt and sprinkle with sherry.
5. Saute until just beginning to wilt.
6. Serve.

1. Combine the oil, lemon, garlic, salt and pepper in a jar or bottle with a lid.  Shake well before serving.
2. Combine in a large bowl the mushrooms, spinach and water chesnuts.  Sprinkle in dressing to taste. Top with eggs.  Check seasoning.
3. Serve.