Chop spinach well and set aside.
Melt butter in a large skillet over medium heat.
Add shallots and cook, stirring frequently, until soft, about 4 minutes.
Stir in flour and cook for 1 minute. Slowly add milk, stirring constantly.
Stir in tarragon, salt, pepper, nutmeg and spinach and cook for 1 minute.
Remove from heat and let cool. Sauce can be made up to 3 days ahead and refrigerated.
Preheat the broiler.
 
Cover the bottom of a baking sheet with dried beans or rock salt.
Carefully nestle rounded side of oyster shells in beans and place 1 oyster into each.
If you have oyster liquor (juices) left over, let any grit settle to bottom and spoon liquor into spinach sauce.
 
Stir sauce and spoon a generous 1 tablespoon onto each oyster.
Sprinkle with cheese.
 
Broil until tops are browned and sauce is heated through, about 4 minutes. Serve warm.   
 
*Steamed from about 1 pound fresh, or a little less than a 16-ounce bag frozen chopped spinach cooked according to package directions.
 

Per serving: 110 calories (50 from fat), 6g total fat, 3g saturated fat, 35mg cholesterol, 440mg sodium, 9g carbohydrates (1g dietary fiber, 2g sugar), 8g protein.

 

Sugar Conscious 

Gluten Free

In a large bowl, whisk together flour and salt. Cut in butter with a pastry blender or 2 knives. In a small bowl, whisk together 1 egg yolk and 1/2 cup water. Stir into bowl with flour mixture until evenly blended. Turn out onto a floured surface and knead until smooth. Cover and refrigerate dough for 1 hour.
 
In a large skillet, heat oil over medium-high heat until hot. Add onion and cook 6 to 8 minutes or until onion is browned and soft. Reduce heat to medium. Stir in beef, tomatoes and olives and cook 10 to 12 minutes or until beef is browned and liquid has evaporated.   
 
Preheat the oven to 425°F. Line a baking sheet with parchment paper.  
 
Cut dough into 16 equal pieces. On a lightly floured surface, roll out each piece of dough to a circle 5-inches in diameter. Place about 2 tablespoons beef filling in the center of each circle and top with a piece of hard-cooked egg. Brush the outside edge of dough with water and fold in half over filling. Press firmly to seal.   
 
Place empanadas on the prepared baking sheet. In a small bowl, whisk together remaining egg yolk and 1 tablespoon water. Brush empanadas with egg wash and bake 30 minutes or until golden brown.
 

Per serving: 2 empanadas, 470 calories (280 from fat), 31g total fat, 14g saturated fat, 210mg cholesterol, 620mg sodium, 32g carbohydrates (4g dietary fiber, 4g sugar), 18g protein.

 

Sugar Conscience 

Combine raisins and hard cider in a small heavy saucepan and bring just to a simmer over medium-high heat, and then remove from heat. Let raisins soak for about 20 minutes.  
 
Preheat the oven to 350°F. Butter a 9-inch Bundt pan. Using an electric mixer on medium speed, beat together butter and sugars until mixture is light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating after each addition, and then beat in vanilla. In another bowl, sift together flour, baking powder, ras el hanout, lemon zest and salt. Add flour mixture to butter mixture and beat on low speed just until ingredients are incorporated.   
 
Fold apples into batter. Drain raisins, reserving soaking liquid. Fold raisins and 2 tablespoons of the soaking liquid into batter (reserve remaining liquid for glaze).   
 
Spoon batter to the prepared pan, smoothing the top. Bake until cake is golden brown and the center springs back when touched, about 45 minutes. Cool cake in the pan on a wire rack for 10 minutes. Invert cake onto the rack and cool for at least 1 hour.   
 
Meanwhile, make the glaze: In a medium bowl, whisk together 1 cup of the powdered sugar, lemon juice, salt and remaining soaking liquid until a thick, pourable glaze forms (add remaining 1/4 cup powdered sugar if needed for a thicker glaze). Immediately pour glaze over cake, moving slowly and evenly to cover as much of the cake as possible. Let glaze set before serving.
 

Per serving: 280 calories (90 from fat), 10g total fat, 6g saturated fat, 70mg cholesterol, 170mg sodium, 45g carbohydrates (1g dietary fiber, 32g sugar), 3g protein.

 

Vegetarian