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Greek Village Vegetable Stacks

Greek Village Vegetable Stacks

1-pound brick of Greek feta cheese, drained

1 large green bell pepper

1 English (seedless) cucumber (the one wrapped in plastic)

1 medium red onion

2 beefsteak tomatoes

Coarse salt

2 or 3 sprigs fresh oregano

A handful of fresh flat-leaf parsley

1 lemon

Coarse black pepper

1/2 C. extra-virgin olive oil (EVOO)

1 C. kalamata olives

 

Carefully slice the brick of feta into 12 slices, 1/4- to 1/2-inch thick each. Use a cheese wire or some dental floss to cut the cheese if it crumbles too easily when using a knife. Next, trim off both ends of the bell pepper and pull out the seeds and membranes. Thinly slice the pepper into 12 pieces, 1/4- to 1/2-inch thick. Slice the cucumber even thinner, into 1/8-inch thick rounds. Trim the ends off the onion as you did the pepper. Cut the outer layer of skin off, then trim one side with a shallow cut so that the whole onion sits stable on its side. Thinly slice the onion as you did the pepper, into 12 pieces. Slice the tomatoes in the same fashion as the onion, trimming off one side to stabilize it before slicing it across. Cut the tomatoes a little thicker, 6 slices per tomato. Season the tomatoes with a little coarse salt. Strip the oregano leaves off the stems by holding stems at the top and gently pulling backward. Pile up the leaves on your cutting board and combine with the parsley leaves. Finely chop both, milling them together. To the chopped herbs, add the zest of the lemon. Trim the ends of the lemon and wedge it; reserve wedges. To the herb and lemon zest combination, add lots of fresh, coarse, black pepper — at least a full tsp. and up to 2. Mix it in with your fingertips.  Arrange the cheese slices in a single layer on your work surface and scatter the herb mixture over the cheese slices. Pour a puddle of EVOO on each plate or on a serving platter. Assemble stacks of Greek salad like this: sliced tomato, sliced onion, a layer of thin slices of cucumber, a slice of bell pepper, a slice of herb-crusted feta. Repeat twice. Each stack will have 3 layers, making a tower of Greek salad for each portion. Garnish each plate or the serving platter with olives and wedges of lemon.

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

2 beefsteak tomatoes

Salt and freshly ground black pepper

1 C. whole milk ricotta cheese

1 large lemon, zested, about 2 T.

1/4 C. chopped fresh cilantro leaves

3/4 C. flat-leaf parsley, chopped

2 cloves garlic, chopped

2 scallions, finely chopped

1/3 C. grated Parmigiano-Reggiano

1 egg yolk

Extra-virgin olive oil, for drizzling

 

Preheat oven 450 degrees F. For the baked stuffed tomatoes you need to make 4 tomato C. out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 C. shapes, using the thinly sliced side as the bottom of the C.. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato C.. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the C.. If you do puncture it, don’t worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato C. while you make the filling. In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato C. cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

Bacon Wrapped Asparagus Bundles

Bacon Wrapped Asparagus Bundles

1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips

Extra-virgin olive oil, for drizzling

A few grinds black pepper

4 slices center cut bacon or pancetta

Chopped chives or scallions, optional garnish

 

Preheat oven, if using, to 400 degrees F. Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients. To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender. For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

Asparagus Strudel

Asparagus Strudel

Freshly ground pepper

8 sheets frozen phyllo dough, thawed

Salt

1/2 C. shredded Gruyere cheese (2 oz.)

16 medium-size asparagus spears

1/3 C. butter, melted

1/2 C. chopped walnuts, toasted

 

If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels. Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.) Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 T. each of the walnuts and Gruyere cheese over the asparagus. Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2×3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces. Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes.

 

Asian Cucumber Salad

Asian Cucumber Salad

1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 C. rice wine vinegar or white distilled vinegar

2 rounded tsp. sugar

1 T. soy sauce

 

Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

 

Grilled Corn with Creamy Chipotle Sauce

Grilled Corn with Creamy Chipotle Sauce

1/4 tsp. salt

1 drained canned chipotle chile, seeded

1 garlic clove

1/2 C. 2% reduced-fat cottage cheese

2 T. light mayonnaise

2 T. plain fat-free yogurt

6 ears shucked corn

Cooking spray

 

Prepare grill. Place the first 3 ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill. Place corn on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce.

 

Yield: 6 servings

Calories: 116

Fat: 3.2g

Fiber: 2.5g

Bok Choy with Ginger Vinaigrette

Bok Choy with Ginger Vinaigrette

1/2 lb. bok choy, cut into 2 inch pieces
1-1/2 tsp. white wine vinegar
1 tsp. Dijon mustard
1 tsp. soy sauce
1/2 tsp. sugar
1/4 tsp. olive oil, optional
1 small clove garlic, finely chopped
1-1/2 tsp. fresh ginger, finely chopped or grated

Place bok choy in a steamer basket over boiling water. Cover pan and steam 10 minutes or until stalks begin to turn translucent and are soft when pierced. Combine remaining ingredients in a jar with a tight-fitting lid. Shake vigorously to mix well. Transfer bok choy to a bowl. Add dressing and toss. Serve hot.

Yield: 4 servings
Calories: 30
Fat: .9g
Fiber: 2.1g

Baked Spinach & Artichokes

Baked Spinach & Artichokes

2 (10-ounce) packages frozen chopped spinach
2 T. butter or margarine
1/2 C. chopped scallions and tops or 1/2 C. chopped onion
1 (10-ounce) can drained water-packed quartered artichokes, halved
1 C. reduced-fat sour cream
1/2 C. freshly grated Parmesan cheese, divided

Heat oven to 350 degrees. Microwave spinach according to package directions; squeeze dry. Meanwhile, melt butter or margarine in a large nonstick skillet on medium. Add scallions and cook 3 minutes or until softened. Add cooked spinach, artichokes, sour cream and 1/4 C. of the cheese; mix well. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Top with remaining cheese. Bake 20 to 30 minutes or until bubbly.

Yield: 8 servings
Calories: 113
Fat: 7g
Fiber: 3g

Baby Artichoke Salad

Baby Artichoke Salad

Juice of 2 Lemons, about 1/2 C.
30 Baby Artichokes
3 qt. Water
4 1/2 tsp. Salt

Dressing:
1/4 C. unsweetened Pineapple Juice
1/4 C. fresh Orange Juice
1 T. Balsamic Vinegar
1 tsp. Salt, or to taste
1 clover Garlic, mashed
2 T. Olive Oil
2 T. minced frehs Mint
1 T. minced fresh Tarragon

1 head Romaine Lettuce, cleaned and torn into half leaves

Strain lemon juice into large bowl. Cut off the stems of artichokes and remove most of the leaves, except for a few very tender inner leaves. Cut about 1/2″ inch off the tips of the remaining leaves. Toss artichokes into the lemon juice, making sure to coat all the cut surfaces to prevent browning. Bring the water to a boil; add the salt, artichokes and lemon juice. Cook at a rolling boil until fork tender, 6 to 8 minutes. Meanwhile, in a small nonaluminum saucepan, boil pineapple and orange juices, vinegar and salt over medium heat until reduced to 1/4 C.. Add mashed garlic and whisk in the olive oil. Drain artichokes and run them under cold water to stop the cooking. Pat dry and add to the dressing together with the mint, tarragon and pepper. Toss gently to coat well. Arrange the artichokes on the romaine leaves and spoon any dressing remaining over the artichokes. Serve while still lukewarm.

Yield: 6 servings
Calories: 180
Fat: 5.2g
Fiber: 3.2g

Zucchini Latkes

Zucchini Latkes

2 cups grated yellow squash (from 2 medium squash)
1/2 cup grated onion
1/4 cup egg substitute, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups grated zucchini (from 2 medium zucchini)
Olive oil spray

In a large bowl, combine by hand the squash, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In another large bowl, combine by hand the zucchini, half of the onion, 1/8 cup egg substitute, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat a large non-stick griddle over high heat; it will be hot enough when a drop of water sizzles when dropped on the surface. Squeeze out the excess liquid from both the squash and zucchini mixtures. Working in batches so as not to overcrowd the griddle, carefully drop 1 heaping tablespoon of both batters onto the hot griddle and flatten with a spatula to form pancake shape. Cook for a couple minutes on each side or until golden brown. Repeat until no batter remains. Keep warm in a low oven (250 degrees F) until all latkes are made, if desired.

Yield: 4 servings
Calories: 66
Fat: 3g
Fiber: 3g

Creamed Spinach

Creamed Spinach

1 head garlic, top end cut off
1 spray olive oil cooking spray
1 teaspoon olive oil
1 large sweet onion, sliced (recommended: Vidalia)
1 (10-ounce) box frozen spinach, defrosted and drained
1/4 teaspoon ground nutmeg
1 (14-ounce) can chicken broth
3 tablespoons light cream cheese
1 teaspoon butter
1/2 lemon, juiced
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Preheat oven 350 degrees F. Place garlic on a piece of aluminum foil and lightly spray the garlic with olive oil cooking spray once. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Once garlic is cool enough to handle, remove from aluminum foil and set aside. In a nonstick 10-inch saucepan, heat 1 teaspoon olive oil over medium-high heat. Add onions and saute until translucent, about 1 1/2 minutes. Add spinach and nutmeg and saute for 1 minute. Add chicken broth and bring to simmer; simmer for 1 minute. Pour mixture into a food processor, and then squeeze the garlic cloves from the head of roasted garlic, discarding the skin. Add all remaining ingredients. Pulse until creamy. Serve warm.

Yield: 4 servings
Calories: 98
Fat: 4g
Fiber: 3g

Moosewood Asian Asparagus Salad

Moosewood Asian Asparagus Salad

1.5 lb. fresh Asparagus
2 tsp. tamari soy sauce
1.5 tsp. brown sugar
1 tsp. sesame oil
1 tsp. white vinegar
1 tsp. white wine/sherry
1/2 tsp. grated ginger
1/2 tsp. chili paste
Sesame seeds, toasted

Whisk together tamari, sugar, sesame oil, vinegar, rice wine, ginger and chili paste; set aside. Wash asparagus and remove the tough ends. Heat enough water to cover asparagus to boiling in large pot. Ease spears into boiling water; cover pot. Cook on high heat until the water returns to a rapid boil. Cook 1 – 2 minutes longer, until the asparagus are tender-crisp. Plunge the asparagus into cold water to stop cooking. Drain well, place in shallow dish and cover with the marinade. Chill at least 30 minutes but no longer than 2 hours before serving. Garnish with a sprinkle of sesame seeds. To serve hot, toss aparagus with marinade after draining, garnish and serve.

Yield: 6 servings
Calories: 57
Fat: 2.6g
Fiber: 1.7g

Glazed Baby Carrots

Glazed Baby Carrots

1 (16-ounce) package baby carrots
1 T. butter or margarine
1 T. packed dark brown sugar
1/8 tsp. each ground cinnamon and salt

Cook carrots in boiling water 8 to 10 minutes or until tender; drain and return to pot. Immediately add butter or margarine, sugar, cinnamon and salt; stir to coat carrots evenly.

Yield: 6 servings
Calories: 54
Fat: 2g
Fiber: 1g

Festive Cabbage

Festive Cabbage

2 T. olive oil
2 pounds coarsely chopped red cabbage (about 6 C.)
2 cloves minced garlic
1 tsp. salt
1/3 C. red wine vinegar
Freshly ground black pepper

Heat oil in a large nonstick skillet over medium until hot. Add cabbage, garlic and salt; cook 10 minutes, stirring frequently. Reduce heat; cover and cook 10 minutes or until cabbage is tender. Stir in vinegar; sprinkle with pepper and serve.

Yield: 6 servings
Calories: 82
Fat: 5g
Fiber: 3g

Lemony Artichokes

Lemony Artichokes

4 medium artichokes, stems removed, leaf tips trimmed
1 14 1/2-ounce can reduced-sodium chicken broth
1 clove crushed garlic
1 T. grated lemon peel (yellow only)
1/3 C. fresh lemon juice
1 C. water

Tightly arrange artichokes, stems side down, in a 3-quart saucepan. In a medium bowl, combine broth, garlic, lemon peel, juice and water. Pour over artichokes, cover and bring to boil. Reduce heat to medium and cook 50 minutes or until one leaf pulls out easily; drain well and serve at room temperature.

Yield: 4 servings
Calories: 64
Fat: 0g
Fiber: 7g

Greek Vegetable Medley

Greek Vegetable Medley

2 T. olive oil, divided
3 medium sliced onions
2 minced garlic cloves
2 pounds medium potatoes, peeled and sliced into 1/4-inch rounds
2 pounds large zucchini, sliced into 1/3-inch rounds
1 each large red and green bell pepper, deseeded and cut into thin rounds
Salt and freshly ground pepper to taste
1 1/2 C. coarsely chopped plum tomatoes, drained of their juices
1/2 C. chopped parsley
1 tsp. dried oregano
Water

Heat oven to 350 degrees. Heat 1 T. oil in a large, nonstick skillet and cook onions and garlic until onions are softened, or about 5 minutes. In a large, shallow baking dish coated with cooking spray, place potatoes, zucchini and peppers in one overlapping layer, alternating them. Season with salt and pepper and sprinkle with sauteed onions and garlic. Pour tomatoes evenly over layered vegetables, season with parsley and oregano, and add remaining 1 T. olive oil. Add enough water to come halfway up the vegetables. Bake 1 to 1 1/2 hours or until all the vegetables are tender.

Yield: 6 servings
Calories: 215
Fat: 5g
Fiber: 7g

Asparagus Pepper Salad

Asparagus Pepper Salad

1 large bunch fresh asparagus (about 4 C. after preparation)
1/3 C. extra virgin olive oil
2 tsp. balsamic vinegar
1/4 – 1/2 tsp. salt (to taste)
dash of black pepper
1/4 tsp. dry mustard
1 (2.25 ounce) can sliced black olives, drained
1 yellow or red bell pepper

Mix the olive oil, balsamic vinegar, salt, dry mustard, and pepper in a medium bowl (or in your serving bowl). Set aside. Prepare the asparagus by rinsing under cool water. Snap off the woody stems and lay the spears on a paper towel to dry. Rinse the bell pepper under cool water. Pat dry. Remove the stem end and scrape out the seeds and membrane from the inside. Thinly slice the pepper; then, add to the bowl with the olive oil mixture. Snap or slice the asparagus spears into 2 – 3 inch lengths and add them to the peppers and olive oil mixture. Allow the salad to marinate for at least 2 hours.

Yield: 8 servings
Calories: 108
Fat: 10g
Fiber: 2g

Millennium’s Cumin-Balsamic Roasted Mushrooms

Millennium’s Cumin-Balsamic Roasted Mushrooms

4 cloves garlic, minced
1 tsp. cumin seeds, toasted and coarsely ground (see note)
1/2 tsp. ancho chili powder
1/4 tsp. freshly ground black pepper
3 T. balsamic vinegar
3 T. tamari or soy sauce
2 T. extra-virgin olive oil
1 pound fresh cremini or button mushrooms, cleaned with a damp towel

Preheat the broiler. In a mixing bowl, combine the garlic, cumin, chili powder, pepper, vinegar, tamari and olive oil. Immerse the mushrooms completely in the marinade for 10 to 15 minutes. Place the mushroom caps button-side down in a baking dish. Brush marinade onto the mushrooms. Broil for 5 to 7 minutes, until the mushrooms are brown and dry. Serve warm, or at room temperature. Note: To toast seeds, place in a dry skillet over medium heat. Toast until seeds are fragrant, shaking the pan to keep the seeds from scorching.

Yield: 6 servings
Calories: 43
Fat: 2.8g
Fiber: 2g

Oriental Snow Peas

Oriental Snow Peas

1 tsp. sesame oil
1/2 pound fresh snow pea pods, trimmed
1/2 C. diagonally sliced carrot
1/4 C. sliced water chestnuts
1/2 C. canned low-sodium chicken broth
1 tsp. low-sodium soy sauce
1 tsp. cornstarch

Add oil to a nonstick skillet and heat over medium-high heat until hot. Add snow peas and carrots. Saut� 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.

Yield: 4 servings
Calories: 50
Fat: 1.5g
Fiber: 2.5g

Cauliflower Casserole

Cauliflower Casserole

Cooking oil spray
1 C. mushrooms, chopped
3 C. chopped cauliflower
1/2 C. chopped sweet onions
1 T. canola oil
2 tsp. apple cider vinegar
2 tsp. lemon juice
1/4 tsp. fresh ground white pepper
1/2 tsp. salt
2 cloves garlic, minced
1/4 C. chopped chives

Preheat oven to 350�F. Spray baking dish with cooking oil spray. Mix all ingredients and spread in baking dish. Bake uncovered for 45 minutes, stirring twice. Garnish with chives and serve warm.

Yield: 6 servings
Calories: 45
Fat: 2g
Fiber: 2g

Grilled Eggplant with Pomegranate Sauce

Grilled Eggplant with Pomegranate Sauce

1 large eggplant
2 T. olive oil
3 cloves garlic
1/2 C. pomegranate syrup
1 tsp. salt
Minced parsley
1/2 C. pomegranate seeds

Cut eggplant into 1/4-inch slices, and place them on paper towels. Sprinkle slices with salt, and weight them down with heavy plates or a board for 30 minutes. Then pat them dry with paper towels. Lightly brush eggplant slices with olive oil, and place them on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides. Remove from grill. Arrange the eggplant by overlapping the slices on a serving dish. In a mortar, crush garlic cloves with 2 tsps salt to a paste. In a non-metallic bowl, combine the garlic paste and pomegranate syrup. Spread a little of the mixture on each eggplant slice. Sprinkle the slices with minced parley and pomegranate seeds for garnish and chill covered.

Yield: 6 servings
Calories: 239
Fat: 2g
Fiber: 2g

Asparagus with Hot Bacon Dressing

Asparagus with Hot Bacon Dressing

2 Slices bacon, finely diced
1/2 Medium onion, finely chopped
1/4 C. vinegar
1/4 C. water
Sugar substitute to equal 2 tsp. sugar
1 Can asparagus, heated and drained

Brown bacon in a skillet until crisp. Add onion, and cook until tender; drain well. Add vinegar and water; bring to a boil. Remove from heat, and stir in sugar substitute. Pour dressing over. asparagus, and serve warm.

Yield: 4 Servings
Serving Size: 1/2 C.
Calories:58
Fat: 2g
Fiber: 3g

Spanish Green Beans

Spanish Green Beans

3 3/4 C. fresh green beans
1 onion, chopped
2 T. reduced-calorie margarine, melted 1-1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
5 Medium tomatoes, diced
2 Medium-size green peppers, chopped.

Wash beans; trim ends, and remove strings, Cut beans into 1-1/2-inch pieces. Sauté onion in margarine in a nonstick, skillet until tender. Add beans, salt. garlic powder. and black pepper. Cover and cook over low heat 10 mins, stirring frequently. Stir in tomato and green pepper; cover and simmer 25 to 30 mins or until beans are tender.

Yield: 8 Servings
Serving Size: 1/2 C.
Calories: 55
Fat: 2g
Fiber: 3g

Fresh-from-the-Cob Corn Salad

Fresh-from-the-Cob Corn Salad

1/2 C. Reduced Fat Italian Dressing
2 T. Dijon Mustard
4 medium ears of corn, cooked, cooled slightly
1/2 lb. green beans, trimmed, cut into 1-inch lengths (about 2 C.), cooked
1 C. grape tomatoes, halved
1/2 C. chopped fresh basil

Mix dressing and mustard until well blended. Cut off the kernels from the ears of corn. Add corn to dressing mixture; mix well. Add remaining ingredients; toss to coat. Serve immediately. To grill the ears of corn, carefully pull back the husks from the tops of the ears to remove the silk, being careful not to detach the husks from the bottoms of the ears. Rinse the corn. Rewrap the husks around the corn. Place corn on grate of grill over low heat. Grill 15 to 20 min. or until tender, turning frequently to prevent the husks from burning. Remove the corn from the grill. Using a towel or oven mitt to protect your hands, peel back the husks and cut off the kernels.

Yield: 10 servings
Serving Size: 1/2 C.

Calories: 70
Fat: 2.5g
Fiber: 2g

Glazed Carrots

Glazed Carrots

1/4 C. Catalina Dressing
1 T. Brown Sugar, optional
1 lb. baby carrots
2 T. Slivered Almonds, toasted
2 T. chopped fresh parsley

Pour dressing over carrots in large nonstick skillet; stir to coat.
Cover and cook on medium heat 10 minutes, stirring after 5 minutes. Remove from heat. Stir in almonds and parsley.

Yield: 6 servings
Calories: 90
Fat: 6g
Fiber: 2g

Springtime Sauteed Spinach

Springtime Sauteed Spinach

1/4 C. Kraft Zesty Italian Dressing
2 cloves garlic, minced
8 C. packed baby spinach leaves
2 T. Real Bacon Bits

Heat dressing in large deep skillet or Dutch oven on medium heat. Add garlic; cook and stir 1 minute or until tender. Add spinach; cover. Cook an additional 4 to 6 minutes or until spinach is wilted, stirring after 3 minutes. Sprinkle with bacon bits. Variation: Prepare as directed, substituting Swiss chard for the spinach and increasing the cooking time to about 15 minutes, stirring occasionally.

Yield: 4 servings
Calories: 80
Fat: 5g
Fiber: 3g

Leeks Vinaigrette

Leeks Vinaigrette

8 medium leeks (3 1/2 pounds)

2 tsp. salt

2 oz thinly sliced pancetta, chilled

5 T. extra-virgin olive oil

1 T. red-wine vinegar

1 tsp. Dijon mustard

1 tsp. chopped fresh flat-leaf parsley

 

Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 2 inches of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in a 12-inch heavy skillet. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Transfer leeks to a bowl of ice and cold water to stop cooking, then drain and pat dry with paper towels. While leeks simmer, finely chop pancetta, then cook in 1 T. oil over moderately low heat, stirring occasionally, until beginning to brown, about 5 minutes. Whisk together vinegar, mustard, remaining 1/4 C. oil, and salt and pepper to taste in a bowl until emulsified. Add leeks and gently toss to coat. Serve topped with pancetta and parsley.

Summer Squash and Onion Sauté

Summer Squash and Onion Sauté

2 T. Vegetable Oil

3 small Yellow Squashes, trimmed and cut into 1/4” slices

1 small Onion, sliced

2 T. minced Fennel Fronds

1/4 C. low fat Sour Cream

Salt and Pepper

1 T. minced Fresh Chives

 

Heat oil in nonstick skillet over medium heat. Add squash and onions and toss until vegetables are coated with oil. Reduce heat to low, cover and cook, stirring occasionally, until vegetables are just tender, about 6 minutes.  Stir in fennel and sour cream; season with salt and pepper to taste. Cook, uncovered, just until heated through 1 to 2 minutes. Sprinkle with chives and serve.

Swiss Chard with Chickpeas and Couscous

Swiss Chard with Chickpeas and Couscous

1 10-ounce box couscous

1/2 C. pine nuts

3 T. olive oil

2 cloves garlic, thinly sliced

1 15.5-ounce can chickpeas, rinsed

1/2 C. raisins (dark or golden)

2 bunches Swiss chard, stems trimmed

3/4 tsp. kosher salt

1/2 tsp. black pepper

 

Place the couscous in a bowl. Add 1 1/2 C. boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts. Tip: It’s easy to vary this basic recipe from one week to the next. Try using spinach instead of Swiss chard, almonds in place of pine nuts, or currants as a substitute for raisins.

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

L’Etoile’s Braised Cremini Mushrooms with Leeks, Herbs & Cheese

4 C. Chicken stock

2 tsp. Olive oil, divided

2 lg Shallots, finely diced

1/2 C. Madeira wine

3 Fresh thyme sprigs, plus 1 T. chopped thyme leaves

1 Fresh rosemary sprig, plus 1 tsp. chopped rosemary leaves (reserved)

Salt and freshly ground black pepper, to taste

12 large Cremini mushrooms (about -1/2 lb) stems discarded

2 Leeks, white parts only, cleaned and chopped

2 T. Chopped fresh parsley

1/4 C. finely shredded aged Goat Cheese or other aged hard cheese such as Asiago or Parmesan

 

In a medium saucepan, bring chicken stock to a boil over high heat. Boil until reduced to 1 C. and reserve. Preheat oven to 350 degrees. In a large nonstick sauté pan, heat 1 T. oil over medium heat. Add shallots and sauté until lightly browned, 5 to 7 minutes. Remove from heat, add Madeira and carefully return to high heat. Boil until reduced to a syrup. Add reduced chicken stock, thyme sprigs, and rosemary sprigs and a pinch of salt and pepper. Cook over high heat until mixture is slightly reduced, 3 to 5 minutes. Pour into a shallow casserole, add mushroom caps, stem sides up. Cover and braise in the over for 30 minutes. Take casserole from oven, remove mushroom caps and set aside. Strain braising liquid and set it aside. Heat remaining 1 tsp. oil in a nonstick sauté pan over medium-high heat. Add leeks and stir until translucent. Add braising sauce and cook until sauce is thick and thoroughly coats leeks, 5 to 8 minutes. Cool sauce slightly; stir in chopped fresh thyme, rosemary, and parsley. Stuff mushroom caps with leek filling; arrange caps on a small baking sheet. Preheat broiler. Just before serving, sprinkle stuffed mushrooms with cheese. Broil until heated through and cheese melts, about 1 minute.

Grilled Asparagus, Zucchini and Halloumi Salad

Grilled Asparagus, Zucchini and Halloumi Salad

1 C. cherry tomatoes (sliced in half)

1 tsp. olive oil

Salt and pepper to taste

1 handful asparagus (trimmed)

1 zucchini (sliced thinly)

1 tsp. olive oil

1/2 pound halloumi (sliced 1/4 inch thick)

1/2 lemon (juice)

2 T. basil pesto

1 T. olive oil

1/2 lemon (juice)

2 handfuls spinach

 

Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet. Roast the tomatoes in a preheated 400F oven for 10-15 minutes. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes. Brush the olive oil onto the gill and grill the halloumi cheese. Pour the lemon juice onto the halloumi. Mix the pesto, olive oil and lemon juice in a bowl. Toss everything together.

Braised Baby Leeks Vinaigrette

Braised Baby Leeks Vinaigrette

12 baby leeks

3 T. butter

2 C. hot vegetable stock

Salt and freshly ground pepper, to taste

3 T. champagne vinegar

3/4 C. Basil Oil

2 T. heavy cream

1 T. snipped fresh chives

 

Position a rack in the middle of the oven and preheat to 325 degrees F. Butter an 8-inch square baking dish and a piece of parchment paper cut to size (for the top); set aside. Cut off the stem ends (roots) and green tops of the leeks. Slice the leeks lengthwise, leaving one inch near the root end intact to keep the leeks from falling apart. Wash thoroughly under cold water to remove all sand. Place leeks in the prepared baking dish and cover with the stock. Salt and pepper lightly and cover with the parchment paper, buttered side down. Cook until leeks are tender and the stock is reduced to a glaze. Turn leeks 2 or 3 times while baking. Cool to lukewarm. While the leeks are cooling, mix the vinegar with a pinch of salt and pepper. Whisk in the oil and cream. Correct the seasoning and add the chives. Pour the vinaigrette mixture over the leeks and serve lukewarm.

Steamed Asparagus with Lemon-Shallot Sabayon

Steamed Asparagus with Lemon-Shallot Sabayon

2 lb. Asparagus

4 large Egg Yolks

1/4 C. fresh Lemon Juice

1/2 tsp. sugar

Salt and Pepper

3/4 C. Dry White Wine

3 T. Dijon Mustard

1 Shallot, finely minced

1 T. minced Parsley

1 T. minced Chives

 

Steam asparagus to your preference. Drain and refresh in cold water. In top of double boiler over simmering water, whisk together egg yolks, lemon juice, sugar and salt and pepper to taste. Continue whisking until yolks begin to lighten in color, about 3 minutes. Whisking vigorously, add wine and heat until volume more than doubles, about 5 minutes. You need a strong arm and patience, but suddenly this mixture will lighten and swell considerably. Whisk in mustard, shallot and herbs; remove from heat. Spoon over asparagus and serve. Variation: Try cilantro instead of parsley as accompaniment for smoked fowl or grilled fish.

Carrot, Cauliflower, and Green Bean Pickles

Carrot, Cauliflower, and Green Bean Pickles

2 medium carrots, peeled, trimmed, cut into 1/4 x 3-inch sticks
1/4 head of cauliflower, separated into 1-inch florets with stems attached
4 oz.green beans, trimmed, left whole

Pickling liquid:
1 C. apple cider vinegar
1 1/2 C. water
2 T. sugar
1 tsp. salt
1/4 tsp. crushed red pepper flakes
2 garlic cloves, peeled and crushed with the side of a knife
1 large bushy sprig fresh tarragon

Make these wonderful pickles up in a quart-sized canning jar or in a 1-quart covered casserole or small mixing bowl with a lid. They are ready within three days. Place prepared vegetables in a bowl and add enough water and ice cubes to cover. Refrigerate while making the pickling liquid. Combine the cider vinegar, water, sugar, crushed red pepper flakes, and salt in a large saucepan; heat to boiling. Drain the vegetables and add to the pickling mixture. Heat to boiling. Set a strainer over a large bowl. Strain. Reserve liquid and vegetables separately. When vegetables are cool enough to handle, pack snugly in a wide-mouthed quart jar or place in a bowl with a tight-fitting lid; add the garlic and tarragon. Return the liquid to the saucepan and heat to boiling. Pour over the vegetables. Cover tightly and refrigerate at least three days. Remove from liquid before serving.

Deviled Cauliflower

Deviled Cauliflower

1/3 C. plain nonfat yogurt
1/4 C. grated Parmesan cheese
1/4 C. Dijon mustard
1/4 tsp. dried tarragon
1 slice whole wheat bread, made into crumbs
1 T. fresh tarragon, chopped
1 tsp. olive oil
2 lb. cauliflower, cut into florets

Preheat oven to 375F. Coat an 8″ sq pan w/ nonstick olive oil spray. In a small bowl, stir together yogurt, cheese, mustard & dried tarragon. In another bowl, combine bread crumbs, tarragon & olive oil. Stir vigorously to coat the crumbs with oil. Steam cauliflower in a large pot w/ 2″ water, just until tender about 8 min. Spread the cauliflower evenly in the prepared pan. Spoon the mustard mixture over the cauliflower and stir gently to coat. Sprinkle bread crumbs over the top. Bake until the crumbs are crisp and well browned, 15-20 minutes.

Yield: 6 servings
Calories: 74
Fat: 3g
Fiber: 2g

Carrot & Squash Stir Fry

Carrot & Squash Stir Fry

1 T. margarine or cooking oil
1 clove garlic, minced
1/4 tsp. dried basil, oregano, or Italian seasoning, crushed
1 medium carrot, cut into julienne strips (1/2 C.)
1 small zucchini and/or yellow summer squash, cut into julienne strips (1 C.)
2 medium leeks, thinly sliced (2/3 C.), or 2 green onions, thinly sliced (1/4 C.)
3 T. grated Parmesan or Romano cheese

Place margarine or cooking oil in a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic and basil, oregano, or Italian seasoning in hot margarine or cooking oil for 15 seconds. Add carrot. Stir-fry for 1 minute. Add zucchini and/or yellow squash. Stir-fry for 2-1/2 minutes. Add leeks or green onions and stir-fry about 1-1/2 minutes more or until vegetables are crisp-tender. Sprinkle with Parmesan or Romano cheese; toss gently. Serve immediately.

Yield: 2 Servings
Calories: 127
Fat: 8g
Fiber: 2g

Crispy Veggie Fries

Crispy Veggie Fries

1 egg
1 C. mushroom caps, cleaned
1 C. bite-sized broccoli florets
1 C. bite-sized cauliflower pieces
1 pkt. Shake ‘N Bake Extra Crispy Seasoned Coating Mix

Preheat oven to 425°F. Beat egg in small bowl. Dip vegetables in egg; shake in coating mix. Place breaded vegetables on lightly greased shallow pan. Bake 20 min. or until crisp and golden brown.

Yield: 6 servings
Calories: 70
Fat: 2g
Fiber: 1g

Artichokes with Roasted Pepper Dip

Artichokes with Roasted Pepper Dip

2 red bell peppers
2 artichokes (1 pound)
12 C. water
3 lemon slices
1 bay leaf
2 tsp. olive oil
2 tsp. Dijon mustard
1 tsp. red wine vinegar
1/4 tsp. dried fines herbes
1/8 tsp. black pepper
1 T. finely crumbled feta cheese
1/2 tsp. capers

Preheat broiler. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 20 minutes. Peel and set aside. Cut off artichoke stems, and remove bottom leaves. Trim about 1 inch from tops of artichokes. Bring water, lemon slices, and bay leaf to a boil in a large Dutch oven. Add artichokes; cover, reduce heat, and simmer 25 minutes or until a leaf near the center of each artichoke pulls out easily. Drain well; discard lemon and bay leaf. Set aside. Combine bell peppers, oil, mustard, and vinegar in a blender; process until smooth. Combine bell pepper mixture, fines herbes, and black pepper. Spoon 2/3 C. into a serving bowl; sprinkle with feta and capers. Serve with artichokes. Cover and chill remaining dip.

2 servings (serving size: 1 artichoke and 1/3 C. dip)
Calories: 105
Fat: 4g
Fiber: 7g

Artichoke Hearts Riviera

Artichoke Hearts Riviera

20 ounces artichoke hearts
1/2 C. dry vermouth
1 T. lemon juice
1 clove garlic, crushed
1/2 tsp. dry mustard
freshly ground black pepper
1/2 T. tarragon
1 T. chopped parsley
2 T. margarine

Cook artichoke hearts. Drain. Combine vermouth, lemon juice, garlic, seasonings and margarine in a saucepan. Cover and simmer 5 minutes. Pour over cooked artichoke hearts. Garnish with chopped parsley.

Yield: 6 Servings
Calories: 109
Fat: 4g
Fiber: 1g

Herb Roasted Vegetables

Herb Roasted Vegetables

5 C. cut-up assorted fresh fall vegetables, such as carrots, onions, parsnips, rutabagas and turnips
1/3 C. Kraft LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/3 C. Grated Parmesan Cheese

Preheat oven to 450°F. Toss vegetables with dressing and cheese.
Place vegetable mixture in lightly greased foil-lined 15x10x1-inch baking pan. Bake 40 to 45 min. or until vegetables are tender, stirring occasionally. Use Your Grill: Preheat grill to medium heat. Toss vegetables with dressing and cheese; place in prepared pan as directed. Grill 40 to 45 min. or until vegetables are tender, stirring occasionally.

Yield: 6 servings
Calories: 100
Fat: 4g
Fiber: 3g