Celery and Herb Salad

This one is a bit time consuming - it is ideal for a small dinner party.

Celery Leaf Pesto
1/8 C pine nuts
1/2 large clove garlic
1/2 bunch fresh flat-leaf parsley
1/4 C tender celery leaves
1/8 tsp. kosher salt
1/2 C extra virgin olive oil
1/8 to 1/4 C freshly grated Parmgiano-Reggiano cheese
Juice of 1/2 lemon

Croutons
1 sourdough baguette, sliced into 1 1/2 - 2-in. pieces
1/2 C extra virgin olive oil

Vinaigrette
6 Tbls. freshly squeezed lemon juice
6 Tbls. extra virgin olive oil
1 shallot, finely chopped
1 tsp kosher salt
Freshly cracked black pepper

Salad
1/2 C whole fresh chervil leaves
1/2 C whole fresh tarragon leaves
1/2 C whole fresh flat-leaf parsley leaves
1/2 C snipped fresh chives
1/2 C whole tiny fresh basil leaves
1/8 C peeled and diagonally sliced celery
1/8 C diagonally sliced green onions
Maldon or Sea salt
8 ounces Stracciatella cheese

Pesto:
preheat oven to 325 degrees. Spread the pine nuts on a baking sheet and toast for 8-10 minutes, until lightly browned. Increase the oven temperature to 350 degrees. Using a mortar and pestle, pulverize the pine nuts, garlic, parsley, celery leaves, and salt into a smooth paste. (or finely chop the ingredients and smash with a knife to puree.) Slowly drizzle in the olive oil and add the cheese, mixing well to incorporate. Just before serving, add the lemon juice and lemon zest, and season to taste with salt.

Croutons:
Adjust the oven rack to the middle position. Place the bread pieces on a baking sheet and drizzle with the oil. Place in the oven and toast until golden brown.

Vinaigrette:
In a small bowl, whisk together the lemon juice, olive oil, and shallot. Season with the salt and pepper to taste.

To assemble the salad, combine the chervil, tarragon, parsley, chives, basil, celery, green onions, and croutons in a large bowl. Season with the salt and toss well. Add a conservative amount of the vinaigrette to the salad, just enough to moisten, and save the remaining dressing for drizzling around the plate.

Divide the greens among 4 plates (preferably use over-sized soup plates with a wide rim), mounding them in the center. Drizzle the extra dressing on the plate around the greens. Make an indentation in the middle of the greens and spoon on 2 ounces of the cheese. Season with a little more salt. Spoon 1 Tbls. of the celery leaf pesto onto each serving and serve the rest on the side.

Recipe from The Marshall Field's Cookbook.

Shrimp Salad-Stuffed Tomatoes

Just found this recipe on Yahoo and tried it. It is full of flavor and really quite good for you!

1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, chopped
1 stalk celery, finely diced
1/4 cup minced fresh basil
10 Kalamata olives, pitted and finely chopped
1 medium shallot, minced
2 tablespoons reduced-fat mayonnaise
1 tablespoon white wine vinegar
Pinch of freshly ground pepper
4 large ripe tomatoes, cored

• Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
• Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use (see Tip). To serve, fill each tomato with a generous 1/2 cup of the shrimp salad.

Yield: 4 servings

Calories: 212, Carbohydrates: 12g, Dietary Fiber: 2g, Fat: 7g, Protein: 25g, Sugars: 5g

Recipe from Eatingwell.com.

Stuffed Cabbage Rolls

This is one of my favorite things my mother used to make for us. She called them Guimpke?? Spelling?? And she used ground beef but I am a turkey fan.

8 large whole cabbage leaves
1 teaspoon olive oil
1 large sweet onion, chopped
1 (28 ounces) can crushed tomatoes
2 cloves garlic, minced
2 cups water

Stuffing:
1 pound ground turkey
1/2 pound turkey sausage
1/2 cup diced sweet onion
1 Tablespoon salt
1/2 teaspoon black pepper
2 teaspoons dried oregano, crushed
2 teaspoons dried basil, crushed
2 garlic cloves, pressed
1 egg, lightly beaten
1/4 cup tomato paste
1 cup rice, cooked al dente and cooled

Steam or microwave the cabbage leaves until tender. Let cool. Cut out a 2- to 3-inch wedge of the tough stalk from the bottom of the leaves, taking care to leave the rest intact. Set aside.

Coat the bottom of a large pan oven with olive oil and place over medium heat. Add onions and toss to coat. Cook the onions until onions are soft and translucent. Add tomatoes, garlic cloves, and water. Simmer about 15 minutes, stirring occasionally.

Meanwhile, combine ground turkey, turkey sausage, diced onions, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, and rice. Divide meat mixture into 8 portions.

Place each meat portion at the curled tip of a cabbage leaf. Fold the top of the leaf down over the stuffing, fold the sides of the cabbage leaves in toward the center, and roll up to enclose the filling. Put a toothpick in to secure the rolls.

Place cabbage rolls seam-side down in a deep, heavy skillet. Top with the tomato sauce. Cover and simmer over medium-low heat about 1 hour.

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

Excellent Salad. My son even loves it.

3 cups torn romaine lettuce
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup walnut pieces
1/4 cup crumbled feta cheese
 1/4 cup crumbled goat cheese

1/4 cup white balsamic vinegar, or to taste
1/4 cup maple syrup, or to taste
1/4 cup grapeseed oil, or to taste
salt, to taste

Directions:

1. Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese, and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time; toss until evenly coated. Season with salt.

Recipe from Allrecipes.com.

Breakfast Parfait

1 1/2 C low-fat vanilla yogurt layered with
1/2 C low-fat granola (or crunchy cereal of choice)
1/2 C blueberries
1/2 C raspberries
1/2 C strawberries

Pretty basic, but really delicious and loaded with immune boosting nutrients and antioxidants!

Edamame-Spinach Scramble

1 large egg
2 egg whites or 1/3 cup egg substitute
1 tablespoon fat-free half-and-half or any type of milk
1 teaspoon olive oil (or substitute canola oil)
1 1/2 cup fresh raw spinach leaves, loosely packed
1/3 cup shelled edamame, frozen or thawed
1/8 cup finely chopped red bell pepper
1/8 cup finely chopped sweet or yellow onion
1 teaspoon minced garlic
1/3 cup shredded grated cheese of choice (cheddar, Swiss, etc.)
1 medium tomato or 1 1/2 Roma tomatoes, chopped
2 teaspoons fresh herbs, such as chopped parsley or basil (optional)
Salt and pepper to taste

• Add egg and egg whites or egg substitute and half-and-half to 4 cup measure and whisk until smooth; set aside.
• Add olive oil to nonstick medium frying pan and heat over medium-high heat. When hot, add spinach, edamame, bell pepper, onion, and garlic and saute until spinach shrinks down and onion is lightly brown (about 2-3 minutes).
• Pour in egg mixture and reduce heat to medium. Continue to gently stir and cook until eggs are soft and cooked throughout.
• Turn off heat. Sprinkle grated cheese over the top. Top with tomatoes and cover frying pan with lid. Let sit for a couple of minutes to melt cheese. Sprinkle fresh herbs over the top as garnish, if desired.

Yield: 1 large serving or 2 small servings.

Per large serving: 415 calories, 37 g protein, 27 g carbohydrate, 18 g fat (6 g saturated fat, 7.7 g monounsaturated fat, 4 g polyunsaturated fat), 229 mg cholesterol, 8 g fiber, 430 mg sodium (not including added salt). Calories from fat: 39%.

Recipe from Elaine Magee, MPH, RD, "Recipe Doctor" for the WebMD Weight Loss Clinic.

Tropical Papaya Boats

2 papaya, each about 6 inches long
juice of 1 small lime
2 kiwifruits, peeled and sliced crosswise
1 C fresh pineapple chunks
1 Mango
1 banana, peeled and sliced crosswise

• Cut the papayas in half lengthwise and scoop out the seeds. Set 1 half on each individual plate, hollow side up. Sprinkle evenly with the lime juice.
• Arrange the kiwifruit slices and pineapple chunks attractively in the papaya halves.
• Peel the mango. Cut the flesh lengthwise off the pit in thick slices, cutting as close to the pit as possible. Add the mango slices and banana slices to the papaya halves and serve.

Serves 4

Recipe from William-Sonoma's Complete Grilling Cookbook.

Caribbean Fruity Salsa

This recipe is so delicious! It can be used as a fruit salad or a salsa. It is great with just some corn tortilla chips or you can serve it aside some grilled chicken or fish. You can also mix it in with some yogurt and granola for a nice, healthy breakfast.

INGREDIENTS 

1 cup diced fresh mango
 1/2 cup diced fresh pineapple
 1/2 cup diced papaya
 1 fresh jalapeno pepper, seeded and minced
 1/2 medium red onion, finely diced
 3 tablespoons lime juice
 1 tablespoon olive oil
 1 teaspoon salt, or to taste
 1 tablespoon chopped fresh mint

 

DIRECTIONS

Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

Recipe from Allrecipes.com - one of my all time favorite websites for EXCELLENT recipes.

Black Bean Quesadillas With Corn Salsa

*Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.

Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) pre-shredded Mexican blend cheese

Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

• To prepare the quesadillas, preheat the broiler.
• Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
• To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

Nutritional Information
Calories: 420 (31% from fat), Fat: 14.4g (sat 5.5g,mono 6.4g,poly 1.3g), Protein: 17.8g,
Carbohydrate: 60g, Fiber: 10.3g, Cholesterol: 19mg, Iron: 4.2mg, Sodium: 590mg, Calcium: 272mg

Recipe from Barbara Seelig Brown, Cooking Light, MARCH 2004

Broccoli Salad

1 large head of broccoli florets, chopped
1/2 medium red onion
1 pound turkey bacon, cooked and chopped
2 tablespoons vinaigrette salad dressing
1/2 cup shredded mozzarella cheese
1 teaspoon honey mustard
1/2 cup chopped almonds or walnuts
salt, pepper, and garlic powder to taste

• Prepare turkey bacon, set aside.
• Clean and chop broccoli florets to desired size.
• Finely chop onion.
• Add all ingredients in medium bowl. Mix well. Cool in refrigerator at least 30 minutes before serving. Even better the next day!

Serves 8-10.

Nutritional Info: Calories: 134.3, Fat: 8.4 g, Carbohydrates: 7.5g, Protein: 9.2g

Recipe from www.babyfit.com.

Curried Broccoli and Cauliflower Soup

1 Tbsp olive oil
2 cloves garlic, chopped
1 C diced yellow onion
1 lb broccoli florets
1 lb cauliflower florets
5 C vegetable broth
1 1/2 tsp curry powder
2 C low-fat plain yogurt
1/8 tsp ground nutmeg
1 tsp salt
1 tsp pepper

1. In a large pot, heat oil over medium high heat and saute garlic and onions until translucent. Add broccoli and cauliflower, and 2 tbsp of the vegetable broth. Place lid on pot, reduce heat to medium and steam vegetables for about 5 minutes. Add curry powder and rest of the broth; simmer until vegetables are tender, about 15 minutes.
2. Transfer broth and vegetables to a blender and puree until smooth. Return to pot over medium heat and gradually whisk in yogurt and remaining seasonings; to avoid curdling, do not allow to boil.

Serves 6

130 calories, 9g protein, 4g fat, 6g fiber, 19g carbohydrate

Recipe from Stonyfield Farm.

Zesty Broccoli Casserole

Regular breadcrumbs can be used in place of the Panko. If the broccoli florets are very large, cut them into bite-sized pieces.

Ingredients

 3 (10-ounce) packages frozen broccoli florets, thawed (or fresh, cooked)
 Cooking spray
 1 1/2 cups fat-free milk
 2 1/2 tablespoons all-purpose flour
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 3/4 cup (3 ounces) shredded sharp cheddar cheese
 1/2 cup (4 ounces) fat-free cream cheese, softened (I use low-fat)
 1 cup fat-free mayonnaise (I use reduced-fat)
 3/4 cup chopped onion (about 1/2 medium)
 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
 3/4 cup Panko (Japanese breadcrumbs)
 2 teaspoons butter, melted

Preparation

• Preheat oven to 375°.
• Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
• Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
• Place Panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

Yield
10 servings (serving size: about 3/4 cup)

Calories: 141 (31% from fat), Fat: 4.9g (sat 2.6g,mono 1.3g,poly 0.7g), Protein: 8.6g, Carbohydrate: 17.9g, Fiber: 4.1g, Cholesterol: 15mg, Iron: 1mg, Sodium: 484mg, Calcium: 173mg

Recipe from Cooking Light, JULY 2006

Quick Curried Chicken

3 C hot cooked white or brown rice
1 medium green bell pepper
1 medium red bell pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbls. ground curry powder
2 tsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. salt
1 garlic clove, pressed
1 can (14 ounces) light coconut milk
1 can (14 ounces) pineapple chunks in juice, drained
2 Tbls. snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)

1. Prepare rice according to package; keep warm.
2. Meanwhile, cut bell peppers and chicken into 1-inch pieces. Combine in medium sized bowl the curry powder, cornstarch, ginger and salt; mix well. Add chicken; toss to coat evenly.
3. Heat 12-inch skillet over high heat until hot. Lightly spray pan with nonstick cooking spray. Add chicken and pressed garlic. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4. Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapple and chicken; bring to a boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut, if desired.

Yield: 6 servings

Nutrients per serving; Calories 270, Total Fat 6g, Saturated Fat 4g, Cholesterol 45mg, Carbohydrate 31g, Protein 21g, Sodium 170mg, Fiber 2g

Recipe from Pampered Chef's It's Good For You.

Mixed Vegetable Pasta

Try rosemary branches, soaked and stripped of leaves, for skewers.

For the Dressing:
1/3 C olive oil
1/3 C rice vinegar
2 cloves garlic, minced
1 Tbls. peeled and grated fresh ginger
freshly ground pepper to taste

3 carrots, peeled and sliced 1/4 inch thick
2 Asian eggplants, trimmed and cut on the diagonal into slices 1/2 inch thick
1 red bell pepper, seeded and cut crosswise into slices 1/2 inch thick
2 yellow summer squashes, sliced 1/2 inch thick
olive oil
3/4lb penne pasta

• Prepare a fire in a grill.
• To prepare the dressing, in a large bowl, whisk together the olive oil, vinegar, garlic, ginger, and pepper. Set aside.
• Bring a saucepan three-fourths full of salted water to a boil. Add the carrots and parboil for 5 minutes. Drain and pat dry. Thread the carrots, eggplant, bell pepper, and squash slices onto 6 skewers dividing evenly. Brush with the oil. Grill, turning as necessary, until tender, about 15 minutes.
• Meanwhile, bring a large saucepan three-fourths full of salted water to a boil. Add the penne, stir well, and cook until firm yet tender to the bite, about 10 minutes or according to the package directions. Drain, transfer to the bowl with the dressing, and toss to coat.
• Serve in warmed bowls, topped with the grilled vegetable skewers.

Serves 6

Recipe from Williams-Sonoma's Complete Grilling Cookbook.

Zucchini-Tomato Frittata

1 C sliced zucchini
1 C broccoli florets
1 C diced red or yellow bell peppers
3 whole eggs, lightly beaten
5 egg whites, lightly beaten
1/2 C low-fat cottage cheese
1/2 C re-hydrated sun-dried tomatoes (1 ounce dry), coarsely chopped
1/4 C chopped green onions with tops
1/4 C chopped fresh basil
1/8 tsp ground red pepper
2 Tbs. Parmesan cheese

1. Preheat broiler. Spray 10-inch oven proof nonstick skillet with olive oil flavored nonstick cooking spray. Place zucchini, broccoli and bell peppers in skillet; cook and stir over high heat 3-4 minutes or until crisp-tender.
2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl. Mix well. Pour egg mixture over vegetables in skillet. Cook uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7-8 minutes or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with Parmesan.
3. Broil about 5 inches from heat 3-5 minutes or until golden brown on surface. Garnish with paprika, if desired. Cut into wedges. Serve immediately.

Makes 4 servings.
Recipe from Best Recipes' All-New Low-Carb Cooking.

Black-Eyed Pea Soup

I know I have been giving a lot of soup recipes, but 'tis the soup season. This one seems complicated, but it isn't too much work and it is delicious!

1 lb. black-eyed peas, picked over and soaked overnight
1 medium onion, chopped
4 cloves garlic, minced
2 red bell peppers, charred and chopped
vegetable spray
2 tomatoes, peeled and diced
1/2 C uncooked rice
2 carrots
2 whole chicken breasts, diced
1/2 tsp. Tabasco sauce
3/4 tsp. liquid smoke flavoring
8 C chicken stock, defatted (I use chicken broth as I don't make chicken stock!)
1/2 C white wine
1/2 lb. chard, stalks diced, leaves slivered
1 tsp. black pepper
salt to taste

1. After soaking overnight, put black-eyed peas in a pan and cover with water. Cover and cook 2 hours. Drain.
2. Saute onion, garlic, and charred peppers in vegetable spray until onions are soft. Add black-eyed peas, tomatoes, rice, carrots, chicken , Tabasco, smoke flavoring, stock, and wine. Cook 30 minutes. Add chard stalks and cook 10 minutes. Add chard leaves and pepper and cook 5 minutes more. Salt to taste.

Makes 8 servings.

Per serving: Calories 322; Protein 28g; Fat 2g; Dietary Fiber 16g; Carbohydrate 48g; Sodium 267mg; Cholesterol 37mg.

Recipe from Good For You Soups and Stews .

Creamy Cabbage and Carrot Soup

For all of you on the Cabbage Soup Diet! Just Kidding!

1 Tbs. olive oil
1 large onion, finely chopped
4 cloves garlic, minced
2 carrots, thinly sliced
8 cups shredded green cabbage
2 1/2 C chicken broth
3/4 C snipped fresh dill
1/3 C no-salt-added tomato paste
3/4 tsp. ground ginger
1/4 tsp. each salt and pepper
1/3 C reduced-fat sour cream

1. In a large Dutch oven or flameproof casserole, heat the oil over moderate heat. Add the onion and garlic and saute for 7 minutes or until the onion is soft. Add the carrots and saute for 5 minutes or until the carrots are crisp-tender.
2. Stir in the cabbage, cover, and cook, stirring occasionally, for 10 minutes or until the cabbage is wilted.
3. Add the broth, 2 1/2 C of water, the dill, tomato paste, ginger, salt, and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup. Serves 4

Per serving; Calories 179; Fiber 6g; Protein 6g; Total Fat 8g; Saturated Fat 2g; Cholesterol 7mg; Sodium 862mg.

Recipe from Readers' Digest's Eat Well Stay Well.

 

Radicchio and Belgian Endive with Shaved Parmesan

For Basting:

1/4 C extra-virgin olive oil
2 tbls. balsamic vinegar
1 clove garlic, minced
1 tsp. chopped fresh rosemary
1/2 tsp. fresh thyme leaves
1/4 tsp. salt
1/4 tsp. freshly ground pepper


1 round head radicchio
1 large head or 2 small heads Treviso radicchio
1 head Belgian endive (chicory/witloof)
balsamic vinegar for drizzling
wedge of Parmesan cheese

• Prepare fire in a grill or preheat gas grill.
• To prepare the basting mixture, in a small bowl, whisk together the oil, vinegar, garlic, rosemary, thyme, salt, and pepper. Halve or quarter the heads of radicchio and Belgian endive, depending on their size. The wedges should be about 2 inches in diameter at the widest point; small Treviso can be grilled whole. Dip each piece into a bowl of cold water and drain briefly in a colander.
• Brush all sides of the wedges lightly with the basting mixture and place on the grill rack. Grill until they char slightly on the underside, 3 1/2 - 5 minutes. Baste the tops, then turn the wedges over and baste the cooked side. Grill until lightly charred on the second side, 2-4 minutes longer, depending on size and variety. They should be deep brown and crisp on the surface and completely tender inside. Transfer to a serving platter and baste again.
• To serve, drizzle each wedge with about 1/2 tsp. balsamic vinegar. Using a vegetable peeler, shave generous curls of Parmesan over all. Serve warm or at room temperature.

Serves 4

Recipe From William Sonoma's Complete Grilling Cookbook.

Grilled Radicchio and Apple Salad with Balsamic Vinaigrette

4 Heads Treviso or Chioggia Radicchio, Halved lengthwise
Olive Oil for brushing
Salt and freshly ground black pepper
2 Fuji or other crisp apples, halved and cored
2 shallots, minced
Splash of balsamic vinegar
1/3 C extra-virgin olive oil
1/3 pound blue cheese
1/2 C walnut pieces, toasted

• Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium.
• Brush the radicchio halves with olive oil and season with salt and pepper. Place on the grill rack directly over the fire and grill, turning once, until the leaves have softened and grill marks are visible, 3-5 minutes total. At the same time, place the apple halves, cut side down on the grill rack, and grill, turning as needed, until slightly softened and grill marks are visible, about 4 minutes. Remove the radicchio and apple halves from the grill and let them cool until they can be handled.
• Meanwhile, in a small bowl, combine the shallots, vinegar, and a little salt and pepper and let stand for at least 5 minutes, then whisk in the extra-virgin olive oil to make a vinaigrette.
• Cut the radicchio into 2- to 3-inch-wide strips, discarding the tough core, and transfer to a salad bowl. Core the apple halves and then cut lengthwise into thin slices. Add to the salad bowl.
• Drizzle the vinaigrette over the radicchio and apples and toss to coat evenly. Crumble the cheese and scatter the cheese and the walnuts over the top and serve.

My favorite recipe from The San Francisco Ferry Plaza Farmers' Market Cookbook.

Couscous with Pistachios and Oranges

1 C vegetable broth
2/3 C uncooked couscous
1 (11 oz. can drained) or 1 1/2 C fresh mandarin orange segments
2 tsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. coarsely ground black pepper
2 tbs. chopped pistachios

1. Bring broth to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until broth is absorbed.
2. Drain oranges in a colander over a bowl, reserving 2 tbs. syrup. If using fresh mandarins use 2 tbs. orange juice.
3. Transfer couscous to a large bowl; fluff with a fork. Stir in 2 tbs. orange syrup or juice, lemon juice, and next 3 ingredients. Add reserved orange sections, and toss gently.

Yield: 4 servings. (serving size about 3/4 Cup)

Calories 165; Fat 2g (Sat. 0.3g, mono 0.9g, poly 0.6g); Protein 5.5g; Carb 31.9g; Fiber 2.2g; Chol 0mg; Sodium 308mg

Recipe from Cooking Light's Super Fast Suppers.

Modern Ambrosia

Super simple and super good! This is a nice and festive side dish that compliments almost any meal.

3 Tbls. honey
1 Tbls. lime juice
6 peeled and segmented mandarins or clementines
1 C diced mango
1/3 C flaked coconut
1/4 C dried cranberries

In a large bowl, combine all of the ingredients. Toss well.
Serves 4

183 Calories, 2g Fat

Recipe from Readers' Digest's Eat Well, Stay Well.

Sauteed Spinach with Almonds

1 lb. spinach
1 Tbs. olive oil
1 Tbs. butter
1 1/2 oz. flaked almonds
2 oz. sultanas or raisins
1 tsp. grated ginger root
1/4 tsp. salt
Pinch of pepper

Wash and drain spinach; remove stems. Heat olive oil and melt butter in a 12-in frying pan or wok. Add almonds, sultanas or raisins, ginger and salt; cook, stirring, for 3 minutes, or until nuts are golden brown. Remove from pan with a slotted spoon.

Cook spinach in the same pan, stirring frequently, for 3-5 minutes, or until wilted. Stir in almond mixture and pepper. Serve immediately

Recipe from The Little Guides Vegetarian.

Sally's Roasted Almonds

Raw almonds are best for you but these make a nice, holiday treat.

4 Cups natural almonds
1/2 large egg white
4 teaspoons fine sea salt

• Preheat the oven to 275 degrees. Lightly oil with olive oil a rimmed baking sheet.
• In a large bowl, combine the almonds and egg white and mix until the nuts are evenly coated. Sprinkle with the salt and toss again to coat evenly. Evenly spread the nuts on the prepared baking sheet and roast for 20 minutes. The nuts will be fragrant though their color will change a little. Let cool and store in an airtight container.

Recipe from The San Francisco Ferry Plaza Farmers' Market Cookbook.

Pear, Walnut, and Blue Cheese Salad with Cranberry Vinaigrette

Vinaigrette
1/2 C canned whole-berry cranberry sauce
1/4 C fresh orange juice (about 1 orange)
2 Tbs. balsamic vinegar
1 Tbs. olive oil
1 tsp. sugar
1 tsp. minced peeled fresh ginger
1/4 tsp. salt

Salad
18 Bibb lettuce leaves (about 2 heads)
2 C sliced peeled pear (about 2 pears)
2 Tbs. fresh orange juice
1 C (1/8-in. thick) slices red onion, separated into rings
1/3 C crumbled blue cheese
2 Tbs. coarsely chopped walnuts, toasted

1. To prepare vinaigrette, place first 7 ingredients in a medium bowl, stir well with a whisk.
2. To prepare salad, divide lettuce leaves evenly among 6 salad plates. Toss pear with 2 tablespoons orange juice. Divide pear and onion evenly among leaves. Top each serving with about 1 tablespoon cheese and 1 teaspoon walnuts. Drizzle each serving with about 2 1/2 tablespoons vinaigrette. Yield: 6 servings.

Calories 151; Fat 5.8g (1.5g saturated); Protein 3.1g; Carbohydrates 23.8g; Cholesterol 5mg; Sodium192 mg

Recipe from Cooking Light's Holiday Cookbook.

Pear, Apple, and Cranberry Crisp

Topping
1/2 C raw walnuts, chopped
1/2 C old-fashioned oats
1 C plus 2 Tbls. flour
1/2 C tightly packed light brown sugar
Dash cinnamon
6 Tbls. butter, at room temperature

Filling
3 pears
2 large apples
1 12-ounce bag frozen cranberries
3 Tbls. sugar
4 Tbls. flour
1/2 tsp. almond extract
1/3 C apple juice

• Preheat oven to 375 degrees; set rack in the center. To prepare topping, combine walnuts and oats in a medium-sized bowl. Spread onto a cookie sheet; toast in oven for 5 minutes. Return to bowl, add remaining topping ingredients; mix with a fork until pea-sized crumbs form. (Can be made up to 1 week ahead and frozen in a plastic bag.)
• Cut pears and apples into 1/4-inch slices. In a large mixing bowl, stir together fruit, sugar and flour. In a cup, combine almond extract and apple juice; pour over fruit and stir. Bake mixture in a shallow 3-quart baking dish for 30 minutes at 375. Cover with foil; refrigerate.
• To assemble crisp, allow fruit to reach room temperature. Sprinkle evenly with topping and bake 30 minutes at 375.

Per serving (3/4C): 340 calories, 13g fat (5g saturated), 4.7g protein, 54.4g carbohydrate, 5.5g fiber.

Recipe from Shape Magazine, November 1999.

Cranberry-and-Sweet Potato Bake

I have listed 2 recipes. I prefer the 1st one because the ingredients are fresh vs. canned. However, I must admit, they both are quite delicious!

Cranberry Sweet Potato Bake

  1 1/2 pounds sweet potatoes
1 1/2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter or margarine
1 1/2 cups granola cereal 
 

1. Preheat oven to 350 degrees.
2. In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the sweet potatoes. Repeat layers. Dot with butter. Cover and bake at 350 degrees F for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes.

Makes 6 Servings

Recipe from www.allrecipes.com.

Cranberry-and-Sweet Potato Bake

2 (15-ounce) cans sweet potatoes, drained
1 (8-ounce) can crushed pineapple in juice, drained
2 tbls. butter, melted
1/4 tsp. salt
1/8 tsp. ground nutmeg
Dash of black pepper
1 large egg
1 (16-ounce) can whole-berry cranberry sauce, divided
Cooking Spray

1. Preheat oven to 350 degrees.
2. Combine sweet potatoes and pineapple in a large bowl, mash with a potato masher. Stir in butter, salt, nutmeg, pepper, and egg. Swirl in 1 C cranberry sauce. Spoon 1/3 C sweet potato mixture into each of 8 (4-ounce) ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce. Bake at 350 degrees for 40  minutes. You may substitute a 1-quart casserole for ramekins, if you desire. Bake at 350 for 40 minutes.

Makes 8 Servings

Calories 212; Fat 3.9g (sat. 2g, mono 1.1g, poly 0.4g); Protein 2.6g; Carbohydrates 43.2g; Fiber 1.7g; Cholesterol 35mg; Iron 1.3mg; Sodium 186mg; Calcium 32 mg

Recipe from Cooking Light's Holiday Cookbook.

Apple-Stuffed Chicken Breasts

1 pound skinless boneless chicken breast halves (4 breasts).
2 tablespoons sugar.
1/4 teaspoon ground cinnamon.
2 medium cooking apples (peeled and cut into thin slices).
1 cup of apple cider.
1 tablespoon cornstarch.

Heat coals or gas grill.

Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness.

Mix sugar and cinnamon. Coat apple slices with sugar mixture.

Divide apple slices among chicken breast halves. Fold chicken around apples; secure with toothpicks.

Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove toothpicks.

Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken and serve.

Makes 4 Servings

Modified English Apple Crisp

A healthier alternative to Apple Pie!

Preheat oven to 350 degrees.

Fill glass pie pan or a 9" X 13" glass baking dish with cut apples until bottom of dish is covered.

Sprinkle 1/4 C Sugar, 1/4 C Flour and a dash of cinnamon over apples.

In a separate bowl, mix the following ingredients:

2 C brown sugar
1 1/2 C oatmeal
1/4 C flour
1/8 C butter (room temp)

Work together with hands.

Sprinkle mixture on top of apples; press down.
Bake at 350 degrees for 45 minutes. Cool and serve.

Rice Stuffing with Apples, Rosemary and Bacon

A healthier alternative to traditional stuffing.

1 C wild rice
2 2/3 C fat-free, salt-free chicken broth
3 3/8 C plus 1 tbs. water
1/3 C finely diced thick-cut bacon
3 C finely diced onion
3 C finely diced celery
1/4 C plus 2 tbls. chopped mixed herbs such as rosemary, sage, thyme, oregano and Italian parsley
Coarse-grained salt, to taste
1 C white rice
1 3/4 C currants
1/2 C diced dried apricots
3/4 C dried chopped dried cherries
3/4 C chopped dried cranberries
3 C diced apples (peel on)
1/2 C chopped Italian parsley

In a 4-quart microwaveable bowl cook wild rice, broth and 1 1/2 C water 30 minutes in microwave on high; stir. Cook 15 minutes more on medium-low.

Meanwhile, in a 10-in. nonstick skillet, fry bacon over medium-high heat until crispy, 3-5 minutes. Drain on paper towels. Cook onion, celery in bacon drippings and 1 tbls. water, covered over medium heat for 20 minutes. Turn off heat. Stir in bacon, mixed herbs and salt. Set aside.

When wild rice has cooked 45 minutes, add white rice, remaining water and fruit. Microwave on high 10 minutes; stir. Cook on medium-low for 15 minutes more. If making in advance, cool and refrigerate in a tightly covered container. Reheat 2-3 minutes on medium-high; add salt and parsley.

Serves 10 - 1/2 C servings

Per serving: 342 calories, 1.9g fat, 0.5g saturated fat, 9.4g protein, 75.6g carbohydrate, 6.8g fiber.

Recipe from Shape, November 1999.

Italian Baked Swiss Chard

Kids love this too!

1 large bunch Swiss chard
3/4-teaspoon salt
1/2 to 3/4-cup olive oil
2 medium onions, thinly sliced
1 tablespoon Italian parsley, chopped
2 medium cloves garlic, chopped
4 oz. mushrooms, sliced
2 eggs, beaten
a few twists of the pepper mill
2 tablespoons grated Parmesan cheese
1/2 Cup Unseasoned breadcrumb

Preheat oven to 375 degrees.

Remove die white stalks from the bottom of the chard and reserve for another use. Wash and shred the leaves. Place in a deep pot with 1/4 teaspoon of salt and cook, covered, over medium heat about 10 minutes, stirring often. (No additional water is needed, as the chard will cook with whatever is clinging to the leaves.) Transfer to a strainer and squeeze dry. In a deep skillet, add the oil, heat over medium heat and add the onions. Cook until wilted and about to turn color. Add the parsley, garlic, chard, and the mushrooms, and cook 4 to 5 minutes more. Transfer to a bowl and cool. You can do this quickly by stirring the mixture in the bowl constantly for a few Minutes. Add the eggs, Parmesan cheese, the remaining 1/2-teaspoon salt and the fresh milled pepper. Oil a baking dish, just large enough to hold the chard. Sprinkle a light layer of breadcrumb into the bottom of the dish. Transfer the chard to the baking dish, sprinkle with the remaining breadcrumb and bake, Uncovered, about 20 minutes. Serve hot.

I got this recipe from a food co-op I was in years ago. It is excellent.

Swiss Chard with Roasted Peppers

1 red bell pepper
2 1/2 pounds Swiss chard
2 tbs. extra-virgin olive oil

Roast and peel bell pepper* and coarsely chop. Cut coarse stems from chard and separately chop stems and leaves. In a kettle cook chard stems in 1/2 C water, covered, over high heat 5 minutes. Drain chard well and in a bowl toss with roasted pepper, oil and salt and pepper to taste. Serves 6.

*Procedure to roast red peppers - Preheat Broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8-12 minutes.

Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and if necessary cut off tops and discard seeds and ribs. Peppers may be roasted 2 days ahead and chilled, covered.

Recipe from Gourmet's Fresh.

Tender Greens with Raisins and Almonds

3 tablespoons olive oil 
2 medium cloves garlic , minced
1/2 teaspoon red pepper flakes 
1/2 cup golden raisins 
2 pounds fresh spinach , beet greans or Swiss chard, cleaned and stemmed per instructions below, (do not dry)
1/2 teaspoon grated lemon zest , from 1 lemon
 Table salt 
3 tablespoons slivered almonds , toasted

Instructions
Heat oil, red pepper flakes, and garlic in large, nonreactive sauté pan or Dutch oven. When garlic starts to turn golden, add raisins and wet greens. Cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes. Uncover, season to taste with salt and add lemon zest. Cook over high heat until liquid evaporates, 2 to 3 minutes longer. Stir in almonds. Serve.

Serves 4.  

Recipe from CooksIllustrated.com. Published September 1, 1994.

Persimmon Spice Bread

This bread is great to serve with the Fruit Stew recipe below.

1 stick butter
1/2 C white sugar
3/4 C light brown sugar, packed
2 eggs at room temperature
A mixture of 1 C pureed (Hachiya) persimmon, mixed with 1 1/2 tsp baking soda
2 C all purpose whole wheat flour
1/2 tsp. salt
2 tsp. ground cardamom or cinnamon
1/2 tsp. grated nutmeg
1/2 tsp. gound ginger
1/4 tsp. ground cloves

Preheat the oven to 375 degrees. Lightly butter a bread pan  (4X10 inch). Line it with wax paper or parchment paper, then butter and flour it. (A spray hasn't worked well for me in this recipe).

Cream the butter with the two sugars in a mixing bowl until light and fluffy. Add the eggs one at a time, scraping down the sides in between additions, then stir in the persimmon mixture. Stir the dry ingredients together in a bowl, then add them to the butter mixture and stir just enough to combine well.

Turn into the pan and bake in the top third of the oven until firm and a cake tester comes out clean, about 50 minutes. Let cool in the pan for 5 minutes, then carefully turn out onto a rack to finish cooling.

Recipe from Deborah Madison's Vegetarian Cooking for Everyone.

Fall Fruit Stew

The fruit may be varied depending on what you have available. Excellent served over low-fat vanilla ice cream or just on its own!

2 cups unsweetened apple juice
1 cup water
2 cinnamon sticks
1 (1-inch) piece of ginger root, cut in half
zest of 1 orange
zest of 1 lemon
2 apples, peeled, cored, cut in eighths
2 firm pears, peeled, cored, cut in eighths
4 plums, pitted, cut in halves
2 Fuyu persimmons, peeled, seeded, cut in eighths
1/3 cup golden raisins
1/3 cup dark raisins
1/2 cup pitted prunes
1/2 cup dried apricots
1/3 cup fresh raspberries
1/4 cup almonds, chopped
pomegranate seeds

Bring apple juice, water, cinnamon sticks, ginger and zests to boil in
large saucepan. Add apples, cover and cook until just tender, about 15
minutes. Add pears, cover, and cook 5 minutes. Add plums,
persimmons, raisins, prunes and apricots and cook for another 5
minutes. If you must stir, be careful not to break fruit apart. Turn off
heat. Gently stir in raspberries.

Toast almonds in a dry skillet or at 400 degrees in the oven until golden brown, about 3
minutes.

Remove ginger root and carefully spoon stew into individual bowls,
being careful not to break up fruit. Serve sprinkled with toasted
almonds and pomegranate seeds.

Makes 6 servings.

Recipe from an article by Michelle Huneven "The Stews of Autumn" in the Los Angeles Times Food Section 23 - October 1995.

Mixed Persimmon Salad

This is one of the easiest, prettiest and best tasting salads I have eaten.

2 cups mixed green salad mix
4 Tbsp red wine vinegar dressing
½ ripe avocado, peeled and sliced
4 persimmons peeled and cut into chunks
1 cup jicama, chopped
1 Asian pear, sliced

Put lettuce in serving bowl. Put the dressing into a glass bowl large enough to hold the fruit. Put avocado, persimmons, jicama, and Asian pear pieces into the bowl as they are cut. Stir to coat. Pour the fruit and dressing onto the lettuce. Toss to coat. Chill 20 minutes.

Makes 4 Servings.

Calories 111, Protein 2g, Fat 4g, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium
223mg.

Recipe From Zhion Health

Pumpkin Seed and Cilantro Pesto

1/4 C Pumpkin Seeds
1 C chopped cilantro
1/2 C coarsely chopped parsley
2 TBS coarsely chopped scallion
3 medium cloves garlic, chopped
2 TBS water
2 TBS fresh lemon juice
3 TBS extra virgin olive oil
Sea salt and white pepper to taste

Blend all ingredients in a food processor, adding olive oil a little at a time at end. Do not overprocess. You may need to scrape down the sides of the bowl. Make sure that the mixture does not become too smooth; small pieces of Pumpkin Seeds should still be visible. This can be done by pulsing the food processor rather than leaving it running. The pesto is best served at room temperature. Do not heat it. It will keep in the refrigerator for about 5 days.

This pesto goes well with pasta, chicken or fish. It can also be served over sauteed vegetables, spread on crackers topped with cottage cheese, put in a veggie wrap or sandwich or tossed with cooked grains and vegetables.

Recipe and serving suggestions from George Mateljan's The World's Healthiest Foods.

Double Chocolate-Pumpkin Cheesecake

I have to admit that this is NOT a healthy dish by any means but I can't resist giving you the recipe. It is really one of my favorite holiday treats! There are things that can be done to lower the calorie count and fat, but my advice to you is to make it as is and eat just a very little bit. Is an excellent cake to make to take to a holiday party or social event where there are a lot of people! Not an excellent cake to make to have sitting around your house!

Crust
1 1/2 C purchased chocolate cookie crumbs
1/2 stick (4 Tbsp) butter, melted
Filling
3 bricks (8oz each) 1/3-less-fat cream cheese, softened
1 C sugar
2 tbsp cornstarch
3 large eggs
1/2 C reduced-fat sour cream
2 tsp vanilla extract
1 C (6 oz) semi-sweet chocolate chips, melted and cooled
Chocolate Glaze
3 oz bittersweet baking chocolate
2 tbsp butter
1 tbsp light corn syrup

1. Heat over to 350 degrees. Coat an 8-inch springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan.
2. Crust: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8-10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300 degrees.
3. Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice into another bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batters don't run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.
4. Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.
5. Bake 1 1/2 to 1 3/4 hours until set, but center still juggles slightly when shaken.
6. Turn off oven (leave door closed); let cake cool in oven 1 hour (if cake hasn't pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover; refrigerate at least 4 hours or overnight.
7. Chocolate Glaze: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
8. Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.

Serves 12 (I would say 24 actually!)

Per Serving (if cutting into 12 pieces vs. 24): 580 calories, 35g Fat (20g Sat. ) - SCARY I know - 11g Protein; 57g carbohydrates; 2g Fiber; 112 mg Cholesterol, 425mg Sodium

Recipe from Woman's Day October 2004.

Scalloped Pumpkin and Spinach

This is SO delicious.

6  cups  cubed peeled fresh pumpkin (2 pounds)
Cooking spray
1 1/2  cups  thinly sliced onion
1/4  cup  all-purpose flour
2  cups  low-salt chicken broth
1/2  teaspoon  salt
1/4  teaspoon  ground nutmeg
1/4  teaspoon  pepper
3/4  cup  (3 ounces) shredded reduced-fat Swiss cheese, divided
1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1. Preheat oven to 375 degrees
2. Cook pumpkin in boiling water 8 minutes or until tender. Drain; set aside.
3. Place a large nonstick skillet coated with cooking spray over medium heat; add onion, and sauté 7 minutes or until golden brown. Remove onion from skillet, and set aside.
4. Add flour to skillet. Gradually add broth, stirring with a whisk until blended. Cook over medium heat or until thick and bubbly (about 6 minutes), stirring constantly. Remove from heat; stir in salt, nutmeg, and pepper.
5. Combine pumpkin, onion, 1/4 cup cheese, and spinach in a bowl. Spoon pumpkin mixture into a 6-cup gratin dish coated with cooking spray. Pour sauce over pumpkin mixture. Sprinkle 1/2 cup cheese over gratin. Bake at 375° for 30 minutes or until bubbly. Broil 3 minutes or until cheese is golden brown. Let stand 5 minutes before serving.

Makes 4 - 1 Cup servings

Calories 189 (25% from fat); Fat 5.3g (sat 2.5g,mono 1.8g,poly 0.4g); Protein 13.5g; Carbohydrate 25.6g; Fiber 5.2g; Cholesterol 13mg; Iron 4mg; Sodium 421mg; Calcium 377mg 

Recipe from Cooking Light, October 1997

Gingered Pumpkin-Apple Soup

1 1/2 tbs. soy margarine (I use regular butter)
1 large onion, finely chopped
2 medium celery stalks, finely diced
2 medium tart apples, peeled, cored, and diced
4 C light vegetable stock or water
1 1-pound can unsweetened pumpkin puree
1 tsp. grated fresh ginger
1 tsp. good quality curry powder or garam masala
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 C low-fat milk or soy milk, or as needed
Salt to taste
Chopped toasted almonds or cashews for garnish, optional

Heat the margarine in a soup pot. Add the onion and celery and saute over medium heat until the onion is golden. Add the remaining ingredients except for the last 3. Bring to a boil, then simmer over low heat, covered, for 35 to 40 minutes. Stir in enough milk or soy milk to achieve a smooth and slightly thick consistency. Season to taste with salt. Remove from heat.

Allow the soup to stand overnight or for several hours to develop flavor. Taste and add more seasonings if desired. Heat through as needed when ready to serve. Garnish each serving with a sprinkling of chopped almonds or cashews if desired.

Makes 6-8 servings

123 calories; 3g Total Fat; 4g Protein; 19g Carbohydrate; 3g Cholesterol; 92mg Sodium

Recipe from Vegetarian Soups For All Seasons by Nava Atlas

Creamy Beet Soup

1/2 C chopped onion
1 C sliced leeks, white part only
1 tsp. sugar
2 tsp. unsalted butter
2 Tbs. flour
2 C hot water
2 C apple juice
2 C each diced beets and apples
1/2 C sherry
1/2 C lite evaporated milk
1/3 C lowfat sour cream
salt and pepper to taste

Saute onion, leeks, and sugar in butter until onion and sugar begin to caramelize. Blend in flour and whisk in water and apple juice. When blended well, add beets, apples, and sherry. Bring to a boil, then simmer 40 minutes. Puree mixture. Put mixture into a bowl and stir in evaporated milk and sour cream. Season with salt and pepper. Chill.

Makes 8 servings.

138 Calories; 3g Protein; 3g Fat; 2g Dietary Fiber; 23g Carbohydrate; 187mg Sodium; 7mg Cholesterol.

Recipe from Good For You Soups and Stews by Linda Ferrari.

Pink Pancakes

Beet Puree
Leave them whole and unpeeled, trim stems to one inch. Wrap in aluminum foil and roast at 400 degrees for about 1 hour. Peel and place in a blender or food processor for about 2 minutes.
Pancakes
3/4 C water
1/2 C ricotta cheese
1/4 C beet puree*
1 tsp pure vanilla extract
1/2 tsp cinnamon
1 C pancake mix
1/4 C grated apple
Nonstick cooking spray
1 Tbs. canola or vegetable oil
Pure maple syrup or fruit, for serving

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix - the batter will be a little lumpy.
2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 minutes.
3. Serve warm, with syrup or fruit.

Great for kids and adults alike!
Recipe from Deceptively Delicious by Jessica Seinfeld

Beet and Watercress Salad with Walnuts

2 1/2 pounds fresh beets
1/2 tsp. grated orange zest
1/2 C orange juice
1 tbls. no-salt-added tomato paste
1 tbls. olive oil
1/2 tsp. Dijon mustard
1/2 tsp. salt
4 C packed watercress, large stems trimmed (I like to use mixed greens or baby spinach)
1/4 C coarsely chopped walnuts
Feta or Goat cheese (Not in original recipe but makes the salad!)

1. Preheat the oven to 450 degrees. Wrap each beet separately in foil. Place on a baking sheet and bake for 1 hour and 15 minutes or until the beets are tender.
2. Unwrap the beets and when cool enough to handle, using a paper towel to keep your hands from getting stained, slip the beets out of their skins. Cut each beat into 8 wedges.
3. In a medium bowl, whisk together the orange zest, orange juice, tomato paste, oil, mustard, and salt. Add the beets, watercress, and walnuts, tossing well to combine. Top with cheese.
4. Serve at room temperature or chilled.

Serves 4

Per Serving (with 1/2 ounce goat cheese): 220 calories; 3g Fiber; 8g Protein; 11g Total Fat; 3g Saturated Fat; 6.5mg Cholesterol; 493mg Sodium

Recipe from Reader's Digest's Eat Well Stay Well.

Baby Artichokes Braised in White Wine and Thyme

1/2 C extra-virgin olive oil
12 baby artichokes, about 2 ounces each
1 large white onion
1 clove garlic, crushed
Salt and freshly ground black pepper
1 fresh thyme sprig
1/2 C dry white wine

• Pour the olive oil into a bowl. Trim and quarter the artichokes lengthwise. As you cut the artichokes, place them, cut side down, in the oil and leave them there while you chop the onion.
• Drain off the olive oil into a skillet and warm it over medium heat. Add the onion and garlic and cook, stirring constantly, until the onion has softened, about 2 minutes. Add the artichokes to the onion mixture and cook uncovered, stirring occasionally, until golden brown, about 10 minutes.
• Sprinkle the artichokes with salt and pepper and throw in the thyme sprig. Pour in the wine, and then add water just until the artichokes are barely covered. Cover and continue to cook until the artichoke bottoms offer little or no resistance to a fork tip, 10 - 15 minutes, depending on the toughness of the artichokes. If the liquid does not evaporate, remove the lid and continue to cook until it does.
• Remove from heat and serve warm or at room temperature.

Serves 4

Recipe from The San Francisco Ferry Plaza Farmers' Market Cookbook - one if you haven't noticed, I use often!

Asparagus-Parmesan Pita Rounds

2 C (2-inch) sliced asparagus (about 1 pound)
2 tsp extravirgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced (about 1/2 pound)
1 tsp dried basil
1/4 tsp crushed red pepper (optional)
1/4 tsp salt
6 Tbs preshredded Parmesan Cheese (blue and mozzarella are also good options)

• Preheat oven to 450 degrees
• Steam Asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
• Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese.
• Bake at 450 degrees for 7-8 minutes or until edges are golden.

Makes 4 servings (serving size - 1 pita)

245 calories; 5.4g Fat (1.8g Saturated, 2.4g monounsaturated, 0.7g polyunsaturated); 10.5g Protein; 40g Carbohydrates; 3.5g Fiber

Recipe from Cooking Light's Superfast Suppers

Cecilia Chiang's Asparagus with Soy-Sesame Dressing

Use skinny asparagus, if possible, for this recipe from Cecilia Chian, one of San Francisco's great Chinese cooks and restaurateurs.

1 1/2 lbs. Asparagus spears, (tough ends snapped off and spears
cut on the diagonal into 2 inch pieces)
2 Tbs soy sauce
2 Tbs Asian sesame oil
2 drops Chile oil
1 tsp sesame seeds, toasted

• Bring a saucepan filled with water to a boil over high heat. Add the asparagus and cook until crisp-ender, about 2 minutes. Do not over-cook. Drain and then plunge the asparagus into a large bowl of ice water. Set aside to cool for a few minutes.
• Drain again, then transfer the asparagus to a kitchen towel, pat dry, and place in a large bowl.
• In a small bowl, whisk together the soy sauce, sesame oil, and Chile oil. Drizzle over the asparagus and toss to coat evenly.
• Transfer the asparagus to a serving bowl, sprinkle the sesame seeds on top, and serve.

Serves 4

Recipe from The San Francisco Ferry Plaza Farmers' Market Cookbook.

Asparagus Spears with Smoked Salmon and Tangy Mustard Dressing

This is a great last-minute appetizer idea. Thicker asparagus spears are easier to handle for wrapping.

*Tangy Mustard Dressing

3/4 C silken tofu
1/4 C white miso
1/4 C unseasoned rice wine vinegar
1/4 C Dijon mustard
1/4 C fresh lemon juice
1 Tbs brown rice syrup
2 cloves garlic
1/2 tsp Worcestershire sauce (with no added salt or sugar)
1/4 tsp ground black pepper

Combine all of the ingredients in the jar of a blender or bowl of a food processor. Blend or process until smooth.

Makes 1 1/4 Cup - Serving Size 2 tbs.
39 calories, 2g protein, 6g carbohydrates, 1g total fat, 0g saturated fat; 0mg omega-3s, 1g fiber, 3g sugar, 373mg sodium

Asparagus

1 lb asparagus, tough ends snapped (about 16 spears)
2 tsp extra-virgin olive oil
Sea salt and freshly ground pepper
4 thin slices smoked salmon (about 4 ounces), each cut in 4 lengthwise strips
2 tbs Tangy Mustard Dressing*
Cilantro sprigs or toasted sesame seed, for garnish

• Preheat the grill to medium-high heat.
• Lightly coat the asparagus with the oil. Season with salt and pepper to taste.
• Grill for 2-3 minutes, or until al dente but not soft. Remove from the grill. The asparagus will continue to cook as they cool. Do not overcook or the spears will be too soft and difficult to handle. When cool enough to handle, wrap each spear with a slice of the salmon. Arrange on a serving platter and drizzle with the dressing. Garnish with the cilantro or sesame seed and serve immediately, or chill to serve later.

This recipe also works well with grilled asparagus spears.

Makes 4 servings - 4 spears each
92 calories, 8g protein, 7g carbohydrates, 4g total fat, 1g saturated fat, 2g monounsaturated fat, 150 mg omega-3s, 3g fiber, 3g sugar, 661mg sodium

Recipe from Prevention's Positively Ageless by Cheryl Forberg, RD

Quinoa with Spring Greens

1 C baby spinach
1 C romaine lettuce
1 C arugula
1 C quinoa
1 Tbs. virgin olive oil
8 scallions, thinly sliced diagonally
finely grated zest of 1 lemon
1 Tbs. freshly squeezed lemon juice
1 Tbs. chili sauce
1/2 tsp. brown sugar

• Wash, pat dry and shred the spinach, romaine lettuce and arugula leaves. Keep the arugula leaves separate from the spinach and romaine lettuce.
• Cook the quinoa according to the package directions. Drain well and keep warm.
• Heat the oil in a non-stick skillet over medium heat. Add the scallions and cook, stirring continuously, for 2 minutes. Add the spinach and romaine lettuce and cook for 1 minute.
• Reduce the heat to low. Add the lemon zest, lemon juice, chili sauce, sugar and quinoa and toss until well combined. Cover and cook until heated through, about 1 minute.
• Add the arugula and toss well. Transfer to a serving dish and serve immediately.

Serves 4

230 Calories; 8g Protein; 3.4g Fat (0.5g saturated, 2.6g monounsaturated; 0.3g polyunsaturated); 34g Carbohydrates; 5.9g Fiber; 37mg sodium

Recipe from The World's Finest Pasta and Grains by Anne Marshall

Quinoa with Pine Nuts and Dried Fruit

1 1/3 C raw couscous or quinoa or 3 C cooked
Lime-Cumin Vinaigrette*
1 yellow bell pepper, very finely diced
6 dried apricots, finely chopped
3 tbs golden raisins
2 tbs currants
1/4 C pine nuts, toasted in a small skillet
2 tbs chopped cilantro or chives
Salt
Perfect whole lettuce or radicchio leaves

Cook the couscous or quinoa as directed. Toss the cooked grain with 1/4 C of the dressing or more to taste, add the remaining ingredients except salt and lettuce, and toss again. Taste and season with salt. Serve it cradled in nicely formed lettuce leaves.

Serves 4

Lime-Cumin Vinaigrette

1 garlic clove
Salt
Grated or minced zest of 2 limes
2 to 3 Tbs. fresh lime or lemon juice to taste
2 Tbs. chopped scallion or finely diced shallot
1/2 jalapeno chile, seeded and minced
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. dry mustard
1/3 C olive oil
2 tbs. chopped cilantro

Pound or mince the garlic and 1/4 tsp. salt in a mortar until smooth, or put the garlic through a press. Combine the garlic and salt with the yogurt and curry in a small bowl. Stir in the lemon juice, then whisk in the oil. Let stand for 15 minutes, then stir in the cilantro. Taste for tartness and salt and adjust if needed.

Makes 1/2 Cup

Recipe from Vegetarian Cooking for Everyone by Deborah Madison.

Walnut Rosemary Quinoa

1 tablespoon sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon Tamari soy sauce (or to taste)
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen
1/2 cup walnuts, chopped

1. Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add water, soy sauce, rosemary and peas (if using fresh peas).
2. Bring to a boil and cover; simmer 15 minutes or until water is absorbed. Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let sit an additional 10 minutes and serve.

Makes about 4 cups.

Recipe from Karen Railey's Quinoa from the Andes.

http://chetday.com/quinoa.html

Chicken Salad with Gorgonzola, Walnuts, and Figs

2 C water
6 dried figs
2/3 C walnut halves
1 1/3 lb boneless, skinless chicken breasts (about 4)
1 Tbs. plus 1/3 C olive oil
1/2 tsp. salt
1/2 tsp. fresh-ground black pepper
2 tsp. chopped fresh rosemary, or 1/2 tsp dried rosemary, crumbled
1 head radicchio, torn into 1-inch pieces (about 1 1/2 quarts)
12 ounces spinach, large stems removed and leaves washed
1 1/2 tbs. wine vinegar
1/4 lb Gorgonzola, crumbled

1. Put the water and the figs in a small saucepan. Bring to a boil, turn off the heat, and let stand until the figs are plump, 10-15 minutes. Drain the figs and cut them into quarters.
2. In a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degree oven for 5-10 minutes.
3. Light the grill or heat the broiler. Rub the chicken with the 1 tablespoon oil and sprinkle with 1/4 tsp. of the salt, 1/4 tsp. of the pepper, and the rosemary. Grill or broil the chicken until just done, about 5 minutes per side. When cool enough to handle, cut into 1/4 inch slices.
4. Put the radicchio and the spinach in a large bowl. Add the remaining 1/3 cup oil and 1/4 tsp. each salt and pepper and toss. Add the vinegar and toss again. Put the radicchio and spinach on plates. Top with the sliced chicken, and then the Gorgonzola and walnuts. Put some of the figs in the center of each salad.

Recipe from Food and Wine Magazine's Quick From Scratch Italian Cookbook