Pasta Verde

Pasta Verde

Cuisine at Home Magazine

Per Serving: 393 cal; 14g fat; 55g carb - 6g fiber; 11g protein

For Pasta

• 8 oz dry penne pasta
• 12 oz asparagus, trimmed
• 2 tsp. olive oil
• 1/2 tsp salt
• black pepper
• 1 cup sliced leeks
• 1 Tbsp. minced fresh garlic
• 1 bag fresh spinach, stemmed and chopped (9oz)

For Vinaigrette

• 3 Tbs olive oil
• 3 Tbs fresh lemon juice
• 1/3 cup packed fresh mint leaves, chopped
• 1/2 tsp. salt
• 1 oz. crumbled ricatta salata (~1/4 cup)

Instructions

1. Preheat oven to 425.
2. For the pasta, cook penne in boiling water per package directions; drain.
3. Toss asparagus with 1 tsp. oil and 1/2 tsp salt, then season with pepper and transfer to a baking sheet. Roast asparagus until fork-tender, 10 minutes.
4. Sweat leeks and garlic in 1 tsp oil in a saute pan over medium low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne and asparagus.
5. For the vinaigrette, whisk together 3 tbsp oil, lemon juice, mint and 1/2 tsp salt. Add ricotta salata and stir just to combine, then season with pepper. Toss vinaigrette with pasts mixture to coat.

Chickpea & Tomato Stew

Chickpea & Tomato Stew

From: Cuisine at Home Issue No. 97
Makes 14 cups
Prep time: 30 minutes
cook time: 4-5 hours high; 5-6 hours low

Ingredients:

• 1 lb dry chick peas, sorted
• 6 cups water
• 1/2 tsp baking soda
• 2 cups diced onion
• 2 Tbs canola oil
• 3 Tbs tomato paste
• 1-2 serrano chiles, seeded and minced
• 2 tbs each minced fresh ginger and garlic
• 1 tbs garam masala
• 2 tsp each ground cumin and coriander
• 1 tsp turmeric
• 1 can tomato sauce (15 oz)
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice (28 oz)
• salt & pepper to taste
• 1.5 cups plain greek yogurt
• 1/2 cup minced fresh cilantro
• 1 tbs minced lime zest
• 2 tbs fresh lime juice

Directions:

1. For the stew, combine chickpeas, water, and baking soda in 4-6 qt slow cooker. Cover and cook chickpeas until tender on high, 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas; return to slow cooker.
2. Menawhile, saute onion in oil in a saute pan over medium heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, spices, cook until fragrant about 1 minute.
3. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker; stir in crushed and diced tomatoes and season with salt and pepper. Cover slow cooker and cook for 1 hour more.
4. For the yogurt sauce, combine yogurt, cilantro, zest and lime juice; season with salt and pepper. Serve stew with sauce and garnish with cilantro.

Pumpkin Bread (Really Good)

Really Good Pumpkin Bread

From: Cook's Illustrated Issue No. 118
Makes: 2 loaves

Ingredients:

Topping:

• 5 tbs packed light brown sugar
• 1 tbs all-purpose flour
• 1 tbs butter, softened
• 1 tsp ground cinnamon
• 1/8 tsp salt

Bread:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 (15-oz) can unsweetened pumpkin puree
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup vegetable oil
• 4 ounces cream cheese cut into 12 pieces
• 4 large eggs
• 1/4 cup buttermilk
• 1 cup walnuts, toasted and chopped fine

Directions:

1. For the topping: Using fingers, mix all ingredients together in a bowl until well combined and topping resembles wet sand; set aside.
2. For the Bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 inch loaf pans. 
3. Whisk flour, baking powder, and baking soda together in a bowl.
4. Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1 1/2 cup, 6 to 8 minutes. Remove pot from heat; stir in sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
5. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined. Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool at least 1.5 hours. Serve warm or at room temperature.

Sweet Potato Braids

Sweet Potato Braids

Ingredients:

• 2 packages of active dry yeast
• 1/4 cup warm milk (110-115 degrees)
• 1 cup of mashed sweet potatoes (1 cup canned pumpkin can be substituted)
• 1 3/4 cups milk
• 1/4 cup veg. oil
• 1 egg
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt
• Optional: 1/2 cup dried cranberries, nutmeg and/or cinnamon 

Instructions:

1. Mix yeast and warm milk in large bowl; let stand for 5 minutes. Stir in sweet potatoes, milk, oil, and egg. Add 3 cups all-purpose flour, whole wheat four, and salt; mixing until smooth. Mix enough remaining all-purpose flour to make smooth dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes.
3. Place dough in a bowl; let rise, covered, in a warm place until double in size, about 1 hour.
4. Punch down dough. Divide dough into 2 equal halves. Divide each half into thirds.
5. Roll pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends under and place on greased cookie sheet. Repeat with remaining dough. Let rise, loosely covered, until double in size, about 30 - 40 minutes.
6. Bake until breads are golden and sound hollow when tapped, 45 to 55 minutes. Transfer to wire racks and cool.

Granola Bread

Granola Bread

Makes: 2 loaves (16 servings)

Nutrition Information: per serving, Calories 87; fat 1.3g; protein 2.6g; carbs 16.7g

Ingredients:

• 2 packages active dry yeast
• 3/4 cup warm water (110-115 degrees)
• 2 tbs light brown sugar
• 1 1/4 cups buttermilk
• 3 cups all-purpose flour
• 3/4 to 1 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 2-3 tbs butter softened
• 1 1/2 cups low-fat granola
• Buttermilk

Instructions:

1. Mix yeast, warm water, and brown sugar in large mixer bowl; let stand 5 minutes. Add buttermilk, all-purpose flour, 3/4 cup whole wheat flour, baking powder, salt, butter, mix on low speed until smooth. 
2. Mix in granola and enough remaining 3/4 cup whole wheat flour to make smooth dough (dough will be slightly sticky).
3. Knead dough on floured surface until smooth and elastic, about 5 minutes. Divide dough into 2 equal pieces. Roll each piece into a rectangle 18 x 10 inches. Roll up, beginning at short ends. Press each end to seal. Place loaves, seam side down in greased 9x5" loaf pans. Let rise, covered in warm place until double in size, about 1 hour.
4. Brush tops of loaves with buttermilk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, 40 to 45 minutes. Remove from pans cool on wire racks.

Lentil Salad

Brown Lentil Salad

Makes: Approximately 2 cups
Time: About 45 minutes with 1 hour chill

Ingredients:

• 1/3 cup uncooked lentils
• 1 1/2 cups water or vegetable broth
• 1 cup chopped parsley
• 1/4 cup prepared bulgur (soaking method works better)
• 1/2 cup carrots diced
• 1/4 cup red onion diced
• 1/4 cup feta cheese crumbles
• Juice of 1/2 lemon
• 2 tbs olive oil
• 1 tsp vinegar
• salt

Instructions:

1. Saute carrot in olive oil about 7 minutes. Add 1 1/2 cups water, 1/3 cup lentils. Simmer until water is absorbed and lentils are soft; about 20 minutes.
2. Chill prepared bulgur and cooked lentils until cool.
3. Mix all other ingredients in serving bowl. Add bulgur and lentils when they are cool. Chill for 1 hour before serving.

Spring Risotto

Spring Risotto

From: Cuisine at Home, Issue No. 68
Makes: 6 cups
Total Time: 1 hour
Nutrition: per cup - 288 cal; 11g fat; 31g carbs; 4g fiber; 17g protein.

Ingredients:

• 3 oz prosciutto, diced (Omit if vegetarian)
• 2 tbs asparagus, trimmed, cut into 1" pieces
• 1 tbs shallots, minced
• 2 tsp garlic, minced
• 1 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth, hot
• 2 cups fresh spinach, chopped
• 1 cup frozen peas, thawed
• 2 tbs chopped fresh chives
• 1/2 tsp chopped fresh tarragon
• 1/2 cup parmesan, shredded
• Salt and pepper to taste

Instructions:

1. Fry prosciutto in 1 tbs oil in a large saute pan over medium heat until crisp, 3-5 minutes, remove and set aside. Add asparagus to pan and saute until tender, about 5 minutes; remove and set aside. Return pan to medium low heat. Saute shallots and garlic in remaining oil until translucent; stir in rice to coat. Add wine and cook until absorbed, 2-3 minutes.
2. Ladle 1 cup broth over rice and simmer until it is nearly absorbed, stirring often with a wooden spoon. Continue adding broth, 1 cup at a time, until rice is creamy and tender, 20-25 minutes. Fold asparagus, spinach, peas, herbs, cheese, and seasonings into risotto. Garnish with prosciutto.

Curried Potato and Pea Samosas

Curried Potato and Pea Samosas

From: Cuisine at Home, Issue No. 68
Makes: 4 samosas
Total Time: 45 minutes
Nutrition: per samosas - 612 cal, 34g total fat; 70g carbs; 3g fiber; 7g protein

Ingredients:

• 1/2 lb yukon gold potatoes, diced
• 3/4 cup water
• 1/2 cup onion, diced
• 1 tbs garlic, minced
• 2 tbs butter
• 2 tbs curry powder
• 1/2 cup vegetable or chicken broth
• 1/2 cup frozen peas
• Juice of 1/2 a lime
• Salt to taste
• 1 pkg purchased pie dough (15 oz)

Instructions:

1. Preheat oven to 450 degrees; line a baking sheet with parchment.
2. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.
3. Saute onion and garlic in butter over medium heat until onion begins to soften, about 3 minutes. Stir in curry powder and cook 30 seconds. Deglaze with broth, then add peas and reserved potatoes; bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.
4. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Place other quarters on top of mixture and seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Simple Marinara

Simple Marinara Sauce

From: Cuisine at Home, Issue No. 67
Makes: 3 cups
Total Time: 30 minutes
Notes: Freezes well

Ingredients:

• 1/4 cup olive oil
• 1 cup onion, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 4 cups fresh tomatoes, halved or quartered if large
• 1 tsp sugar optional
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and pepper flakes; saute 1 minute.
2. Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then coarsely crush with a potato masher. Simmer 5-8 minutes to thicken, then season sauce with salt and pepper. Pulse in a food processor or with an immersion blender if desired. Finish with basil.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 

From: Cuisine at Home, Issue No. 67
Makes: 8 cups
Total Time: 45 minutes
Nutrition: per cup - 317 cal, 9g total fat, 58g carbs, 6g fiber, 3g protein.

Ingredients:

• 1/3 cup olive oil
• 3 1/2 lbs sweet potatoes, peeled, cut into 1" chunks
• 1/2 tsp cayenne
• salt to tatste
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp ground cinnamon
• chopped fresh cilantro

Instructions:

1. Preheat oven to 425 degrees
2. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minutes.
3. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast five more minutes. Garnish with cilantro.

Rice Veracruz

Rice Veracruz

From: Cuisine at Home, Issue No. 69
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 267 cal, 7g fat, 46g carb, 1g fiber, 8g protein.

Ingredients:

• 1 cup dry converted rice
• Chicken broth per rice package instructions (OR Vegetable Broth)
• 1/3 cup onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup poblano pepper, diced
• 1 tbs olive oil
• 1 tbs garlic, chopped
• 1/2 tsp paprika
• 1 cup tomatoes, seeded, diced
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/3 cup chopped fresh parsley
• 1 tbs cappers, drained
• salt and pepper to taste

Instructions:

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium-high heat. Cook until soft, about 3 minutes, then add garlic and paprika. Saute an additional minute.
3. Off heat stir in rice and remaining ingredients.

Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Avocado Hummus

Avocado Hummus

From: Cuisine at Home, Issue No. 61
Makes: 1 1/2 cups hummus, 24 chips
Total Time: 30 minutes

Ingredients:

• 2 cloves garlic
• 1 cup lightly packed parsley leaves
• 1 cup chickpeas, drained, rinsed
• 1 avocado, halved, pitted
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp toasted sesame oil
• 3 pitas (7" in diameter)
• 2 tbs olive oil
• salt for sprinkling

Instructions:

1. Preheat oven (for pita chips) to 425 degrees.
2. Mince garlic in food processor. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, oils, and salt; process until smooth, 1-2 minutes, scraping the side of the bowl. Transfer humus to a serving bowl, and drizzle with olive oil.
3. Brush both sides of pitas with oil, then cut into wedges. Arrange on a baking sheet, sprinkle with salt, and bake until golden, 5-7 minutes. Serve chips with hummus.

Zucchini Cakes

Zucchini Cakes with Diavolo Sauce

From: Cuisine at Home, Issue No. 66
Makes: 8-10 cakes
Total Time: 30 minutes
Nutrition: per 2 cakes with 1/3 cup sauce - 220 calories; 11g total fat; 20g carbs, 2g fiber, 8g protein.

Ingredients:
For the Cakes:

• 4 cups zucchini, grated
• 1/2 cup onion, grated
• 1 cup panko crumbs
• 2 eggs
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbs olive oil
• fresh parsley
• grated parmesan

For the Diavolo Sauce:

• 1/4 cup prosciutto, diced
• 1 tbs olive oil
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tbs tomato paste
• 1 tsp garlic, minced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil leaves
• salt to taste

Instructions:

1. Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes, then stir in tomato paste and garlic; cook 2 minutes.
2. Deglaze with wine, reduce until nearly evaporated, then add reaming ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
3. Strain grated zucchini and onion in a salad spinner (or pat dry with paper towel) to remove excess moisture. Transfer to a large bowl and stir in panko.
4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
5. Heat 2 tbs oil in a non-stick skillet over medium. When hot, drop mounds of batter into the pam, using a 1/3 cup measure. Fry cakes golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a papertowl lined plate and keep warm.
6. Fry remaining cakes in remaining oil.
7. To serve, divide sauce among 4 plates, top with 2 cakes, and garnish with paresley.

Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Tortellini & Butternut Squash

Tortellini and Butternut Squash

From: Cuisine at Home, Issue No. 65
Makes: 4 cups
Total time: 30 minutes
Nutrition: per cup - 395 cal; 23g fat; 39g carbs; 3g fiber; 11g protein

Ingredients:

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tbs olive oil
• 2 slices prosciutto, cut into thin ribbons (1 oz) (Omit for vegetarian)
• 5 tbs butter, cubed
• 1 large sprig of fresh sage (about 10 leaves)
• 2 tbs dry white wine
• 1 tsp sugar
• Juice of 1/2 lemon
• Chopped fresh parsley
• Fresh ground black pepper

Ingredients:

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain pasta and squash; set aside.
2. Heat oil in skillet over medium high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.
4. Off heat, finish with lemon juice, parsley and pepper.

Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy (baking time may vary depending on size). Let apples cool in the pan 10 minutes.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.

Autumn Beet Salad

Autumn Beet Salad

From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.

Ingredients:

• 1 lb beets, peeled, halved if large
• 1/4 cup olive oil
• 3 tbs apple cider vinegar
• 1 tbs apple juice concentrate
• 1 tsp whole grain mustard
• 1 tsp caraway seeds toasted and crushed
• salt to taste
• 4 cups savoy cabbage, thinly sliced
• 2 cups fennel, shaved
• 1 cup fennel fronds, torn

Instructions:

1. Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
2. Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
3. Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.

Southwest Pasta Salad

Southwest Pasta Salad

From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.

Ingredients:

• 1 lb dry pasta (rotini or farfalle)
• 1 lb frozen corn, thawed
• 1 can sliced black olives (3.8 oz) drained
• 2 red bell peppers, diced
• 1 1/2 cups sliced scallions
• 3 tbs chopped garlic
• 2/3 cup olive oil
• 1/3 cup fresh lime juice
• 1-2 tbs white wine vinegar
• 1 tbs minced fresh oregano or 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 2 avocados, peeled, pitted and diced

Instructions:

1. Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
2. Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.

Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature.