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| Garden Pasta Salad with Basil Dressing ¾ cup snap peas ½ lb. pasta 2 cups thinly sliced zucchini 2 medium carrots, sliced half red pepper, cut into thin strips 1 large tomato, chopped ¼ cup finely chopped green onion ¼ cup olives (optional) 2 tbsp. minced fresh basil Dressing: 3 tbsp. red wine vinegar 2 tbsp. olive oil 2 tbsp. water 2 tbsp. chopped fresh basil 1 tsp. minced garlic 1/8 tsp. crushed red pepper flakes In a pot of boiling water, cook pasta until tender, but firm; drain and rinse well under cold water. Drain again and place in a large salad bowl. Add snap peas, zucchini, carrots, red pepper, tomato, green onions, olives, and basil. Dressing: In a small bowl, whisk together the vinegar, oil, water, basil, garlic, and red pepper flakes. Pour over the salad and toss gently to combine. Creamy Basil Dressing 1 cup loosely packed fresh basil 1 ½ tbsp. chopped yellow onion 2 tbsp. balsamic vinegar pepper to taste 2 tbsp. yogurt 6 tbsp. olive oil Blend all ingredients in a blender until smooth. Serve over you favorite salad combination! Baked Salmon 2 cloves garlic, minced 6 tbsp. olive oil 1 tsp. fresh minced basil salt and pepper to taste 1 tbsp. fresh squeezed lemon juice 1 tbsp. fresh parsley, chopped 2 salmon fillets In a medium bowl, combine the garlic, olive oil, basil, salt & pepper, lemon juice, and parsley. Place salmon fillets in a baking dish and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees. Place fillets in foil, cover with marinade and seal, place back into baking dish and bake for 35 to 45 minutes, or until easily flaked with a fork. Roasted Beet and Sugar Snap Pea Salad From Bon Appetit 3 medium beets, trimmed ½ pound sugar snap peas, trimmed 1 tbsp + 1 tsp. Dijon mustard 1 tbsp. + 1 tsp. cider vinegar ½ cup olive oil 3 tbsp. chopped fresh dill ½ tsp. sugar 1 ½ oz. fresh arugula, trimmed Preheat oven to 375 degrees. Wrap beets in foil. Bake until tender, about 1 hour 15 minutes. Cool; peel beets and cut into wedges. Cook sugar snap peas in a large saucepan of boiling water until crisp-tender, about 1 minute. Drain; rinse with cold water and drain well; pat dry. In a small bowl mix mustard and vinegar; gradually mix in oil, dill, and sugar. In a bowl, combine the beets and snap peas, pour dressing over the top and mix gently to combine. Layer arugula on a serving dish and place beet mixture over the top. Blueberry Coffee Cake 2 ½ cups flour 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. nutmeg ½ tsp. salt 1 cup brown sugar 2 egg whites 1 ¼ cup nonfat milk 2 tsp. vanilla extract 1 cup blueberries Topping: 1 cup flour 1/8 tsp. salt ½ cup brown sugar 2 12/ tbsp. plain nonfat yogurt Preheat oven to 325 degrees. Grease a 13x9 inch baking pan. In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, salt, and brown sugar. Add egg whites, milk, vanilla, and blueberries; mix well. Spread batter evenly in pan and bake for 25 minutes. Topping: Combine flour, salt, brown sugar, and yogurt in a medium sized bowl and mix until crumbly. When coffee cake is ready remove from oven and sprinkle with the topping; return to oven and bake for an additional 15 minutes. Cool before serving. Strawberry Spring Salad 3 tbsp. white wine vinegar 3 tbsp. water 1 tbsp. honey 2 tbsp. olive oil salt and pepper to taste 3 cups strawberries, quartered 2 ½ cups spinach 4 tsp. toasted pine nuts In a small bowl, combine the white wine vinegar, water, honey, olive oil, salt & pepper; stir well with a whisk. In a large bow combine the strawberries and spinach. Add the vinegar dressing and toss to coat. Sprinkle the top with pine nuts. Potato Pancakes 3 to 4 large russet potatoes, peeled 1 small onion, minced 1 zucchini 2 eggs, beaten 1/3 cup flour 1 tsp. salt ¼ tsp. baking powder fresh ground pepper olive oil 1 clove garlic, minced 1 tsp. paprika Grate potatoes and zucchini, course or fine, into a bowl of cold water; drain and squeeze out excess liquid. In a medium bowl, combine the potatoes, zucchini, onions, eggs, garlic, flour, salt, baking powder, and pepper. Mix well. In a large skillet, heat oil over medium-high heat. Drop potato mixture by the tablespoonfuls into hot oil, a few at a time, flattening each with a spatula. Cook 2 to 3 minutes on each side, until browned and crisp, turning once and reducing heat slightly if necessary. Remove pancakes to paper towels to drain. Repeat with remaining potato mixture. |