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| Fennel and White Bean Salad 1 tbsp. olive oil 1 medium fennel bulb, cored, thinly sliced 1 shallot, thinly sliced 1 clove garlic, minced 1 can (14 ½ ounce) white beans, drained 1 tbsp. fresh squeezed lemon juice 2 dashes hot red pepper ½ tsp. salt fresh ground black pepper to taste Heat olive oil over medium heat in a medium skillet. Add the fennel and shallot; cook, stirring, until the fennel just starts to brown, about 4 minutes. Add the garlic; cook stirring until mixture is lightly browned, about 2 minutes. Transfer the fennel into a small serving bowl. Add the remaining ingredients; toss. Kiwi Chutney 2 tbsp. lime juice 1 clove garlic, minced 2 tbsp. olive oil 1 tsp. curry powder 1 jalapeno pepper, minced 1 tsp. cumin 1 tsp. honey ¼ tsp. hot pepper flakes ¼ cup chopped onion Mix all ingredients in a small bowl. This is good on grilled chicken or fish. Cabbage and Potato Casserole 3 c. sliced, peeled Yukon potatoes 8 c. sliced red cabbage 1 tbsp. olive oil 2 tsp. dried sage 1 clove garlic, chopped salt and pepper to taste 1/3 c flour 1 1/3 c. nonfat milk ½ c. shredded mozzarella cheese ¼ c. grated fresh Parmesan cheese 2 large eggs 1 large egg white Preheat oven to 350 degrees. Place in a large pot and cover with water. Bring potatoes to a boil, and cook for 6 minutes or until tender. Remove potato with a slotted spoon, reserving cooking liquid in pan. Place potatoes in a large bowl, and set aside. Add cabbage to the cooking liquid in the pan, and cook for 5 minutes. Drain well. Add the cabbage to the potatoes. In a small skillet heat olive oil over medium heat; add sage and garlic. Cook for 1 minute, stirring constantly. Stir in the chopped sage mixture, and salt and pepper to taste. Spoon the potato mixture into a 2 ½- quart casserole dish that has been greased. Lightly spoon flour into a dry measuring cup; level with a knife. Combine milk, and remaining ingredients, and stir with a whisk. Pour milk mixture over potato mixture. Bake at 350 degrees for 50 minutes or until casserole is lightly browned. Broccoli Pasta Alfredo 16 oz. whole wheat pasta 2c. broccoli florets 2 tbsp. olive oil ¼ cup. finely chopped shallots 1 cup half-and-half ½ to 1 cup grated parmesan ¼ c loosely packed fresh basil, chopped ½ tsp. fresh ground pepper ¼ tsp. crushed red pepper flakes Cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking time; drain and keep warm. Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add shallots and sauté for 3 minutes or until lightly browned. Stir in half-and-half. Cook, stirring constantly, 3 minutes or until thoroughly heated; stir in Parmesan cheese, basil, black pepper, and red pepper flakes until smooth. Stir in the pasta and broccoli; serve immediately. Balsamic-Glazed Beets 1 lb beets, scrubbed and trimmed 1 ½ tbsp. balsamic vinegar 2 tbsp. honey ½ tbsp. olive oil 1 tsp. minced fresh thyme leaves In a large saucepan cover beets with water by 1-inch. Simmer beets, covered, 35 to 45 minutes, or until tender and drain in a colander. Cool beets until they can be handled and slip off skins and stems. Cut beets lengthwise into wedges. In a large skillet, stir together vinegar, honey, and oil, and add beets. Cook beet mixture with salt and pepper to taste over moderate heat, stirring, until heated through and coat well. Sprinkle with half of the thyme over beets and toss gently. Serve beets sprinkled with remaining thyme. Creamy Rutabaga Soup 2 tbsp. olive oil 1 c. chopped onion ½ c. chopped celery with leaves 2 c. diced rutabaga 1 c. sliced carrot 2 apples 2 c. vegetable broth 2 c. milk (or 1 c. milk 1 c. light cream) salt and pepper to taste Heat olive oil over medium heat in a large saucepan and stir in onions and celery, cover and sauté for 10 minutes. Add the rutabaga, carrot, apple and broth. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender. Cool slightly and process in blender or food processor until smooth. Return to saucepan and add the milk or milk/cream. Season with salt and pepper to taste; heat through, but do not boil. Braised Kale with Garlic and Red Wine 1 large head of kale, stem ends removed ¼ c. olive oil 6 cloves garlic, peeled and finely chopped salt and pepper to taste 2/3 c. vegetable stock 2/3 c. dry red wine Roughly chop ale leaves into 1-inch pieces, then wash and drain thoroughly. In a large skillet, heat olive oil for 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent garlic from burning on the bottom of the pan, season with salt and pepper. Continue to sauté the kale leaves for 3 to 4 minutes. Reduce the heat to medium and add the vegetable stock. Cover the pan and cook the kale in the stock for 5 minutes more. Remove the cover, add the red wine and continue to cook until the red wine and stock are nearly evaporated. |