Asiago, Eggplant & Tomato Ratatouille

Asiago, Eggplant & Tomato Ratatouille

Ingredients

1/4 cup Pompeian OlivExtra Plus
1 1/2 cups chopped green bell pepper
1 cup chopped onions
8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
2 medium, fresh garlic cloves, minced
1 pint sweet grape tomatoes, halved
1/2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained
1/3 cup Pompeian Burgundy Cooking Wine
3 tablespoons Pompeian Red Wine Vinegar
1/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh basil, or to taste
1 ounce grated Asiago cheese

Preparation

Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Cook peppers and onions 4 minutes or until onions are translucent, stirring frequently. Add eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in tomatoes and beans, and cook 3 minutes. Add wine, vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft.
Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese.

Nutrition information per serving, 1/8 of recipe:
Calories: 130
Total Fat: 8g
Cholesterol: 5mg
Protein: 3g
Carbohydrates: 11g
Sodium: 115mg

Serves
Serves 8 (1/2-cup servings)

Artichokes Italiano Limoncello

Ingredients

4 medium artichokes
1 lemon
3 cups fresh breadcrumbs (or thick Italian bread, crusts removed and torn into small pieces)
1/4 cup plus 2 tablespoons extra virgin olive oil, divided
1/2 onion or 2 shallots, minced
1/2 cup diced fresh mushrooms
3 cloves garlic, minced
1 tomato, diced
Zest of 1/2 lemon
2 tablespoons minced fresh parsley
1 teaspoon Italian seasoning
1/2 cup freshly grated Parmesan cheese, divided
Sea salt
Freshly ground pepper
6 tablespoons Caravella Limoncello, divided
1/2 cup water
4 tablespoons butter, divided

Preparation
Trim artichokes by cutting off upper 1/3 and removing tough outer leaves. With spoon, remove center leaves and fuzzy chokes, leaving center cavity.

Squeeze fresh lemon juice into cavity and on cut surfaces to prevent discoloration.

Toss breadcrumbs with 1/4 cup olive oil and spread onto sheet pan. Bake at 400°F 10 to 12 minutes or until slightly golden brown.

Remove and let cool.

In medium skillet, heat remaining 2 tablespoons olive oil and sauté onion and mushrooms about 3 minutes. Add garlic and sauté another minute. Add tomato, lemon zest, parsley and Italian seasoning, and sauté another minute. Remove from heat and stir in cooked breadcrumbs, 2 1/2 tablespoons Parmesan cheese, sea salt, pepper and 3 tablespoons limoncello.

Drain artichokes and fill centers and in between leaves with stuffing. Melt 2 tablespoons butter. Place artichokes into shallow baking dish and drizzle with melted butter. Top with remaining Parmesan cheese.

Pour water into baking dish, cover with foil and bake at 375°F 45 minutes, or until knife easily pierces center of artichoke.

In small saucepan, melt remaining 2 tablespoons butter and cook until lightly browned. Add remaining 3 tablespoons limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately.

Serves

Serves 4

Cherry Whole Grain Cereal Bars

Ingredients
Cooking spray
2 cups dried tart cherries
1/2 cup tart cherry juice
1 1/4 cups old fashioned rolled oats
1/2 cup unbleached, all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed Splenda sweetener & brown sugar blend
1/2 teaspoon ground ginger
1/8 teaspoon baking soda
8 tablespoons butter, melted

Preparation
Preheat oven to 350°F. Coat an 8-inch square baking pan with cooking spray.
In medium saucepan, heat cherries and juice to a simmer and cook until liquid has evaporated. Remove from heat. Cool slightly. Place in food processor and process until puréed. Remove from processor and set aside. Wash and wipe dry processor bowl and blade. Place oats, all-purpose and whole wheat flours,
Splenda, ginger and soda in food processor and process until oats are finely ground. Pour in butter and pulse just until mixture begins to cling together. Reserve 1 1/4 cups crumb mixture for topping.
Pour remaining mixture into the bottom of the baking pan and pat down firmly. Bake for 12 minutes. Remove from oven and spread puréed cherries evenly over top of crust.* Sprinkle reserved oat mixture evenly over cherry layer and pat down firmly. Return to oven and bake for an additional 20 minutes or until slightly golden and topping appears set. Remove from oven.
Cool and cut into 12 bars.

Serves
Makes 12 bars

Notes, Tips & Suggestions
*Note: To easily spread puréed cherries on baked crust, spoon small spoonfuls evenly on top, then spread with a wet spatula.

Alaska Surimi Seafood With Dipping Sauce Trio

Ingredients
12 to 16 ounces Alaska Surimi Seafood (Imitation Crab)

Asian

1/3 cup soy sauce
2 tablespoons water
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 teaspoon minced garlic
2 green onions, sliced

Southwest

1/2 cup low-fat mayonnaise
1/3 cup low-fat sour cream or plain yogurt
1 tablespoon capers
1 tablespoon fresh lime juice
1 jalapeño pepper, seeded and minced
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon dried dill weed
1/2 teaspoon oregano

Americana

1/2 cup catsup
1 tablespoon creamy horseradish
1 teaspoon packed brown sugar
1 teaspoon minced onion
1/2 teaspoon fresh lemon juice

Preparation
Arrange Alaska Surimi Seafood on serving platter; serve with Asian, Southwest and Americana sauces.

Preparation Time
20 minutes

Nutrition
Nutrients per serving (with Surimi Seafood):

Asian Sauce: 128 calories, 4g total fat, 1g saturated fat, 27% calories from fat, 16mg cholesterol, 11g protein, 13g carbohydrate, .2g fiber, 1766mg sodium, 18mg calcium, .5g omega-3 fatty acids

Southwest Sauce: 187 calories, 11g total fat, 3g saturated fat, 53% calories from fat, 30mg cholesterol, 10g protein, 12g carbohydrate, .4g fiber, 918mg sodium, 35mg calcium, .5g omega-3 fatty acids

Americana Sauce: 116 calories, 2g total fat, .6g saturated fat, 13% calories from fat, 17mg cholesterol, 10g protein, 16g carbohydrate, .3g fiber, 954mg sodium, 19mg calcium, .5g omega-3 fatty acids

Serves
Servings: 4 to 6


Notes, Tips & Suggestions
Asian: Blend all ingredients; cover until serving.

Southwest: Blend all ingredients; cover and refrigerate until serving.

Americana: Blend all ingredients; cover until serving.

Alpine Burger

Ingredients
3/4 cup sweet onions, sliced
1/2 cup fresh mushrooms, sliced
1/4 teaspoon bottled minced garlic
1 MorningStar Farms Grillers Original Burger
1 teaspoon spicy brown mustard or Dijon Mustard
1 slice multigrain or whole wheat bread, toasted
1/3 cup baby arugula
1 tablespoon Gruyere cheese or Swiss cheese, shredded

Preparation
In large nonstick skillet coated with cooking spray, cook onions, covered, over medium-low heat for 16 to 20 minutes or until onions are very tender, stirring occasionally. Stir in mushrooms and garlic. Cook over medium heat, covered, for 4 to 6 minutes or until onions begin to brown and mushrooms are tender, stirring occasionally. Remove from heat.
Meanwhile, cook veggie burgers according to package directions.
Spread mustard on one side of bread slice. Top with arugula (if desired). Place burger on arugula. Spoon onion mixture over burger. Sprinkle with cheese. Let stand for 1 to 2 minutes or until cheese melts. Serve immediately.

Preparation Time
25 minutes

Bon apetit :)

Apple Soy Chai Latte

Ingredients
1 individually wrapped chai tea bag
1/2 cup hot water
1 cup light vanilla soy milk
1/2 cup apple cider
2 tablespoons honey
1 teaspoon ground cinnamon
1 cinnamon stick, optional garnish

Preparation
In coffee mug, add tea bag and hot water. Steep for 5 to 10 minutes until water turns dark amber. Remove tea bag. Set aside. In small saucepan heat soy milk, apple cider, honey and cinnamon over medium heat, stirring frequently, until frothy (about 10 minutes). Add steeped chai to sauce pan and mix. Serve in a large mug. Garnish with cinnamon stick, if desired.

Serves
Makes two 8-ounce servings

Fast And Fresh

The ideal light meals are full of flavor and can be tossed together in no time.

To take advantage of fresh produce, award winning cookbook author and teacher Joanne Weir teamed up with Lindsay Olives to create simple and delicious signature recipes for lighter eating.

Quick and easy to prepare, these tosses can be made in advance and enjoyed in multiple ways.

Mediterranean Olive Toss
Ingredients
1 jar (5.75 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained, coarsely chopped or 1 jar (4.5 ounces) Lindsay Garlic Stuffed Queen Olives or 1 jar (6 ounces) Lindsay Greek Kalamata Pitted Olives
12 cherry tomatoes, halved
1 small red bell pepper, stemmed, seeded, and diced
1/2 red onion, peeled, and diced
1 cup canned garbanzo beans, drained and rinsed (about 5 ounces)
3 tablespoons drained capers
2 tablespoons balsamic vinegar or red wine vinegar
4 tablespoons extra virgin olive oil
1 clove garlic, minced
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
4 ounces feta cheese, coarsely crumbled

Preparation
In medium bowl combine olives, tomatoes, peppers, onions, beans and capers.
In small bowl, whisk together vinegar, olive oil and garlic. Add to olive mixture with basil and oregano; mix well. Season to taste with salt and pepper. Add feta and very gently toss together.

Preparation Time
30 minutes

Nutrients per serving:
Calories: 147g
Total Fat: 11g
Cholesterol: 10mg
Protein: 4g
Carbohydrates: 8g
Sodium: 588mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in your refrigerator.

Santa Fe Olive Toss
Ingredients
1 1/2 jars (4.5 ounces) Lindsay Spicy Jalapeño Flavor-full Queen Olives, drained, coarsely chopped (about 1 1/2 cups) or 1 can (6 ounces)
Lindsay Black Ripe Pitted Olives or about 1 1/2 cups Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 ear cooked corn, cooled and kernels cut off the cob or 4 ounces canned sweet corn
1 small red bell pepper, stemmed, seeded, and diced
1 small yellow bell pepper, stemmed, seeded, and diced
5 green onions, thinly sliced
3/4 cup canned black beans, rinsed and drained
2 tablespoons freshly squeezed lime juice
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper to taste

Preparation
Combine olives, corn, peppers, green onions and black beans.
In small bowl, whisk together lime juice and olive oil. Add cumin, chili powder and cilantro to olive mixture; mix well.
Taste and season with salt and pepper as needed.

Preparation Time
30 minutes

Nutrients per serving:

Calories: 115g
Total Fat: 9g
Cholesterol: 0mg
Protein: 2g
Carbohydrates: 8g
Sodium: 153mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for seven days in the refrigerator.

Fresh-From-the-Garden Olive Toss
Ingredients
1/2 cup Lindsay Black Ripe Pitted Olives, drained, coarsely chopped
1/2 cup Lindsay Naturals Green Ripe California Pitted Olives, drained, coarsely chopped
1 small celery stalk, diced
1 medium carrot, diced
1/4 Maui or other sweet onion, diced
1/2 cucumber, peeled, seeded, and diced
1 small green zucchini, unpeeled and diced
1 small yellow squash, unpeeled and diced
12 cherry tomatoes, halved
2 tablespoons chopped fresh parsley
2 tablespoons fresh chives, thinly sliced or
2 tablespoons dried chives
1 tablespoon finely shredded lemon peel
2 tablespoons freshly squeezed lemon juice
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

Preparation
In a medium bowl combine olives, celery, carrot, onion, cucumber, zucchini, yellow squash, cherry tomatoes, parsley and chives.
Add lemon peel, lemon juice and extra virgin olive oil to bowl; mix well. Season to taste with salt and pepper.

Preparation Time
30 minutes

Nutrients per serving:

Calories: 89g
Total Fat: 8g
Cholesterol: 0mg
Protein: 1g
Carbohydrates: 4g
Sodium: 136mg

Serves
Servings 10; Serving size 1/2 cup

Notes, Tips & Suggestions
Do ahead: Can be made in advance and will keep for 7 days in the refrigerator.

A Great Takeout Meal @ Home

This weekend, elevate dinner at home by recreating a tasty takeout dish in the comfort of your own kitchen. Rather than reaching for the phone, roll up your sleeves and prepare an easy beef dish with exotic spices and a fun dipping sauce.

Chinese Beef Pot Stickers blend the classic flavors of ginger and soy sauce with savory, affordable lean ground beef - and with an umami-rich dipping sauce, your family and friends will be craving seconds.

Chinese Beef Pot Stickers with Maple-Wasabi Dipping Sauce

Ingredients
1 pound ground beef (95% lean)
1 tablespoon sesame oil
1-1/3 cups finely chopped button mushrooms
1 tablespoon minced garlic
1/4 cup chopped green onions
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1/4 cup reduced-sodium soy sauce
40 wonton wrappers (3 1/4 to 3 1/2-inch squares or 3 1/2-inch rounds)
2 cups water, divided
Maple-Wasabi Sauce Dipping Sauce
6 tablespoons maple syrup
1/4 cup reduced-sodium soy sauce
1 tablespoon wasabi paste
2 teaspoons minced fresh ginger

Preparation
Prepare dipping sauce, combine ingredients in small bowl. Makes about 2/3 cup. Set aside.
Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers; keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
Serve pot stickers with dipping sauce.

Preparation Time
1 1/2 to 1 3/4 hours

Serves
40

Bon apetit :)

Hearty Banana Muffins

Ingredients
2 1/2 cups crushed* Kashi Heart to Heart cereal
1 1/4 cups unbleached white flour
1/2 cup evaporated cane juice crystals or raw sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup mashed bananas (about 3 medium bananas)
1/2 cup nonfat milk or plain soymilk
2 egg whites
1/3 cup expeller pressed canola oil
1/2 teaspoon nutmeg
1 teaspoon vanilla extract

Preparation
Preheat oven to 400°F. Lightly oil muffin tins.
Combine first five ingredients in large mixing bowl.
In separate mixing bowl, whisk together remaining ingredients.
Add liquid mixture to dry mixture and stir until just combined.
Spoon batter evenly into prepared muffin tins.
For garnish, place three hearts from cereal on top of each muffin.
Bake until toothpick inserted in centers of muffins comes out clean, or about 20 minutes. Let cool and serve warm or at room temperature.

Serves
Makes 12 muffins

Notes, Tips & Suggestions
Place cereal in freezer bag and crush with rolling pin until cereal resembles coarse flour without any large chunks. To save time, place cereal in blender or food processor and pulse into coarse flour instead.

Bon apetit! :)

3 Heart-Healthy Ways to Start Your Day

While most nutritionists agree that breakfast is the most powerful meal of the day, you can make sure that your first meal of the day packs an extra heart-healthy punch by following these three easy steps:

Go for Oatmeal or Oat-Based Cereals
Oats are one of the best natural sources of soluble fiber. Three grams of soluble fiber per day, when part of a diet low in saturated fat and cholesterol, may reduce the risk of coronary heart disease.

Grab Some Fruit
Fruits and vegetables provide a wide range of vitamins, nutrients and antioxidants that can help protect against the effects of aging, and help reduce the risk of some cancers and heart disease. Make sure you get at least five servings of fruits and vegetables per day.

Watch Your Intake of Sodium
Many processed breakfast foods contain high levels of sodium for flavor and as a preservative. While sodium is important to the body, a high sodium diet is associated with hypertension (also known has high blood pressure). To minimize your intake of sodium, read labels and avoid foods that are high in sodium.