- 1pound tiny new potatoes, halved and/or quartered
- 1/2 cup fresh peas
- 3tablespoons white wine vinegar
- 2teaspoons sugar*
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2tablespoons olive oil
- 3cups small purple, orange, or regular cauliflower florets
- 1/2 cup chopped onion
- 6 sliceslower-sodium, less-fat bacon, crisp-cooked and coarsely crumbled
- 2tablespoons pine nuts, toasted
- 1tablespoon snipped fresh parsley
Recipe Tip*Sugar Substiute: Choose Splenda Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons sugar. *Sugar Substiute: PER SERVING WITH SUBSTITUTE: Same as above, except 127 cal., 14 g carb. (3 g sugars). Tip: To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.
- 2pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
- 2teaspoons extra-virgin Olive Oil, or canola oil
- 1 bunchscallions, white parts only, finely chopped
- 2cups shelled fresh peas,(about 3 pounds unshelled) or frozen peas(thawed)
- 1/4 cup water
- 1 1/2 cups thinly sliced small radishes
- 1tablespoon butter
- 2tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
- Tip:MAKE AHEAD TIP: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.
- 2 6 inches pita bread rounds, torn into bite-size Pieces
- 1 tablespoon Olive Oil
- 1/2 teaspoon dried thyme, crushed
- 1/4 teaspoon Sesame Seeds
- 5 ounces mixed baby greens (4 to 5 cups)
- 1/2 cup Fresh Mint leaves
- 1/4 cup fresh parsley, coarsely chopped
- 2 cups cubed seedless watermelon and/or cantaloupe
- 1 medium cucumber, sliced (1 3/4 cups)
- 1/2 cup sliced Red Onion
- 1/2 cup crumbled Feta Cheese
- 2 tablespoons pomegranate seeds
- 1 Recipe Lemon Vinaigrette
- Preheat oven to 375 degrees F. Arrange pita bread pieces on a 15x10x1-inch baking pan. In a bowl whisk together olive oil, thyme, sesame seeds, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Drizzle mixture over pita pieces; toss to coat. Spread in an even layer. Bake 10 to 12 minutes or until golden and crisp, stirring once.
- On a large platter arrange greens, mint, parsley, melon, cucumber, and red onion. Sprinkle with cheese and pomegranate seeds. Top with pita chips. Pour Lemon Vinaigrette over all; toss to coat.
- Nonstick cooking spray
- 1 large potato, peeled
- 1 tablespoon Olive Oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 large zucchini
- 1 - 1 1/2 cups halved Cherry Tomatoes
- 2 tablespoons snipped Fresh Basil, italian (flat-leaf) parsley, or tarragon
- 1 recipe lemon-Rice vinegar dressing
- Preheat oven to 350 degrees F. Line a baking sheet with nonstick foil. Coat foil with cooking spray; set baking sheet aside.
- Using a spiral vegetable slicer fitted with the chipper blade (large holes),* push the potato through the blade to make long potato spirals. Break spirals into 6- to 12-inch-long pieces and place in a large bowl. Drizzle with oil and sprinkle with salt and pepper; toss gently to coat. Transfer potato spirals to the prepared baking sheet, spreading in a single layer. Bake for 15 to 20 minutes or until tender, stirring once. Increase oven temperature to 450 degrees F. Bake for 5 to 10 minutes more or until potato spirals are golden brown and crisp.
- Meanwhile, using the spiral vegetable slicer fitted with the chipper blade (large holes),* push the zucchini through the blade to make long zucchini spirals. Break spirals into 6- to 12-inch-long pieces. In a serving bowl combine the zucchini spirals, tomatoes, and basil. Add Lemon-Rice Vinegar Dressing; toss gently to coat. Top with the potato spirals, tossing gently if desired.