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Updated November 10, 2014
cups red grapes, washed and removed from stems
tablespoon olive oil, plus more for greasing baking sheet
Pillsbury™ refrigerated thin pizza crust
teaspoons dried rosemary leaves, or 4 teaspoons fresh
ounces chevre (goat) cheese, crumbled
Preheat oven to 400°F. Toss grapes in olive oil, salt and pepper on a baking sheet. Roast 15 minutes or until grapes are slightly shriveled and aromatic. Remove from oven and set aside.
Roll out pizza crust onto a baking sheet lightly greased with olive oil (increase oven temperature to 425°F if using anything other than a dark/non-stick pan).
Pre-bake crust 5 minutes, then remove and top evenly with roasted grapes, rosemary leaves and chevre cheese. Bake another 6 to 10 minutes, or until crust is golden brown.
Remove from oven and let rest 10 minutes. Drizzle lightly with honey, slice and serve.
It’s right up there with bear attacks, tornadoes and zombies. Something about having a bunch of people over and making them all happy and stuff with yummy food and drinks makes my hands clammy and my face freeze in horror (a lot like that face in “The Scream” painting. Picture it… there you go).
It’s not a pretty sight – especially if the guests have already arrived. Yep. Welcome to my home, as I shriek in terror. This is why I only have people over for Halloween.
All jokes aside, I do get a bit of anxiety when I’m responsible for preparing tasty food for more than just me, my husband and my cat. So it comes in handy to have a few easy-peasy appetizer recipes in mind for entertaining guests, like this Roasted Grape, Chevre & Honey Flatbread.
It sounds fancy and it tastes fancy, but it’s super simple and crowd-pleasing. So, fellow party-phobes, you can remove that look of fear off your face and add this recipe to your arsenal of go-to foods for your next get-together.
Here’s how to make it:
First, toss some red grapes in olive oil, salt and pepper. Don’t be weirded out by this combination – it turns into all things delicious.
Roast the grapes for a few minutes until they shrivel up a bit and your kitchen starts to smell AMAZING.
Pre-bake a thin pizza crust (Pillsbury’s refrigerated pizza crust is a yummy time-saver), top it with the grapes, some rosemary and crumbled chevre (a.k.a. goat, bahhhhh…) cheese, and bake until all nice and golden brown.
Drizzle on some honey…
Slice, and serve. Add a few drinks, a bag o’ chips and you’ve got yourself one awesome party. See? It’s not that hard after all. I can cross this fear off my list.
Now, what to do about those zombies…
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Want an easy, yet deliciously different crostini recipe? This Roasted Grape Goat Cheese Crostini is a study in contrasts. It&rsquos sweet and savory, creamy and crunchy, hot and cold in every bite. In other words &mdash DELECTABLE. The whipped goat cheese is cut with cream cheese for a lighter, creamier texture that&rsquos perfect smeared on crisp crostini rounds. This simple goat cheese appetizer will make everyone swoon.
Thanks to Sprouts Farmers Market for sponsoring this post. I have been compensated for it. All opinions are strictly my own.
This recipe was inspired by a visit to my local Sprouts Farmers Market. I went there to pick up an organic chicken for dinner and got sidetracked by a huge display of juicy, sweet red grapes on sale. That&rsquos the thing about Sprouts&hellip I go in with my specific grocery list, but they&rsquove got such a vast selection of fresh, organic produce and very affordable prices, I&rsquom constantly buying other items that weren&rsquot on my list&hellip like these grapes. I&rsquom so glad I did.
The grapes weren&rsquot the only things I snatched up at Sprouts. In addition, I also found fresh, organic rosemary, a hot from the bakery baguette along with tangy goat cheese and cream cheese. I didn&rsquot even have a concept in mind as I picked up these items, but the idea for this crostini recipe started to form pretty quickly.
Honestly, need we say more? As far as sandwiches go, it’s safe to say that this one takes the cake. Sweet, savory, it’s difficult to put into the words result of the medley of divine flavors involved here. But one thing is for sure, this ultra elevated baguette we spotted on Design*Sponge proves that something as simple as a combo of figs and cheese can go a long, long way.
Come fall, we’re all about utilizing the season’s most colorful produce for just about any meal we can—lunch included. The Roasted Root‘s fig kale salad features a delectable mix of maple-toasted walnuts, roasted sweet potatoes, and a maple-cinnamon cider vinaigrette that seals the deal.
When you’re craving something starchy but pasta salad has simply worn out it’s welcome, a light summer flatbread can be the perfect fix and with the bread functioning as a literal canvas for colorful fruits and bright greens, our favorite summer flatbread recipes double as edible works of art.
The term “too pretty to eat” may be one of the most overused expressions among foodies (“foodies” being another). That being said, these sweet and savory flatbread recipes, most of which highlight the beauty of summer fruits, may actually live up to the cliché. From berries and peaches to pears and figs, the seasonal indulgences, utilized at the peak of their harvest, pair perfectly with cheeses, fresh herbs, and greens. Frankly, I’m not sure if I want to eat the dishes on this list or hang them in a museum. Scroll through and decide for yourself.
Most of these flatbreads can be made on the grill, or splurge on one of the many fab outdoor pizza ovens this summer and whip up a few of our favorite summer flatbread recipes below.
Nothing is prettier than a bright ripe strawberry and feta is a perfect flatbread cheese you can crumble on top and will hold it’s shape and form. Drizzle some good balsamic and arugula and you’re in summer flatbread business. Get the Strawberry Balsamic Flatbread with Arugula & Feta recipe.
Unlike tomatoes, cucumbers, and avocado, potatoes are not a fruit, but this one is too good not to sneak in. Sorry not sorry! Tangy goat cheese and herbs make this masterpiece a perfect grilled treat for summer. Get our Grilled Flatbread with Potato, Chèvre, and Herbs recipe.
Having this flatbread every day for lunch would be peachy-keen, but only during the summer months. If you’ve ever tried a peach during the winter, you know that it’s almost as bad as snow, ice, the flu, and every other horrible aspect of the season. Get the Grilled Corn and Peach Flatbread recipe. (Try this Peach, Basil, and Mozzarella Flatbread recipe too.)
You had me at honey-caramelized onions with this one. While feta and blueberries are certainly delicious ingredients, I just want more of the onions. (And a breath mint, please.) Get the Blueberry, Feta, and Honey-Caramelized Onion Flatbread recipe.
Pear with me as I devour this pear, bleu cheese, and walnut flatbread in less than 30 seconds. No matter the season, this classic combo never goes out of style. Just ask Taylor Swift. Get the Pear, Blue Cheese, and Walnut Flatbread recipe.
While I certainly prefer my grapes in rosé, this is an excellent plan B. In fact, it probably pairs amazingly with rosé or any summer blend. Let’s get this happy hour started, like, yesterday. Get the Grape, Brie, and Arugula Flatbread recipe.
The bacon craze is still out of control, which means I despise people who say “everything tastes better” with it. WRONG. In fact, let’s change things up a bit and make the following statement: bacon tastes so much better with figs. Don’t believe me? Try it yourself. Get our Bacon, Onion and Fig Flatbread recipe.
The George Washington cherry tree incident may be a myth, but I can imagine a young future president chopping one down to make this recipe. How else was he supposed to reach the cherries? Either way, #worthit. Get the Grilled Cherry, Goat Cheese, and Arugula Flatbread recipe.
3 medium ripe plums, or two large peaches ▫️Fresh mozzarella ▫️Prosciutto or other cured meat ▫️1 shallot, thinly sliced ▫️2 cloves of garlic, roughly chopped ▫️1/4 c olive oil plus 1-2 tbs ▫️1 tbs spices each (I used Sumac and Aleppo pepper, but you could use an Italian blend) ▫️Fresh basil ▫️Balsamic for drizzling ▫️Salt and pepper to taste Preheat your oven and prepare a baking sheet with a light layer of flour or semolina. Stretch your pizza dough to desired shape (make sure it is room temp) and let it rest while you prepare your other ingredients. Cut the fruit into small slices, and mozzarella into rounds (or tear if preferred). Add 1 tbs of olive oil to the stretched dough, and season with your spices. Take the remaining 1/4 c olive oil, and add the dough chopped garlic to it. Stir and set aside. Assemble the pizza by layering the cheese, shallots, meat, and stone fruit. Bake for approx
Melon and prosciutto are a classic combo, but the sweet-salty balance can be achieved with other fruit as well, including ripe summer plums. The melted mozz and garlic-infused oil make it even better, obviously. Get the Plum, Prosciutto & Mozzarella Flatbread recipe.
I didn’t have splet flour or anything splet, so I used a yeast-based flatbread recipe. I also didn’t have fennel seed, so once I got the flatbread put together with roasted fennel, broiled it, I sprinkled cut fennel leaves on it, then topped with grapefruit juice/ EEVO dressed arugula from my garden. Pretty good, but I learned one thing, don’t use a conventional oven. I had to bake it twice as long. It was good, but I’ll add some pistatoies next time. I’ll keep practicing. Good thing I love anything anise-y, goat cheese and arugula.
This looks so very interesting and easy to make. I love fennel and thought of it on flat bread with onions is making me drool while I type this LOL. Thanks for the recipe.
This looks divine! I love fennel!
Nutrition wise, would this be a whole meal? Or would you need to serve it with something else?
Washing mushrooms bad and salting beans bad.
Alton Brown on Food Network spent one (very old 1/2 hour) show disproving that washing is bad and that mushrooms don’t soak up the water.
I tried to find a link, but didn’t. I wrote to the site to see if Alton could resubmit the information. Haven’t heard back.
I might hear back if some of you write too.
Salting and soaking beans turns out to be the better way to get flavor into bean without toughness.. See the test done by America’s Test
Kitchen and their bean recipes using the method.
Searing meat was once though to keep juices in. I have learned many myths by my Mom’s knee in her kitchen one was that she didn’t have boney knees.
Just made your life changing bread. Looks good.
This will be my next project.
Hey Sarah, have you ever tried using water kefir grains in place of yeast for breads, I do so at home all the time now, its a fantastic replacement, I don’t even do the yeast proofing, just throw in all the ingredients, add warm water (as per measurement) and kneed away. bread rises amazingly well.
You should be a part of a contest for one of the most useful websites
on the net. I’m going to recommend this blog!
Discovered you in Peppermint magazine and have explored your site in detail. The fennel flat bread is divine! The latest trend in aus is fructose free, so I replaced the honey with rice syrup in the muffins and the granola. So good!
As a second generation Sicilian American, I am accustomed to fennel in many recipes and quite often use it simply cut into small slivers mixed into a salad, to munch on after dinner, in the wonderful Pasta le Con Sarde ( a sauce made with fennel, sultanas, capers and sardines ) sometimes mixed with a meatless tomato sauce, or to finely chop with minced carrots and chopped garlic sauteed to flavor a tomato sauce, or thinly slice with navel oranges and extra virgin olive oil. Another plus is that it is available year round.
Has anyone tried to use garbanzo flour or brown rice flour instead of spelt? I am on a strict cleanse for the next six weeks and can’t have any type wheat products. I received fresh fennel and goat cheese in my coop basket this week. This looks YUMMY.
The King Arthur baking site has a lot of gluten free recipes and mixes. They also have bakers on line to answer questions.
This looks enticing! It’s like a vegetarian pizza but with a twist because of the goat cheese in it. Thank goodness Hippocrates used fennel as a remedy, and it can be used to make good food just like this recipe. I’ve enjoyed reading its historical account. Chef Yotam Ottolenghi is famous for his vegetable dishes like the pasta and fried zucchini salad.
Thank you again for a great recipe! I made this yesterday, and it was just simply delicious…I loved it. Had only feta cheese (from goat & sheep) on hand, Im sure you are thinking of a more soft cheese, like chevre, but it worked out very well with the feta, though I imagine with a more soft, becomes more melted, is even more delicious. Anyway, this was awesome! I love the flatbread too, very easy to pull together. Thank yo so much for your always well measured and clear recipes, I have tried out many of them now and it always turns out good! Not to mention the Raw Brownie….and the Roasted Red Pepper w/Chickpeas…again a hit.. Thank you!!
Oh my Gosh, I am just seeing this recipe! I have to make this. Fennel is one of my favorite veggies! I pick up Plenty when I’m at the bookstore and always get so many ideas from it. Don’t ask why I don’t own the book already lol!
A long-time lurker but now I felt compelled to comment: I am a huge fan of Ottolenghi (and fortunate enough to live within walking distance of his cafe in Angel, though I still have not made it to NoPi), I have recently developed quite a strong obsession with all things fennel (both in savoury and in sweet dishes), I have just started experimenting with Spelt flour (which I am loving so far) and those flatbreads combining the sweet liquoricelike taste of fennel with creamy and salty goat’s cheese on a flatbread – divine!
Oh and those raw brownies you posted a while ago ? Amazing! I have tried a few storebought raw brownies and none of them compare – and I taste-tested your recipe on my boyfriend and he was shocked how fudgy and chocolatey they were despite not containing any white sugar.
I’m planning on making this tomorrow, but I’m a bit confused about the measurments. Am I supposed to use 1/2 Tbs or 4 Tbs of maple syrup? Same goes for the fennel seeds, a sprikle or 4 Tbs?
I (re)discovered your blog last weekend. Made the fennel flatbread and the raw brownie. They both were a big hit. The fennel was so delicious, I couldn’t stop munching away little pieces while cooking. It does equally well with or without flatbread. So happy to know something so tasty can be so healthy.
BIG congrats on the article…you are amazing!
about the recipe:its the first time you actually write about a veggie I dont like…me and the fennel-hmmmmmmI dont really like bitter veggies, although my osteopathe lately told me I should eat tons of them…does the maple syrup actually help remove a bit of the bitterness?is there any other trick how to start eat/love bitter veggies like fennel, raddicchio, etc…?:-)
thanks in advance!
tons of sunny+salty greetings from bella Sardegna to Canada!
Hi there Sarah. I recently started drinking goat milk thanks to your very convincing posts on the subject. I already love the taste and I think I’m hooked. I was wondering if you have ever covered the topic of pasteurization. The only brand of goat’s milk available at my usual grocery store is labeled as “ultra-pasteurized”. I believe this process must kill many beneficial bacteria and enzymes from the milk, would you agree? Do you know of any potential harmful effects of this process? I don’t go through a lot of milk as a single girl and I appreciate this brand’s long refrigerated shelf life. Am I missing out on the whole point of goat’s milk here? Should I try to find a supplier that is unpasteurized?
Pasteurized is for the convenience of the supplier in that it makes it safe to sit around, but that process is really cooking the milk.
Raw & organic goat milk is best, and it can be frozen. It is pricey, but it is still an ALIVE product. I would like to send info about the alive vs. dead, but I have long since lost all those many research papers I read. There is probably more and better research info out there now anyway. 15 years is a long time when it comes to research work.
This looks very classy! Interesting info about fennel as well! Seeing as I just received a new jar of maple syrup this recipe will have to be made soon.
Crisp flatbread. Fruity olive oil. Nutty cheese. Warm honey. Faintly crunchy sea salt. Fresh thyme. I can probably skip the rest of the post, as what else is there to know? You might like all of these things separately but together: welcome to my latest addiction.
This is straight off a restaurant menu, though I’m always a bit embarrassed to mention than lest someone from the kitchen of this impeccable restaurant be reading along at home and feel insulted by this bastardization of their worthy efforts. Maybe I got it all wrong. Maybe my memory failed me. Maybe they spent 24 hours kneading the dough to this work of flatbread art and I have the audacity to suggest that you can get equivalent greatness from something that comes together in 5 minutes. My aim to extol, not insult so let’s just call this an approximation of it.
Alex and I got to sneak out to a restaurant on 9th Avenue the other night and proceeded to ooh and aah over every single thing on the menu. Seriously, ask me about the bacon wrapped quail! Just ask me. Oh wait, you don’t have to ask me because I’ve spoken about nothing else since Wednesday. We’d had enough txakolina (also perfect, barely sweet, so summery) that we weren’t feeling the need for dessert, but decided to get just one more thing off the tapas menu and I want to say that this is the perfect summer non-dessert. It wasn’t designed as dessert but it’s such a wonderful meal-ender (with, perhaps, another glass of wine I admit nothing!) that I had to find a way to share it with you. And hopefully get some photos before someone ran off with it.
So I hacked it from my previous favorite crisp flatbread recipe, one from Gourmet (sniffle) three years ago, to make something new. First, I baked in some nutty cheese at the end, before adding honey, sea salt (because honey against sea salt is just… just… perfect) and a few fresh thyme leaves. We ate it hot — promise you’ll eat it while it’s still hot — and marveled at the cheese/salt/honey/olive oil combination that did not exist for us before Wednesday, but will now become a staple. Hooray for new staples.
Crisp Flatbreads with Honey, Thyme and Sea Salt
Flatbread base adapted from Gourmet recipe inspired by Salinas
These crackers fit squarely between dinner and dessert. It goes well with a cheese course — oh, wait, you don’t have cheese courses with each meal at your house? Yeah, us neither, sigh — or at a cocktail party or maybe as a little summer afternoon something-something with a glass of wine or even as a dessert for people who do not throw themselves wholly into sweet things. The crackers play off the nutty cheese which plays off the slick of honey and faint crunch of sea salt with bits of thyme throughout and together they are even more than the sum of their parts. And they take no time to make.
As for the cheese you use, the restaurant uses a Mahon, which I was able to find, but I daresay you could try any other aged nutty cow milk cheese instead, or even a hard salty cheese like Romano or Parmesan instead. Yes, that’s a wide range. Mostly, it’s about a flavor you might enjoy here.
Makes about 16 flatbreads
1 3/4 cups (7 3/4 ounces or 220 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup (118 ml) water
1/3 cup (79 ml) olive oil
2/3 to 3/4 cup (about 3 ounces or 85 grams) grated Mahon cheese (see above for replacements)
1/3 to 1/2 cup (79 to 118 ml) honey
1 tablespoon fresh thyme
Flaky sea salt such as Maldon
Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.
Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily (but just think of how great your hands will look later!).
Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape mine were about 12″x6″. The dough should be rolled thin and it be crazy oily and you’ll think I’ve lost my mind suggesting that it will make anything but a mess, but you’ll see in a few minutes how perfectly ungreasy it bakes up, promise.
Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey (1 used about a tablespoon per flatbread, but the restaurant used more they were truly flooded with honey and it was delicious), sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3″x6″ each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm.
Do ahead: Should you want to prepare these ahead of time for a party, I’d bake them including the cheese about 1 minute less than needed. Shortly before you’re ready to serve them, re-toast them in the oven and then drizzle on the honey/thyme/sea salt.
Romaine, Red Leaf, Roast Chicken, Bacon, Egg, Tomatoes, Gorgonzola, Garbanzos, and Blue Cheese dressing.
It's hard to believe Summer is officially starting now that Memorial Day weekend is here! My Dad is growing his annual warm-weather veggie garden. and he starting picking tomatoes and zucchini this week. That means it's time to create some warm-weather dishes to showcase his fresh veggies! This Tomato-Zucchini Pesto Flatbread with Chèvre and Balsamic Drizzle is a great example. These veg-friendly flatbreads pair economical in-season tomatoes and zucchini with shallots, herbal pesto, creamy goat cheese, and a tangy balsamic reduction. They're a snap to make thanks to using naan for the base. Don't feel like turning your oven on? No worries! These flatbreads can also be cooked outside on the grill.
T hese flatbreads are truly an explosion of textures and flavors! The garlicky naan, basil pesto, warm ch è vre, and fresh garden veggies work perfectly together. Then? The drizzle of sweetly sour balsamic provides a pop of flavor to every bite. With one bite, you'll immediately understand why this flatbread is on heavy rotation in my kitchen during the Summer veggie season!
1. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. In large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain and cool. Discard most bacon fat.
2. Into same skillet, add onion and cook 5 minutes or until tender. Set aside 1/4 cup onion. To remaining onion in skillet, add mushrooms and bell pepper, and cook 8 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat stir in tomatoes, spinach, 1/4 teaspoon salt, 1/4 teaspoon pepper and tarragon.
3. In large bowl, mix eggs, milk, 1/2 teaspoon salt and 1/2 teaspoon pepper. In medium bowl, mix hash browns, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and reserved onion. Press hash browns onto bottom and up sides of baking dish. Evenly spread pepper-onion mixture over hash browns. Crumble bacon over pepper-onion mixture and top with cheese. Pour egg mixture into baking dish.
4. Cover baking dish with aluminum foil refrigerate overnight.
5. Preheat oven to 350°. Bake, covered, 30 minutes uncover and bake 35 minutes or until center is set and internal temperature reaches 160°. Let stand 10 minutes. To serve, cut into squares and sprinkle with green onions.
Approximate nutritional values per serving:
288 Calories, 14g Fat (7g Saturated), 237mg Cholesterol,
546mg Sodium, 23g Carbohydrates, 4g Fiber, 16g Protein
Egg bake can also be baked immediately after assembling. Bake at 325° for 45 minutes or until center is set and internal temperature reaches 160°.
2 stalks celery, small dice
1lb jumbo lump crabDIRECTIONS:
Sauté the celery and onions in butter until celery and onions are translucent. Add Old Bay, mustard,
cayenne, salt and pepper cool. Add lemon juice and zest, bread crumbs, eggs, mayonnaise, parsley and
crab toss lightly to combine. Form into patties and sauté in butter until cooked through (4-5 minutes)
and lightly browned on both sides.Spicy RemouladeINGREDIENTS:
Whisk all ingredients together in a small bowl. Set aside.Serving Suggestions:
Brunch – Served aside over easy eggs
Lunch or Dinner – Serve with a side of rice pilaf
Spoon 1 tablespoon Spicy Remoulade in center of the crab cake. Garnish with fresh parsley or dill.
Mark Moran, Executive Chef
The Conference Center at NorthPointeSeptember 22
Serves 8 1 cup per servingINGREDIENTS:
2 cups uncooked steel-cut oats
1/2 cup firmly packed light brown sugar
1 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup canned solid-pack pumpkin (not pie filling)
1 cup fat-free half-and-half
1 teaspoon vanilla extractTopping
2 tablespoons plus 2 teaspoons light brown sugar
1/4 cup plus 1 tablespoon and 1 teaspoon chopped walnutsDIRECTIONS:
Lightly spray a 3 1/2- or 4-quart slow cooker with cooking spray.
In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon, and nutmeg. Stir in the pumpkin. Gradually stir in the water and half-and-half. Stir in the raisins and vanilla.
Ladle the mixture into the slow cooker. Cook, covered, on low for 7 1/2 to 8 1/2 hours. Serve topped with the remaining brown sugar and walnuts.
Cook’s Tip: Refrigerate any leftover oatmeal for up to three days. Put the desired amount in a microwaveable bowl, cover it, and reheat it in the microwave on 100 percent power (high), adding a bit of fat-free milk as necessary for the desired consistency. (The chilled oatmeal will have thickened.)
Cook’s Tip on Steel-Cut Oats: Steel-cut oats, also known as Irish oats or pinhead oats, are better than other oats for use in slow-cooker recipes because they can withstand the longer cooking time without getting mushy.Nutrition Analysis (per serving)
Protein 10 gDietary Exchanges
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.September 22
Serves 6 1 gramwich per servingINGREDIENTS:
2 tablespoons fat-free caramel topping
3 low-fat graham crackers (3 rectangular flats), each broken into 2 squares
1 large appleDIRECTIONS:
In a small bowl, stir together the peanut butter and caramel topping. Spread on the graham crackers.
Holding the apple upright, cut 6 lengthwise slices, each 1/4 to 1/2 inch wide, from the sides. (Discard the core and reserve any remaining apple for munching.) Place one apple slice on each graham cracker square.Nutrition Analysis (per serving)
Protein 3 gDietary Exchanges
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.September 22
8 ounces dried whole-grain spaghetti
1/2 cup low-sodium vegetable broth
2 medium green onions, thinly sliced
3 tablespoons peanut butter
1 tablespoon plus 1 teaspoon cider vinegar or plain rice vinegar
1 teaspoon toasted sesame oil
1/8 to 1/4 teaspoon cayenne
1/8 teaspoon saltDIRECTIONS:
Prepare the spaghetti using the package directions, omitting the salt. Drain well in a colander. Transfer to a platter.
Meanwhile, in a medium bowl, whisk together the remaining ingredients. Stir into the spaghetti. Serve for a hot entrée or cover and refrigerate for a cold entrée.Nutrition Analysis (per serving)
Protein 10 gDietary Exchanges
This recipe is reprinted with permission from The New American Heart Association Cookbook, Eighth Edition, Copyright © 2010 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.July 5
1 -18 1/2 oz. yellow cake mix
3 Tablespoons butter or margarine, melted
2 cans (8 oz) crushed pineapple, drainedDIRECTIONS:
Preheat oven to 350 F. Spray a 9吉-inch baking pan with vegetable spray. Mix 2/3 cup of the dry cake mix with the brown sugar, walnuts and butter until crumbly. Reserve mixture. Beat eggs and egg whites with sour cream. Mix into remaining cake mix.
Spread half of batter in baking dish. Top with half of the pineapple and sprinkle with half the brown sugar mixture. Spoon remaining batter over brown sugar mixture and gently spread the batter. Top with remaining pineapple and brown sugar mixture.July 5
Quick Turkey Asian Coleslaw
1 1/2 cups cooked, chopped turkey breast or smoked deli turkey
1 8-ounce package coleslaw mix
1/2 small red onion, thinly sliced
3 tablespoons minced cilantro
3/4 cup prepared Asian sesame or peanut salad dressing
1/2 cup crispy chow mein noodles
1/2 cup sliced flavored almonds
4 springs cilantroDIRECTIONS:
Combine turkey, coleslaw mix, onion and cilantro in a medium bowl. Add dressing and toss well. Divide among 4 plates and top each salad with 2 tablespoons or chow mein noodles and 2 tablespoons flavored almonds. Garnish each plate with cilantro and serve.April 27
12 ounces cream cheese (from two 8-oz packages), softened
2 tablespoons Louisiana hot sauce or other red pepper sauce
1/3 cup crumbled blue cheese (1 & 1/2 oz)
1/4 cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury® Place ‘N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/3 cup LAND O LAKES® Unsalted or Salted Butter, melted
1 cup plain or chicken-flavored panko-style bread crumbsDIRECTIONS:
Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls place on cookie sheet. Refrigerate 20 minutes.
Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round shape dough around ball to cover completely.
In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.March 8
3 cups cooked turkey or chicken
1 6-8 ounce package fresh sliced mushrooms
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1 can low-sodium cream of mushroom or chicken soup
1/2-3/4 cup low-salt chicken broth
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheeseDIRECTIONS:
Cook vermicelli and drain. Place 1/2 of pasta in an 11x7x2-inch baking dish. Top with turkey.
In a large skillet, sauté onions and mushrooms in butter and cook until lightly caramelized. Sprinkle seasonings over onions and mushrooms and stir.
Whisk in soup, cream, chicken broth and sherry into skillet. Stir in cheddar cheese.
Pour 1/2 of the sauce over the turkey, top with remaining pasta and pour the remaining sauce over the pasta.
Top with the mozzarella and Parmesan cheeses. Bake in a 350 degree oven until heated throughout, approximately 35-45 minutes.February 19
2 15 oz. can(s) garbanzo beans, rinsed and drained
2 tablespoon(s) lemon juice, or lime juce
2 dash(es) hot pepper sauce
2 tablespoon(s) olive oil, extra virgin
4 6 oz. chicken breasts, boneless, skinless
3 pita bread, whole wheat, cut in half, lightly toasted
1 14 oz. can(s) diced tomatoes, well drained
1/4 cup(s) yogurt, lowfat, plain
bean sprouts, (or alfalfa) on top for garnishDIRECTIONS:
For hummus, in a blender container or food-processor bowl, combine garbanzo beans, cilantro, lemon or lime juice, water, garlic, 1/8 teaspoon salt, and hot pepper sauce.
Cover blend or process until smooth. Refrigerate. (Serve any leftovers with crackers or veggies.)
Combine oil, lemon juice, paprika, dash salt, and pepper. Place chicken on an unheated rack of a broiler pan.
Brush both sides of chicken with the oil mixture. Broil 4 to 5 inches from heat for 7 minutes.
Turn broil 5 to 8 minutes more or until chicken is tender and no longer pink. Cool cut into strips.
To serve, spread hummus over toasted pita top with the chicken, tomatoes, cucumber, and yogurt.
NOTE: If making a box lunch, Top with bean or alfalfa sprouts instead of yogurt (too messy).
You can use purchased hummus instead of making your own. Look for it in your grocer’s vegetable section.
Make-Ahead Tip: Prepare hummus cover and chill up to 3 days.February 10
1 cup shredded gruyere cheese
salt and pepper to tasteDIRECTIONS:
In a saute pan heat bacon and shallots until shallots are translucent. Add mushrooms and saute until soft.
In a separate saute pan heat the butter. Whisk three eggs in a small bowl quite liberally. You want the eggs to be almost frothy.
Add the eggs to the heated saute pan with the butter. Let the eggs set up and cook until slightly firm.
Add the mushrooms and shredded cheese to the center of the omelet. Season with salt and pepper as desired.
Fold the omelet in half as you place it onto your plate. Serve with a small mixed greens salad and enjoy!February 3
Pre-baked pizza crust (Boboli brand works well)
Shredded mozzarella cheese
Thinly sliced fresh mozzarella di buffalo cheese
Fresh, thinly sliced basil leaves
Very thinly sliced prosciutto hamDIRECTIONS:
Preheat your oven to 400 degrees. Place your pre-baked pizza crust on a baking sheet.
Cover the dough with shredded cheese – leave a small gap at the egdes of the dough so the cheese does not melt over the pizza onto the baking sheet.
Place slices of tomato and fresh mozzarella di buffalo decoratively on top of the pizza.
Bake in the oven until the cheeses melt and the tomatoes are lightly browned.
Remove the pizza from the oven and slice the pizza for service. Now arrange slices of prosciutto and fresh basil atop the pizza and serve.January 27
Thickly sliced brioche bread (challah may be substituted)
Preheat the broiler in the oven.
Butter the sliced brioche bread and layer with sliced ham, sliced pineapple and sliced Gouda cheese.
Place on a baking sheet and toast until the cheese melts.
*Note: This is a favorite from Chef Hubert’s childhood.January 20
Butternut filled raviolis
pinch freshly grated nutmeg
Freshly toasted hazelnutsDIRECTIONS:
Cook your ravioli in boiling water. Be gentle with the ravioli so they do not split.
Meanwhile, prepare your sauce while the pasta water is readying to a boil.
In a large sauce pan add heavy cream, maple syrup and fresh nutmeg. Cook over med-high heat to reduce the sauce’s volume by 25%. Stir occasionally.
Remove the ravioli from the boiling water and drain. Gently place the ravioli in the large sauce pan with the sauce. Lightly coat the ravioli with the sauce so that the ravioli absorb the flavors of the sauce.
Place the ravioli in the serving bowls for your family, Garnish each bowl with the freshly toasted hazelnuts.January 12
Carrots, cut into fine julienne strips
Zucchini, cut into fine julienne strips
Squash, cut into fine julienne strips
Bell peppers, cut into fine julienne strips
Leeks, cut into fine julienne strips
Fresh cilantro, choppedDIRECTIONS:
Marinate salmon filet in hoisin sauce. Be sure the filet is well coated.
Heat a sauté pan with 3T olive oil and add the veggies with ginger. Season with salt and pepper.
In another pan add 3T sesame oil and heat. Once warm add the marinated salmon. Heat two
minutes on each side to cook to medium.
Serve with julienne vegetables. Garnish with fresh cilantro.January 6
1 cup cubed golden yukon potatoes
1 cup coarsely chopped leeks
coarsely chopped fresh herbs
Preheat oven to 300 degrees.
Place the root vegetables, onion and potatoes in large mixing bowl and toss with olive oil and fresh herbs.
Arrange the mixture on a large baking sheet and roast until the vegetables are tender.
Toss the mixture once or twice to ensure even roasting.
Heat butter in large skillet. Preheat your oven to 325 degrees.
Season both sides of pork chops with salt and pepper. Place the chops in the hot skillet and sear both sides.
Add the maple syrup to the skillet and coat both sides of the pork chops.
Place the entire skillet in the preheated oven for 10 to 15 minutes and cook the pork to medium.
To serve: Place the vegetable ragout on the plates with the pork chops. Pour the pan drippings over the meat.
Garnish with fresh parsley.
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