|Arugula, Melon and Prosciutto Salad|
1/2 small cantaloupe (about 1 lb), seeded
2 Tbsp olive oil
1 Tbsp red-wine or sherry vinegar
1 tsp Dijon mustard
Kosher salt and pepper
2 bunches arugula, thick stems discarded (about 8 cups)
1/2 small red onion, thinly sliced
4 oz thinly sliced prosciutto
Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.
In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 tsp each salt and pepper.
Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto.
Serve with bread, if desired.
|Make-Ahead Eggplant Parmigiana |
1 (2 pound) pork tenderloin
2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds
1/2 tsp freshly ground pepper
1 jar (26 oz) marinara sauce (about 3 cups)
1 1/2 cups (6 oz) shredded part-skim mozzarella
1/2 cup grated Parmesan
You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
Heat oven to 350°F.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes
|Peas and Celery |
3 celery ribs, chopped
1/3 cup chopped onion
2 tablespoons water
2 tablespoons butter
1 (10 ounce) package frozen peas
1/4 teaspoon lemon-pepper seasoning
In a microwave-save dish, combine the celery, onion, water and butter. Cover and microwave on high for 4-5 minutes. Stir in peas and lemon-pepper. Cover and microwave 4-6 minutes longer.
Let stand for 4 minutes or until peas are tender.
|Savory Onion Bread
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons margarine
1/2 cup shredded sharp Cheddar cheese
1/2 cup finely diced onion
1 tablespoon margarine
1/2 cup milk
1/2 cup shredded sharp Cheddar cheese
Preheat oven to 400 degrees F (205 degrees C). Grease one 8 inch round or one 8x8 inch square pan.
Combine flour, baking powder and salt, cut in 2 tablespoons of the butter until mixture is crumbly.
Stir in 1/2 cup of the grated cheese. Make a well in the center of the mixture.
Fry the onion in 1 tablespoon of the butter or margarine until clear and golden. Set aside.
In a small bowl beat the egg and stir in the milk and the cooked onion. Pour egg mixture into the well in the flour mixture. Stir until just moistened. You will have a soft dough. Pat dough into the prepared pan. Sprinkle remaining 1/2 cup grated cheese over top.
Bake at 400 degrees F (205 degrees C) for 25 minutes. Serve hot. Makes about 6 servings.
|Fruit & Pudding Parfaits
2 tsp sugar
1/4 tsp ground allspice
Four 3/4-in.-thick slices angel food cake (1/4 of a 10-oz purchased cake)
2 tubs (6 oz each) mango or pineapple yogurt
2/3 cup vanilla pudding
1 cup diced papaya, preferably red-fleshed
3 kiwis, peeled and diced
1 cup diced mango
Have ready 4 tall, narrow 8-oz goblets or parfait glasses.
Mix sugar and allspice in a cup. Coat a nonstick skillet with nonstick spray; heat over medium heat. Add cake slices; toast 2 minutes each side or until golden brown.
Remove to a cutting board; sprinkle both sides with sugar mixture. Cool; cut cake in 1/2-in. cubes.
Put yogurt and pudding in a bowl; fold together until blended. Spoon 2 Tbsp into each glass.
Top with an even layer of papaya. Spoon on another 2 Tbsp pudding. Add a cake layer, then the kiwi. Spoon on remaining pudding; top with the mango. Cover and refrigerate up to 6 hours.
1/2 cup white sugar
1/2 cup water
4 cups cubed watermelon
3 cups cold water
1/2 cup fresh lemon juice
6 cups ice cubes
Place the watermelon into a blender. Cover, and puree until smooth.
Strain through a fine mesh sieve.
Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.