Marinated Heirlom Tomatoes with Mustard & Dill

A definite party favorite!

Ingredients
1 tablespoon chopped fresh dill
2 tablespoons Dijon mustard
2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds large heirloom tomatoes, cut into 1/4-inch-thick slices

Preparation
Combine the first 6 ingredients in a large bowl. Add tomato slices, tossing gently to coat. Let stand 15 minutes.

Yield
6 servings (serving size: about 5 ounces tomato)

Micol Negrin , Cooking Light, JULY 2006

Yukon Gold Potatoes with Gorgonzola & Pancetta

You can't go wrong with gorgonzola and pancetta!

Ingredients
6 large Yukon gold potatoes (about 3 pounds)
1/2 cup fat-free sour cream
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 ounces pancetta, finely diced
2 garlic cloves, minced
3 tablespoons finely chopped chives

Preparation
Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Combine sour cream and cheese in a small bowl; partially mash with a fork.

Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute.

Split the potatoes lengthwise, cutting to, but not through, other side. Spoon 2 tablespoons cheese mixture into each potato. Top each serving with 4 teaspoons pancetta mixture and 1 1/2 teaspoons chives.

Yield
6 servings (serving size: 1 stuffed potato)

Lorrie Hulston Corvin , Cooking Light, OCTOBER 2006

Baked Sweet Potatoes with West African-Style Peanut Sauce

Ingredients
6 medium sweet potatoes (about 3 pounds)
1 teaspoon canola oil
1/3 cup finely chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup peanut butter
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Preparation
Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.

Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.

Yield
6 servings (serving size: 1 stuffed potato)

Lorrie Hulston Corvin , Cooking Light, OCTOBER 2006

Chianti-Stained Risotto with Pears & Blue Cheese

I have not made this recipe yet, but I really want to. Or, you could make it and have me over for dinner!

Ingredients
1 cup pear nectar
1/4 teaspoon ground cinnamon
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil, divided
1/4 cup chopped shallots
1 1/2 teaspoons chopped fresh thyme
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup Chianti or other dry red wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon butter
2 firm Bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley

Preparation
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.

Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.
Yield

10 servings (serving size: about 1/2 cup risotto, about 1/4 cup pears, about 1 tablespoon cheese, 1 1/2 teaspoons nuts, and about 1/2 teaspoon parsley))

Cooking Light, DECEMBER 2004