September/October 1994

Artichoke & Red Pepper Frittata

admin — Tue, 26 May 2009 17:58:08 +0000

For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience of canned artichokes, which are a good, delicious source of fiber.

Butternut Squash, Carrot & Parsnip Ragoût

admin — Tue, 26 May 2009 17:58:08 +0000

Butternut Squash, Carrot & Parsnip Ragoût

Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken, grilled salmon fillets or pan-seared pork tenderloin.

Jamaican Chicken, Rice & Bean Salad

admin — Tue, 26 May 2009 17:58:08 +0000

Jamaican Chicken, Rice & Bean Salad

Molasses adds rich flavor to the dressing of this chicken, rice and bean salad.

Chocolate-Banana Lunchbox Cake

admin — Tue, 26 May 2009 17:58:08 +0000

Chocolate-Banana Lunchbox Cake

To ensure that the chocolate-banana cake lasts long enough for at least one week's worth of lunches, wrap individual pieces in plastic wrap and store them in the freezer. This cake contains no eggs, so it is appropriate for anyone who has a sensitivity to them.

Sun-Dried Tomato & Basil Baked Potatoes

admin — Tue, 26 May 2009 17:58:08 +0000

Sun-Dried Tomato & Basil Baked Potatoes

Sun-dried tomatoes, basil and tangy capers make a fresh-tasting topping for baked potatoes. Make it a meal: Serve with cups of Creamy Artichoke-Spinach Soup.

Cheesy Broccoli Baked Potatoes

admin — Tue, 26 May 2009 17:58:08 +0000

Cheesy Broccoli Baked Potatoes

Here we top baked potatoes with sharp Cheddar and broccoli (use up those leftovers!) in a crowd-pleasing favorite. Make it a Meal: Serve with Mixed Green Salad with Chive Dressing.

Sour Cream-&-Herb Baked Potatoes

admin — Tue, 26 May 2009 17:58:08 +0000

Sour Cream-&-Herb Baked Potatoes

Banish the full-fat sour cream from the baked potatoes and use this herbed nonfat topping instead. Make it a meal: Serve with sliced tomatoes and Roasted Green Beans & Red Peppers.

Greek Salad Baked Potatoes

admin — Tue, 26 May 2009 17:58:08 +0000

Greek Salad Baked Potatoes

A lively combination of tomato, onion, olives, oregano and feta cheese works well with the creaminess of baked potatoes. Make it a meal: Serve with Grilled Red Onions and fresh fruit for dessert.

Aegean Fish Stew

admin — Tue, 26 May 2009 17:58:08 +0000

Aegean Fish Stew

A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono, egg and lemon sauce. This is a saucy dish; serve with lots of crusty country bread.

Braised Fennel, Carrots & Pearl Onions

admin — Tue, 26 May 2009 17:58:08 +0000

Braised Fennel, Carrots & Pearl Onions

Earthy fennel and sweet carrots are the perfect combination in this stew. Fresh pearl onions are great, but to save on time you can substitute frozen pearl onions. If you serve it as a side dish with roast chicken or lamb, stir in a few spoonfuls of pan juices just before serving to further enhance the flavor.

Spicy Kidney Bean & Bell Pepper Ragout

admin — Tue, 26 May 2009 17:58:08 +0000

Spicy Kidney Bean & Bell Pepper Ragout

Tomatoes, bell peppers and gutsy chipotle peppers are the key ingredients in this tasty ragout. The addition of kidney beans makes it a whole meal.

Rémoulade Sauce

admin — Tue, 26 May 2009 17:58:08 +0000

Rémoulade Sauce

This Cajun sauce on top of a baked potato is a delicious partner for broiled catfish.

Herbed White Bean Puree

admin — Tue, 26 May 2009 17:58:08 +0000

Herbed White Bean Puree

A velvety puree of white beans makes a fiber-rich alternative to mashed potatoes. Serve with lamb chops or steak.

Skillet-Braised Chicken Thighs with Chickpeas

admin — Tue, 26 May 2009 17:58:08 +0000

Skillet-Braised Chicken Thighs with Chickpeas

This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead.

Rustic Plum-Walnut Tart

admin — Tue, 26 May 2009 17:58:08 +0000

Rustic Plum-Walnut Tart

There is nothing like the sight of late-summer fruit piled high at the farmstand to inspire one to bake. For this French free-form tart, known as a galette, the plums are arranged over a layer of ground walnuts, sugar and flour, which absorbs the delicious plummy juices and helps keep the pastry crust crisp. Serve with Vanilla Cream or reduced-fat vanilla ice cream.