True You (26 page)

2 tbsp olive oil

2 cups sweet corn kernels (about 2 large ears, fresh corn)

1½ cups fresh sweet peas or frozen, thawed

2 cups cherry tomatoes, halved

¾ cup toasted pine nuts

¼ cup julienned basil leaves pinch of chipotle powder

2 tbsp olive oil salt and pepper to taste

In a large nonstick skillet set over medium-high heat, heat 2 tbsp oil until hot. Add corn and sauté until just cooked, about 3 minutes. Transfer to a bowl and let cool. Add peas, tomatoes, another 2 tbsp olive oil, chipotle powder, basil and pine nuts. Drizzle with a little olive oil, season with salt and fresh ground pepper to taste.

Serve at room temperature.

Serves 4

1 lb fresh spinach

3 tbsp extra virgin olive oil

½ lb mushrooms, thickly sliced

salt and pepper

½ tbsp finely chopped garlic

pinch of red pepper flakes

Wash and drain spinach very well. Use a salad spinner or dry in a colander.

Heat 2 tbsp olive oil in a skillet. Add the mushrooms and salt and pepper to taste. Cook, stirring often, over high heat until the mushrooms are browned.

Add garlic and remaining oil, spinach and pepper flakes.

Cook, stirring, about 30 seconds. Serve hot.

Serves 4

Snacks
 

4-inch segment of a thin day-old baguette

1 medium head of cauliflower, washed

extra-virgin olive oil

½ teaspoon salt

Preheat oven to 400°F and place racks in the middle.

Place baguette in a food processor until you have textured, not-too-fine bread crumbs.

Trim the cauliflower. Get rid of the big stalks and stems and strive for uniform, bite-sized little florets.

In a big bowl toss the cauliflower with a few generous tablespoons of olive oil and the salt. Toss until the cauliflower is well coated and then place it in a single layer on a rimmed baking sheet. You are going to bake for about 25–30 minutes total.

There will be some residual olive oil in the big bowl you used to toss the cauliflower. If not, add another tablespoon or two. Add the bread crumbs, mix.

After the cauliflower has been baking for about 15–20 minutes anything in contact with the pan should be nicely browned. Pull the pan out of the oven, rotate each piece of cauliflower so that another side will get some color, and then sprinkle the entire pan
with the bread crumb mixture. Return the pan to the oven and finish with another 10 minutes or so. The cauliflower should be tender throughout and the bread crumbs nicely toasted. Serve immediately; it really isn’t half as delicious after it has been sitting on the counter getting cold.

Serves 4

Crispy Baked Veggies (Kid Friendly)

2 cups fresh veggies (carrots, zucchini, red or green sweet pepper, broccoli or cauliflower)

1 egg

¼ cup 2% low-fat milk

1 tbsp canola oil

Dry Mixture

2 cups Japanese bread crumbs (panko)

¼ cup Parmesan cheese

¼ tsp black pepper

¼ tsp salt

½ tsp garlic powder

2 tbsp Parmesan cheese for garnish

Preheat oven to 450°F. Spray cookie sheet with nonstick cooking oil.

Cut carrot, zucchini, and sweet pepper into ¼-inch strips. Chop broccoli and cauliflower into florets.

Beat egg, milk, and oil with a fork in a shallow dish. Combine dry mixture ingredients in a bag; shake well and place in a separate dish.

Dip vegetables into egg mixture, then into breading mixture. Make sure to coat well.

Place on cookie sheet.

Repeat step until all vegetables are coated. Bake 5 minutes.

Remove pan from oven and turn vegetables over with tongs or spatula. Return vegetables to oven and bake for another 5 minutes until vegetables are crisp and tender and the coating is golden brown.