EDAMAME BREAD SALAD
PREP:30MIN. COOK:6MIN.
3/4
cup feta cheese
V2
cup Greek yogurt or plain
low-fat yogurt
2
Tbsp. snipped fresh basil
1
small clove garlic, minced
2
12-oz. pkgs. frozen soybeans
(edamame)
1V2
lb. fresh green beans, trimmed
1
recipe Balsamic Dressing,
below
2
cups yellow cherry tomatoes, halved
12
slices crusty country bread, toasted
Fresh basil leaves
1.
In bowl combine feta cheese and yogurt.
Using fork mash into paste. Add basil and
garlic, mash to blend. Season with
salt
and
pepper.
Refrigerate, covered, up to 8 hours.
2.
In saucepan bring 8 cups
lightly salted
water
to boiling. Add soybeans and green
beans; return to boiling. Reduce heat and
cook, covered, 6 to 8 minutes or until tender.
Drain; cool. Prepare Balsamic Dressing.
3.
Add tomatoes to bean mixture. Drizzle
V i
of dressing; toss to coat. Refrigerate,
covered, up to 8 hours. Toss before serving.
4.
Spread feta mixture on bread slices;
place slice on serving plate; mound bean
mixture on top. Drizzle remaining
dressing; sprinkle basil,
m a kes 6 ser vin g s.
EACH SERVING398
cal,
22
gfat (6 g sat.fat),
25
mgchol,
4 2 0
mg sodium,
3 5
gcarbo, 11 gfiber,
2 0
gpro. Daily Values:
3 2
% vit.A,
58
% vit. C,
2 4
% calcium,
2 7
% iron.
BALSAMIC DRESSING
%
cup extra virgin olive oil
2
Tbsp.
each
balsamicand red wine vinegar
'A
cup basil leaves, lightly packed
2
Tbsp. whipping cream
1.
In blender combine first
5
ingredients;
blend. Add cream; blend to mix. Season to
taste with
salt
and
pepper.
SKILLET PEACHES A LA MODE
Use h a lf o f the Sugared Pastry to top the Skillet
Peaches and freeze the rest to have on hand for
heaping bowls o f summer's best desserts.
PREP: 10MIN. BAKE: 10MIN. COOK:5MIN.
OVEN: 375°F
1
recipe Sugared Pastry,
below
У3 cup butter
6
to 8 peaches or nectarines, pitted and
halved or quartered (about 2 lb.)
V4 cup peach or apricot nectar
2
Tbsp. packed brown sugar
1
cup fresh raspberries or blueberries
Fresh mint leaves (optional)
Vanilla ice cream
1.
Prepare Sugared Pastry*. Melt butter in
12
-inch skillet over medium-high heat.
Add peaches, skin side up. Reduce heat to
medium; cook
4
to
5
minutes, turning
once. Remove peaches to bowls. Add
nectar and brown sugar to skillet. Cook
and stir over medium heat
1
to
2
minutes or
until sugar is dissolved and syrup forms.
2.
Spoon syrup on peaches. 'Гор with
berries, mint, and Sugared Pastry. Serve
with icecream.
MAKES4TO6SERVINGS.
Sugared Pastry
Preheat oven to
375
°F. Let
one
15
-oz. rolled refrigerated pie crust
stand
at room temperature
15
minutes. Line
baking sheet with nonstick foil or parch-
ment paper. Unroll crust onto lightly floured
surface. Brush with
1
Tbsp.
melted butter
Sprinkle with
1
Tbsp.
coarse decorating sugar
or granulated sugar
and У4 tsp.
cinnamon.
Cut pastry^ in half. Cut halves into strips,
stars, or desired shapes. Place on prepared
sheet. Bake
10
to
12
minutes or until lightly
browned. Cool on baking sheet on wire rack.
MAKES ABOUT 40 STRIPS.
♦ Can be frozen up to
3
months.
EACH SERVING WITH PASTRY AND ICE CREAM
557cal, 32g fa t
(
IS g sa t.fa t), 79 mgchol, 289 m g
sodium, 66gcarbo, 6gfiber, 6 gpro. Daily Values:
32% vit.A , 41% vit.
C,
13% calcium, 6% iron.
Deli
Fresh
taste,
now
one
san d w ich
at
a
tim e.
Only making a single
sandwich? Try single
serve portions. A fresh
sandwich every time.
F o r th e lo v e o f lu n c h .
BETTER HOMES AND GARDENS AUGUST2008
1
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