F A L L I N T O F L A V O R R E C I P E S
SAVORY PLUM SALAD
Crisp and peppery radicchio can vary in size.
Use tw o m edium heads (about softball size)
or one large one. Find the purple-red heads in
the salad greens section o f the superm arket.
START TO FINISH: 25 MIN.
1
or 2 heads radicchio (about 4 cups)
V i
of 6-oz. bag baby spinach (4 cups)
4
plums, quartered and pitted
V i
cup pecan halves,toasted
6
slices bacon, crisp-cooked and
crumbled
2
Tbsp. raspberry vinegar
l
Tbsp. Dijon-style mustard
V i
tsp. salt
Va
tsp. ground black pepper
1
/3
cup extra virgin olive oil
Va
cup crumbled Gorgonzola cheese
1. Cut radicchio in wedges. Place in salad
bowl with spinach, plums, nuts, and bacon.
2.
In small bowl whisk together vinegar,
mustard, salt, and pepper. Whisk in olive
oil; drizzle on salad. Toss gently to combine.
Sprinkle cheese.
SERVES
6
TO
8
.
EACH SERVING
265 cal, 24 g fa t (4 gsat. fat),
13
m g chol, 531 m g sodium, 9gcarbo,2gfiber,
6
gpro. Daily Values:31% vit.A , 16% vit. C,
6
% calcium, 6% iron.
GRAPE AND ROSEMARY
FOCACCIA
A s this bread bakes, the grapes becom e
lightly roasted, tu rn in g soft and juicy.
PREP:20MIN. RISE:30MIN. BAKE:20MIN.
OVEN: 450°F
1
lb. refrigerated or thawed frozen
pizza dough
2
Tbsp. extra virgin olive oil
Vi
tsp. coarse salt (kosher or sea salt)
Vi
tsp. dried basil,crushed
2
cups seedless red grapes,
whole and/or halved
i
Tbsp. snipped fresh rosemary
i
Tbsp. grated Romano cheese
1. Let pizza dough stand at room
temperature 15 minutes. On lightly floured
surface, roll dough to 12x8-inch rectangle.
If dough begins to pull back while rolling,
let rest 5 minutes. Transfer dough to
lightly oiled baking sheet. Prick with fork.
Cover; let rise in warm place 30 minutes.
2.
Preheat oven to 450°F. Brush dough
with 1 tablespoon of the olive oil; sprinkle
salt and basil. Arrange grapes on dough;
sprinkle rosemary and cheese. Bake 20 to
22 minutes or until puffed and lightly
browned. Drizzle remaining oil. Cut in
strips with a pizza cutter or large knife.
SERVES 12.
EACH SERVING
111 cal, 4 g fa t (1 gsat. fat),
0 m g chol, 208 m g sodium, 17gcarbo, 1 gfiber, 2 g
pro. Daily Values: 1% vit. C,l% calcium, 5% iron.
BUTTERNUT SQUASH BAKE
M ascarpone is a m ild, soft, butterlike cheese
th a t adds a rich cream iness to this bake.
Softened cream cheese can be substituted.
PREP: 30 MIN. BAKE:40 MIN. OVEN: 425 F
1
Vi
lb. butternut squash, peeled, seeded,
cut in 1-inch cubes (3 cups)
2
Tbsp. olive oil
Colorful winter squashes—acorn,
buttercup, hubbard, spaghetti, and
turban—have meaty, lightly sweet
flesh that is high in iron and vitamins
AandC. Select squashes that are
firm, have a dull sheen, and feel heavy
for their size. Avoid those with soft
spots or cracks. Store these hard-
shell vegetables in a cool, dry place
up to 2 months. To peel uncooked
winter squash, halve lengthwise and
remove seeds. Cutting away from
you, use a sturdy Y-shape carrot
peeler to remove longstrips of peel.
8
oz. dried extra-wide noodles
4
Tbsp. butter
6
shallots,chopped
1
Tbsp. lemon juice
1
8-oz. carton mascarpone cheese
V a
cup grated Parmesan cheese
Vi
cup fresh Italian (flat-leaf) parsley,
snipped
i
cup panko(Japanese-style) bread
crumbs or soft bread crumbs
1. Preheat oven to 425°F. In bowl toss squash
in oil; place in oiled 15xl0xl-inch baking
pan. Roast, uncovered, 30 minutes, until
lightly browned and tender, stirring twice.
2.
Meanwhile, in Dutch oven cook noodles
according to package directions. Drain; set
aside. In same Dutch oven melt 2 tablespoons
of the butter. Add shallots; cook and stir
over medium heat 3 to 5 minutes, until
shallots arc tender and butter just begins
to brown. Stir in lemon juice.
3 .
Add noodles to shallot mixture. Stir in
mascarpone,
V
2
cup of the Parmesan, l/4
cup parsley, and
x/ a
teaspoon each
salt
and
black pepper.
Transfer to greased 2-quart
oval gratin dish or baking dish.
216
OCTOBER
2008
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