food
W H A T ’ S C O O K I N G
JUNE
2009
BETTER HOMES AND GARDENS
BASIL-TOMATO SALAD
The flavors ofpesto mix and mingle into a
salad. For a meal, serve with chicken or fish
drizzled with the Lemon Vinaigrette.
start to finish: 30 MIN. OVEN 425°F
1
recipe Lemon Vinaigrette,
below
1
small baguette or French roll
2
Tbsp. olive oil
2
cloves garlic, minced
1
small head green leaf lettuce, torn
(6 cups)
3
cups fresh basil, torn
2
cups grape tomatoes, halved, or
chopped plum tomatoes
/2
cup pine nuts, toasted
2
oz. Parmesan cheese, shaved
1
.
Prepare Lemon Vinaigrette; set aside.
2
.
Preheat oven to 425°F. Split baguette in
half horizontally. In small bowl combine
olive oil and garlic. Brush onto cut sides of
baguette. Cut each bread piece lengthwise
into 3 or 4 breadsticks. Place on baking
sheet. Bake 3 to 5 minutes or until toasted.
Transfer to wire rack; cool.
3
.
In large bowl combine lettuce and basil.
In 3- to 4-quart glass canister or desired
container layer greens, tomatoes, pine
nuts, and cheese. Serve with breadsticks
and Lemon Vinaigrette. MAKES 6 SERVINGS.
LEMON VINAIGRETTE In small screw-top jar
combine
1
/
2
cup olive oil, 1 tsp. finely
shredded lemon peel,
1
/
3
cup lemon juice
(1 large lemon), 4 cloves minced garlic, 1
tsp. sugar,
1
/
4
tsp. salt, and
1
/
4
tsp. ground
black pepper. Cover; shake well.
each SERVING (with BREADSTICK)
449 cal,
33 g fat
(6
g sat. fat),
8
mg chol, 502 mg sodium,
30 gcarbo, 3 gfiber, 13 gpro. Daily Values: 87%
vit. A, 43% vit. C, 19%
calcium, 22% iron.
PORK AND NOODLE SALAD
PREP: 25 MIN. BAKE: 25+5 MIN. OVEN: 425°F
1
recipe Ginger-Soy Dressing,
rig h t
1
3/4- to 1-lb. pork tenderloin
1
3.75-oz. pkg. bean threads or
cellophane noodles
2
cups shredded napa cabbage
2
medium carrots, shredded
1
cup thinly sliced radishes
2
cups torn bok choy or baby bok choy
1/2
cup cilantro leaves
i
recipe Wonton Crisps,
rig h t
1
.
Prepare Ginger-Soy Dressing; set aside.
2
. Preheat oven to 425°F. Line a 15x10x1-
inch pan with foil; set aside. Trim fat from
pork; place in prepared pan. Sprinkle with
salt
and
black pepper.
Roast 25 minutes, or
until internal temperature reaches 155°F,
brushing with 1 tablespoon of the dressing
the last 5 minutes of cooking. Cover with
foil; let stand 15 minutes. Slice thinly.
3
.
Meanwhile, prepare noodles according
to package directions. Rinse with cold
water to cool; drain well. With scissors, snip
noodles in short lengths. Add cabbage; toss.
4
.
In 3-quart dish layer noodle mixture,
carrots, pork, and radishes. Drizzle with
half of the Ginger-Soy dressing. Top with
bok choy and cilantro. Refrigerate,
covered, until ready to serve or up to
24 hours. Serve with Wonton Crisps; pass
remaining dressing. MAKES 6 SERVINGS.
ginger-soy DRESSING In screw-top jar
combine
1
/
3
cup vegetable oil, 3 Tbsp.
lime juice, 3 Tbsp. rice vinegar, 1 Tbsp.
brown sugar, 1 Tbsp. grated fresh ginger,
1 Tbsp. soy sauce, 1 Tbsp. honey, 1 tsp.
toasted sesame oil,
1
/
4
tsp. salt, and
1
/
4
tsp.
crushed red pepper. Cover; shake well.
Refrigerate up to 3 days.
WONTON CRISPS Line baking sheet with
foil. Lightly coat with nonstick cooking
spray. Place 12 wonton wrappers on baking
sheet. Brush tops of wrappers with 1 Tbsp.
sesame or peanut oil. Bake in a 425°F oven
for 5 to 6 minutes or until golden (wontons
will continue to brown after baking). When
cool, break into pieces.
EACH SERVING
351 cal, 17 g fat (2 g sat. fat), 38
mg chol, 529 mg sodium, 35 gcarbo, 2 g fiber, 15
gpro. Daily Values 99% vit. A, 51%
vit. C,
8
%
calcium,
10
%
iron.
178
