t
t
*
4
With many flavors, colors, and
*
fextures, it’s an a b u n d a n t „
e x p e r i e n c e
A L IS A B A R R Y
OLIVE & ARUGULA FLATBREAD
PIZZA SALAD
to
•
A lisa uses her P ane R u stico fla tb rea d , b u t
a n y fla tb re a d —p ita or a th in Ita lia n bread
sh ell—w o rks fin e .
START TO FINISH:
30
MIN.
1
sheet p u rch ased flatbread about
12 x 14 inches
2
tsp. extra virgin o live oil
2
to 3 T b s p . extra virg in olive oil
i
tsp. fresh lem on ju ice
1
tsp. red w ine vinegar
2
cup s baby a ru g u la leaves
V a
cu p o live pesto o r tap en ade
6
p im iento-stuffed green olives, sliced
i
oz. P arm esan ch eese, shaved
(see Sh avin g P arm esan ,
page 216 )
i .
B ru sh bread w ith the 2 teaspoons o live
o il. In screw -to p ja r co m bine rem ain in g
o live o il, lem on ju ic e , vin eg ar,
lA
teaspoon
salt
and V« teaspoon
cracked black pepper;
sh ake to com bine. In bow l toss d ressing
w ith arug ula.
2
.
P lace flatbread on g rill d ire c tly o ver
m edium co als.’C o o k ju st u n til golden b ro w n,
about
1
to
2
m inutes, tu rn in g once.
3
.
Rem ove from g rill. Spread flatbread evenly
w ith o live pesto, le a vin g
2
in ches o f border
uncoated. To p w ith dressed arugula, o lives,
and Parm esan shavings.
MAKES
4
SERVINGS.
EACH SERVING
504 cal, 27 g fa t (4 g sat. fa t
),
14 mgchol, 1,369 m g sodium, 51gcarbo, 1 g fiber,
16 gpro. Daily Values:
6
% vit. A , 5% vit. C, 27%
calcium, 5% iron.
BAKED MOZZARELLA AND
TOMATO-BASIL ANTIPASTI
PREP:
15
MIN. BAKE:
20
MIN. O V EN :
350
°F
2
cu p s pasta sau ce
MEDITERRANEAN EGGPLANT DIP
This dip can be m a d e ahead a n d stored,
covered, in th e refrigerator fo r up to 3 days.
PREP:
20
MIN. GRILL: 8 MIN.
1
cu p can ned garbanzo beans
(ch ick p e a s), d rain ed
1
Tbsp. fresh m int leaves
1
clo ve g arlic
1
T b sp . fresh lem on ju ice
V i
tsp. ko sh er salt
1
cu p grilled* o r ro asted eggplant
Va
cu p extra virgin olive oil
O live oil and fresh m int
W aln u ts, toasted
G rille d pita w edges o r fo caccia
I
11
food p ro ce sso r fin e ly ch o p ch ick p e a s,
m in t, and g a rlic . A d d lem o n ju ic e , sa lt,
and eg g p lan t. W ith p ro ce sso r ru n n in g ,
add o live»o il in a stead y stre a m ; p ro cess
u n til sm o o th . T ra n s fe r to se rv in g d ish ;
d riz z le o liv e o il, s p rin k le fre sh m in t, and
w a ln u ts. S e rve w ith g rille d p ita .
MAKES
13/4
CUPS,
14
(
2
-TBSP.) SERVINGS.
♦ GRILLED EGGPLANT
B ru sh e ig h t V^ -inch
eggplant slic e s w ith 2 T b sp . o liv e o il.
S p rin k le
V
2
tsp. ko sh e r sa lt. G r ill on
un co vered g rill d ire c tly o ver m ed ium
co als fo r
8
to
10
m in u tes o r u n til tender,
tu rn in g o nce. C o o l s lig h tly ; p ro cess in food
p ro cesso r u n til s lig h tly ch u n ky.
EACH
2
-TBSP. SERVING
7 9 ca l,6gfat(lgsat.fat),
0 mgchol, 190 m gsodium, 6gcarbo,2gfiber, 1 g
pro. Daily Values: 3% vit. C, 1% calcium, 2% iron.
1 9 0
SEPTEMBER 2009 BETTER HOMES AND GARDENS
•
f o o d
WHAT’S COOKING
.......
1
clo ve g a rlic, m inced
"
8
oz. fresh b o cco n cin i m o zzarella o r
1*
j
' 1
/
m o zzarella ch eese, cu t in cub es
1
T b sp . extra virgin olive oil
V a
cu p to rn fresh basil leaves
x ^
Parm esan-Toasted Baguette,
below
■
H e at oven to 3 5 0 °F. In fo u r 12- to 16-ounce
•or one l l/
2
-q u art sh a llo w o ven p ro o f d ish
•
' la y e r pasta sau ce, g a rlic , and m o zza re lla .
B ake 2 0 m in u tes o r u n til m o zza re lla is
m elted . Rem ove fro m o ven; d riz z le o liv e
o il. To p w ith b a sil. S e rve w ith b read o r
P arm esan To asted Baguette slice s.
MAKES
4
SERVINGS.
PARM ESAN-TOASTED BAGUETTE SLICES
D ia g o n a lly cu t b aguette in V
2
-in ch s lic e s .
L ig h tly b ru sh w ith o liv e o il. B ro il, 3 to
4 in ch e s fro m h e a t, fo r 2 m in u te s. T u rn
s lic e s ; s p rin k le sh red d ed P arm esan and
cru sh e d d rie d b a sil. B ro il 1 to 2 m in u te s
o r u n til lig h tly to asted .
MAKES
4
SERVINGS.
*
EACH SERVING
405 cal, 17g fa t (9gsat. fat),
40 mgchol, 929 m gsodium, 41 gcarbo,3g fiber,
19gpro. Daily Values: 19% vit. A , 11% vit. C,
49% calcium, 16% iron.
