1/4 cup finely chopped red onion
1/4 cup shredded fresh basil
11/2 tablespoons rinsed and drained capers
1 clove garlic, peeled and finely chopped
1tablespoon red wine vinegar or white balsamic vinegar
1tablespoon extra virgin olive oil
kosher salt and freshly ground pepper to taste
Place all ingredients in a bowl and stir gently. Allow to stand for 30 minutes to allow flavors to develop. Drain and use to top grilled bruschetta.
Nutritional information per serving:
Calories 24 (62% from fat) • carb. 1g • pro. 1g
•fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg
•calc. 40mg • fiber 0g
Artichoke & Green Olive
Tapenade
Makes about 3 cups (about 2 tablespoons per
serving)
3 tablespoons extra virgin olive oil
1/2 teaspoon saffron (loosely packed)
2cans (about 13 ounces each) artichoke hearts, well drained* and chopped
1/2 cup drained and halved pitted green olives (may use
1/3 cup toasted pine nuts, roughly chopped
3tablespoons chopped fresh parsley
1teaspoon fresh lemon juice
1/2 teaspoon finely chopped lemon zest
kosher salt and freshly ground black pepper to taste
Place olive oil and saffron in a bowl. Stir and let stand for 20 to 30 minutes. Add chopped arti- choke hearts, chopped olives, pine nuts, pars- ley, lemon juice, and zest. Stir to blend. Let stand for 30 minutes before serving to allow the flavors to blend. Season to taste with salt and freshly ground pepper.
*Halve, drain on several layers of paper towels, then gently press excess moisture from drained artichoke hearts.
Optional: Add 1 cup shredded mozzarella to the artichoke mixture.
Nutritional information per serving
(made without optional cheese):
Calories 44 (66% from fat) • carb. 3g • pro. 1g
•fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg
•calc. 14mg • fiber 1g
Roasted Mushroom
& Red Pepper Tapenade
Makes about 2 cups (about 2 tablespoons per
serving)
12 ounces cremini mushrooms
8ounces shiitake mushrooms (tough stems removed)
2cloves garlic, peeled and thinly sliced
3tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/3 cup chopped roasted red bell pepper
1/3 cup chopped toasted walnuts
2tablespoons chopped fresh parsley
crumbled Gorgonzola cheese for garnish (optional)
Preheat oven to 425°F. Line a baking sheet with foil. Quarter mushrooms and place in a reseal- able food storage bag with sliced garlic, olive oil, and salt. Shake to coat mushrooms with oil. Arrange in a single layer on prepared baking sheet and place in preheated 425°F oven. Roast until most of the liquid has been given up, about 30 to 40 minutes. Remove from oven and let cool.
Finely chop roasted mushrooms and garlic. (This can be done in a Cuisinart ® Food Processor.) Place in a medium bowl and stir in roasted red pepper, walnuts, and parsley. Use to top warm grilled bruschetta. Garnish with crumbled Gorgonzola cheese. (Alternatively, Gorgonzola to taste may be gently stirred into chopped mushroom mixture.)
Nutritional information per serving (without Gorgonzola):
Calories 55 (63% from fat) • carb. 4g • pro. 1g
•fat 4g • sat. fat 0g • chol. 0mg • sod. 69mg
•calc. 5mg • fiber 1g
The Best Burgers
Makes 4 servings
11/2 pounds freshly ground chuck (minimum 85% lean)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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