Recipes

ROASTED RED PEPPER & FRESH
MOZZARELLA ROULADES

Makes 16 pieces (8 servings)
30 minutes or fewer

Piquant black olive paste (sold at many
supermarkets) and balsamic vinegar
syrup really kick up the flavor of this
elegant but super-easy appetizer. You
can substitute feta for the mozzarella.

1 12-oz. jar masted red peppers,
  rinsed and patted dry
4 tsp. black olive paste or finely
  chopped, pitted kalamata olives
1 cup balsamic vinegar
8 fresh baby mozzarella balls
  (bocconcini)
16 large fresh basil leaves

1. Slice red pepper pieces lengthwise
into 16 3/4-inch-wide strips. (There may
be some left over.) Spread each strip
with about 1/4 tsp. olive paste.

2. Bring vinegar to a simmer in small
saucepan over medium heat, and cook
until reduced to 1/4 cup, about 15
minutes. It will be very syrupy. Watch
carefully at the end because the syrup
can burn easily.

3. Pat mozzarella balls dry, and cut
in half. Place one mozzarella half on
one end of red pepper strip; roll up
and secure with toothpick. Repeat
to form 16 roulades. If making ahead,
cover tightly with plastic wrap, and
refrigerate until an hour before serving.
To serve, place each roulade on 1 basil
leaf on serving platter; drizzle roulades
with balsamic syrup, and serve.

PER SERVING: 66 CAL; 2G PROT; 3G TOTAL FAT (1G SAT. FAT); 6G CARB; 8MG CHOL; 180MG SOD; 1G FIBER; 4G SUGARS

Vegan Variation: Replace mozzarella with 3 oz. baked Italian-seasoned tofu cut into 3/4-inch cubes.

PER SERVING: 58 CAL; 2G PROT; 2G TOTAL FAT (0G SAT. FAT); 6G CARB; 0MG CHOL; 118MG SOD; 1G FIBER; 4G SUGARS

SPINACH SALAD WITH PASSION
FRUIT DRESSING &
MAPLE-GLAZED ALMONDS

Serves 8 * Vegan

Because citrus and lots of greens are at
their peak right now, winter salads such
as this one provide a bright, early taste
of spring. You can glaze the almonds,
prep the oranges and make the dressing
a day ahead.

Salad

2 tsp. olive oil
2 tsp. maple syrup
1/2 cup sliced almonds (2 oz.)
4 blood oranges or navel oranges
1 large fennel bulb, trimmed
16 cups baby spinach, rinsed and
  dried (12 oz.)

Dressing

1/3 cup bottled passion fruit nectar
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup chopped shallots (2 medium)
1/2 tsp. Dijon mustard

1. To make Salad: Preheat oven to
350F. Coat rimmed baking sheet with
cooking spray. Mix oil and maple syrup
in small bowl. Add almonds, and toss
to coat; spread over baking dish, and
bake, stirring occasionally, 12 to 18
minutes, or until golden. Let cool
completely.

2. Peel oranges using sharp paring
knife, removing white pith. Cut oranges
lengthwise into quarters, then slice
crosswise into 1/4-inch pieces.

3. Cut fennel lengthwise into quarters,
then crosswise into thin slices.

4. To make Dressing: Whisk all
ingredients in medium bowl; season
to taste with salt and pepper.

5. Combine spinach, oranges, fennel
and dressing in large bowl; toss well.
Divide among 8 plates, sprinkle with
almonds and serve.

PER SERVING: 148 CAL; 3G PROT; 11G TOTAL FAT (1G SAT. FAT); 12G CARB; 0MG CHOL; 240MG SOD; 4G FIBER; 4G SUGARS

MUSHROOM & LEEK STRUDELS

Serves 8 * Vegan

These strudels are ideal for entertaining
because they can be prepared ahead of
time. Assemble them through step 6,
and make the sauce, then refrigerate
for up to 2 days. On the night of your
party, just bake the strudels, and let
the sauce gently reheat while you enjoy
hors d'oeuvres with your guests.

Filling

1/4 cup bulgur
6 tsp. olive oil
24 oz. cremini mushrooms,
  quartered (about 8 cups)
4 medium-sized leeks, sliced
  (3 cups)
1/2 cup chopped green onions
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
2 Tbs. fresh lemon juice

Strudels

24 sheets phyllo dough (about
  10 oz.), thawed according to
  package directions
2 tsp. poppy seeds

Madeira-Mushroom Sauce

See recipe, p. 58

1. To make Filling: Put bulgur in
medium bowl, and cover with 1 cup
boiling water. Let soak until most of
water is absorbed, about 15 minutes.
Drain, and press out excess moisture.

2. Meanwhile, heat 2 tsp. oil in large
skillet over medium-high heat. Add
half of mushrooms, and cook, stirring
occasionally, 4 to 6 minutes, or until
tender and browned. Transfer to large
bowl. Add 2 tsp. oil to skillet, and
repeat with remaining mushrooms.
Add remaining 2 tsp. oil to skillet,
and reduce heat to medium-low.
Add leeks, and cook, stirring often,
3 to 5 minutes, or until tender. Transfer
to bowl of mushrooms.

3. Add bulgur, green onions, dill,
parsley, lemon juice, and salt and
pepper to taste to mushroom mixture;
toss well. Let cool completely.

4. Preheat oven to 375F (if not making
strudels ahead of time). Line 2 large
baking sheets with parchment paper,
or coat with cooking spray.

5. To make Strudels: Unroll phyllo
sheets onto clean, dry surface. Cover
with plastic wrap and damp kitchen
towel. Carefully lift one sheet of phyllo,
and place on sheet of wax paper.
Coat lightly with cooking spray. Layer
another 5 sheets of phyllo on top,
lightly coating each with cooking spray.
Cut stack in half to make 2 squares.
Keep phyllo stack covered while
assembling individual strudels.

6. Place about 2/3 cup filling in center of
one phyllo square. Bring 4 corners
together, then press firmly along seams
to seal. Lightly coat with cooking spray,
and sprinkle with poppy seeds. Place
strudel on prepared baking sheet.
Repeat to make 8 strudels. (If doing
ahead, tightly cover strudels with
plastic wrap, and refrigerate.)

7. Bake 35 to 40 minutes, or until
golden and crisp. To serve, pool
Madeira-Mushroom Sauce on plates,
and place strudels in centers of sauce.