Veggie Cupcakes
Ingredients: (Makes 1 dozen)
2 large Cucumbers
12 large Tomatoes
1 tub sour cream
1 jar of salsa
2 cups light mayo
salt & pepper to taste
Directions:
1. Wash all vegetables.
2. Hollow out tomatoes so they look like this:
3. Dice the cucumbers in small pieces, about this big:
4. Mix salsa, mayo, cucumbers, salt & pepper to taste and stuff tomato
5. Top with sour cream.
6. Garnish with a piece of tomato & cucumber.
7. Invite friends over to share.
8. Eat. Enjoy.
BRUSSELS SPROUT-LEAF SALAD
Recipe courtesy Giada De Laurentiis
Video: http://www.foodnetwork.com/videos/brussels-sprout-leaf-salad/55530.html
Yield: 4 servings
Ingredients
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
Salad:
1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano
Directions
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
Cook's Note:
*To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
The unused core of the Brussels sprouts can be used in soups and stir-fries.
Snow Peas with Creamy Ranch Dressing
From EatingWell: May/June 2010 —
4 servings, about 2/3 cup each
Active Time: 25 minutes
Ingredients
• 1/3 cup nonfat buttermilk
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons chopped fresh dill
• 2 tablespoons finely chopped red onion
• 2 teaspoons white-wine vinegar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups trimmed and thinly sliced snow peas (about 9 ounces)
Preparation
1. Combine buttermilk, mayonnaise, dill, onion, vinegar, garlic powder, salt and pepper in a medium bowl. Stir in snow peas.
2. Serve family style or on individual salad plates and enjoy.
