by admin | Jul 9, 2014 | Recipes, Sides, Vegetables
Ingredients:1 pound Eggplant, cut diagonally into 1/4-inch-thick slices1 pound Zucchini, cut diagonally into 1/4-inch-thick slicesCooking spray1 pound large Beefsteak Tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices1 ½ tablespoons Extra-Virgin Olive Oil,...
by admin | Jul 2, 2014 | Recipes, Sides, Vegetables
Ingredients:½ (15-ounce) package refrigerated pie crusts1 Garlic Bulb½ teaspoon Olive Oil1 ½ cups Shredded Fontina Cheese, divided4 large Tomatoes½ teaspoon Salt¼ teaspoon PepperDirections:1. Press refrigerated Piecrust on bottom and up sides of a square 9-inch tart...
by admin | Jun 25, 2014 | Recipes, Tips
BlueberriesLook for dark blue blueberries that have a slight white-silvery bloom on them. Avoid purplish or green. Refrigerate fresh blueberries, either in their original plastic pack or in a covered bowl or container. Do not rinse or wash blueberries until you’re...
by admin | Jun 18, 2014 | Recipes, Salads, Vegetables
Ingredients:3 tablespoons Rice Vinegar1 tablespoon Canola Oil1 teaspoon Honey1/2 teaspoon Salt1/2 teaspoon freshly Ground Pepper, or more to taste2 medium Cucumbers4 medium Tomatoes, cut into 1/2-inch wedges1 Vidalia or other Sweet Onion, halved and very thinly...
by admin | Jun 11, 2014 | Pasta, Recipes
Ingredients:8 ounces uncooked Linguine4 cups coarsely shredded Zucchini (about 3 medium)4 teaspoons Olive Oil2 Garlic Cloves, thinly sliced1/4 cup fat-free Plain Yogurt3/4 cup shredded reduced-fat Cheddar Cheese3/4 teaspoon Salt1/4 teaspoon PepperDirections:1. Cook...
