Ingredients
- 2 tablespoons finely diced shallots
- 1 scallion (white part only), thinly sliced
- 1 1/2 teaspoons aged Spanish sherry vinegar
- 1 can (13.75 ounces; 16 peppers) piquillo peppers, drained
- 3 ounces lowfat soft goat cheese
- Olive oil cooking spray
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme
Preparation
Whisk shallots, scallion and vinegar in a bowl. Season with salt and pepper. Slice open the top of each pepper to create a pocket. Spoon cheese into peppers, dividing it equally among them. Heat a large frying pan over medium heat; coat with cooking spray. Cook peppers, flipping once, until cheese begins to melt, about 30 seconds each side. Transfer to a platter. Sprinkle with parsley and thyme. Drizzle dressing over peppers and serve.
Source & Image: epicurious.com
Written by Lea Barlow •
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Ingredients
- 4 cups water
- 3/4 cup sugar
- 3/4 cup honey
- 2 teaspoons dried lavender buds
- 6 nectarines, halved and pitted (about 1 1/2 pounds)
- 6 cups vanilla low-fat frozen yogurt
- Fresh lavender sprigs (optional)
Preparation
Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar. Stir in lavender buds. Add nectarines. Reduce heat, and simmer 8 minutes or until nectarines are just tender (do not overcook). Remove nectarines from pan with a slotted spoon, reserving liquid in pan.
Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly. Serve syrup with nectarines and yogurt. Garnish with fresh lavender, if desired.
Serves 12
Written by Lea Barlow •
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Ingredients
