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
- 5 peeled kiwifruit, divided
- 3 cups ice
- 1/4 cup light rum
- 1/4 cup Midori (melon-flavored liqueur)
- 3 tablespoons Cream of Coconut (such as Coco Lopez)
- 1 (8-ounce) can crushed pineapple in juice, undrained
Preparation
Cut 4 kiwifruit into quarters, and place in a blender. Set remaining kiwifruit aside. Add ice and remaining ingredients to blender; process until smooth. Strain mixture through a sieve into a pitcher; discard seeds. Divide evenly among 6 glasses. Cut remaining kiwifruit into 6 slices; garnish each glass with 1 kiwifruit slice.
Nutritional Information: Calories: 143 (10% from fat) Fat: 1.6g (sat 1g,mono 0.0g,poly 0.2g) Protein: 0.6g Carbohydrate: 23.1g Fiber: 2.5g Cholesterol: 0.0mg Iron: 0.4mg Sodium: 11mg Calcium: 17mg
Source & Image: cookinglight.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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In case you missed it, Bastille Day was celebrated this past Wednesday, July 14th. If you are having trouble conjuring up that 4th grade history lesson, just know this, it’s like the french version of our 4th of July. To carry this theme into the weekend, I thought I would try my hand at some french-inspired food. Those french women swear they scarf down the carbs and still stay thin. Even still, you will find no crepes or croissants here. For the record, I think the real reason french women don’t get fat is because they subsist solely on cigarettes and booze. Enjoy and au revoir for now!
Click here for the full Bastille Day Inspired Menu
Written by Lea Barlow •
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Ingredients
