fall for organics
Corn and Arugula Salad with Rainbow Tomatoes Serves 4–6 | Staff Favorite, Gluten Free, Vegan
There aren’t many things I savor more than late summer’s sweet corn and vine-ripened tomatoes. Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and amazing.
RED WINE VINAIGRETTE 1 medium clove garlic, crushed 1 teaspoon Dijon mustard 2 tablespoons plus 2 teaspoons red wine vinegar ½ cup extra-virgin olive oil
5 ounces (about 6 packed cups) baby arugula leaves ½ small bunch fresh Italian parsley, chopped (about ½ cup) 1 large ear fresh corn, shucked, silk removed, and kernels cut off cob
1 pint rainbow cherry tomatoes, halved; or 3 medium heirloom tomatoes (assorted colors preferred), cut into bite-size pieces
1. In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste. 2. Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter. 3. Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt. 4. Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.
PER SERVING: 221 cal, 18g fat (13g mono, 2g poly, 3g sat), 0mg chol, 3g protein, 13g carb, 3g fiber, 47mg sodium Zucchini Bread with
Pistachios and Cranberries Makes two 9x5-inch loaves (12 slices per loaf) | Veggie
This unique bread is made with healthy whole-wheat pastry flour and plenty of fresh zucchini. It has less oil than similar recipes and is packed with flavor from orange zest, cranberries, and pistachios. I always make two loaves because it freezes extremely well; thaw overnight in the refrigerator or for a few hours on the counter. It’s a satisfying snack any time of day and especially good when spread with peanut or almond butter.
4 eggs
1 cup natural cane sugar ½ cup canola oil ½ cup reduced-fat (2 percent) milk 1½ teaspoons vanilla extract
3 cups lightly packed, grated zucchini (about 2 large or 3 medium zucchinis) Zest from 1 small orange 3 cups whole-wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon ground nutmeg 2 teaspoons ground cinnamon ½ teaspoon salt
1 cup chopped raw, shelled pistachios or walnuts
1 cup dried cranberries
1. Position rack in center of oven and preheat to 350˚. Coat two 9x5-inch loaf pans with cooking spray. 2. Place eggs, sugar, oil, milk, and vanilla in a large mixing bowl and whisk to combine. Add zucchini and orange zest; stir to blend. 3. In a separate medium bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon, and salt; whisk to blend. Stir dry ingredients into wet ingredients. Fold in nuts and dried cranberries. Stir to combine; do not overmix, or bread will be tough. 4. Divide batter into loaf pans and bake on center rack for 50–60 minutes or until golden brown (a wooden tester should come out clean). Let bread cool in pans on a wire rack for 10 minutes; then remove from pans. Cool completely before slicing, ideally 2 hours.
PER SERVING (1 slice): 92 cal, 3g fat (2g mono, 1g poly, 1g sat), 31mg chol, 2g protein, 15g carb, 1g fiber, 129mg sodium
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48 deliciousliving | september 2012
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