ASPARAGUS AND POTATO SALAD WITH SLOW-ROASTED TOMATOES AND PROSCIUTTO


Slow roasted tomatoes give this version of potato salad a rich and savory sweetness.


PREP TIME 15 MIN. – COOK TIME 1 HOUR + COOL TIME 15 MIN.– READY IN 1 HOUR 15 MIN. – SERVINGS 8


8 oz cherry tomatoes 2 tsp sugar 6 tbsp extra virgin olive oil 1 lb Yukon Gold potatoes 1 bunch green asparagus


3 large eggs ¾ cup (packed) fresh basil 4 oz thinly sliced deli prosciutto 2 tbsp white balsamic vinegar


STEP 1 Preheat the oven to 250°F. Halve the tomatoes and place them cut side up in a baking dish. Sprinkle with sugar and a pinch of salt if desired. Drizzle over 2 tbsp oil. Roast approximately 1 hour. Set aside to cool for 15 min. STEP 2 While tomatoes roast, peel the potatoes and cut into ½-inch cubes. Trim and discard the woody ends of the asparagus and cut the stalks into ½-inch pieces. In a pot of lightly salted water, cook the potatoes for 9 min. In another pot of boiling salted water, cook the asparagus for 5 min. Drain vegetables in a colander, rinse with cold water and transfer to a large bowl. STEP 3 Add the eggs to a pot of cold water and bring to a boil. Cook for 8 min. Drain eggs and rinse thoroughly under cold water. STEP 4 Reserve a few basil leaves for garnish and finely slice the rest of the basil. Cut the prosciutto into strips. In a small bowl, whisk together the chopped basil, the remaining oil and the balsamic vinegar. Season with salt (in moderation) and pepper. Add the prosciutto to the potatoes and asparagus and toss with the dressing. Peel the eggs, cut into quarters and arrange on the salad with the roasted tomatoes. Drizzle roasting juice from tomatoes over the salad. Garnish with the reserved basil leaves.


Tip If you don’t have white balsamic, just use regular vinegar.


Per serving: 418 calories, 27g fat, 5g saturated fat, 182mg cholesterol, 649mg sodium, 26g carbohydrate, 4g fiber, 11g sugar, 17g protein


ASPARAGUS, BACON AND TOMATO TART


This simple recipe uses prepared pizza dough to create a sophisticated light meal in just 30 min.


PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 4


1 (16 oz) pkg pizza dough ¾ cup low-fat sour cream 2 tsp nutmeg 1 bunch asparagus


7 slices precooked bacon 4 oz grated gruyère cheese 1½ cups cherry tomatoes ¼ cup parsley


STEP 1 Preheat the oven to 400°F and roll the pizza dough to fit a parchment-lined baking sheet. STEP 2 Mix the sour cream, nutmeg, salt (in moderation) and pepper and spread over the pastry, leaving a ½-inch border. STEP 3 Remove the woody ends of the asparagus and halve the stalks lengthwise. Cut into pieces. Cut the bacon into pieces. STEP 4 Divide the bacon and asparagus over the dough and sprinkle with the grated cheese. Bake approx. 15 min., or until golden brown. STEP 5 While tart is baking, halve the tomatoes and chop the parsley. Top the tart with the tomatoes and parsley. Serve immediately.


Tip Replace the gruyère with 1 cup shredded Cheddar cheese.


Per serving: 609 calories, 25g fat, 10g saturated fat, 64mg cholesterol, 724mg sodium, 76g carbohydrate, 5g fiber, 7g sugar, 27g protein


Cold oil Make sure you’re getting the best from your EVOO by buying cold-pressed oil, like Nature’s Promise organic extra virgin olive oil. This process safeguards both flavor and nutritional value. Keep it that way by always storing EVOO in a dark, cool place.


MARCH/APRIL 2016 43


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