WINTER BLT SALAD


PREP TIME 10 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 10 MIN. – SERVINGS 6


Ready-to-bake pie crust is a time-saver in this dessert


PEAR-POMEGRANATE- PISTACHIO GALETTE


PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. – SERVINGS 6


2 pears 1 tbsp lemon juice ¼ cup sugar 2 tbsp flour 1 tsp ground cinnamon ½ tsp ground coriander


1 ready-to-bake pie crust ¼ cup shelled pistachio 1 large egg ¼ cup pomegranate seeds


STEP 1 Preheat the oven to 425°F. Remove stem, core, and thinly slice each pear. In a large bowl, toss the pears, lemon juice, sugar, flour, cinnamon, and coriander until pears are well coated. STEP 2 Unroll the pie crust on a parchment-lined baking sheet. Arrange the pears in the center of the crust, leaving a 2-inch border around the edge. Chop the pistachios and sprinkle over pears. Pull the edges of the crust over the filling, folding and pressing gently to keep in place. STEP 3Whisk the egg and brush the crust with egg. Bake 20–25 min., until crust is golden and pears are tender. Let cool slightly. Garnish with pomegranate seeds.


PER SERVING: 251 CALORIES, 10G FAT, 3G SATURATED FAT, 42MG CHOLESTEROL, 133MG SODIUM, 37G CARBOHYDRATE, 3G FIBER, 15G SUGAR, 5G PROTEIN


2 pints grape tomatoes 2 tbsp olive oil 8 slices bacon, finely diced 4 slices white bread


¼ cup low-fat mayonnaise 1 tbsp lemon juice 1 tbsp finely chopped chives 2 heads romaine lettuce


STEP 1 Preheat oven to 425°F. Add the tomatoes to a parchment-lined large baking sheet. Toss with the oil and season with salt and pepper. Roast until tomatoes are caramelized, 35–45 min., stirring halfway through cooking. Let cool. STEP 2 Heat a 10-inch skillet over medium- high. Cook the bacon 8–10 min., until crispy. Meanwhile, using a serrated knife, remove crusts from the bread, and cut into ½-inch cubes. Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving bacon fat in pan. To pan, add bread cubes and cook on medium 3–4 min., until toasted, stirring occasionally. Transfer to paper towel–lined plate. STEP 3 In a small bowl, whisk together the mayonnaise, lemon juice, and chives. Season with salt and pepper to taste. Chop the lettuce and arrange on a large platter. Top with roasted tomatoes, bacon, and croutons. Drizzle with some of the dressing, saving the rest to serve on the side.


PER SERVING: 215 CALORIES, 12G FAT, 3G SATURATED FAT, 13MG CHOLESTEROL, 358MG SODIUM, 19G CARBOHYDRATE, 6G FIBER, 6G SUGAR, 9G PROTEIN


ROASTED GREEN BEANS WITH WALNUTS AND POMEGRANATE SEEDS


PREP TIME 15 MIN. – COOK TIME 20 MIN. READY IN 35 MIN. – SERVINGS 8


2 lbs green beans, trimmed 2 cloves garlic, minced 2 tbsp reduced-sodium soy sauce 2 tbsp olive oil ½ cup pome granate seeds


½ cup toasted walnuts, roughly chopped ¼ cup fresh parsley, finely chopped ¼ cup fresh mint, finely chopped


STEP 1 Preheat oven to 400°F. In a large bowl, toss the green beans together with the garlic, soy sauce, and oil. Season with salt and pepper. Spread in an even layer on 2 large parchment-lined baking sheets. Roast 20–25 min., until crisp-tender. STEP 2 Before serving, in a small bowl, combine the pomegranate seeds, walnuts, parsley, and mint. Transfer green beans to a serving platter. Top with pomegranate mixture and serve immediately.


PER SERVING: 128 CALORIES, 9G FAT, 1G SATURATED FAT, 0MG CHOLESTEROL, 117MG SODIUM, 12G CARBOHYDRATE, 4G FIBER, 6G SUGAR, 4G PROTEIN


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