NO-COOK CANNELLINI SALAD WITH PESTO DRESSING SERVES 4 | 30 MINUTES OR LESS
SICILIAN-STYLE ROASTED VEGETABLES WITH BALSAMIC SYRUP SERVES 8 | 30 MINUTES OR LESS
Lemon juice and orange zest and juice brighten up this dish with a fruity flair. 1 1
lb. green beans, trimmed large red bell pepper, sliced lengthwise into ½-inch-thick strips 2 Tbs. olive oil ½ tsp. sea salt
¼ 13 ⁄ ¼ 1 1
tsp. freshly ground black pepper cup balsamic vinegar cup fresh orange juice tsp. fresh lemon juice tsp. grated orange zest
Preheat oven to 375°F. Toss green beans and bell pepper strips with oil, salt, and pepper in large bowl. Spread in single layer on baking sheet, and roast 20 to 25 minutes, or until vegetables are crisp-tender and beginning to brown, stirring occasionally.
A cook who has a delicious prepared pesto within arm's reach is a bit like a woman who owns a perfect little black dress: Both are ready at a moment's notice to face an expectant public. In this recipe, the pesto is tossed with white beans to create an elegant salad in a flash. 2 19-oz. cans cannellini beans, rinsed and drained 3 cups shredded red cabbage 2 ⁄3 cup thinly sliced green onions 2 Tbs. prepared basil pesto 1 Tbs. chopped capers
Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature. 1 2-CUP SERVING 285 cal; 13 G PROT; PER 1⁄ 7 G TOTAL FAT (1 G SAT FAT); 42 G CARB; 2 MG CHOL; 490 MG SOD; 12 G FIBER; 4 G SUGARS
2 Bring vinegar to a boil in small saucepan over medium-high heat. Simmer 5 to 7 minutes, or until vinegar is thick and syrupy, stirring occasionally.
Toss green bean mixture with orange juice, lemon juice, and orange zest in large bowl. Season with salt and pepper, if desired. Transfer to serving dish, and drizzle with balsamic vinegar syrup. 1 2-CUP SERVING 65 CAL; 1 G PROT; 4 G TOTAL FAT (<1 G SAT FAT); 8 G CARB; PER ⁄ 0 MG CHOL; 104 MG SOD; 2 G FIBER; 4 G SUGARS
SPECIAL RECIPE SECTION