1
/
4
cup finely chopped red onion
1
/
4
cup shredded fresh basil
1
1
/
2
tablespoons rinsed and drained capers
1
clove garlic, peeled and finely chopped
1
tablespoon red wine vinegar
or white balsamic vinegar
1
tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
to taste
Place all ingredients in a bowl and stir gently.
Allow to stand for 30 minutes to allow flavors to
develop. Drain and use to top grilled bruschetta.
Nutritional information per serving:
Calories 24 (62% from fat) • carb. 1g • pro. 1g
• fat 2g • sat. fat 1g • chol. 2mg • sod. 79mg
• calc. 40mg • fiber 0g
Artichoke & Green Olive
Tapenade
Makes about 3 cups (about 2 tablespoons per
s e r v i n g )
3
tablespoons extra virgin olive oil
1
/
2
teaspoon saffron (loosely packed)
2
cans (about 13 ounces each) artichoke
hearts, well drained* and chopped
1
/
2
cup drained and halved pitted green
olives (may use pimiento-stuffed),
chopped
1
/
3
cup toasted pine nuts, roughly chopped
3
tablespoons chopped fresh parsley
1
teaspoon fresh lemon juice
1
/
2
teaspoon finely chopped lemon zest
kosher salt and freshly ground black
pepper to taste
Place olive oil and saffron in a bowl. Stir and let
stand for 20 to 30 minutes. Add chopped arti-
choke hearts, chopped olives, pine nuts, pars-
ley, lemon juice, and zest. Stir to blend. Let
stand for 30 minutes before serving to allow the
flavors to blend. Season to taste with salt and
freshly ground pepper.
*Halve, drain on several layers of paper towels,
then gently press excess moisture from drained
artichoke hearts.
Optional:
Add 1 cup shredded mozzarella to
the artichoke mixture.
Nutritional information per serving
(made without optional cheese):
Calories 44 (66% from fat) • carb. 3g • pro. 1g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg
• calc. 14mg • fiber 1g
Roasted Mushroom
& Red Pepper Tapenade
Makes about 2 cups (about 2 tablespoons per
s e r v i n g )
12 ounces cremini mushrooms
8
ounces shiitake mushrooms
(tough stems removed)
2
cloves garlic, peeled and thinly sliced
3
tablespoons extra virgin olive oil
1
/
2
teaspoon kosher salt
1
/
3
cup chopped roasted red bell pepper
1
/
3
cup chopped toasted walnuts
2
tablespoons chopped fresh parsley
crumbled Gorgonzola cheese
for garnish (optional)
Preheat oven to 425°F. Line a baking sheet with
foil. Quarter mushrooms and place in a reseal-
able food storage bag with sliced garlic, olive
oil, and salt. Shake to coat mushrooms with oil.
Arrange in a single layer on prepared baking
sheet and place in preheated 425°F oven. Roast
until most of the liquid has been given up,
about 30 to 40 minutes. Remove from oven and
let cool.
Finely chop roasted mushrooms and garlic.
(This can be done in a Cuisinart
®
Food
Processor.) Place in a medium bowl and stir in
roasted red pepper, walnuts, and parsley. Use
to top warm grilled bruschetta. Garnish with
crumbled Gorgonzola cheese. (Alternatively,
Gorgonzola to taste may be gently stirred into
chopped mushroom mixture.)
Nutritional information per serving (without Gorgonzola):
Calories 55 (63% from fat) • carb. 4g • pro. 1g
• fat 4g • sat. fat 0g • chol. 0mg • sod. 69mg
• calc. 5mg • fiber 1g
The Best Burgers
Makes 4 servings
1
1
/
2
pounds freshly ground chuck
(minimum 85% lean)
1
/
4
teaspoon kosher salt
1
/
4
teaspoon freshly ground black pepper
7
