Mediterranean

Artichoke and Mushroom Medley

Serves 6

3 cups water

2 ½ tablespoons lemon juice, divided

2 pounds baby artichokes

1 tablespoon spread with plant stanols added

10 ounce baby onions, peeled and halved

1 tablespoon olive oil

3 tablespoons chopped shallots

3 ounces chanterelle mushrooms, halved

2 teaspoons minced garlic

½ cup white wine

1 cups snow peas

2 tablespoons chopped fresh parsley

½ teaspoon sea salt

¼ teaspoon ground pepper

6 tablespoons low-fat Parmesan cheese, shredded

Combine water and 2 tablespoons lemon juice. Trim artichokes of tough, outer, dark green leaves to reach heart. Trim about ¼ inch from top of artichoke heart. Cut heart in half and place in lemon-water while working on other artichokes. Repeat with each artichoke until all the heart-halves are soaking in the water.

Microwave 1 ½ teaspoons spread and onions on high until onions are soft. In a separate bowl, microwave remaining 1 ½ teaspoons spread with shallots, mushrooms and garlic, until shallots are tender. Add onions and wine and microwave until wine almost evaporates. Drain artichokes. Stir artichokes and snow peas into onion mixture. Microwave for 1 ½ - 2 ½ minutes, until artichokes are tender. Stir in remaining 1 ½ teaspoon lemon juice, parsley, salt and pepper. Sprinkle with cheese.

Curried Butternut Squash with Cilantro-Yogurt Sauce

Serves 2-3 as main course, 5-6 as side dish

3 cups peeled butternut squash, cut into one-inch cubes (one large squash or 16-18 ounces)

3 tablespoons olive oil

2 tablespoons mild curry powder¼ teaspoon cayenne pepper, or to taste

one can black beans, rinsed well and drained

1 cup plain, lowfat or nonfat yogurt

1 cup baby spinach, coarsely chopped

3 tablespoons cilantro leaves, chopped

1 tablespoon fresh lemon juice

Preheat oven to 375 degrees. In a bowl, toss squash cubes with olive oil, curry and pepper. Spread evenly in a single layer on a large cookie sheet that has been lightly coated with cooking spray. Roast in preheated oven for 30 minutes, or until tender.

About 5 minutes before squash is completely done, sprinkle the black beans over the squash to heat them and get some curry flavor in the beans. While squash cooks, put spinach in the microwave for 10-15 seconds, to allow leaves to wilt slightly. Cool briefly.

In a small bowl, combine yogurt, cilantro, lemon juice and wilted spinach, stirring well. Remove squash and beans from oven and place in a serving bowl. Spoon half the yogurt sauce onto mixture, passing remaining sauce at the table.

Eggplant Marinara with Pasta

Serves 8

1 pound brown rice penne or rotini pasta

2 tablespoons extra virgin olive oil

1 small eggplant, cubed

1 medium onion, diced

1 tablespoon minced garlic

1 teaspoon sea salt

½ teaspoon crushed red pepper

1 26-ounce jar marinara sauce

½ cup chopped fresh basil

1 tablespoon balsamic vinegar

1 ½ cup shredded Parmesan cheese

Prepare pasta according to package directions.

Saute eggplant, onion, and garlic in olive oil over medium-high heat until onion is browned. Add salt, pepper, vinegar, and pasta sauce. Reduce heat and simmer for 5 minutes. Remove from heat and stir in basil.

Mix eggplant mixture with pasta in a large serving bowl. Add one cup of cheese and toss gently. Sprinkle remaining half cup of cheese on top and serve immediately.

Tuscan Saute (in a crockpot!) with Angel Hair Pasta

2 – 15 ounce cans chopped tomatoes

1 tbsp chopped or crushed garlic

1 ½ tsp dried chopped basil

1/8 tsp anise

1 onion, peeled and diced

16 ounce jar artichoke hearts marinated in olive oil

1/8 cup sliced black olives

1 cup sliced mushrooms

¼ cup olive oil

½ cup white wine

1 bunch fresh spinach, chopped into large pieces, or 3 cups baby spinach

angel hair pasta

feta cheese

Combine first 10 ingredients in a crockpot and cook on low for 4 – 8 hours, until the onion is soft. Cook pasta according to the package directions. Pour hot ‘saute’ into a serving bowl and add spinach, stirring until it is slightly wilted. Serve with feta cheese crumbles over angel hair pasta.

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