Notes:

Martha Stewart Recipe

Ingredients

• 2 cups course fresh bread crumbs
• 1/4 c olive oil, plus more for brushing over tart
• 1 c fat free ricotta cheese
• 1/2 c parmasan cheese
• 2 large eggs
• 2 tbsp chopped fresh basil salt and pepper
• 1 1/2 lbs thinly slice beefsteak tomatoes

Directions

1. Preheat oven to 450o F. Toss breadcrumbs with olive oil and press evenly into the bottom of greased tart pan
2. In a bowl , whisk ricotta with parmasan, eggs and basil and season with salt and pepper. Spread over the crusts prepared in step 1. Top with tomato slices. Brush with olive oil.
3. Bake until tomatoes are almost dry, 35-40 min, let cool then unmold. Serve either warm or at room temp.

Notes:
Recipe from Healthy Heart Cookbook: Per tbsp: Cal 19, Total fat 1g (sat trace), fiber trace, carb 2g, Protein trace, Chol 0mg, Na 61mg

Ingredients

1/3c sesame paste (tahini) 1/4c fresh lemon juice 1 tbsp olive oil 2 tbsp water 4 cloves garlic 1/2 tsp salt 1/2 tsp cumin 1/2 tsp black pepper 1- 20oz can garbonzo beans (chick peas) without salt added 1 bunch watercress 1/2 red onion, chopped 1/2 white onion chopped

Directions

1. In food processor, combine sesame paste, lemon juice, olive oil, water, garlic, salt, cumin, black pepper and chick peas. Blend until mixture is smooth. 2. Arrange watercress on platter. Mound dip in center and garnish with red and white onions. 3. Serve with carrots, celery (veggies), toasted pita bread, muffins, bagels, or breadsticks

Notes:
Recipe from Eating Well: Per Serving: Cal 168, Fat 5g, Na 292mg, Chol 0mg

Ingredients

2 large tomatoes, seeded, cored and chopped 2 tbsp fresh basil 2 tsp olive oil 1 tsp red wine vinegar 1/2 tsp chopped garlic salt and pepper 8- 3/4″ thick slices Italian Bread

Directions

1. Mix all ingredients except bread together. 2. Grill bread on both sides to toast lightly 3. Spoon tomato mixture on top and serve immediatly

Notes:
Recipe from Eating Well: Per Serving: Cal 50, Fat 5g, Chol 0mg

Ingredients

2 tbsp olive oil 1/2 tsp minced garlic 1/4 tsp red pepper flakes 6 portobello mushrooms (4″ diameter) 1 tsp coarse salt 1/2c diced red bell pepper 1 tbsp chopped parsley 1 tsp chopped thyme 1/4 tsp gd blk pepper

Directions

1. In a small skillet, combine oil and garlic. Cook over low heat until soft and aromatic (2-4 min.). Add red pepper flakes and remove from heat. 2. Clean and dry mushrooms. Cut stem flush with cap and reserve. Paint caps with 1/2 oil mixture, outside and in. Set grill side up on baking sheet, sprinkle with 1/2 tsp salt. 3. Peel reserve mushroom stems and dice. Stir in diced red pepper and parsley and thyme. Add remaining oil and salt and pepper. Let stand 1 hr. 4. Set rack to upper 1/3 of oven and preheat to 450oF. Place stuffing evenly on caps and bake 10-15 min. 5. Transfer to warm plates and serve hot.

Ingredients

1/2c sun dried tomato sauce 2 tbsp shallots, diced roasted garlic olive oil salt and pepper loaf of italian bread 1/2c pesto sauce 4-6 tbsp parmasan cheese

Directions

1. Preheat broiler 2. Toss shallots into sun dried tomato sauce, drizzle oil over mixture and toss. Set aside. 3. Add parmasan cheese to pesto sauce and mix. 4. Cut bread into 1 1/2″ to 2″ thick slices 5. Spread pesto mixture on 1 side of bread 6. Place bread on baking tray and broil until golden brown. 7. Spoon tomato mixture on bread and serve immediatly. Tomato mixture should be room temp.

INGREDIENTS

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons drained bottled horseradish
• 1 pound lump crabmeat, picked free of shell
• 1 cup dry bread crumbs 3 scallions including green tops, chopped
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 3 tablespoons cooking oil
• 1 pinch cayenne pepper

DIRECTIONS

1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper.
3. Shape the crab mixture into eight patties.
4. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
5. In a large nonstick frying pan, heat the oil over moderate heat.
6. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes.
7. Turn and fry until golden brown on the other side, about 2 minutes longer.
8. Drain on paper towels.
9. Serve with the horseradish cream.

FISH ALTERNATIVES: There’s really no substitute for sweet fresh crabmeat#but for a completely different taste, you could use one pound of cod, cooked and flaked.

WINE RECOMMENDATION: A full-bodied white such as a chardonnay from California will be delightful with the crab. Try to find one that isn’t too oaky#just full of the taste of ripe fruit.