Fruity Finish

October 26, 2010 at 4:30 pm (7 ingredients or less, Aldi ingredients, butter, cinnamon, Desserts, fresh mint, granulated sugar, honey, nectarines, peaches, plums, Quick Dishes, ricotta cheese, stovetop, Summer)

Round out a summer meal with this quick-to-fix recipe that takes advantage of summer fruits at their peak.

Active time: 3 minutes
Total time: 7 minutes
Serves 4.

2 ripe nectarines (or peaches or plums)
2 t butter
4 t sugar, divided
1/3 C part-skim ricotta
1/4 t cinnamon
Optional garnish: honey and mint
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1. Cut nectarines in half and remove pits.

2. In a nonstick skillet, melt butter and 2 t sugar over medium heat. Place nectarines cut side down; cook 1 to 2 minutes until cut side of fruit is lightly caramelized. Divide among 4 plates.

3. In a small bowl, combine ricotta, remaining 2 t sugar and the cinnamon. Spoon ricotta mixture onto nectarines; top with a drizzle of honey and a mint sprig.

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Pasta with Zucchini and Toasted Almonds

August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)

Serve with Olive Tapenade Breadsticks.

Serves 4.

2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.

2. Cook pasta according to package directions, omitting salt and fat. Drain well.

3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.

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Greek-Style Couscous Salad

July 9, 2009 at 10:58 am (bulgur wheat, cucumbers, dill weed, feta, fresh mint, fresh tomatoes, Greek, light Italian dressing, no-cook, Salad, Summer, whole-wheat couscous)

Prep Time: 25 min
Total Time: 1 hr 25 min
Makes: 6 servings, about 1 cup each

1 cup whole wheat couscous, uncooked
1 cup halved cucumber slices
1 large tomato, chopped
1 pkg. (4 oz.) crumbled feta cheese
1 tsp. dill weed (optional)
1/2 cup light Italian dressing
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Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min.

Add remaining ingredients; toss lightly.

Refrigerate 1 hour.

Variations:
Substitute 1 Tbsp. chopped fresh dill or mint for the dill weed.

Substitute 4 cups cooked bulgur wheat for the cooked couscous, preparing as directed on package.

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Asian Turkey Burgers with Wasabi Sauce

March 29, 2008 at 3:50 pm (Asian, black pepper, cilantro, egg whites, fresh basil, fresh ginger, fresh mint, ground turkey, hamburger buns, kosher salt, light soy sauce, Main Dish, mayonnaise, napa cabbage, prepared wasabi, red bell peppers, scallions, sesame oil, stovetop, vegetable oil)

Asian Turkey Burgers with Wasabi Sauce
by Sara Moulton

Serves 6.

1 1/2 pounds ground turkey
1 medium red bell pepper, chopped
1/4 small head napa cabbage, shredded
4 scallions, finely chopped
1 large egg white, lightly beaten
3 tablespoons cilantro, mint or basil, finely chopped
2 tablespoons plus 1 teaspoon light soy sauce, divided
1 tablespoon finely grated gingerroot
1 teaspoon sesame oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil, divided
1/4 cup plus 2 tablespoons light mayonnaise
2 teaspoons prepared wasabi
6 whole-wheat hamburger buns, toasted
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1. Mix together the turkey, bell pepper, cabbage, scallions, egg white, cilantro, 2 tablespoons soy sauce, ginger, 1/2 teaspoon sesame oil, salt and pepper. Shape into 6 patties about 1/2 inch thick.

2. Heat 2 tablespoons vegetable oil in a skillet over high heat until hot. Reduce heat to medium; add burgers and cook 5 minutes on each side or until cooked through, adding more oil as needed.

3. Meanwhile, stir together the mayonnaise, wasabi, remaining 1 teaspoon soy sauce, and remaining 1/2 teaspoon sesame oil.

4. Put a burger in each bun and top with about 1 tablespoon of the sauce.

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