Mediterranean Pasta Salad 3

Ingredients

1 pound shell-shaped pasta
1 cup drained, chopped oil-packed sun-dried tomatoes
1/2 cup black or green olives, pitted and chopped
4 ounces feta, crumbled (about 1 cup)
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
9 fresh basil leaves, torn into large pieces
Salt and pepper

Preparation

Bring a large pot of salted water to a boil over high heat. Add pasta and bring back to a boil. Cook, stirring often, until pasta is tender but not mushy, 10 to 12 minutes. Drain and rinse under cold running water. Drain again.

Transfer to a large bowl and add tomatoes, olives and feta. Stir in olive oil, vinegar and lemon juice. Add basil, toss well and season with salt and pepper. Serve at room temperature.

Mediterranean Pasta Salad 1

Ingredients

1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini
1 quart water
1/4 pound asparagus spears, trimmed
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces
1 ounce Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup)
6 drained canned quartered artichoke hearts
8 grape tomatoes
8 pitted kalamata olives
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce)
1 tablespoon chopped fresh basil
3 tablespoons light balsamic vinaigrette

Preparation

1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.

2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.

Choice ingredient

Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.

Mediterranean Pasta Salad 2

Ingredients

8 ounces dried farfalle

1 lemon

2 teaspoons olive oil

1 (13.75-ounce) can artichoke hearts, drained

8 ounces fresh part-skim mozzarella cheese, chopped

1/4 cup chopped bottled roasted red bell pepper

1 cup frozen peas

Garnish: chopped fresh parsley

Preparation

Cook farfalle according to the package instructions. Meanwhile, combine zest and juice of lemon and olive oil in a large bowl; whisk. Add artichoke hearts, mozzarella cheese, and roasted red bell pepper; toss to combine. Place frozen peas in a colander; drain pasta over peas. Add pasta and peas to artichoke mixture; toss. Garnish with chopped fresh parsley, if desired; serve.

Mediterranean Basmati Salad

Ingredients

2 sun-dried tomatoes, packed without oil
1/4 cup hot water
1 1/4 cups uncooked basmati rice
2 cups water
1/2 teaspoon salt
2/3 cup (2.5 ounces) feta cheese, crumbled
2 tablespoons dried currants
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1/4 teaspoon black pepper
2 tablespoons pine nuts, toasted

Preparation

Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop; set aside.

Place rice in a large bowl; cover with water to 2 inches above rice. Soak 30 minutes; stirring occasionally. Drain and rinse.

Combine rice and 2 cups water in a small saucepan; stir in salt. Bring to a boil over medium-high heat, stirring frequently. Boil 5 minutes or until water level falls just below rice. Cover, reduce heat to low, and cook 10 minutes. Remove from heat; let stand, covered, 10 minutes.

Spoon rice into a bowl; cool completely and fluff with a fork. Stir in tomatoes, feta, and next 4 ingredients (through pepper); toss well to combine. Sprinkle with pine nuts.

Mediterranean Salmon Salad

Ingredients

1/2 cup uncooked orzo
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Cooking spray
2 cups torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
2 tablespoons crumbled feta cheese

Preparation

1. Preheat broiler.

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

3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.

4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.

Filet Mignon with Cabernet Sauce

Ingredients

Cooking spray
4 (4-ounce) filet mignon steaks
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup minced shallots
1 tablespoon red wine vinegar
2 teaspoons low-sodium soy sauce
1 cup cabernet sauvignon
1 cup fat-free, less-sodium beef broth
2 teaspoons butter

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan. Add shallots to pan; sauté 1 minute. Stir in vinegar and soy sauce, scraping pan to loosen browned bits; cook 1 minute or until liquid evaporates, stirring constantly. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, wine, and broth; bring to a boil. Cook until reduced to 1/2 cup (about 11 minutes). Remove from heat; stir in butter. Serve with steaks.

Filet Mignon with Sherry-Mushroom Sauce

Ingredients

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 1/2 cups presliced mushrooms
2 tablespoons chopped shallots
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/4 cup dry sherry
2 teaspoons cornstarch
2 teaspoons water

Preparation

Sprinkle beef with salt and pepper. Melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add beef to pan; cook 3 1/2 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt remaining 1 teaspoon butter in pan. Add mushrooms, shallots, and garlic to pan; sauté 3 minutes. Stir in broth and sherry. Combine cornstarch and 2 teaspoons water in a bowl, stirring until smooth. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly.

Filet Mignon with Peppercorn Mustard Sauce

Ingredients

1/4 teaspoon salt
1/4 teaspoon coarsely ground or cracked black pepper
4 (4-ounce) beef tenderloin steaks (1 1/2 inches thick)
1 teaspoon vegetable oil
1/3 cup minced shallots
1/2 cup cognac
1/2 cup fat-free beef broth
1/4 cup green peppercorn or Dijon mustard

Preparation

Sprinkle salt and pepper over steaks. Heat oil in a 9-inch cast-iron skillet over medium-high heat until hot. Add steaks; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from skillet; keep warm. Add shallots to skillet; sauté 30 seconds. Add cognac; cook 10 seconds. Add broth and mustard; stir well. Reduce heat; cook 2 minutes, stirring constantly. Serve steaks with sauce.

Filet Mignon with Peppercorn-Orange Sauce

Ingredients

SAUCE:
2 teaspoons grated orange rind
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
2 teaspoons honey
1/2 cup coarsely chopped green onions
1/2 cup coarsely chopped fresh cilantro
2 tablespoons drained brine-packed green peppercorns
1 garlic clove, peeled
2 teaspoons extravirgin olive oil
2 teaspoons sesame seeds, toasted
1/2 teaspoon salt

STEAKS:
12 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray
Cilantro sprigs

Preparation

Prepare grill.

To prepare sauce, combine the first 7 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 6 minutes). Cool.

Place the onions, cilantro, peppercorns, garlic, and oil in a food processor; process until finely chopped. Add orange juice mixture, sesame seeds, and 1/2 teaspoon salt; pulse to combine. Set aside.

To prepare steaks, sprinkle the beef with 1/2 teaspoon salt and black pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce. Garnish with cilantro sprigs, if desired.

Filet Mignon with Sweet Bourbon-Coffee Sauce

Ingredients

1/2 cup water
3 tablespoons bourbon
1 1/2 teaspoons sugar
1/2 teaspoon beef-flavored bouillon granules
1/2 teaspoon instant coffee granules
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
Cooking spray
2 tablespoons chopped fresh parsley

Preparation

Combine first 5 ingredients in a small bowl; set aside.

Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.

Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley.

Filet Mignon with Roquefort and Red Leaf

Ingredients

2 large Yukon Gold potatoes, diced
1 tablespoon extra-virgin olive oil
4 thyme sprigs
2 rosemary sprigs, roughly chopped
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh garlic
1 teaspoon sliced shallot
1 teaspoon honey
1 teaspoon fresh thyme leaves
1 teaspoon sugar
1/2 cup plus 1 tablespoon canola oil, divided
1/4 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 large yellow onion, chopped
4 (6-ounce) prime filet mignon steaks
2 heads red leaf lettuce, leaves separated
2 large tomatoes, quartered and sliced
1/4 pound Roquefort blue cheese, crumbled

Preparation

1. Preheat oven to 375° and grill to high.

2. Toss first 4 ingredients (through rosemary sprigs); place on a baking sheet. Roast the potatoes for 25 minutes or until golden; set aside.

3. Combine vinegar and next 6 ingredients (through sugar) in a blender. Add 1/2 cup oil in a thin stream; blend. Add 1/8 teaspoon each salt and pepper; set aside.

4. While potatoes roast, heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion 10-12 minutes or until caramelized; set aside.

5. Season steaks with remaining salt and pepper. Reduce grill to medium-high; cook steaks for about 7 minutes per side or until desired degree of doneness. Remove from grill; let rest 3 minutes before slicing into 1-inch cubes.

6. Toss lettuce with tomato and blue cheese; add the potatoes and onion. Drizzle with dressing; toss. Top with steak; serve.

Peppercorn-Crusted Filet Mignon with Port Jus

Ingredients

2 teaspoons cracked black pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/4 teaspoon salt
1/2 cup port or other sweet red wine
1/2 cup fat-free less-sodium beef broth
1 tablespoon chilled butter, cut into small pieces

Preparation

Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.

Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.

Spiced Pepper-Crusted Filet Mignon with Asparagus

Ingredients

1 teaspoon bottled minced garlic
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
12 ounces fresh asparagus, trimmed
1 tablespoon cracked black pepper
2 teaspoons brandy
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
Cooking spray

Preparation

Preheat broiler.

Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat.

Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.

Filet Mignon with Arugula Salad

Ingredients

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 teaspoons butter
1/2 cup prechopped red onion
1 (8-ounce) package presliced cremini mushrooms
2 tablespoons fresh lemon juice
1 (5-ounce) bag baby arugula

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

2. Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Sour Cream-Lemon Pound Cake

Ingredients

Cooking spray
3 tablespoons dry breadcrumbs
3 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 1/2 cups granulated sugar
2 teaspoons lemon extract
3 large eggs
1 1/2 tablespoons grated lemon rind (about 2 lemons)
1/4 cup fresh lemon juice, divided
1 (8-ounce) carton low-fat sour cream
1 cup powdered sugar

Preparation

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and lemon extract, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add grated lemon rind and 2 tablespoons lemon juice; beat 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating at low speed, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Combine 2 tablespoons of lemon juice and powdered sugar. Drizzle glaze over top of cake.

Sour Cream Pound Cake With Mixed Berries

Ingredients

1 stick butter, softened
1 1/2 cups granulated sugar
1 banana, mashed
1/2 cup nonfat Greek yogurt, such as Fage
1/2 cup fat-free sour cream
3 eggs
3 egg whites
3 cups oat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Cooking spray
3 cups fresh mixed berries
2 tablespoons powdered sugar

Preparation

1. Preheat oven to 325°.

2. Cream butter and sugar in a bowl with an electric mixer on medium speed 1 minute or until well-incorporated. Add banana, yogurt, and sour cream; beat on low speed until combined.

3. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (through salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture.

4. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted in cake comes out clean. Serve toasted, and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.

Rhubarb Conserve and Pound Cake with Whipped Cream

Ingredients

1 pound rhubarb, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/2 vanilla bean, cut lengthwise in half
2 cups fresh strawberries, halved, or 1 10-ounce bag frozen berries, thawed
1 cup heavy cream
3 tablespoons confectioners' sugar
1 10-ounce frozen pound cake, thawed and cut into 8 slices

Preparation

In a medium saucepan over medium-high heat, combine the rhubarb, granulated sugar, and vanilla bean and bring to a boil. Reduce heat to low. Cover and simmer until the rhubarb is barely tender, about 5 to 6 minutes. Stir in the strawberries, remove from heat, and let cool. Remove the vanilla bean.

Whip the cream with the confectioners' sugar until soft peaks form. To serve, top each slice of cake with some warm conserve and a few dollops of whipped cream.

Rhubarb Compote with Toasted-Almond Ice Cream Balls

Ingredients

1 1/2 pounds rhubarb (see Notes)
1/3 cup sugar
2 teaspoons instant tapioca
1/2 cup orange marmalade
1 1/2 pints vanilla ice cream
2/3 cup toasted sliced almonds

Preparation

1. Preheat oven to 350°. Trim rhubarb and cut into 1/2-in. pieces. In a large bowl, mix rhubarb with sugar, tapioca, and marmalade and let sit 15 minutes. Divide rhubarb and juices among eight 1-cup ramekins and set ramekins on a baking sheet.

2. Bake rhubarb until soft but still holding its shape, about 30 minutes. Transfer to a rack and let cool a little.

3. Meanwhile, scoop out 8 small ice cream balls and set on baking sheet in freezer. Freeze at least 15 minutes, or until quite hard. Put almonds in a bowl and coat each ball with nuts; then put the balls back in freezer until ready to serve.

4. Serve rhubarb warm or at room temperature, each ramekin topped with an ice cream ball.

Pasta with Zucchini and Toasted Almonds

Ingredients

2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted

Preparation

1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons 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 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.

Olive tapenade breadsticks: Combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons minced garlic, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 15 finely chopped pitted kalamata olives in a small bowl. Spread olive mixture over 1 (11-ounce) can refrigerated breadsticks dough. Twist each breadstick; bake at 375° for 15 minutes or until browned.

Shrimp Scampi with Spinach

Ingredients

1 cup long-grain white rice
2 tablespoons unsalted butter
2 cloves garlic, sliced
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, drained
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined
1 5-ounce package baby spinach
1 tablespoon fresh tarragon, chopped

Preparation

Cook the rice according to the package directions.

Melt the butter in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.

Stir in the shrimp and simmer until cooked through, about 4 minutes.

Add the spinach and stir until wilted.

Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.