Roasted Cherry Tomatoes & Spaghetti

OK, so tomatoes are fruits, not vegetables--but you use them like veggies. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

Ingredients

4  quarts water
1  tablespoon  kosher salt
12  ounces  uncooked spaghetti
2  pints cherry tomatoes
3  tablespoons  extra-virgin olive oil, divided
1  tablespoon  red wine vinegar
1/2  teaspoon  kosher salt
1/8  teaspoon  crushed red pepper
1/4  cup  chopped or torn fresh basil leaves
1/4  cup  chopped fresh flat-leaf parsley
3/4  cup  (3 ounces) crumbled semi soft goat cheese

Preparation

Preheat oven to 450°.

• Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al-dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.

• While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.

• Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.

Yield: 6 servings (serving size: about 1 1/3 cups) Nutritional Information
Calories: 328
Fat: 10.8g (sat 3.2g,mono 5.8g,poly 1.2g)
Protein: 11g
Carbohydrate: 46.6g
Fiber: 3.2g
Cholesterol: 7mg
Iron: 2.7mg
Sodium: 376mg
Calcium: 48mg
Amelia Saltsman, Cooking Light, JUNE 2010

Easy Salmon Cakes

If you are trying to boost your intake of omega-3 fatty acids, try this simple favorite. It's a great way to use leftover (or canned) salmon. The tangy dill sauce provides a tart balance and a no-hassle dinner or lunch.

Ingredients

3 tsp. extra-virgin olive oil, divided
1 sm. onion finely chopped
1 stalk celery finely diced
2 Tbl. chopped fresh parsley
15 oz. canned salmon drained, or 1 1/2 cups cooked salmon
1 lg. egg
1 1/2 tsp. Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs
1/2 tsp. freshly ground pepper
1 lemon cut into wedges
Creamy Dill Sauce

Instructions

Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Heat 1 1/2 tsp/ olive oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook & stir until softened, stir in parsley then remove from heat.
Place salmon in a medium bowl and separate into flakes. Remove any skin and bones then add egg and mustard. Mix well then add onion mixture, breadcrumbs and pepper. Mix well then shape into 8 patties.
Heat remaining 1 1/2 tsp. oil in the skillet over medium heat. Add the patties and cook until the undersides are golden. Using a wide spatula, turn onto prepared baking sheet. Bake the patties until golden on top and heated through (15-20) minutes. Serve salmon cakes with sauce & lemon wedges.

Roasted Beet & Hummus Sandwich

1 medium beet, scrubbed, greens removed
1 tsp extra-virgin olive oil
Coarse salt and freshly ground black pepper
2 Tbsp hummus
2 slices whole-wheat bread, toasted
2 Tbsp crumbled feta
1/2 cup baby arugula

Instructions

1. Roast beet: Heat oven to 425 degrees. Toss beet with oil in a baking dish and season with salt and pepper. Cover tightly with foil and roast until tender, 45 to 60 minutes. When cool enough to handle, peel skin and slice.
2. Spread hummus on bread. Top one slice toast with beet slices, feta, and arugula. Top with second slice.
Per serving: 492 cal; 23 g fat (6 g sat fat); 17 mg cholesterol; 58 g carbs; 832 mg sodium; 18 g protein; 14 g fiber

For more go to Wholeliving.com

 

Artichoke and White Bean

2 tsp extra-virgin olive oil
1/2 clove garlic, minced
1/2 cup baby spinach
Coarse salt and freshly ground black pepper
1/4 cup mashed white beans
2 slices whole-wheat bread, toasted
3 to 4 store-bought marinated artichoke hearts, halved

Instructions

1. Heat oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add spinach and stir until wilted, about 2 minutes. Season with salt and pepper.
2. Spread mashed beans on one of slice toast. Top with artichoke hearts and sauteed spinach. Top with second slice.
Per serving: 310 cal; 8 g fat (1 g sat fat); 0 mg cholesterol; 49 g carbs; 617 mg sodium; 15 g protein; 11 g fiber

For more go to Wholeliving.com

 

Turkey and Veggie Sandwich

2 Tbsp hummus
2 slices whole-wheat bread
2 oz sliced turkey
1/4 green bell pepper, thinly sliced
1 pickled cherry pepper, sliced
2 Tbsp thinly sliced red onion
1 Tbsp grated Parmesan
1/4 cup pea shoots

Instructions

Spread hummus on two slices bread. Top one slice bread with turkey, peppers, onion, Parmesan, and pea shoots. Top with second slice.

Per serving: 536 cal; 23 g fat (5 g sat fat); 45 mg cholesterol; 55 g carbs; 2,601 mg sodium; 30 g protein; 9 g fiber