Healthy Tiger

Tuesday, May 12, 2009

Roasted Garlic-Edamame Spread

Ingredients:

1 Garlic Bulb

1 Tbsp Olive Oil

2 cups Shelled Edamame (fully cooked)

1/2 cup Ricotta Cheese (try reduced fat)

1/4 cup Fresh Basil (chopped)

2 Tbsp Lemon Juice

1/4 cup Olive Oil

Directions:

Preheat oven to 425F. Cut off pointed end of garlic; place garlic on piece of aluminum foil, and drizzle with 1 Tbsp olive oil. Fold foil to seal. Bake 30 minutes; let cool 5 minutes. Squeeze pulp from garlic cloves into bowl. Process edamame in food processor for 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil and lemon juice; pulse 2 to 3 times or until blended. With processor running, pour 1/4 cup oil through food chute, in a slow and steady stream, processing until smoooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

www. southernliving.com

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Mediterranean Pasta with Fire Roasted Tomatoes

Ingredients:
2 lbs. Medium Plum Tomatoes (10-12 halved lengthwise)
1/2 cup Olive Oil (divided)
2 Cloves Garlic (minced)
1 Tbsp Italian Seasoning
1/2 tsp Crushed Red Pepper
1/2 tsp Sea Salt (optional)
1/4 tsp Coarse Ground Black Pepper
8 oz Fettucini (Try Barilla Plus)
Optional: 1-2 cups Rotissierie Chicken (shredded & cooked)

Directions:
Place tomato halves, cut-side up, on foil lined pan sprayed with non-stick cooking spray. Mix 1/4 cup oil, garlic and seasoning in a small bowl. Spoon over tomatoes. Drizzle with 2 Tbsp of the remaining oil. Roast in preheated 400F oven 45-60 minutes until tomatoes are soft and browned on top. Prepare pasta as directed on package. Drain well. Place 1/2 of roasted tomatoes and remaining 2 Tbsp oil in large bowl. Coarsely mash tomatoes. Add pasta, remaining tomatoes and add chicken if desired; toss to mix well. Sprinkle with shredded parmesean cheese and additional crushed red pepper if desired.

http://www.mccormick.com/