Ingredients:
1 1/2 cups pecan halves
2 tablespoons agave nectar
2 teaspoons olive oil
1 teaspoon smoked sweet paprika
1/2 teaspoon salt
Pinch cayenne
Instructions:
Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. In a bowl, combine all the ingredients; mix well. Spread the nuts on the baking sheet; roast, tossing halfway through, until browned, 12 to 15 minutes. Let the nuts cool. Serve.
1/4 cup crumbled fat-free feta cheese
1 tablespoon agave nectar
1 large red apple cored and cut into 24 thin slices
24 watercress leaves
Freshly ground black pepper
Instructions:
In a small bowl, stir together the cheese and agave nectar. Spread about 1/2 teaspoon of the mixture onto each apple slice and top with a watercress leaf. Arrange the canapes on a platter and sprinkle with black pepper.
Ingredients:
1 15-ounce can artichoke hearts in water, rinsed and drained
3/4 cup cannellini beans, rinsed and drained
1/4 cup chopped frozen spinach, thawed and drained well
2 tablespoon grated Parmesan cheese
2 tablespoons reduced-fat sour cream
2 tablespoons part-skim ricotta
1/2 teaspoon olive oil
1/8 teaspoon garlic powder
Instructions:
Preheat the oven to 350 degrees. Combine all the ingredients in a food processor and pulse to a rough puree (the texture of bean dip). Spread the dip in a shallow 8-inch ovenproof serving dish and bake until bubbling, about 30 minutes. Serve warm with whoe wheat pita chips.
Ingredients:
2 medium sweet potatoes
1 1/2 Earth Balance or Smart Balance butter, softened
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
3 Granny Smith apples, peeled, cored, and cut into 1/2-inch rings
2 tablespoons agave nectar
Instructions:
Preheat the oven to 350 degrees. Place the sweet potatoes on a piece of aluminum foil and roast until they can be easily pierced with a fork, about 1 hour. Let cool slightly. Trim the ends and pull off the peels; slice into 1/2-inch rounds.
Butter a small (3-1/2-quart) casserole with half the butter. In a bowl, stir together the cinnamon, ginger, and allspice. Arrange half the apple rings and sweet-potato rounds in alternating layers in the dish; sprinkle with half the spice mixture and half the agave nectar. Layer in the rest of the apples and sweet potatoes, ending with the apples. Sprinkle with the remaining spices, drizzle with the remaining syrup; dot with the rest of the butter. Cover and bake until the apples are very tender, about 45 minutes
Ingredients:
12 ounces fresh or frozen bay scallops
1 large orange
1 grapefruit
1/4 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and finely chopped
2 cloves garlic, minced
2 teaspoons olive oil
1 large mango or papaya, peeled, seeded, and cubed
2 tablespoons snipped fresh mint
Instructions:
Thaw scallops, if frozen. Rinse scallops; pat dry. Place scallops in a medium bowl.
For marinade, finely shred 1 teaspoon peel from the orange; set aside. Peel, seed, and section the orange and grapefruit over a small bowl to catch juices. Stir the orange peel, onion, jalapeno pepper, and garlic into the orange and grapefruit juices. Pour over scallops, stirring to coat. Cover and marinate at room temperature for 15 minutes. Drain scallop mixture, discarding marinade.
In a large skillet heat oil over medium-high heat. Add scallop mixture. Cook and stir for 1 to 2 minutes or until scallops are opaque. Transfer scallop mixture to another medium bowl; cool slightly. Drain and discard any liquid that has accumulated. Add the orange and grapefruit sections, mango, and mint to scallop mixture; toss gently to coat. Spoon into small bowls. If desired, garnish with additional mango.
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