Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

Fresh Cherry and Jicama Relish with Goat Cheese Crostini Friday, Feb 15 2013 

Serves 6

1 cup fresh sweet cherries (about 5 1/2 oz), pitted and finely chopped
1/2 cup finely diced jicama
1 medium scallion (white and green parts), very thinly sliced
1 tsp chopped fresh mint
1/2 tsp red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2 1/2 oz (1/3 cup) soft fresh goat cheese
2 1/2 oz (1/3 cup) ricotta cheese
18 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jicama, scallion, mint vinegar, and cayenne. Season to taste with salt black pepper, and more cayenne. In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

Cook Fresh 2011 Magazine, Page 14

Steamed Mussels with Bell Peppers, Watercress and herbed toasts Thursday, Feb 7 2013 

1/2 cup dry sherry
2 cup orange juice
2 Tbs. tomato paste
4 tsp. sherry vinegar
2 tsp. honey
5 Tbs. extra-virgin olive oil
1/2 tsp. coarsely chopped fresh thyme
12 1/2-inch-thick slices baguette (cut on an angle)
Kosher salt
2 Tbs. unsalted butter
3/4 large red bell pepper, cut into medium dice (about 3/4 cup)
3/4 large yellow bell pepper, cut into medium dice (about 3/4 cup)
2 Tbs. minced fresh garlic
1 tsp. minced fresh serrano Chile
4 lb. mussels, scrubbed and debearded
4 oz. fresh watercress, tough stems trimmed, washed well

In a small bowl, combine 1/2 cup water with the sherry, orange juice, tomato paste, vinegar, and honey.

In another small bowl, mix 3 Tbs. of the olive oil with the thyme. Position a rack 6 inches from the broiler and heat the broiler on high. Arrange the baguette slices on a baking sheet. Brush both sides with some of the thyme oil and sprinkle lightly with salt. Toast under the broiler, flipping once, until golden brown on one side and lightly toasted on the other, about 5 minutes total.

Meanwhile, in a medium (6-quart) Dutch oven, heat the remaining 2 Tbs. olive oil and 1 Tbs. of the butter over medium heat. Add the bell peppers, raise the heat to medium high, and cook, stirring occasionally, until browned in spots and somewhat softened, 6 to 8 minutes. Add the garlic and Chile and cook briefly, stirring, until fragrant and well combined. Add the sherry mixture, stir, and bring to a simmer. Add the mussels, cover the pot, and cook until the mussels have opened, 3 to 4 minutes. Remove from the heat, toss in all but a few sprigs of the watercress, and stir gently to partially wilt it.

Using a slotted spoon, transfer the mussels and watercress to 4 wide, shallow serving bowls. Add the remaining 1 Tbs. butter to the broth and stir until melted. Ladle the broth over the mussels. Garnish with the remaining watercress sprigs and serve with the toasts on the side.

COOKFRESH 2011, Page 36

Steamed Clams with White Wine and Tomatoes Wednesday, Jan 25 2012 

4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44

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Five-Onion Soup with Scallion Crostini Wednesday, Oct 26 2011 

Serves 4. Makes 7 cups.
Hands-on time: 15 minutes. Total time., 1 hour, 20 minutes.

1 tbsp olive oil
2 leeks, white and light green parts only, thinly sliced (3 cups) and rinsed in cold water
4 shallots, thinly sliced (1 1/2 cups)
1 each white and red onion, thinly sliced (3 cups each)
2 tbsp white wine vinegar
8 cups low-sodium chicken broth
3 sprigs fresh thyme
2 bay leaves
4 slices whole-grain baguette, about 4 inches long and 1/4-inch thick each
2 oz goat cheese, softened
2 scallions, thinly sliced
Sea salt and fresh ground black pepper, to taste
1/4 cup finely sliced chives

In a large 6-qt saucepan, heat oil on mediumhigh. Add leeks, shallots and white and red onions. Cook, stirring frequently, for 2 to 3 minutes, until onions have softened slightly. Reduce heat to medium, cover with tight-fitting lid and allow onions to sweat and release water, about 15 to 20 minutes, stirring twice. Remove lid and continue cooking for about 10 minutes. Reduce heat to medium-low and cook for an additional 20 minutes, stirring and scraping bottom of pan with wooden spoon every 10 minutes, allowing onions to caramelize and turn golden brown. (Onions will be very soft and appear almost pureed.)

Increase heat to high, add vinegar and stir until liquid is incorporated. Add broth, thyme and bay leaves and bring mixture to a boil. Reduce heat to medium and simmer for about 30 minutes.

While soup is simmering, prepare crostini: Position oven rack in top third of oven and preheat to broil. Place baguette slices on a baking tray and toast in oven for about 30 seconds to 1 minute per side, until very golden brown. Set aside. In a small bowl, stir together goat cheese and scallions. Season with salt and pepper. Spread about 1 1/2 tsp goat cheese mixture onto each baguette slice and broil for about 1 minute, until cheese is hot and light golden brown.

Remove bay leaves and thyme from soup. Sprinkle with chives and season with salt and pepper. Ladle soup into bowls, float 1 crostini on top of each bowl and serve immediately.

Nutrients per seruing (about 1 3/4 cup soup and 1 crostini): Calories: 296, Total Fat: 8g, Sat. Fat: 3g, Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Carbs: 43g, Fiber: 7g, Sugars: 12g, Protein: 11g, Sodium: 249mg, Cholesterol: 17mg

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