Fruit and Vegetable Salad Supreme

found at: http://recipes.health.com/recipes/1063329-fruit-and-vegetable-salad-supreme



Ingredients
1/2 pound asparagus spears, cut into bite-size pieces
2 cups thinly sliced carrot
8 cups mixed salad greens
2 cups sliced strawberries
1/2 cup light balsamic vinaigrette
1 cup (4 ounces) crumbled goat or feta cheese
1/2 cup pecan halves, toasted

Preparation
1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

Fiore with Broccoli Rabe, Chicken, and Pecorino Cheese

found at:http://recipes.health.com/recipes/1879894-fiore-with-broccoli-rabe-chicken-and-pecorino-cheese



Ingredients
1 pound broccoli rabe, cut into 2-inch pieces (about 4 cups)
8 ounces uncooked fiori or fusilli pasta
2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 leek, rinsed and sliced into half moons
8 ounces chicken cutlets, cut into 1-inch chunks
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup low-sodium chicken stock
1 teaspoon crushed red pepper
1/3 cup freshly grated pecorino Romano cheese
1 tablespoon freshly chopped marjoram

Preparation
1. Bring a pot of water to a boil. Immerse broccoli rabe in water 1 minute or until bright green. Remove with slotted spoon; place in a towel to keep warm. Cover pot; bring water back to a boil.

2. Add pasta, and cook 12 minutes or until al dente. Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek. Cook 2–3 minutes or until just golden brown. Season chicken with 1/4 teaspoon each salt and pepper. Raise heat to high, and add chicken. Cook 2–3 minutes or until well-browned. Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper. Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half. Drain pasta; transfer to serving dish. Top pasta with sauce; add cheese and marjoram, and toss to combine

White Bean Dip

found at:http://recipes.health.com/recipes/1918604-white-bean-dip



Ingredients
1 (15-ounce) can cannellini beans, rinsed and drained
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1/4 cup loosely packed chopped fresh sage leaves
1 teaspoon extra-virgin olive oil
Salt and pepper, to taste

Preparation
Place cannellini beans in bowl, and mash with fork; set aside. Heat a small pan over medium heat; add 2 tablespoons extra-virgin olive oil, and let it warm. Add garlic, and chopped fresh sage leaves. Stir constantly for 4 minutes or until garlic is brown and sage is crispy. Pour hot oil over beans; stir. Garnish with 1 teaspoon extra-virgin olive oil, and add salt and pepper, to taste. Cover and store in fridge up to 1 week.

Parmesan and Chive Potato Gratin

Found at http://recipes.health.com/recipes/1133788-parmesan-and-chive-potato-gratin


Ingredients
3 pounds cubed, unpeeled red potatoes
6 garlic cloves, peeled and thinly sliced
1 cup 1% low-fat milk
3 tablespoons butter
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1/4 cup chopped fresh chives or green onions

Preparation
1. Place potatoes and garlic in a large saucepan; cover with cold water, and bring to a boil over high heat. Reduce heat; simmer, uncovered, until potatoes are tender when pierced with a knife (about 20 minutes). Drain; return to pot over low heat.

2. Add milk, butter, salt, and pepper. Mash potatoes with a potato masher to desired consistency.

3. Preheat broiler.

4. Transfer potatoes to a shallow 1 1/2-quart ovenproof casserole or baking dish. Combine cheese, breadcrumbs, and chives; sprinkle over potatoes. Broil 4-5 inches from heat source until cheese melts and starts to brown (3-4 minutes).