Menu Suggestions
JUNE 2009

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
Fiery Flank Steak with Tomato Jam
Potato Salad with Herbs and Grilled Summer Squash
Buttermilk Sorbet with Strawberries

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce
(Starter)

INGREDIENTS (Sauce)

2 tablespoons honey
2 teaspoons fresh lime juice
1/2 teaspoon grated lime rind

INGREDIENTS (Quesadillas)

1 cup thinly sliced peeled firm ripe peaches (about 2 large)
1 tablespoon chopped fresh chives
1 teaspoon brown sugar
3 ounces Brie cheese, thinly sliced
4 (8-inch) fat-free flour tortillas
Cooking spray
Chive strips (optional)

DIRECTIONS

To prepare sauce, combine first 3 ingredients, stirring with a whisk; set aside.

To prepare quesadillas, combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat. Heat a large nonstick skillet over medium-high heat. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp. Remove from pan; keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 3 wedges; serve with sauce. Garnish with chive strips, if desired.

Calories: 157 (23% from fat). Fat: 4g (sat 2.5g, mono 1.2g, poly 0.1g). Protein: 5.3g. Carbohydrate: 25.5g. Fiber: 0.7g. Cholesterol: 14mg. Iron: 0.9mg. Sodium: 316mg. Calcium: 30mg.

SERVINGS: 6 (serving size: 2 quesadilla wedges and about 1 teaspoon sauce)

This intriguing appetizer is savory-sweet. Ripe — but firm — peaches work best; if they're too soft, they'll make the tortillas soggy. Placing the fillings on one side of the tortilla and folding the other half over (like a taco) makes the quesadillas easier to handle. Whole wheat tortillas would also be great, offering a sweet, nutty taste. The lime-honey dipping sauce balances the richness of the buttery filling.

Recipe from Cooking Light, JUNE 2005.

Fiery Flank Steak with Tomato Jam
(Main Dish)

INGREDIENTS (Jam)

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)
1/3 cup sugar
1/3 cup grated onion
3 garlic cloves, minced
2 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 teaspoon salt

INGREDIENTS (Steak)

1 tablespoon grated lime rind
1/3 cup fresh lime juice
2 teaspoons olive oil
2 jalapeno peppers, minced
2 garlic cloves, minced
2 pounds flank steak, trimmed
1/2 teaspoon salt
Cooking spray
Lemon slices (optional)

DIRECTIONS

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 cups pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapenos in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 cups (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 tablespoons juice, and 1/4 teaspoon salt.

To prepare steak, combine rind, 1/3 cup juice, oil, 2 jalapenos, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.

Prepare grill.

Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 teaspoon salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired.

Calories: 258 (31% from fat). Fat: 8.8g (sat 3.5g, mono 3.5g, poly 0.6g). Protein: 26.3g. Carbohydrate: 19.3g. Fiber: 3.1g. Cholesterol: 40mg. Iron: 2.5mg. Sodium: 161mg. Calcium: 57mg.

SERVINGS: 8 (serving size: 3 ounces steak and about 1/4 cup jam)

Make jam to capitalize on summer tomatoes. Prepare the jam up to two days ahead. Cover and store in the refrigerator, but serve it at room temperature. For a quick appetizer, serve it with cream cheese on crackers. Wine note: Tomato Jam captures the rich flavor of summer tomatoes, a classic partner for high-acid red wines. For a sure bet, reach for Chianti or an affordable barbera.

Recipe from Cooking Light, JUNE 2007.

Potato Salad with Herbs and Grilled Summer Squash
(Salad/Side)

INGREDIENTS (Salad)

2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

INGREDIENTS (Dressing)

1/3 cup chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS

Preheat grill to medium-high heat.

To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

Calories: 160. Fat: 5g (sat 0.8g, mono 3.4g, poly 0.8g). Protein: 3.8g. Carbohydrate: 27g. Fiber: 3.4g. Cholesterol: 0.0mg. Iron: 1.5mg. Sodium: 206mg. Calcium: 33mg.

SERVINGS: 6 (serving size: 1 cup)

A cornichon is the French version of a gherkin. You'll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make up to two hours ahead.

Recipe from Cooking Light, JUNE 2009.

Buttermilk Sorbet with Strawberries
(Dessert)

INGREDIENTS (Sorbet)

2 cups low-fat buttermilk
1/4 cup sugar
1/4 cup light corn syrup

INGREDIENTS (Strawberries)

3 cups sliced fresh strawberries (about 1 pound)
1 tablespoon sugar

DIRECTIONS

To prepare sorbet, combine first 3 ingredients in a medium bowl, stirring until sugar dissolves. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

To prepare strawberries, combine strawberries and 1 tablespoon sugar; let stand 10 minutes. Spoon berries into serving bowls, and top with sorbet.

Calories: 206 (6% from fat). Fat: 1.4g (sat 0.7g, mono 0.4g, poly 0.2g). Protein: 4.8g. Carbohydrate: 46.5g. Fiber: 2.3g. Cholesterol: 5mg. Iron: 0.6mg. Sodium: 155mg. Calcium: 161mg.

SERVINGS: 4 (serving size: 3/4 cup sorbet and about 3/4 cup strawberries)

Though it commonly adds zing to biscuits, pancakes, and waffles, buttermilk rarely gets to express its natural tanginess by itself. However, this frozen treat lets it play center stage, adding slightly sweetened strawberries for color and variety. A smidgen of sugar brings out the berries' sweetness, but if they're very ripe, they may not need sweetening. Garnish each serving with fresh mint sprigs, if desired.

Recipe from Cooking Light, JUNE 2006.

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