Peanut Noodle Salad

1 8 oz. package soba noodles (or you can use whole wheat spaghetti noodles)
1 bunch asparagus spears, ends trimmed then cut into 1/2-inch segements

3/4 cup creamy or crunchy peanut butter
1/4 cup rice vinegar
6 cloves garlic, crushed and chopped
drizzle of toasted sesame oil
big pinch of crushed red pepper flakes
6-10 drops tabasco sauce
splash of soy sauce
cayenne pepper to taste
salt to taste
1/4-1/2 cup hot water

1 small bunch of spring onions or scallions, thinly sliced
1/2 cup peanuts

Big a large pot of water to a boil. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Drain noodles and asparagus, run under cold water for about a minute to stop cooking, and set aside.

Make the peanut dressing by combining the peanut butter, rice vinegar, garlic, sesame oil, red pepper flakes, cayenne pepper, tabasco sauce and a huge pinch of salt in a medium bowl. Thin with hot water - the amount you'll need depends on the original consistency of your peanut butter. I like it the consistency of a thin (non-Greek) yogurt. Taste and season with a bit more salt if needed.

Gently toss the noodles, asparagus, spring onions and peanuts with a big splash of the dressing. I reserve a bit of each ingredient to sprinkle on top of the serving platter to make it look nice. Add more dressing a bit at a time, until the salad is dressed to your liking, reserving any extra for another use. Taste, sprinkle with more salt if needed, and enjoy!

Bruschetta

25 french bread slices, preferably baguette size
6 tablespoons extra virgin olive oil
Salt and pepper to taste

3 cups diced tomatoes
3/4 cup grated parmesan cheese
6 cloves garlic, minced or crushed
2 tablespoons chopped fresh basil
1/4 cup red wine vinegar
1 teaspoon chopped fresh thyme
1/4 cup extra virgin olive oil
salt and pepper to taste

Preheat oven to 350° F. Place bread slices on large cookie sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5-10 minutes or until bread is crisp and slightly golden brown.

In a large mixing bowl combine tomatoes, cheese, garlic, basil, vinegar, thyme, and olive oil. Season to taste with salt and pepper. Blend well, cover and refrigerate 1-2 hours. This makes a ton! Spoon on top of bread slices.

Smashed Spiced Sweet Potatoes

4 pounds sweet potatoes (4-5 large)
2 tablespoons butter
2 tablespoons pure maple syrup
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain. Add maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.

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NUTRITION INFORMATION: Per serving: 113 calories; 2 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 22 g carbohydrate; 2 g protein; 3 g fiber; 243 mg sodium.

Nutrition bonus: Vitamin A (360% daily value), Vitamin C (30% dv).

Curried Hummus

2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
2 tablespoons olive oil
3 garlic cloves, crushed
4 teaspoons curry powder
6 tablespoons fresh lemon juice
1/2 cup water
Salt, to taste
Hot sauce, to taste

Put all ingredients in a food processor and blend until smooth.

Beet, Walnut and Gorgonzola Salad

6 small beets, trimmed (about 18 ounces)

6 tablespoons olive oil (preferably extra-virgin)
3 tablespoon Sherry wine vinegar
1 large garlic clove, pressed
Pinch of sugar

12 cups mixed baby greens
2 green onions, sliced
1/2 cup crumbled Gorgonzola cheese (about 2 1/2 ounces)
1/3 cup chopped walnuts, toasted (about 2 ounces)

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake until beets are tender when pierced with fork, about 1 hour. Cool slightly. Peel and slice beets. (Can be prepared 1 day ahead. Cover and refrigerate.)

Whisk olive oil, Sherry wine vinegar, garlic and sugar in medium bowl to blend. Season dressing to taste with salt and pepper.

Combine mixed greens, sliced green onions and beets in large bowl. Pour dressing over and toss to coat. Divide salad among 6 plates. Sprinkle with Gorgonzola cheese and toasted walnuts and serve.

Spicy Avocado-Stuffed Deviled Eggs

10 large eggs
1/4 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon wasabi paste (Japanese horseradish paste)*
1/4 teaspoon salt
Pinch freshly ground black pepper
1 plum tomato, seeded and finely chopped
1 scallion, finely chopped
1 serrano chile, seeded and minced
1 firm-ripe avocado, halved, peeled, pitted, and diced

*Available at Asian markets and some supermarkets

Hard boil the eggs. Peel eggs and halve lengthwise. Carefully remove yolks and mash in large bowl with fork. Add mayonnaise, lime juice, wasabi paste, salt, and pepper and stir with fork until smooth. Fold in tomato, scallion, and chile. Fold in avocado. Spoon mixture into whites.

Chipotle Deviled Eggs

12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves

*Available at some supermarkets, specialty foods stores, and Latin markets.

Hard boil the eggs. Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Spoon filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

Tropical Fruit Salsa

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya (or mango)
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

Oatmeal Peanut Butter Cookies

1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup sugar (or Splenda)
1 cup peanut butter
2 eggs
1.5 cups whole wheat flour
1 tsp salt
1 cup thick rolled oats
2 tsp baking soda

Preheat oven to 350.

Cream shortening, butter, sugars and peanut butter until light and fluffy. Add eggs one at a time. Add flour, salt and soda all at once. Mix in oats just until combined.

Drop by heaping teaspoons onto baking sheers and bake for 10-15 min, or until just starting to brown.

Makes approximately 60 cookies

Quiche Lorraine

2 frozen pie crusts
1 pound bacon
1.5 cups swiss cheese, shredded
1 onion, chopped
2 cups half and half
6 eggs
3/4 tsp salt
1/8 tsp cayenne pepper

Preheat oven to 425.

Fry the bacon in a skillet. Remove and crumble, distribute into crusts. Sautee the onion in the leftover grease until translucent. Drain and divide into crusts. Divide swiss into crusts.

Whisk half and half, seasonings and eggs together. Divide into crusts.

Bake for 15 min. Reduce heat to 300 and bake 10 min more, or until a knife inserted in the center comes out clean.

Allow to sit 10 min before serving.

Serves 12

Serving Size 146 g

Amount Per Serving
Calories 452
Calories from Fat 300

Total Fat 33.3g (51%)
Saturated Fat 12.2g (61%)
Cholesterol 162mg (54%)
Sodium 1083mg (45%)
Total Carbohydrates 14.5g (5%)
Sugars 1.7g
Protein 22.6g

Vitamin A 8% • Vitamin C 2%
Calcium 17% • Iron 8%

Nutrition Grade C-

* Based on a 2000 calorie diet