Boston Lettuce Salad With Herbs and Toasted Almonds

Watercress Salad With Beets and Feta

Romaine Salad With Tomatoes and Bacon

Mesclun Salad With Chickpeas and Dried

Cherries

Arugula Salad With Green Beans and

Radishes

Spinach Salad With Avocado and Pepper

Greens With Quick Artichoke Vinaigrette

Lettuce, Orange, and Pecan Salad

Spinach Salad With Warm Onions and

Crispy Salami

Tender Greens With Champagne Vinaigrette

Phyllo-Wrapped Asparagus with

Prosciutto

Polenta Squares with Gorgonzola and Pine

Nuts

Apple-Blue Cheese Chutney

Phyllo Cups with Ricotta, Chèvre, and Thyme

Warm Cranberry-Walnut Brie

Roasted Oysters with Pancetta and Breadcrumbs

Potato-Gruyère Tartlets

Caramelized Onion, Gruyère, and Bacon Spread

Grilled Stuffed Jalapeños

Creole Deviled Eggs

Boston Lettuce Salad With Herbs and Toasted AlmondsIngredients

1. 1/4 cup sliced almonds 2. 1 large head Boston or Bibb lettuce, leaves torn (6 cups) 3. 1 cup fresh parsley leaves 4. 1 cup fresh cilantro leaves 5. 10 chives, cut into 1-inch lengths 6. 4 to 5 tablespoons Lemon and Shallot Vinaigrette 7. or bottled Italian vinaigrette

Directions1. Heat oven to 400° F. Spread the almonds on a rimmed

baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Watercress Salad With Beets and FetaIngredients

1. 2 bunches watercress, thick stems removed (6 cups) 2. 1 15-ounce can whole beets, drained and thinly sliced 3. 4 to 5 tablespoons Lemon and Shallot Vinaigrette 4. or bottled Italian vinaigrette 5. 1/2 cup crumbled Feta (about 2 ounces)

Directions1. In a large bowl, toss the watercress and beets with the

vinaigrette.2. Sprinkle with the Feta.

Romaine Salad With Tomatoes and BaconIngredients

1. 4 slices bacon 2. 1 head romaine lettuce, cut into strips (6 cups) 3. 1 cup grape tomatoes, halved 4. 4 scallions, sliced 5. 4 to 6 tablespoons Creamy Parmesan Dressing 6. or bottled Caesar dressing

Directions1. In a skillet, cook the bacon over medium heat until crisp, 6

to 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.

2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.

Mesclun Salad With Chickpeas and Dried CherriesIngredients

1. 6 ounces mesclun (6 cups) 2. 2 carrots, halved lengthwise and thinly sliced on the bias 3. 1 15-ounce can chickpeas, rinsed 4. 1/2 cup dried cherries 5. 1/4 cup fresh dill sprigs 6. 4 to 5 tablespoons Balsamic-Dijon Vinaigrette 7. or bottled balsamic vinaigrette

Directions1. In a large bowl, toss the mesclun, carrots, chickpeas,

cherries, and dill with the vinaigrette.

Arugula Salad With Green Beans and RadishesIngredients

1. 1 large bunch arugula (6 cups) 2. 1 small fennel bulb, cored and very thinly sliced 3. 4 ounces raw green beans, cut into 1-inch pieces (about 1

1⁄4 cups) 4. 6 radishes, cut into wedges 5. 6 to 8 tablespoons Creamy Parmesan Dressing 6. or bottled Caesar dressing

Directions1. In a large bowl, toss the arugula, fennel, green beans, and

radishes with the dressing.

Spinach Salad With Avocado and PepperIngredients

1. 2 cups fresh bread cubes (½ inch) 2. 1 tablespoon olive oil 3. kosher salt 4. 1 5-ounce package baby spinach (6 cups) 5. 1 avocado, diced 6. 1 bell pepper, thinly sliced 7. 1⁄2 cup pitted kalamata olives, halved 8. 1 shallot, thinly sliced 9. 4 to 5 tablespoons Balsamic-Dijon Vinaigrette 10. or bottled balsamic vinaigrette

Directions1. Heat oven to 400° F. On a rimmed baking sheet, toss the

bread with the olive oil and ¼ teaspoon salt. Bake, tossing once, until golden and crisp, 10 to 15 minutes.

2. In a large bowl, toss the spinach, avocado, bell pepper, olives, shallot, and croutons with the vinaigrette.

Greens With Quick Artichoke VinaigretteIngredients

1. 3 tablespoons fresh lemon juice 2. 1/3 cup extra-virgin olive oil 3. kosher salt and pepper 4. 1 12-ounce jar artichoke hearts (packed in water or oil),

drained and roughly chopped 5. 2 5-ounce packages mixed greens

Directions1. In a medium bowl, whisk together the lemon juice, oil, 1/2

teaspoon salt, and 1/4 teaspoon pepper. Stir in the artichokes.

2. Divide the greens among individual plates and top with the vinaigrette.

Lettuce, Orange, and Pecan SaladIngredients

1. 3 heads Bibb or Boston lettuce, rinsed and torn 2. 2 navel oranges, peeled and sliced into thin circles 3. 3/4 cup (about 3 ounces) toasted pecans, roughly chopped 4. 4 ounces goat cheese, crumbled (optional) 5. 1/4 cup orange juice 6. 1 tablespoon white wine vinegar 7. 1 shallot, minced 8. 1/4 cup extra-virgin olive oil 9. 1/2 teaspoon kosher salt 10. 1/4 teaspoon black pepper

Directions1. Place the lettuce, oranges, pecans, and goat cheese (if

using) in a large bowl.2. In a small bowl, whisk together the orange juice, vinegar,

shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.

Spinach Salad With Warm Onions and Crispy SalamiIngredients

1. 2 tablespoons olive oil 2. 1/4 pound hard salami, cut into 1/2-inch pieces 3. 2 tablespoons red wine vinegar 4. 1 tablespoon Dijon mustard 5. 1 tablespoon honey 6. kosher salt and black pepper 7. 1/2 red onion, sliced into rounds 8. 2 bunches spinach, thick stems removed (about 8 cups) 9. 4 hard-boiled eggs (optional)

Directions1. Heat 1 tablespoon of the oil in a medium skillet over

medium heat.

2. Add the salami and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a paper towel–lined plate.

3. Add the vinegar, mustard, honey, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper to the skillet. Whisk to combine.

4. Add the onion and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Stir in the salami.

5. Divide the spinach among 4 individual plates and spoon the onion and salami over the top. Serve with the eggs, if desired.

Tender Greens With Champagne VinaigretteIngredients

1. 2 1/2 teaspoons Dijon mustard 2. 1/4 cup Champagne vinegar or white wine vinegar 3. 1 teaspoon honey 4. 1 cup extra-virgin olive oil 5. 1 large shallot, finely chopped 6. 1 head Boston or Bibb lettuce 7. 1/3 cup fresh dill sprigs 8. 3/4 cup fresh whole flat-leaf parsley leaves 9. 1 1/2 tablespoons fresh tarragon leaves, roughly chopped

(optional) 10. 1/4 cup fresh chives, cut into 1-inch pieces (optional) 11. 1/4 cup fresh whole chervil leaves (optional)

Directions1. In a bowl, whisk together the mustard, vinegar, honey, and

1½ tablespoons water. Whisking constantly, slowly add the oil. Add the shallot and set aside.

2. In a large bowl, combine the lettuce, dill, parsley, and (if using) tarragon, chives, and chervil. (You can cover and refrigerate the vinaigrette and greens separately for up to 24 hours.)

3. Whisk the vinaigrette to recombine. Serve the salad with the vinaigrette on the side.

Phyllo-Wrapped Asparagus with ProsciuttoIngredients3 ounces thinly sliced prosciutto, cut into 30 long, thin strips 30 asparagus spears, trimmed 10 (14 x 9-inch) sheets frozen phyllo dough, thawed Cooking spray Preparation1. Preheat oven to 450°.2. Wrap 1 prosciutto strip around each asparagus spear, barber polestyle. Place 1 phyllo sheet on a work surface (cover remaining �phyllo to prevent drying); coat phyllo with cooking spray. Cut crosswise into thirds to form 3 (4 1/2 x 9inch) rectangles. Arrange 1 �asparagus spear across 1 short end of each rectangle; roll up jelly-roll fashion. Arrange rolls on a baking sheet; coat rolls with cooking spray. Repeat procedure with remaining phyllo, asparagus, and cooking spray. Bake at 450° for 10 minutes or until phyllo is golden and crisp. Serve warm or at room temperature.

Polenta Squares with Gorgonzola and Pine NutsIngredients4 cups water 1 cup quick-cooking polenta 1 teaspoon kosher salt 1 tablespoon butter Cooking spray 1/4 cup boiling water 3 tablespoons currants 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese 3 tablespoons pine nuts, toasted 1 teaspoon grated orange rind 2/3 cup balsamic vinegar 2 tablespoons chopped fresh flat-leaf parsley

Preparation1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 minutes or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-inch square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly onto surface of polenta; chill for 1 hour or until polenta is very firm. Cut into 30 squares.2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 tablespoons (about 10 minutes). Cool slightly.4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 minutes on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with the remaining polenta. Top each square with rounded 1/2 teaspoon of cheese mixture, and drizzle with about 1/4 teaspoon balsamic vinegar. Garnish with parsley.

Apple-Blue Cheese ChutneyIngredients2 teaspoons canola oil 1/4 cup finely chopped shallots 2 1/2 cups finely chopped peeled Braeburn apple (2 large) 1 cup apple cider 1/4 cup golden raisins 2 tablespoons brown sugar 1 tablespoon cider vinegar 1 1/2 teaspoons chopped fresh thyme, divided 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup (2 ounces) crumbled blue cheese Preparation1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots; sauté 1 minute. Add apple and next 4 ingredients (through vinegar); bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until most of liquid evaporates and apples are very tender. Remove from heat; stir in 3/4 teaspoon thyme, salt, and pepper. Cool to room temperature. Gently stir in blue cheese. Sprinkle with the remaining 3/4 teaspoon thyme.

Phyllo Cups with Ricotta, Chèvre, and ThymeIngredients1 cup fat-free ricotta cheese (such as Calabro) 1/3 cup finely chopped green onions 1 tablespoon finely chopped fresh thyme 3 ounces chèvre, crumbled (about 3/4 cup) 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup) 2 tablespoons canola oil 1 tablespoon unsalted butter, melted 8 (14 x 9–inch) sheets frozen phyllo dough, thawed Cooking spray Preparation1. Combine first 5 ingredients, stirring until smooth. Cover and chill 1 hour.2. Preheat oven to 375°.3. Combine oil and butter. Place 1 phyllo sheet on a work surface (cover remaining phyllo to prevent drying); lightly brush phyllo with oil mixture. Repeat layers 3 times, ending with oil mixture; press gently on stack. Repeat procedure with remaining 4 phyllo sheets and oil mixture to form two phyllo stacks. Cut each phyllo stack crosswise into 4 (3 1/2 x 9inch) strips. Cut strips into thirds to form �24 (3 1/2 x 3inch) rectangles. Press 1 rectangle into each of 24 mini �muffin cups coated with cooking spray. Divide cheese mixture evenly among prepared cups. Bake at 375° for 8 minutes or until phyllo is golden.

Warm Cranberry-Walnut BrieIngredients1 (8-ounce) round Brie cheese 2 tablespoons dried cranberries 1 teaspoon chopped fresh thyme 1 teaspoon chopped walnuts, toasted 40 low-sodium 100 percent whole-wheat crackers (such as Triscuit) Preparation1. Preheat oven to 350°.2. Using a serrated knife, remove topmost rind from cheese; discard rind. Place cheese, cut side up, in a small ovenproof baking dish; sprinkle with cranberries and thyme. Top evenly with nuts. Bake at 350° for 15 minutes or until cheese is soft and warm. Serve immediately with crackers.

Roasted Oysters with Pancetta and BreadcrumbsIngredients2 tablespoons pine nuts, toasted 2 (1-ounce) slices white bread Cooking spray 1 ounce finely chopped pancetta or cured bacon 2 tablespoons chopped fresh flat-leaf parsley 1/4 teaspoon black pepper 18 shucked oysters on the half shell 6 lemon wedges Preparation1. Preheat oven to 450°.2. Combine nuts and bread in a mini food processor; process until coarsely ground. Heat a medium skillet over medium-high heat, and lightly coat pan with cooking spray. Add pancetta; sauté for 2 minutes or until crisp, stirring frequently. Remove from heat. Stir in pine nut mixture, parsley, and black pepper. Carefully arrange oysters in a single layer on a broiler pan, and spoon 1 tablespoon bread mixture onto each oyster. Bake at 450° for 5 minutes or until oysters are opaque. Serve immediately with lemon wedges.

Potato-Gruyère TartletsIngredients6 baby Dutch or fingerling potatoes 1 sheet frozen puff pastry dough, thawed 1/4 teaspoon kosher salt 1/3 cup shredded Gruyere cheese 1 1/2 teaspoons chopped rosemary Preparation1. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer for 5 minutes or until almost tender. Drain; rinse with cold water. Cut crosswise into thin slices.2. Preheat oven to 400°.3. Unfold dough; place on a surface dusted with flour. Roll to a 10 x 9inch rectangle. Cut into 20 (2 1/4 x 2inch rectangles). Score each � �rectangle about 1/8-inch from edge. Prick dough liberally with a fork. Arrange on a baking sheet lined with parchment paper; chill 10 minutes.4. Arrange 2 potato slices onto each dough piece, and sprinkle with salt. Combine cheese and rosemary. Sprinkle about 3/4 teaspoon cheese mixture over each tartlet. Bake at 400° for 15 minutes or until golden.

Caramelized Onion, Gruyère, and Bacon SpreadIngredientsCooking spray 3 1/2 cups chopped onion 2 ounces Gruyère cheese, shredded and divided 2 tablespoons chopped fresh chives, divided 1/3 cup canola mayonnaise 1/3 cup fat-free sour cream 1/4 teaspoon salt 1/4 teaspoon black pepper 3 bacon slices, cooked and crumbled

Preparation1. Preheat oven to 425°.2. Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.

Grilled Stuffed JalapeñosIngredients2 center-cut bacon slices 4 ounces cream cheese, softened (about 1/2 cup) 4 ounces fat-free cream cheese, softened (about 1/2 cup) 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup) 1/4 cup minced green onions 1 teaspoon fresh lime juice 1/4 teaspoon kosher salt 1 small garlic clove, minced 14 jalapeño peppers, halved lengthwise and seeded Cooking spray 2 tablespoons chopped fresh cilantro 2 tablespoons chopped seeded tomato Preparation1. Preheat grill to medium-high heat.2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next 4 ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

Creole Deviled EggsIngredients8 large eggs 1 tablespoon cider vinegar 2 tablespoons (1 ounce) 1/3-less-fat cream cheese 1/4 cup plain 2% reduced-fat Greek yogurt 1 tablespoon finely chopped green bell pepper 1 tablespoon finely chopped celery 1 tablespoon Creole mustard 2 teaspoons minced fresh chives 1/4 teaspoon freshly ground black pepper 1/4 teaspoon hot pepper sauce (such as Tabasco) 1/8 teaspoon salt Dash of ground red pepper 2 pieces hot pickled okra, each cut into 8 slices Preparation1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.