Recipes

April 30, 2008 

Sara’s cornmeal-crusted okra

4 to 6 servings

6 tablespoons olive oil

2 pounds okra, sliced into ½-inch pieces, stems trimmed

Coarse salt and freshly ground black pepper

1/3 cup yellow cornmeal

• In large skillet, heat 3 tablespoons oil over medium-high heat.

• Add okra and stir to coat.

• Cover and cook until bright green, 12 to 15 minutes. Season with salt and pepper.

• Add cornmeal and stir to coat. Drizzle with remaining 3 tablespoons of oil and continue cooking, stirring occasionally, until okra is tender, browned and crispy, about 15 minutes.

• Taste and adjust for seasoning with salt and pepper. Serve immediately.

— From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, 2008)

NUTRITIONAL INFORMATION PER SERVING:

Calories, 195.8; protein, 3.6 grams; carbohydrates, 18.9 grams; total fat, 13.7 grams; cholesterol, 0 milligrams; saturated fat, 1.9 grams; dietary fiber, 5 grams; sodium, 12.5 milligrams; sugar, 1.8 grams; vitamin A, 99.8 retinol equivalents; vitamin C, 31.9 milligrams; calcium, 122.6 milligrams; iron, 1.5 milligrams; alcohol, 0 grams

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

Corn on the cob with Parmigiano-Reggiano

4 to 6 servings

4 to 6 ears fresh sweet corn, unshucked

Coarse salt and freshly ground black pepper

½ cup grated Parmigiano-Reggiano cheese (about 2 ounces)

Pinch of cayenne pepper

¼ cup mayonnaise or unsalted butter

• Preheat oven to 350 degrees.

• Place unshucked corn in sink and add water to cover. Weight down corn with a heavy pot or plate to keep submerged. Let soak for about 30 minutes.

• Remove corn from water, pull back husks and strip away silks.

• Season corn with salt and black pepper. Pull the husks back over the corn and place in oven, directly on the rack. Roast until tender, about 40 to 45 minutes.

• Meanwhile, combine cheese and cayenne in a shallow plate. Set aside.

• Remove corn from oven and shuck while warm. Using a pastry brush, coat hot ears of corn with mayonnaise or butter. Roll ears in cheese mixture to coat. Serve immediately.

— From “Bon Appetit, Y’all” by Virginia Willis (Ten Speed Press, 2008)

NUTRITIONAL INFORMATION PER SERVING:

Calories, 172.8; protein, 5.5 grams; carbohydrates, 17.4 grams; total fat, 10.3 grams; cholesterol, 12.5 milligrams; saturated fat, 2.3 grams; dietary fiber, 2.4 grams; sodium, 172.1 milligrams; sugar, 3 grams; vitamin A, 36.7 retinol equivalents; vitamin C, 6.1 milligrams; calcium, 75.7 milligrams; iron, .5 milligrams; alcohol, 0 grams

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

I love tomatoes salad

4 servings

2 red tomatoes, each cut into 6 wedges

2 yellow tomatoes, each cut into 6 wedges

4 cups grape or cherry tomatoes, halved

½ red onion, cut into paper-thin slices

¼ cup thinly sliced fresh basil leaves

¼ cup chopped flat-leaf parsley

1 tablespoon balsamic vinegar

1 tablespoon basil-flavored olive oil

½ teaspoon salt

1/8 teaspoon freshly ground pepper

• Toss together all ingredients in serving bowl. Serve at once or let stand at room temperature up to 30 minutes.

— From “Weight Watchers All-Time Favorites” (Wiley, 2007)

NUTRITIONAL INFORMATION PER SERVING:

Calories, 90.6; protein, 2.9 grams; carbohydrates, 13.0 grams; total fat, 4.1 grams; cholesterol, 0 milligrams; saturated fat, 0.6 grams; dietary fiber, 3.3 grams; sodium, 327.3 milligrams; sugar, 6.3 grams; vitamin A, 138.5 retinol equivalents; vitamin C, 38.2 milligrams; calcium, 42.7 milligrams; iron, 1.4 milligrams; alcohol, 0 grams

NOTE: Information is meant only as a guide; the ESHA Research program does not compensate for crop-growing conditions, and some methods of cooking affect nutrient content.

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