Phyllo-Wrapped Asparagus with Prosciutto

Ingredients
3 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
Preparation
1. 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 Nuts

Ingredients
4 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
Preparation
1. 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 Chutney

Ingredients
2 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
Preparation
1. Heat a small saucepan over medium-high heat. Add oil to pan; swirl to coat. Add shallots;
saut 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, Chvre, and Thyme

Ingredients
1 cup fat-free ricotta cheese (such as Calabro)
1/3 cup finely chopped green onions
1 tablespoon finely chopped fresh thyme
3 ounces chvre, 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 9inch) sheets frozen phyllo dough, thawed
Cooking spray

Preparation
1. 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 Brie

Ingredients
1 (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)
Preparation
1. 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 Breadcrumbs

Ingredients
2 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
Preparation
1. 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;
saut 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-Gruyre Tartlets

Ingredients
6 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
Preparation
1. 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, Gruyre, and Bacon Spread

Ingredients
Cooking spray
3 1/2 cups chopped onion
2 ounces Gruyre 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
Preparation
1. 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; saut 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 Jalapeos

Ingredients
2 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 jalapeo peppers, halved lengthwise and seeded
Cooking spray
2 tablespoons chopped fresh cilantro
2 tablespoons chopped seeded tomato

Preparation
1. 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 Eggs

Ingredients
8 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

Preparation
1. 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.
 Cauliflower "Caviar" with Frizzled Prosciutto

Ingredients
4 cups coarsely chopped cauliflower florets (about 2 pounds)
5 teaspoons olive oil, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
4 ounces prosciutto, chopped
1 tablespoon minced garlic
1 tablespoon sherry vinegar
1/4 cup chopped fresh parsley
24 belgian endive leaves (about 2 small heads)
Preparation
1. Preheat oven to 400.

2. Arrange cauliflower florets in a single layer in a 13 x 9-inch metal baking pan. Drizzle with 1
tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at
400 for 40 minutes or until cauliflower is lightly browned.

3. Heat remaining 2 teaspoons oil in a small skillet over medium heat. Add prosciutto to pan;
saut 10 minutes or until crisp, stirring occasionally. Add garlic to pan; saut 1 minute. Drain
on paper towels.

4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely
mash with a fork. Stir in chopped parsley. Spoon 2 tablespoons cauliflower mixture into each
endive leaf. Serve warm or at room temperature.
 Polenta-Sausage Triangles

Ingredients
Cooking spray
8 ounces reduced-fat pork sausage (such as Jimmy Dean)
3/4 cup finely chopped yellow onion
3/4 cup finely chopped celery
3 garlic cloves, minced
1 1/2 cups water
1 1/4 cups 1% low-fat milk
1 cup instant polenta
1/2 teaspoon kosher salt
2 tablespoons olive oil, divided
Preparation
1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add sausage;
cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, and
garlic; saut 8 minutes or until vegetables are tender.

2. Add 1 1/2 cups water and milk to sausage mixture in pan, and bring to a boil. Gradually add
polenta, stirring constantly with a whisk. Stir in salt. Cook for 3 minutes or until thick, stirring
constantly. Spoon polenta into an 11 x 7inch glass or ceramic baking dish coated with
cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.

3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into
triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl
to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat
procedure with remaining olive oil and polenta triangles.
 Date, Walnut, and Blue Cheese Ball

Ingredients
1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 1/2 tablespoons finely chopped walnuts, toasted

Preparation
1. Place first 4 ingredients in a large bowl; beat with a mixer at medium speed 2 minutes or
until smooth and creamy. Add dates, shallots, lemon rind, salt, and pepper; beat at medium
speed until well blended, scraping sides of bowl as necessary.

2. Spoon cheese mixture onto a large sheet of plastic wrap. Form into a ball, using a rubber
spatula. Wrap cheese ball in plastic wrap; chill overnight.

3. Combine parsley and walnuts in a shallow dish. Unwrap cheese ball; gently roll in nut
mixture, coating well. Place on a serving plate. Serve immediately, or cover and refrigerate
until ready to serve.
 Caramelized Onion Tartlets

Ingredients
2 teaspoons olive oil
2 small red onions, thinly sliced
2 small yellow onions, thinly sliced
1 tablespoon white balsamic vinegar
1 sheet frozen puff pastry dough, thawed
1/3 cup shredded Asiago cheese
1/4 teaspoon kosher salt
Preparation
1. Heat oil in a skillet over medium-high heat. Add onions; saut 5 minutes. Reduce heat to
medium. Cook for 15 minutes; stir occasionally. Add vinegar.

2. Preheat oven to 400.

3. Unfold dough, and place on a work surface lightly dusted with flour. Roll into a 10 x 9-inch
rectangle. Cut dough into 20 (2 1/4 x 2-inch) rectangles. Score each rectangle about 1/8-inch
from edge. Prick dough pieces liberally with a fork. Arrange on a baking sheet lined with
parchment paper; chill 10 minutes.

4. Sprinkle about 3/4 teaspoon cheese over each tartlet; top with about 1 tablespoon onion
mixture. Sprinkle with salt. Bake at 400 for 15 minutes or until dough is lightly browned.
 Citrus, Fennel, and Rosemary Olives

Ingredients
22 ounces (about 4 cups) assorted olives (such as nioise, arbequina, kalamata, and
picholine)
2 cups extra-virgin olive oil
1 cup finely chopped fennel bulb
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
3/4 teaspoon crushed red pepper
3 garlic cloves, minced
Preparation
1. Combine all ingredients in a large bowl; stir well to combine. Cover and refrigerate 48
hours. Serve at room temperature.

Note: Refrigerate up to 1 month.

 Spicy Squash Pickles

Ingredients
3/4 pound zucchini, cut into 1/4-inch-thick slices
3/4 pound yellow squash, cut into 1/4-inch-thick slices
2 teaspoons kosher salt, divided
1/2 cup thinly sliced sweet onion (such as Vidalia)
1 cup water
1 cup cider vinegar
1/4 cup maple syrup
1/4 to 1/2 teaspoon crushed red pepper
Preparation
1. Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle
with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper
towels. Place zucchini, squash, and onion in a medium glass bowl.

2. Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small
saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate.
Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
 Quick Liver Pt

Ingredients
1/4 cup dried tart cherries
2 slices thick-cut bacon
2 tablespoons finely chopped shallots
1 teaspoon finely chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, finely chopped
1 bay leaf
2 tablespoons cognac
1/4 cup whipped cream cheese
8 ounces liverwurst
2 tablespoons chopped unsalted dry-roasted pistachios (optional)
Preparation
1. Place cherries in a small saucepan with just enough water to cover; bring to a simmer over
medium heat. Cook 3 minutes or until soft. Drain cherries; cool slightly, and finely chop.

2. Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan,
reserving 1 tablespoon drippings in pan. Finely chop bacon.

3. Add shallots, thyme, salt, pepper, garlic, and bay leaf to drippings in pan; cook 2 minutes or
until softened, stirring occasionally. Remove pan from heat. Add cognac, scraping pan to
loosen browned bits.

4. Remove and reserve bay leaf. Place shallot mixture, cream cheese, and liverwurst in a
food processor; process until smooth. Place in a small bowl; stir in bacon and cherries. Place
bay leaf on top of pt. Cover surface of pt with plastic wrap; chill at least 8 hours. Sprinkle
with pistachios before serving, if desired.
 Tunisian Brik-Style Eggs

Ingredients

HARISSA:
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon ground ancho chile pepper
3/4 cup chopped bottled roasted red bell peppers
2 tablespoons water
1/2 teaspoon sugar
1 garlic clove, crushed
BRIK:
2 cups (1-inch) cubed Yukon gold potato (about 12 ounces)
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper (optional)
1/4 cup chopped fresh parsley
1/3 cup thinly sliced green onions
4 (13 x 18-inch) sheets frozen phyllo dough, thawed
Cooking spray
4 large eggs, chilled
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
1 large egg white
1 teaspoon water
1/4 cup chopped fresh cilantro

Preparation
1. To prepare harissa, place caraway and cumin seeds in a small skillet over medium-high heat; cook 1 minute, stirring
frequently. Place seed mixture, ancho chile pepper, and next 4 ingredients (through garlic) in a blender; process until smooth.

2. To prepare brik, place potatoes in a saucepan; cover with water, and bring to a boil. Reduce heat; simmer 10 minutes or
until just tender. Drain.

3. Preheat oven to 450.

4. Heat oil in a large nonstick skillet over medium-high heat; swirl to coat. Add potatoes, turmeric, salt, and ground red pepper
(if desired); saut 6 minutes or until edges are crisp. Add parsley and green onions; cook 2 minutes, stirring frequently.
Remove from heat; cool 5 minutes.

5. Place 1 sheet of phyllo dough on a large cutting board or work surface (cover remaining phyllo to prevent drying); coat
phyllo with cooking spray. Fold sheet in half like a book. Coat bottom third of phyllo with cooking spray (narrow end should be
facing you). Fold bottom third up. Arrange 1/4 of the potatoes in a circle in center of the bottom (folded) third of the phyllo,
creating a nest for the egg. Crack 1 egg into center of potatoes. Sprinkle 1/4 of feta over egg. Sprinkle with black pepper.
Fold top third of phyllo over egg, potatoes, and cheese, folding in sides to form a packet. Place packet on a baking sheet
coated with cooking spray. Repeat with remaining phyllo, potatoes, eggs, cheese, and black pepper. Combine egg white and
1 teaspoon water in a small bowl, stirring with a whisk. Brush phyllo packets with egg white mixture. Bake at 450 for 9
minutes or until golden brown and crisp. Spoon harissa evenly over brik, and sprinkle with cilantro.
 Pear Chutney Bruschetta with Pecans and Blue
Cheese

Ingredients
2 teaspoons olive oil
1/4 cup finely chopped shallots
1 1/2 cups finely chopped peeled Anjou, Bartlett, or Bosc pear
1/2 cup pear nectar
1/4 cup finely chopped dried apricots
2 tablespoons sugar
1 1/2 tablespoons cider vinegar
1/8 teaspoon salt
1 (3-inch) cinnamon stick
4 ounces French bread baguette, cut diagonally into 16 thin slices and toasted
8 teaspoons chopped pecans, toasted
8 teaspoons crumbled blue cheese
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
Preparation
1. Heat a small saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add
shallots, and saut for 2 minutes or until soft. Add pear and next 6 ingredients (through
cinnamon); bring to a boil. Reduce heat to medium; cook 20 minutes or until pear is tender
and mixture is thick. Cool to room temperature. Discard cinnamon stick.

2. Spoon about 1 1/2 tablespoons chutney over each baguette slice; top each with 1/2
teaspoon pecans and 1/2 teaspoon cheese. Sprinkle evenly with chopped chives and thyme.
 Crunchy Chickpeas

Ingredients
2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
2 tablespoons canola oil
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
1/8 teaspoon onion powder
1 garlic clove, minced
Preparation
1. Preheat oven to 300.

2. Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas
and remaining ingredients. Arrange on a baking sheet. Bake at 300 for 1 hour and 40
minutes, stirring every 20 minutes.