Recipes — Light RSS



Bruschetta Caponata with Raisins and Pine Nuts

Ingredients 1 loaf (1 lb.) crusty Italian bread such as ciabatta, cut into 1/3-in.-thick slices About 6 tbsp. olive oil, divided 1 large eggplant, cut into 1/2-in. dice (about 4 cups) 2 tablespoons minced garlic 1 cup chopped celery 1 cup chopped red bell pepper 1 cup chopped green olives 1/4 cup red-wine vinegar 1/4 cup tomato paste 1/2 cup raisins 1/2 cup toasted pine nuts 2 teaspoons kosher salt 2 teaspoons sugar 1/4 cup chopped fresh basil 1/4 cup chopped fresh oregano 1/4 cup chopped fresh flat-leaf parsley 1 cup ricotta cheese Preparation 1. Preheat oven to 350°. Lay bread on a baking sheet and drizzle with about 2 tbsp. oil. Bake until toasted and light golden brown, about...

Continue reading



Grilled Peaches Salad over Arugula and Parmigiano Cheese

Ingredients 1/4 cup balsamic vinegar 2 tablespoons honey 3 peaches, pitted and each cut into 6 wedges 1 tablespoon extra virgin olive oil 1/8 teaspoon freshly ground black pepper Dash of kosher salt 10 cup trimmed arugula (about 10 ounces) 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips 2 tablespoons crumbled goat cheese Pine nuts Preparation 1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature. 2. Prepare grill to high heat. 3. Place peach wedges on grill rack coated with olive oil; grill 30 seconds on each side or until...

Continue reading