One of my favorite salads that I had a few years ago at Legal Seafood in Boston: the red red red salad. Radicchio, dried cranberries and cherry balsamic vinaigrette, with some pecans and goat cheese.
1 head radicchio, cut in thin stripes 2 TB dried cranberries (or black cherries) 1 TB goat cheese, crumbled (or gorgonzola) 1 TB pecans, toasted and/or spiced (or walnuts) Black cherry balsamic vinaigrette
Prepare salad and ingredients, and serve with vinaigrette.
Black cherry balsamic vinaigrette: very good olive oil black cherry balsamic vinegar (available @Fiore, Bar Harbor, ME) 1 garlic clove, grated (microplaned) 1 TS honey 1 TS mustard salt, pepper
Penne with smokey tomato sauce, goat cheese and sunflower seeds
2 oz fiber gourmet penne
1 garlic clove, grated or microplaned 1 ts extra virgin olive oil 1 ts red pepper flakes salt, pepper to taste 1/2 ts dried rosemary 1/2 large can of organic diced tomatoes 8-10 kalamata olives, sliced (+ 1 TB brine) 2 TB capers, drained (+ 1 TB brine) some red wine 1 big ts smoked sweet paprika 1 TB soft goat cheese 1 TB dry roasted sunflower seeds
Cook pasta according to instructions. Heat canned tomatoes and add all other ingredients. Simmer for 10 min on low. Serve over pasta and add goat cheese and sunflower seeds.
several apples, washed and cored 1 beet, peeled and cut into sticks 1/2 cup beef stock (or vegetable stock) 1 TB balsamic vinegar 1/2 ts whole cloves
Core apples and place in baking dish. Stuff with beet sticks. Fill the area around the apples with the mix of beef stock, balsamic vinegar and cloves. Bake at 430F for 30 min.
Now, this is a great idea for portion control: using mini baking dishes (or cocottes, potjes in Dutch). This recipes includes 2 TB of dry FiberGourmet light elbow pasta, 1 TB corn, 3 Trader Joe's meatless meatballs, and a 1/2 cup of water, 1 TB low-carb ketchup and 1/2 teaspoon liquid beef bouillion. Sprinkle with ff cheese. Bake in toaster oven for 20min at 400F.