10. Warm borlotti bean & arugula salad
·
¼ cup extra-virgin olive oil
·
2 cloves garlic, thinly sliced
·
1 ½ cups cooked or canned borlotti beans
·
4 cups arugula, lightly packed (about 1 medium
bunch)
·
1 Tbsp freshly squeezed lemon juice
Warm
borlotti bean & arugula salad
Put olive oil and garlic in a cold skillet.
Cook over low heat until garlic is fragrant, about 5 minutes.
Add beans to the skillet and cook,
stirring, until beans are warmed through, about 2 minutes.
Place arugula leaves in a large bowl. Add
the contents of the skillet and toss to combine and wilt arugula. Add lemon
juice and toss again. Serve with warm Italian bread, preferably focaccia.
Makes 2 servings: Per serving. 420 cal, 29 g fat (4gsat), 32 g carbs. 660 mg sodium,
13g fiber. 12 g protein
11. Stuffed piquillo peppers
·
4 oz low-fat cream cheese, softened
·
1 ½ tbsp roasted garlic or prepared roasted
garlic paste
·
1/8
tsp salt
·
½ cup cooked or canned white beans, rinsed
·
1 Tbsp finely minced chives, plus more for
garnish (optional)
·
10 piquillo peppers (from a 7-oz jar), drained
and patted dry with paper towels
Stuffed
piquillo peppers
In a bowl, combine cream cheese, roasted
garlic, and salt, and stir until evenly combined. Fold in white beans and
chives, being careful not to mash beans completely.
Carefully spoon cream cheese mixture into
peppers. Top with minced chives.
Makes 2 servings: Per serving: 310 cal, 9 g fat (5g sat), 42 g carbs. 710 mg sodium,
10 g fiber 15 g protein
12. Lavender- citrus polenta cake
·
4 oz butter, softened, plus extra for greasing
pan
·
½ cup sugar
·
3 eggs
·
½ cup applesauce
·
2 cups almond flour, plus extra for flouring pan
·
¾ cup fine polenta
·
1½ tsp baking powder
·
1 Tbsp lemon zest (from 1 whole lemon)
·
2 Tbsp orange zest (from 1 whole orange)
·
2 Tbsp fresh lavender, Fresh berries and whipped
cream for garnish (optional)
Lavender-
citrus polenta cake
Preheat oven to 350° F. Butter an 8-inch
round cake pan and dust with almond flour. Set aside.
In the bowl of a stand mixer fitted with a
paddle attachment, combine butter and sugar and beat on medium speed until
fluffy and lighter in color, about 2 minutes. Add eggs one at a time, then
applesauce. Beat until just combined.
In a separate bowl, combine flour with
polenta and baking powder. Add flour mixture, lemon zest, orange zest, and
lavender to the bowl of the stand mixer. Mix on medium-low speed until just
combined.
Pour batter into the prepared pan and bake
until a toothpick inserted into the center comes out clean, about 30 to 40
minutes. Cool in the pan for 10 minutes, then turn onto a wire rack to cool
completely. Serve with berries and whipped cream, if desired.
Makes one 8 -inch cake, 10 servings: Perseving: 310 cal, 22 g fat (5g sat), 26 g carbs, 100 mg sodium, 4
g fiber 8 g protein
