Cucumber, Tomato and Mozzarella Salad

1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.

Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped

Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle

with the chopped fresh basil.

Weil's Stuffed Potatoes

6 Servings

As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.

Ingredients:
3 large baking potatoes
3 stalks broccoli
1/2 tW salt
1 T olive oil
1-2 T rice milk or soy milk
2 T grated Parmesan cheese

Instructions:
1. Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.

2. Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.

3. Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.

4. Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.

Nutritional Information:

Per serving:
136 calories
4 g total fat (1 g sat)
2 mg cholesterol
24 g carbohydrate
5 g protein
4 g fiber
250 mg sodium

Muenster, Turkey and Apple Quesadillas

Serves 4
Prep time - 10 minutes
Total time - 35 minutes

1 T veg oil, plus more for baking sheets
1 T honey
1 T Dijon mustard
8 flour tortillas (10-inch)
1 1/2 cups shredded Muenster (6 oz.)
8 oz sliced cooked turkey
1 Granny Smith apple, halved, cored, and thinly sliced

1) Pre-heat oven to 425 degrees, with racks in upper and lower thirds. Lightly brush two rimmed baking sheets with oil, and place in oven to warm up. In a small bowl, combine honey and mustard; set aside.

2) Place 4 tortillas on a work surface. Dividing evenly, sprinkle with half the cheese, top with turkey, honey-mustard, and apples; finish with remaining half of cheese. Cover with remaining 4 tortillas, and brush tops with oil.

3) Carefully remove hot baking sheets from oven; place 2 quesadillas on each. Bake until golden, about 20 minutes, flattening with a spatula, and rotating sheets halfway through. Let cool 5 minutes before serving.

Pampered Chef

I hosted a Pampered Chef party yesterday. And I'd like to post the food I served here, because I think it was more high-class than I usually do, and it was so yummy!

--home made Boursin cheese (see recipe further down in the blog, only I omitted the black olives)
--everything crackers
--home made Italian bread
--slices of yummy tomato, fresh ground sea salt, fresh sliced mozzerella w/ beautiful basil leaf on top
--bowl of cherry tomatoes (I meant to also have cucumber slices & carrots too, but the table was too small)
--baked potstickers with asian dipping sauce - see recipe further down
--surprise turtle cake (chocolate cake with chocolate, caramel and pecan topping)
--homemade Ben & Jerry's French Vanilla ice cream
--fresh brewed tea from England - Twining's "Traditional Afternoon Tea" - chilled to become iced-tea thanks to the cold weather outside, because I had no room in my fridge!
--raspberry green tea from Crystal Light

I had also planned to serve but didn't have time or room for it:
--cheese pizza rolls - organic - from Annie's
--Apple Scrapple bread from Herndon's "Great Harvest Bread Company"
--egg rolls from Annie's - also organic

Home-made Boursin Cheese

That delectably fragrant spread known as boursin cheese is quite easy to make at home—which will impress your guests and save you some money at the grocery store!

1 clove garlic, peeled
1/2 cup (118 ml) fresh basil leaves
1/4 cup (59 ml) chives
1 8-ounce (226 g) package cream cheese
1/4 cup (6 oz/170 g) black olives, pitted

In a food processor, chop the garlic and herbs. Add the cream cheese and blend until smooth. Add the olives and chop briefly. Transfer the mixture to a small bowl. Serve with crackers or spread on pieces of French bread, topped with thin slices of roast beef.

Yield: 1 cup (237 ml)