Red Pepper-Basil Dip with Spring Vegetables
-2 garlic cloves, unpeeled
-¾ cup canned cannellini (white kidney) beans, rinsed and drained
-2 ½ tablespoons plain fat-free Greek yogurt
-½ tablespoon lemon juice
-¼ teaspoon salt
-Pinch cayenne pepper
-¼ cup lightly packed fresh basil
-1 cup baby carrots
-1 cup sugar snap peas, trimmed
-1 cup small radishes, trimmed
1). To make dip, put garlic in small saucepan and cover with water; bring to boil. Reduce heat and simmer 5 minutes. Drain, cool garlic under cold running water, and remove and discard papery peel. Put garlic in food processor and pulse until minced. Add beans and bell peppers; pulse until smooth. Add yogurt, lemon juice, salt, and cayenne; pulse until blended. Add basil and pulse until chopped. Transfer to serving bowl, cover, and refrigerate at least 2 hours and up to 2 days.
2). Place dip in center of large serving platter; arrange vegetables around dip.
Asian Beef Lettuce Wraps
-1 pound lean ground beef (7 percent fat or less)
-2 celery stalks, diced
-3 scallions, thinly sliced
-½ cup sliced water chestnuts
-3 tablespoons reduced-sodium soy sauce
-1 tablespoon grated, peeled fresh ginger
-¼ teaspoon chili-garlic paste
-¼ cup chopped fresh cilantro
-8 large Boston lettuce leaves
1). Spray large skillet with nonstick spray and set over medium-high heat. Add beef and cook, breaking it apart with wooden spoon, until browned, about 3 minutes.
2). Stir in celery and cook, stirring often, until celery is crisp-tender, about 2 minutes. Add scallions, water chestnuts, soy sauce, ginger, and chili-garlic paste; cook, stirring, until heated through, about 1 minute. Stir in cilantro.
3). Divide beef mixture among lettuce leaves.
Italian Stir-Fried Peppers & Onions
-2 tsp olive oil, extra-virgin
-1/2 pound(s) cubanelle pepper(s), thinly sliced (Italian frying peppers)
-1 medium uncooked onion(s), halved and thinly sliced
-3/4 tsp table salt
-1/2 tsp fennel seed
-1/2 tsp dried oregano
-1/4 tsp black pepper, freshly ground
-2 tsp red wine vinegar, or white wine vinegar
-2 Tbsp basil, fresh (for garnish)
1). Heat oil in a large nonstick skillet over medium-high heat. Add peppers and onion; stir-fry, until tender and golden, about 10 minutes.
2). Sprinkle with salt, fennel seeds, oregano and pepper; stir-fry 1 minute. Remove from heat and stir in vinegar; garnish with basil. Yields about 3/4 cup per serving.