Goat Cheese Crostini: Stir together 3 ounces goat cheese or cream cheese, 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon, and ½ teaspoon pepper. Spread evenly on 8 (¾-inch-thick) toasted baguette slices, and broil 3 inches from heat (with electric oven door partially open) 1 minute or until thoroughly heated. Makes 4 servings.
Coleslaw With Apples: Stir together 4 cups coleslaw mix; 2 Granny Smith apples, coarsely chopped; and ½ cup poppy seed dressing.
Makes 4 servings.
Zesty Greens and Tomatoes: Toss together 8 cups torn lettuce; 3 plum tomatoes, sliced; and ⅓ cup vinaigrette. Makes 6 servings.
Garlic Green Beans: Steam 1 pound green beans; toss with 1 tablespoon garlic spread. Makes 4 servings.
Roasted Vegetables: Combine 4 medium-size new potatoes, sliced; 1 small red bell pepper, quartered; 1 small green bell pepper, quartered; and 2 small zucchini, cut into eighths, in a lightly greased 15- x 10-inch jellyroll pan. Whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons dried Italian seasoning, ½ teaspoon salt, and ½ teaspoon pepper; drizzle over vegetables. Bake at 400 B0 for 20 to 25 minutes or until browned.
Makes 6 servings.
Zesty Steamed Broccoli: Remove flowerets from 1 bunch fresh broccoli, and steam. Toss broccoli with 1 tablespoon butter, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice. Makes 4 servings.
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