McKinley Grapevine

Spanish-Inspired Tomato Salad

http://www.eatingwell.com/recipes/spanish_tomato_salad.html

From EatingWell:  July/August 2010

This simple salad, topped with crunchy garlicky breadcrumbs, is the perfect vehicle to showcase a unique, colorful mix of tomatoes—any size, shape or color will be delicious. While sherry vinegar adds a special touch, red-wine vinegar works too.

Makes 8 servings, about 1 cup each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

• 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
• 5 cloves garlic, minced
• 1 teaspoon paprika, preferably smoked
• 1 cup fresh breadcrumbs, preferably whole-wheat (see Tips)
• 3 tablespoons sherry vinegar or red-wine vinegar
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 pounds tomatoes, cut into wedges
• 1 cup chopped fresh parsley
• 16 caperberries (see Tips) or 1/4 cup capers, rinsed
• 6 anchovy fillets, chopped, plus more whole fillets for garnish

Preparation

1. Heat 1/3 cup oil in a large nonstick skillet over medium heat. Add garlic and paprika and cook, stirring, until the garlic is fragrant and sizzling, but not brown, about 20 seconds. Transfer to a large bowl to cool.
2. Heat the remaining 2 tablespoons oil in the pan over medium heat. Add breadcrumbs, and cook, stirring, until crispy and golden brown, about 5 minutes. Transfer the breadcrumbs to a plate.
3. Whisk vinegar, pepper, sugar and salt into the garlic-paprika oil. Add tomatoes, parsley, caperberries (or capers) and chopped anchovies; gently stir to combine.
4. Transfer the tomato salad to a platter and top with the fried breadcrumbs. Garnish with anchovies, if desired.

Nutrition

Per serving : 188 Calories; 14 g Fat; 2 g Sat; 10 g Mono; 3 mg Cholesterol; 14 g Carbohydrates; 4 g Protein; 3 g Fiber; 402 mg Sodium; 476 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 1/2 fat

Tips & Notes

• Make Ahead Tip: The fried breadcrumbs (Step 2) will keep, airtight, at room temperature for up to 1 day.

• Tips: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
• Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.

Mediterranean Portobello Burger

http://www.eatingwell.com/recipes/mediterranean_portobello_burger.html

From EatingWell:  June/July 2006

This mushroom sandwich comes topped with a luscious Greek-style salad. Make it a meal: Serve with cucumber spears and a glass of Firestone Gewurztraminer.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 4 portobello mushroom caps, stems and gills removed
• 4 large slices country-style sourdough bread, cut in half
• 1/2 cup sliced jarred roasted red peppers
• 1/2 cup chopped tomato
• 1/4 cup crumbled reduced-fat feta cheese
• 2 tablespoons chopped pitted Kalamata olives
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cups loosely packed mixed baby salad greens

Preparation

1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with 1 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
3. Combine red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side.
5. Toss salad greens with the red pepper mixture. Place the grilled mushrooms top-side down on 4 half-slices of the bread. Top with the salad mixture and the remaining bread.

Nutrition

Per serving : 301 Calories; 11 g Fat; 2 g Sat; 7 g Mono; 2 mg Cholesterol; 40 g Carbohydrates; 10 g Protein; 4 g Fiber; 795 mg Sodium; 691 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 2 fat

Grilled Shrimp Skewers over White Bean Salad

http://www.eatingwell.com/recipes/grilled_shrimp_bean_salad.html

From EatingWell:  July/August 2010

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

Makes 6 servings, about 3/4 cup salad and 4 shrimp each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 teaspoon finely grated lemon zest
• 1/3 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons packed fresh oregano, minced
• 2 tablespoons packed fresh sage, minced
• 2 tablespoons minced fresh chives
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 2 15-ounce cans cannellini beans, rinsed
• 12 cherry tomatoes, quartered
• 1 cup finely diced celery
• 24 raw shrimp (21-25 per pound; see Note), peeled and deveined

Preparation

1. Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.
2. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
3. Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)
4. Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

Nutrition

Per serving : 212 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 95 mg Cholesterol; 22 g Carbohydrates; 17 g Protein; 8 g Fiber; 575 mg Sodium; 242 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat, 1 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers

• Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
• Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Kale Chips

http://www.eatingwell.com/recipes/kale_chips.html

From EatingWell:  September/October 2011

Not a fan of kale? These crispy baked kale chips will convert you! For the best result, don’t overcrowd the pans.

4 servings, about 2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

Preparation

1. Position racks in upper third and center of oven; preheat to 400°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Nutrition

Per serving : 110 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 5 g Protein; 6 g Fiber; 210 mg Sodium; 642 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 1 fat

Tips & Notes

• Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

• Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.