Appetizers and Salads:

Heaven City's Wisconsin Potato “Louie” Salad

From Executive Chef/Owner Jimmy Wade, Heaven City, Mukwonago, WI

Yield: 4 entrée servings

Ingredients:

Jimmy's Special Sauce:

• 4 tsp. peanut oil
• ¼ cup chopped onion
• 1 clove garlic, chopped
• 2 Tbsp. roasted pine nuts
• ¼ cup milk
• ¼ cup crumbled farmer's cheese
• 1 each fresh jalapeno or other chili pepper, quartered, seeded
• Pinch salt
• Pinch ground turmeric

Sauce Louie:

• ½ cup mayonnaise
• 2 Tbsp. each heavy cream, chili sauce, finely chopped sweet red or yellow peppers and finely chopped scallions
• 1 Tbsp. fresh lemon juice
• ½ to 1 tsp. Worcestershire sauce

Salad:

• 1½ lbs. Wisconsin red-skinned potatoes (4 to 6 medium potatoes)
• As needed Boston or Bibb lettuce leaves, washed and patted dry
• 2 cups cooked lump crabmeat, preferably fresh
• 1 each hard-cooked egg, cut into wedges
• Garnish snipped fresh chives

Procedure:

For Jimmy's Special Sauce :

1. In small skillet over medium heat, heat 2 tsp. o f the peanut oil. Add chopped onion and garlic. Cook until soft and lightly browned, 5 to 7 minutes.
2. Transfer to blender container and add remaining ingredients including remaining 2 tsp. peanut oil.
3. Cover blender tightly, blend until smooth; set aside.

For Sauce Louie:

1. In small bowl, combine all ingredients until well blended. Cover and refrigerate.

For Salad and Plate Assembly:

1. Cover Wisconsin potatoes with cold water; bring to a boil. Cook until tender when pierced with tip of a sharp knife, about 25 minutes.
2. Drain; when cool enough to handle, slice into rounds.
3. Arrange around the outer rim of 4 salad plates. Arrange lettuce leaves in center; season with salt and pepper to taste.
4. Heap ½ cup of the crab on each plate.
5. Pour ¼ cup of Sauce Louie over crab and lettuce on each plate.
6. Drizzle potatoes on each plate with ¼ cup of Jimmy's Special Sauce .

Garnish with hard-cooked egg slices or wedges and snipped chives

Apple Bacon Popovers

Family-friendly apple popovers are perfect for a Saturday afternoon treat, or accompanying a main dish.

Ingredients:

• 2 large eggs
• 2 large egg whites
• 2 cups 1% milk
• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 strips turkey bacon
• 1 large apple
• 1 tablespoon light, unsalted butter, melted
• Cooking Spray
• Apple Butter, optional

Directions:
In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt.  Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes.  While batter is standing, preheat oven to 450` F.  Cook bacon strips until crispy.  Drain, let cool, and finely chop.  Coarsely grate apple, including peel.  Coat a 9-cup popover pan with cooking spray.  Fold the bacon, grated apple, and melted butter into batter, stirring until well blended.  Pour batter into prepared popover cups until ¾ full.  Bake at 450`F for 18 minutes.  Reduce heat to 325`F and bake for 10 minutes more.  Serve immediately with apple butter.

Servings: 9    
Prep Time: 30 minutes
Total Time: 1 hour

Nutritional Information Per Serving:
Calories:  170                  Carbohydrates:  28 g
Total fat: 4 g                Cholesterol:  55 mg
Saturated fat:  1.5 g         Dietary fiber:  1 g
Calories from fat:  35         Sodium:  350 mg

Corn, Tomato & Vidalia® Onion Salad

Makes 4 servings

1. 1½ cups diced ripe tomatoes
2. 1/3 cup chopped Vidalia® Onion
3. 2 medium ears fresh corn, cooked and cooled*
4. 15 fresh basil leaves
5. 1 tablespoon plus 1 teaspoon balsamic vinegar
6. 1 tablespoon olive oil
7. 1/8 teaspoon salt
8. Salt and pepper to taste

1. In medium bowl combine tomatoes and onion. Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture. Shred basil leaves; add to tomato mixture.

2. In small bowl or jar with tight-fitting lid combine vinegar, oil, and 1/8 teaspoon salt; mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste. Cover and refrigerate, for at least 1 hour or up to 2 days.

*Use 1 cup cooked frozen corn kernels if fresh corn is not available.

POINTS value per serving: 2, 88 Calories, 4g Fat, 2g Fiber

Core Plan® recipe

Recipe adapted from The Vidalia Sweet Onion Lovers Cookbook ©1996 Bland Farms.

Weight Watchers and POINTS are registered trademarks of Weight Watchers International, Inc.

©2006 Weight Watchers International, Inc . All rights reserved.

Vidalia® Onion, Mushroom & Pepperjack Quesadillas

Makes 4 servings

• 1 teaspoon olive oil
• 1 large Vidalia® Onion, thinly sliced
• 2 cups sliced fresh white mushrooms
• 2 garlic cloves, minced
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ cup frozen or drained canned corn kernels
• 1 tablespoon chopped fresh cilantro
• 4 fat-free flour tortillas, 8” diameter each
• ¾ cup shredded pepperjack cheese

1. In a large nonstick skillet, heat oil over high heat. Add the onion, mushrooms, garlic, sugar, and salt; cook, stirring frequently, until vegetables begin to soften, about 3 minutes. Add corn; cook, stirring frequently, until mushrooms are tender and onions are lightly brown, about 5 minutes. Transfer mixture to a bowl; stir in cilantro.

2. Arrange tortillas on a work surface and spread the lower half of each with ¼ of the onion mixture (about ½ cup). Sprinkle each with 3 tablespoons of the cheese. Fold top half of the tortilla over filling and press lightly to seal.

3. Wipe out skillet with a paper towel and return to high heat. Add 2 quesadillas to skillet and cook, turning once, until cheese melts and tortillas are lightly browned, about 1 minute on each side. Repeat with the 2 remaining quesadillas.

POINTS ® value per serving: 6, 289 Calories, 8g Fat, 3g Fiber.

Weight Watchers and POINTS are the registered trademarks of Weight Watchers International, Inc.

©2006 Weight Watchers International, Inc . All rights reserved.

GRILLED FRESH CALIFORNIA ASPARAGUS WITH PANCETTA, PEPATO CHEESE, AND HERBS

Fresh, hot, and so good! It doesn't get any simpler—or much better.

Prep Time: 10 Minutes

• 1 ½ pounds jumbo or extra-large fresh California Asparagus, trimmed
  Olive oil, as needed
• 2 tablespoons grated pepato cheese (Romano cheese with peppercorns) or plain Romano
• 3 ounces thinly-sliced pancetta or 3 slices American bacon, cooked crisp, then crumbled
• 1 tablespoon chopped Italian (flat leaf) parsley
• 1 tablespoon shredded basil
• 1 tablespoon shredded mint

Generously coat asparagus spears with olive oil. Grill over medium-hot heat. Turn frequently, until asparagus is lightly browned and tender-crisp, about 6 minutes for extra-large and a minute or two more for jumbo. Arrange on a warmed serving platter. Sprinkle with cheese, pancetta, and herbs.

6 servings

Nutrients per serving:  calories 103; calories from fat 65; fat 7 grams; saturated fat 2 grams; cholesterol 8 mg; sodium 114 mg; carbohydrate 6 grams; dietary fiber 3 mg; protein 5 mg

ROASTED ASPARAGUS & MUSHROOMS

Preparation time: 10 minutes
Baking time: 15 minutes

1 pound fresh asparagus, trimmed
8 ounces fresh mushrooms (button, shiitake and/or crimini),
cut in half
3 large cloves fresh garlic, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons LAND O LAKES® Unsalted Butter, melted

• Heat oven to 425°F. Arrange asparagus and mushrooms on aluminum foil-lined 15x10x1-inch jelly-roll pan. Sprinkle garlic, salt and pepper on top. Drizzle melted butter over vegetables.
• Bake, stirring occasionally, for 15 to 20 minutes or until vegetables are tender and lightly browned. Serve immediately.

6 servings

Nutrition Facts (1 serving)
Calories 60
Fat 4 g
Cholesterol 10 mg
Sodium 210 mg
Carbohydrate 5 g
Dietary Fiber 2 g
Protein 3 g

BREAD
Roasted Red Pepper and Olive Scacciata

• 1 lb. Prepared bread dough
• 1 ¼ cups California Ripe Olives, sliced
• 3 Tbsp. prepared Pesto
• 1 ½ cups broccoli florets, blanched and chopped
• 4 ozs. grated fontina cheese
• ¾ cup roasted red bell peppers

In a large mixing bowl, combine the bread dough and ½ cup California Ripe Olives. Knead until the olives are evenly dispersed and the dough is soft and smooth. Set aside for 30 minutes in a loosely covered, well-oiled bowl, until the dough has doubled in size.

Divide dough into two pieces (8 ½ oz.). Roll each piece into a 10-inch circle. Place one disc into the bottom of a 9-inch spring form pan with 2-inch high sides. Spread pesto over the bottom of the dough. Top with a layer of broccoli. Sprinkle with cheese and place remaining California Ripe Olives on top. Finish with a layer of roasted peppers. Cover with remaining dough, pinching dough together at the sides so that filling is completely enclosed.

Bake in a 450 degree oven for 15-20 minutes until golden brown and crusty. Allow to cool slightly and then cut into 6 wedges and serve. Serves 6.

California Olive Industry: www.calolive.org

BLACK BEAN AND SALMON APPETIZER

• 8 Corn Tortillas
• 16 oz Corn Black Beans; rinsed and drained
• 7 oz Pink Salmon w/ bones and drained
• 2 tbs Safflower oil
• 1/4 cup Fresh lime juice
• 1/4 cup Fresh parsley chopped
• 1/2 tsp Onion Powder
• 1/2 tsp Celery Salt
• 3/4 tsp Ground Cumin
• 3/4 tsp Garlic, minced
• 1/2 tsp Lime Zest, grated
• 1/4 tsp Dried Red Pepper Flakes
• 1/4 tsp Chili Pepper

MARRIOT'S PAN GRILLED GREEN TOMATOES

Ingredients:

• 1 lb green tomatoes, cut into 1/2 inch slices
• 2 tablespoons Cajun/Veggie Grilling & Sautering Sauce
• 1 tablespoons garlic, minced
• 1 – 1/2 tablespoons Parmesan Cheese grated

Steps:

Mix all ingredients in bowl. Set electric skillet at highest level. When electric skillet reaches the maximum temperature place green tomatoes in skillet and cook for 5 minutes, turn and cook 5 more minutes. Serves 4.

GRILLED CALIFORNIA ASPARUGUS WITH ROMESCO SAUCE

Romesco Sauce complements the smoky, herbaceous flavor and succulent texture of grilled, fresh California Asparagus. The lively red sauce sets off perfectly the bright, sprig green of the asparagus. Serve as an appetizer, first course, side dish midnight snack.

• 1-1/2 lbs large or jumbo fresh California Asparagus, trimmed
• Olive Oil, as needed
• Salt, as needed
• 3/4 cup drained, roughly chopped roasted bell pepper (from a jar)
• 2 tablespoons roughly chopped sun-dried tomato (packed in oil, drained)
• 2 1-inch slices baguette (about 1 ounce) lightly toasted, torn into pieces
• 2 tablespoons blanched, slivered almonds, toasted
• 1 clove garlic, roughly chopped
• 1/2 tablespoon white wine vinegar
• 1/2 tablespoon chopped parsley, preferably Italian flat leaf
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper to taste
• Cool water, as needed

Brush asparagus with olive oil, sprinkle with salt, and grill over medium-hot heat, turning frequently, until browned, hot and tender-crisp, 4 to 6 minutes depending on size. Cool.

In a food processor, puree roasted red bell pepper and next 8 ingredients. With machine running, drizzle in 1-1/2 tablespoons of olive oil. If necessary, thin with 1 tablespoon of water at a time until a thick, sauce-like consistence is achieved. (Recipe can be made ahead to this point. Refrigerate cooled asparagus and sauce, tightly sealed, if serving more than 2 hours later. Return to room temperature before continuing.)

Arrange asparagus on a serving platter or individual plates; serve with Romesco Sauce.

Makes 6 servings.

Avocado Crabmeat with Ginger & Grapefruit

serves 4
Ingredients

2 ripe avocados, peeled and sliced lengthwise
2 pink grapefruit, peeled and cut into segments
3 oz backfin crabmeat, shells carefully removed
2 small heads frisee lettuce, cleaned and torn in pieces
1 tsp Dijon mustard
8 tsp sherry wine vinegar
3 oz olive oil
1/2 cup ketchup
1/2 cup hot sauce
1 tsp horseradish
small piece fresh ginger, peeled and grated
fresh dill
1 tbsp lemon juice
salt & pepper to taste

Instructions

Prepare the vinaigrette by whisking mustard, vinegar, oil, salt, and pepper together. Set aside.

Prepare cocktail sauce by mixing ketchup, hot sauce, horseradish, lemon juice, salt, and pepper together. Set aside.

Toss lettuce in vinaigrette. Arrange on a plate. Arrange alternate slices of avocado and grapefruit segments around edge of plate. Mound crabmeat in the center, top with cocktail sauce. garnish with ginger and dill.

From The Barclay, New York City

Caesar Salad

serves 4 to 5
Ingredients

1 head romaine lettuce, cleaned and torn into small pieces
1 clove garlic, peeled and cut in half
2 eggs
1/2 cup olive oil
1/3 to 1/2 cup pear vinegar
freshly grated Parmesan cheese to taste
croutons

Instructions

Coddle the eggs by boiling 3 cups water, removing from heat, putting eggs in water. Cover and let stand for 6 minutes in a warm place.

Rub salad bowl with cut clove of garlic. (If you like more garlic, crush and add to dressing.)

Break eggs into salad bowl. Add oil, vinegar, cheese, and lettuce. Toss thoroughly. Add croutons.

From Adam's Rib, New York City

Extra Point Pizza

Ingredients
4 Bays english muffins, split
2 tablespoons flavored oil, such as basil oil
1 package (9-12 oz.) flavored chicken sausages
sliced into coin-sized pieces
4 oz goat cheese, crumbled
2 tbsp minced red onion
1/2 cup shredded cheese for pizza
Chiffonade of fresh basil
Roma tomato slice, halved

Instructions

Pre-heat oven to 500. Brush split muffins with flavored oil. Top with sausage slices and goat cheese. Sprinkle with onion and shredded cheese. Place pizza in oven. Bake 6-8 minutes. Garnish with basil and tomato. Serve warm or at room temperature.

Courtesey of "Bays Food Writer News"

Insalata di Frutti di Mare (Seafood Salad)

serves 6

Ingredients

12 baby clams, scrubbed
12 mussels, scrubbed and de-bearded
1 lb sliced calamari
1 lb bay scallops
1 lb medium shrimp, whole
juice of 2 lemons
1/4 cup oliv e oil
1 tsp chopped parsley
1/2 tsp chopped garlic
salt & pepper to taste

Instructions

Place clams and mussels in a large pot and cover with water. Add 1 tbsp olive oil and cook over high heat until all shells are open. Discard an y whose shells do not open.

Remove meat from shells. Put scallops, shrimp, and calamari into the same water and cook for 10 minutes. Shell and devein shrimp.

Mix all the seafood with the remaining olive oil, lemon juice, salt, pepper, garlic, and parsley.

Arrange salad on a serving dish and refrigerate for at least 1 hour. Serve chilled.

From Beatrice Inn, New York City

Pomegranate, Orange and Kiwi Salad

(makes 6 servings)
courtesy of The Pomegranate Council, California

Ingredients
1 1/2 Tsp. white wine vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. crushed red pepper flakes
1/4 cup olive oil
1 1/2 qts. mixed salad greens (optional)
2 oranges, peeled and sliced
4 kiwis, peeled and sliced
1 medium pomegranate, seeded (about 3/4 cup)

To make dressing, combine vinegar with the salt, black pepper and crushed red pepper flakes; whisk in oil. Toss greens with 2 1/2 tablespoons dressing; arrange on a serving platter. Alternating, arrange orange slices and kiwi slices over greens. Drizzle with remaining dressing. Sprinkle with pomegranate seeds.

Pomegranate Preparation:
courtesy of The Pomegranate Council, California

Removing the Seeds

***Before you get started, put on an apron to protect your clothing from possible juice stains.***

TRADITIONAL METHOD:

1) Cut the crown end off a pomegranate, removing with it some of the white pith. Take care not to pierce the seeds within.

2) Lightly score the skin in quarters, from stem to crown end.

3) Bend back the skin and gently scoop the seed clusters into a bowl; remove the pith.

UNDERWATER METHOD:

1) Cut the crown end off a pomegranate, removing with it some of the white pith. Take care not to pierce the seeds within.

2) Lightly score the skin in quarters, from stem to crown end.

3) Immerse the scored fruit in a large bowl of cool water and soak for 5 minutes.

4) Holding the fruit underwater, break sections apart with your fingers, separating the seed clusters from membranes.

5) Discard the skin and membranes. Drain the seeds; dry on paper towels.

STORAGE:

Refrigerate seeds up to 3 days. Freeze, in single layers, on trays; then pack in airtight containers. Freeze up to 6 months.

Releasing the Juice:

BLENDER METHOD:

1) Place 1 1/2 to 2 cups seeds in a blender or food processors; blend until liquefied.

2) Pour through a cheesecloth-lined strainer.

ROLLING METHOD:

1) On a hard surface, press the palm of your hand against a pomegranate and gently roll to break all the seeds inside (you'll hear a crackling sound that stops when all the seeds have broken open).

2) Carefully pierce the rind and squeeze out the juice or poke in a straw and press the fruit to release the juice.

***Note: Rolling can be done inside a plastic bag to contain juice that leaks through the skin.***

STORAGE:

Refrigerate juice for up to 3 days. Freeze up to 6 months.

Green Mango Salad
courtesy of The Phonecian

Ingredients
1 cup green mango, julienned
1 cup carrots, julienned
1 cup jicama, julienned
1/4 cup rice vinegar or white wine
1 tsp sugar
1 tsp salt
1/2 cup cilantro leaves
2 tsp cholula hot sauce
1/2 tsp garlic, chopped

Combine all ingredients. Serves four.

Sauteed Foie Gras with Caramelized Apples

serves 1

Ingredients

3 oz fresh foie gras
1/2 apple (Granny Smith), peeled, cored, and cu t into 1/8" slices
1/2 oz butter
1 oz Riesling wine
1/2 oz Calvados
1 tbsp sugar

1-1/2 tbsp whipped cream
a little flour
salt & pepper to taste
fresh chervil to garnish

Instructions

Combine butter, wine, and Calvados, cook apples until half done. Remove from heat. Apples will cook fully in the stock. Arrange drained apple slices in an oven-proof soup plate.

Prepare a caramel with the sugar and fold it into the whipped cream. Spoon the liquid over the apples and bake under the salamander.

Mix flour with a little salt and pepper. Dredge foie gras slices. Saute until done. Dry on paper towels, and arrange on top of apple slices. garnish with chervil.

From Cafe Pierre, New York City

TARRAGON DRESSING

Ingredients

2 Egg Yolks
1 Cup of Vegetable Oil
Juice from 1/2 lemon
Salt & Pepper to taste
2 Tablespoons Chopped Fresh Tarragon

Whisk oil into beaten egg yolks. Add lemon juice, seasoning. If too thick, thin with warm water.

ORIENTAL CHICKEN TOPPING
Serving: 4
Prep/ Cooking time: 45 min.
INGREDIENTS:
4 large Idaho potatoes, baked
1 tablespoon vegetable oil
2 small boneless, skinless chicken breast halves cut into thin strips (about two cups)
1 small red onion, sliced
1/2 cup red bell pepper strips
1/2 cup thinly sliced carrots
1 cup snow peas, halved diagonally
1 cup chicken broth
2 teaspoons grated, fresh ginger
2 teaspoons cornstarch
2 tablespoons reduced-sodium soy sauce

DIRECTIONS:
1 In a large, no-stick skillet, over medium/high heat, heat oil. Add chicken: cook, stirring until browned and cooked through, about 6 to 7 minutes. With slotted spoon, remove chicken from skillet, set aside. Add onion, red pepper and carrots. Cook until crisp-tender, about 4 to 5 minutes. Stir in snow peas, chicken broth and ginger. Bring to boil; reduce heat. Simmer until vegetables are tender, about 4 to 5 minutes.
2 Return cooked chicken to the skillet. In small bowl, combine cornstarch with soy sauce. Add to skillet; stir. Bring to boil; cook until thickened, about one minute.
3 Cut potatoes in half lengthwise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon chicken and vegetable mixture over each potato, dividing evenly.

APPRX. NUTRITIONAL ANALYSIS: 267 cal, 17 g protein, 34 g carbohydrates, 5 g fat, 35 mg cholesterol, 450 mg sodium, 5 g fiber

RANCH-STYLE TOPPING
Servings: 4
Prep/ Cooking time: 20 min.

INGREDIENTS:
4 large Idaho potatoes, baked
1/2 cup low fat cottage cheese
1 tablespoon reduced calorie ranch salad dressing
1 tablespoon bacon bits, or 1 tablespoon fresh chopped parsley

DIRECTIONS:
1 In a small bowl, combine cottage cheese and ranch dressing; stir until well blended.
2 Cut baked potatoes in half length wise, cutting almost to the base of the potato. Mash slightly with fork, leaving in skins. Spoon cottage cheese mixture into potatoes, dividing evenly. Sprinkle with bacon bits.

APPRX. NUTRITIONAL ANALYSIS: 169 calories, 8 g protein, 33 g carbohydrates, 3 mg cholesterol, 155 mg sodium, 4 g fiber