Cinnamon Chips with Crenshaw Salsa (6 Servings)
Ingredients:

1/4 cup plus 2 Tbs. sugar, divided
2 tsp. cornstarch
1 tsp. grated lemon peel
1/2 cup water
1 Tbs. lemon juice
3 cups finely chopped Crenshaw melon
1 tsp. ground cinnamon
6 8-inch flour tortillas
Red cinnamon candies (optional)

Directions:

1. In a 1-quart casserole, combine 1/4 cup sugar, cornstarch and lemon peel.  Blend in water and juice.  Cook, stirring constantly, over medium heat 31/2 to 7 minutes, or until mixture is thickened and translucent.  In a medium mixing bowl, combine lemon mixture and melon.  Cover and chill.
2. Preheat oven to 375 degree F.  In a large plastic food-storage bag or paper bag, combine remaining 2 Tbs. sugar and cinnamon; set aside.  Spray both sides of tortillas with vegetable cooking spray; cut each into 6 wedges.  Place wedges in bag.  Secure bag and shake to coat
3. Arrange 12 wedges in a single layer on baking sheet.  Bake 5 to 8 minutes, or until light golden brown.  Repeat with remaining tortilla wedges.  Cool completely.  Garnish salsa with cinnamon candies.

Caponata (16 Servings)
Ingredients:

1/4 cup plus 1 Tbs. olive oil, divided
1 medium eggplant (1 lb.), cut into 3/4-inch cubs
1 clove garlic, minced
1 tsp. salt
1/2 cup chopped onion
1/2 cup sliced celery
16-oz. can Roma tomatoes, drained and diced
1/2 cup halved pitted medium black olives
1/4 cup red wine vinegar
1 Tbs. capers, drained
1 Tbs. snipped fresh oregano leaves
1/4 tsp. freshly ground pepper
1/4 cup toasted pine nuts
Toasted Italian or French bread slices
2 Tbs. margarine or butter
1/4 cup Parmesan cheese

Directions:

1. In a 12-inch nonstick skillet, heat 1/4 cup oil over medium heat.  Add eggplant, garlic and salt; cook 5 to 7 minutes, or until eggplant is golden brown, stirring occasionally.  Remove from heat; set aside.
2. In  a 2-quart casserole, combine remaining oil, onion and celery.  Microwave on high power 5 to 7 minutes, or until onion is tender, stirring once.  Stir in tomatoes, olives, vinegar, capers, oregano and pepper.  Cover.  Microwave on high power 4 to 6 minutes, or until mixtures is hot and flavors are blended, stirring once.
3. Stir in eggplant mixture and pine nuts.  Cool slightly.  Cover and chill overnight, stirring occasionally.  Serve on slice of toasted bread that have been lightly buttered and sprinkled with Parmesan cheese.

Asparagus Guacamole (12 Servings)
Ingredients:

1 lb. fresh asparagus spears, cut into 1-inch lengths (2 cups)
3/4 cup water
2 Tbs. plain nonfat or low-fat yogurt
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
2 Tbs. sliced green onion
1 tsp. ground cumin
1 clove garlic, minced
1/2 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. cayenne

Directions:

1. Combine asparagus and water in a 2-quart saucepan.  Bring to a boil over medium-high heat.  cover and reduce heat to medium-low.  simmer 8 to 10 minutes, or until asparagus is tender.  Rinse with cold water; drain.  Blot asparagus with paper tower to remove excess moisture.
2. Combine asparagus, yogurt and lemon juice in a food processor or blender.  Process until smooth.  In a medium mixing bowl, combine asparagus mixture and remaining ingredients.  Chill, if desired.  Serve with raw vegetables or tortilla chips.

Steamed Vegetable Platter with Curried Hummus Dip (4 to 6 Servings)
Ingredients:

Dips:
19-oz. can garbanzo beans, rinsed and drained
2 Tbs. snipped fresh parsley
1 to 2 Tbs. lemon juice
1 Tbs. olive oil
1 Tbs. sesame oil
2 tsp. soy sauce
1 clove garlic, minced
1/4 tsp. freshly ground pepper
1/4 curry powder

Platter:
5 oz. baby zucchini (about 12)
10 cups water
2 cups cauliflower florets
5 oz. baby carrots (1 cup)

Directions for Dips:
In a food processor or blender, combine all ingredients.  Process until smooth, scraping sides of bowl periodically.  Transfer hummus to small serving bowl; place in center of large serving platter.  Set aside.

Directions for Platter:

1. Starting 3/4 inch from stem end of each zucchini, cut 1/4-inch strips, leaving strips attached at end.  In a 4-quart saucepan, bring water to a boil over high heat.  Immerse zucchini in water 1 1/2 to 2 minutes, or until color brightens and zucchini are crisp-tender.  Remove with slotted spoon and plunge immediately into ice water; drain.  Repeat procedure with cauliflower and carrots
2. Arrange zucchini around hummus on platter, pressing zucchini lightly to fan.  Arrange cauliflower and carrots around zucchini. 

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This site is developed by Cynthia Leonard
Revised: September 24, 2002