Week of 5/13/02

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Rotini-Vegetable Salad with Pesto Dressing
Easy to make and delicious to serve for a simple supper or a special cookout!

1 large garlic clove, peeled
1 cup basil leaves
2 Tbls. grated fresh Parmesan cheese
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbls. water
2 Tbls. olive oil
3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
1 1/2 cups diced zucchini
1 1/2 cups halved cherry or grape tomatoes
1 (16 oz.) can cannellini beans or other white beans, rinsed and drained

Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.

Combine rotini, zucchini, tomato and beans in a large bowl. Add pesto mixture, tossing gently to coat. Serves 4. Each serving size is 1 3/4 cups, 365 calories and 10.6 grams of fat.

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Rhubarb Surprise Crisp
Thanks to Fran from Canfield for sharing this delicious recipe!

2 cups chopped fresh rhubarb or frozen unsweetened sliced rhubarb, thawed
2 cups chopped strawberries
2 Tbls. snipped fresh basil or 1 1/2 tsp. dried
1 cup granulated sugar
1 Tbls. cornstarch
1/4 tsp. ground cinnamon
1/2 cup unbleached all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed brown sugar
1/4 tsp. salt
2 Tbls. butter, melted

Preheat oven to 375° F. In medium bowl combine the rhubarb, strawberries and basil. Stir in the 1 cup granulated sugar, cornstarch and cinnamon. Spoon into the bottom of an 8 x 8 x 2-inch baking dish; set aside.

In another medium mixing bowl combine flour, oats, brown sugar and salt. Stir in melted butter. Sprinkle over fruit mixture. Bake 30 to 35 minutes or until fruit is tender and topping is golden brown. Makes 6 servings.

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Black Bean Soup
Heidi Chepke, Austintown, shared this wonderful, meatless version of an old recipe favorite. Loads of flavor, low-fat and a snap to make!

1 medium onion, chopped (about 2/3 cup)
1 Tbls. ground cumin
1 Tbls. vegetable oil
4 (16-oz) cans black beans, undrained
1 (14 1/2-oz) can chicken broth
3 cups medium or hot chunky salsa
Juice and zest of 1 lime
1/2 cup nonfat plain yogurt or fat free sour cream

Cook onion and cumin in oil in 4-quart saucepot over medium heat until onion is tender, about 3 minutes; remove from heat. Puree 2 cans beans and their liquid in batches with chicken broth in blender; add to pot. Stir in remaining beans, salsa, lime juice and zest.

Heat mixture to boil; reduce heat to low. Simmer for 30 minutes. Ladle 1 cup soup into bowl; top with dollop of yogurt. Serve hot with assorted crackers. Makes 10 (1 cup) servings.