These recipes were contributed by Kylie Aspegren and June D’Souza, a Corsicana resident, and originally appeared in the CorsicanaNOW October 2015 issue.
Bruschetta With Balsamic Tomatoes and Basil
- Loaf of whole wheat baguette (works best if a day old)
- 4 Tbsp. olive oil (divided use)
- 6 fresh basil leaves or one stem of basil
- 1 pt. cherry tomatoes, quartered
- 2 Tbsp. balsamic vinegar
- Salt and pepper, to taste
- 1 garlic clove
- Preheat broiler on low.
- Slice baguette into 1-inch slices; place slices on a baking sheet and lightly bush with 2 Tbsp. of olive oil. Broil 10 minutes until bread turns golden.
- Chiffonade basil into very small strips. Sprinkle basil over tomatoes; stir in remaining olive oil, vinegar, salt and pepper.
- Remove bread from oven; rub garlic clove over warm bread.
- Top with tomato mixture; serve.
Herbed Chickpea Wraps With Grapes and Walnuts
Makes 8 servings.
- 1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
- 2 cups seedless red grapes
- 1/2 cup red onion, finely chopped
- 1/2 cup roasted walnuts, coarsely chopped
- 1 Tbsp. each: fresh basil, fresh rosemary and fresh thyme, all finely chopped
- 1/2 cup plain, low-fat Greek yogurt
- 2 Tbsp. fresh lime juice
- 1 tsp. Dijon mustard
- Salt and freshly ground black pepper, to taste
- 8 8-inch whole wheat tortillas
- Toothpicks
- In a large mixing bowl, gently mash chickpeas with a potato masher to break the skins.
- Place whole grapes on a dinner plate. Stack another dinner plate on top. Gently press plates to hold grapes in place. With your other hand, use a serrated knife to cut grapes in half by cutting at the edge of the top plate.
- Add grapes and remaining ingredients, except tortillas, to chickpeas and gently mix.
- On the bottom half of each tortilla, spoon 1/2 cup of mixture in a broad line.
- Fold the left and right sides of the tortilla toward the center until almost touching.
- Fold the bottom edge of the tortilla toward the center; roll wrap firmly upward.
- Place a toothpick 2 inches from each end of the tortilla. Slice the wrap diagonally; place cut side up on a plate or platter.
- Repeat with other 7 tortillas. Serve immediately or cover and refrigerate to serve later in the day.
Coconut Pecan Date Rolls
- 1 3/4 cups dates, seeded
- 1/2 cup pecans, chopped
- 3/4 cup coconut, shredded and unsweetened (divided use)
- In a food processor or by hand, finely chop dates.
- Add pecans and half of the coconut; stir/pulse until a paste forms.
- Shape into 17 balls; roll in remaining coconut.
Turmeric, Honey and Ginger Tea
- 1 cup water
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground ginger
- Splash of milk (1% nut or soy)
- Honey, to taste
- In a small saucepan, bring water to a boil.
- Add turmeric and ginger; reduce heat to simmer for 10 minutes.
- Stir in milk; strain tea into cup.
- Add honey.
Dark Chocolate Blueberry Clusters
- Parchment or waxed paper
- 1 cup dark chocolate chips
- 2 cups fresh blueberries
- 1/4 cup pecans, chopped
- Line a baking sheet with parchment or waxed paper.
- Melt chocolate chips either in a double boiler while carefully stirring or heat in a microwave-safe dish for 3 minutes at 50-percent power.
- Stir blueberries into melted chocolate.
- Using a soup spoon, drop clumps of mixture onto papered baking sheet. Sprinkle each cluster with pecans.
- Place in the refrigerator for approximately 30 minutes to set before serving.
- Clusters will keep in airtight container in refrigerator for about 1 week.
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