Lee Harrelson

Sweetness and spice pair well in both the entrée and the dessert in this menu. (Serves 4)
Angel Hair Pasta with Mussels and Red Pepper Sauce
Toasted French bread

Pound cake with strawberry-pepper sauce*

February 22, 2010

* Combine 3 tablespoons brown sugar, 1 1/2 teaspoons balsamic vinegar, 1/8 teaspoon freshly ground black pepper, and 6 ounces frozen strawberries in a small saucepan; bring to a boil. Combine 1 tablespoon cornstarch and 1 tablespoon water, stirring with a whisk. Add to pan. Boil 1 minute, stirring constantly. Serve over sliced reduced-fat pound cake.

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