A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
Photo by: Oxmoor House
1. Combine first 5 ingredients in a food processor; process until smooth.
2. Place 1 1/2 cups arugula on each of 8 salad plates. Top each serving with 3 honeydew slices, 3 cantaloupe slices, and 1 prosciutto slice. Drizzle each serving with about 1 tablespoon dressing; sprinkle evenly with pepper.
Cooking Light APRIL 2009
Marinating for a day in brine infuses the loin with subtle sweetness and makes the meat juicy.
Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1. Combine first 4 ingredients in a large bowl, stirring with a whisk until salt dissolves. Pour thyme mixture into a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
2. Preheat oven to 425°.
3. Remove pork from bag; discard marinade. Pat pork dry with a paper towel. Rub pork with pepper. Place pork on the rack of a roasting pan coated with cooking spray. Combine 1 tablespoon preserves and 1 teaspoon thyme in a small bowl. Place rack with pork in pan. Bake at 425° for 25 minutes. Reduce heat to 325° (do not remove pork from oven); bake 30 minutes. Brush preserves mixture over pork; bake an additional 5 minutes or until a thermometer registers 155° (slightly pink). Place pork on a platter; let stand 15 minutes before cutting into 1/2-inch slices.
Cooking Light APRIL 2009
Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.
1. To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.
2. To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.
3. Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.
Cooking Light APRIL 2009
Fresh blueberries and lemon juice make great flavor partners in this berry-filled bundt cake topped with a sweet and tangy citrus glaze. Garnish with fresh blueberries and ribbons of lemon rind.
Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro
1. Preheat the oven to 350°.
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.
Cooking Light APRIL 2009
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