3 recipes from Whole Foods

[Guest guest]

Here are three recipes from the Whole Foods site that Pat sent us to. Can't

wait for them to open in Atlanta!

 

(Cross posted to eat-lf; lacto-ovo)

 

* Exported from MasterCook Mac *

 

Artichokes W/ Smashed Potatoes & Caramelized Garlic

 

Recipe By : Steve Petusuvsky, Whole Foods

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Vegetables

Vegetarian Want to try

posted to elf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 artichokes -- steamed

---

For The Filling:

1 1/2 lbs potatoes -- un-peeled

- cubed & boiled for 12 minutes

- until tender

2 Tbsp olive oil

6 cloves garlic -- minced

1/4 cup dry sherry

1/2 cup basil -- minced

3/4 cup smoked mozzarella -- shredded

- or regular

1/2 tsp salt

1/2 tsp black pepper

1 Tbsp Parmesan cheese -- shredded

 

Place warm boiled potatoes in a large mixing bowl and lightly smash with fork

or potato masher.Heat oil in a non-stick sauté pan, add garlic and sauté slowly

until browned. Remove the pan from heat and add the sherry. Deglaze by removing

any bits that have accumulated at the bottom of the pan. Add garlic-sherry

mixture to the potatoes and fold in the remaining ingredients, except Parmesan.

 

To clean the artichoke: open up artichoke by spreading out leaves, exposing the

center. Remove the fine silken layer over the artichoke bottom. Rinse to remove

any stray silken spines.

 

Stuff each artichoke with filling, dividing evenly among the four artichokes.

Sprinkle Parmesan over the artichokes and place in a baking dish. Bake in a 375

degree oven for 20 minutes until heated through and browned on top.

 

http://www.wholefoods.com/magazine/foods/body/springrec.html

 

> Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 430 Calories; 13g Fat (26% calories from fat); 20g Protein; 64g

Carbohydrate; 20mg Cholesterol; 692mg Sodium

Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 6 1/2 Vegetable; 2 Fat

 

NOTES : " Though they may seem like armored bundles, artichokes are easy to

prepare. Don't be afraid to get the biggest artichokes you can find! "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 922 0 0 0 0

_____

 

* Exported from MasterCook Mac *

 

Spring Vegetable au Gratin

 

Recipe By : Steve Petusuvsky, Whole Foods

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Vegetables

Vegetarian Pies & Pastry

posted to elf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons olive oil

1 cup onion -- diced

1 cup asparagus

- cut into 1 inch lengths

1 cup broccoli florets

1/2 cup corn kernels

6 slices peeled eggplant -- 1/4 inch thick

6 slices tomato -- 1/4 inch thick

2 whole eggs

2 egg whites

2 cups lowfat 2% milk

1/2 cup unseasoned bread crumbs

1/2 tsp salt

1/4 tsp pepper

1/8 tsp nutmeg

1 cup lowfat Swiss cheese -- grated

 

Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil.

Alternatively, use a disposable pie tin or spring-form pan.

 

Heat 1 tsp of oil in a non-stick sauté pan. Sauté onion, asparagus, broccoli

and corn for 2 minutes. Spread sautéed vegetables in pan. In remaining 1 tsp of

oil, sauté eggplant and tomato slices for 1 minute. Reserve. Mix together eggs,

egg whites, milk, bread crumbs, salt, pepper and nutmeg.

 

Scatter cheese over the sautéed vegetables; arrange alternating eggplant and

tomato slices over the vegetables. Pour the batter over the slices and cover

with foil. Place casserole dish on a sheetpan with a lip with 1/2 inch of

water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20

minutes longer until golden brown and cooked through.

 

http://www.wholefoods.com/magazine/foods/body/springrec.html

 

> Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g

Carbohydrate; 63mg Cholesterol; 311mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 5 1/2 Vegetable; 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 0 3234 0 0 0 0 196 0 0 0 0

_____

 

* Exported from MasterCook Mac *

 

Strudel Verde

 

Recipe By : Steve Petusuvsky, Whole Foods

Serving Size : 6 Preparation Time :0:00

Categories : Pies, Crusts & Pastry Vegetables

Vegetarian posted to elf

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 sheets filo dough

vegetable oil to spray

---

For the Filling:

2 teaspoons olive oil -- (orig was 2 tbsp)

2 cups onions -- diced

1 cup asparagus -- sliced 1/2 inch

thick

1 cup red bell peppers -- diced

1 cup mushrooms -- sliced

10 oz. frozen leaf spinach -- chopped

1/2 cup peas

2 cups cooked brown rice

- (Basmati can be substituted)

1 cup feta cheese -- crumbled

1/2 cup dill -- minced

1/2 tsp black pepper

1 tsp salt

sesame seeds to garnish tops -- black or white

- orig was 1 tbsp

 

Heat the olive oil in a large non-stick pan over medium heat. Sauté the onions,

asparagus, bell peppers and mushrooms for 2 minutes. Add the spinach, peas and

rice. Combine well and cool slightly before adding feta cheese, dill and

seasonings.

 

Assembly:

Lay a sheet of filo dough out on a sheet of parchment or waxed paper and spray

lightly with vegetable oil. Repeat this process until five sheets are stacked.

Spread filling from left to right

side in a layer about 3 inches wide. Fold ends in and roll up dough, forming a

log. Use the paper to assist in the rolling process. Press uniformly to make a

strudel with even sides. Spray outside surface with vegetable oil, sprinkle

with sesame seeds and bake for 40 minutes in a 350-degree oven until golden.

Serves 4-6.

 

http://www.wholefoods.com/magazine/foods/body/springrec.html

 

> Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 264 Calories; 9g Fat (29% calories from fat); 11g Protein; 38g

Carbohydrate; 22mg Cholesterol; 759mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 3472 0 0 0 0 0 0 0 0 0

_____

 

--

Ellen C.

ellen