Macaroni, Tomato, Corn, and Basil Salad

Serves 4

Recipe from Bon Appetit Magazine

Husband-Tested in Alice Wootton’s Kitchen

¾ cup uncooked whole-wheat elbow macaroni OR other bite-sized whole-grain pasta

4 medium tomatoes, cut into thin wedges OR 3-4 cups cherry tomatoes
5 green onions, thinly sliced
1 cup thin slices halved English hothouse cucumber OR regular cucumbers, seeded
1 cup fresh corn kernels or frozen, thawed
1 cup (packed) fresh basil leaves

1/3 cup plain nonfat yogurt
3 Tablespoons low-fat mayonnaise
1½ Tablespoons fresh lime juice
2 garlic cloves, peeled

Cook macaroni in medium saucepan of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water. Drain well. Transfer macaroni to large bowl. Add tomatoes, green onions, cucumber and corn.  Blend basil, yogurt, mayonnaise, lime juice and garlic in processor until basil is finely chopped. Add basil dressing to macaroni mixture and toss to blend. Season salad with salt and pepper.  (Can be prepared 4 hours ahead. Cover and refrigerate.)

Artichoke-Basil Spread

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Here's a whole-grain tortilla with Artichoke-Basil Spread and topped with
fresh radish sprouts, a couple of ham slices and tomatoes.
Rolled up, it makes a fantastic wrap.

Here's a sandwich made with whole-grain toast,
Artichoke-Basil Spread, fresh radish sprouts,
turkey slices and fresh tomatoes.

Makes 1 cup

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Making Artichoke-Basil Spread is a snap.  I schmeared it on sandwiches and wraps, but it can also be used as a dip.  It certainly takes the humble sandwich to the next level.  I found that the flavor becomes more intense with a little chill time in the fridge.  The red-pepper flakes do add heat, so if you prefer a milder spread, reduce the amount or leave it out altogether. 

1 can (14 oz.) artichoke hearts in water, drained and quartered

¼ cup fresh basil, chopped

2 Tablespoons mayonnaise (or light mayonnaise)

1 Tablespoon freshly squeezed lemon or lime juice

¼ teaspoon red-pepper flakes

Kosher salt, to taste

Freshly ground pepper, to taste

Place all the ingredients in a food processor or blender.  Process or blend until smooth.  Serve on a sandwich or with crackers or crudités.  Store in the fridge for up to 3 days.

By my calculations, ¼ cup of this spread equals 68 calories.

Sandwich Ideas:

Spread whole-grain bread or toast with Artichoke-Basil Spread.  Place fontina cheese, baby spinach and thinly sliced salami. 

Spread whole-grain tortilla with Artichoke-Basil Spread.  Place baby spinach or fresh sprouts on the tortilla.  Then place 2 slices of thinly sliced ham or turkey over the spinach.  Top with sliced tomato and/or cucumber slices.  Roll up the tortilla and serve this as a wrap.

(To learn how to make your own sprouts, click this link.)