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.)

Pasta with Peppers, Squash, and Tomatoes

Recipe from Everyday Food

Serves 4

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

Our daughter-in-law made this for the family while we were vacationing in Mexico.  It was so good, we scraped the bowl clean!  This dish is easy and quick enough to make on a weeknight.  Serve it with a crisp green salad.

Kosher salt

¼ pound rigatoni (or other pasta)

2 Tablespoons olive oil

1 pound sweet or spicy Italian sausage, casings removed

1 bell pepper (not green) cut into ¼-inch strips

1 small yellow squash or zucchini, cut into ¼-inch rounds

2 pounds cherry tomatoes, halved (red or yellow)

Red pepper flakes

Freshly grated Pecorino Romano cheese, for serving

In a large pot of boiling salted water, cook the pasta according to package instructions.  Reserve ½ cup pasta water, then drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high heat.  Add the sausage and cook, breaking apart with a slotted spoon until cooked through, about 6 minutes.  With the slotted spoon, transfer the sausage to a bowl.

Add 1 Tablespoon oil and bell pepper to the skillet and cook, stirring occasionally until browned in spots.  Add the squash and ¾ of the tomatoes, cook 1 minute.  Add ¼ cup pasta water and cook until the tomatoes soften, 4 minutes.  Return the sausage to the pan and add the remaining tomatoes.  Season with red pepper flakes, to taste.  Cook until the sausage is warmed through and the juices thicken slightly, about 2 minutes.  Toss with the pasta, and if necessary, add remaining pasta water to create a light sauce that coats the pasta.  Serve with Pecorino Romano cheese.