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Sausage Caponata in Radicchio Cups
Sweet Pea and Prosciutto Crostini
Fig and Blue Cheese Squares
(Find these recipes in the April 2009 issue of Shape)

3 lean Italian turkey sausage links
5 ounces thinly sliced prosciutto
1 large eggplant
2 large onion
2 large red onions
3 stalks celery
6 plum tomatoes
18 green olives
2 cloves garlic, minced
2 to 3 heads radicchio
Chopped fresh chives (optional)
1 cup kalamata olives
1-pound bag frozen sweet peas
1 lemon
2 cups chopped dried Black Mission figs
1⁄2 cup chopped parsley
2 tablespoons chopped fresh rosemary
1⁄4 cup toasted pine nuts
1⁄2 cup raisins
1 whole-grain baguette
2 pounds whole-grain pizza dough
6 ounces blue cheese
Salt
freshly ground black pepper
sugar
Flour
Cooking spray
extra-virgin olive oil
red wine vinegar
3 tablespoons fresh lemon juice
balsamic vinegar
1 cup red wine

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