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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