NewburyportNews.com, Newburyport, MA

PortWatch

April 9, 2014

Off the sidelines

Giving Easter accompaniments the respect they deserve

(Continued)

CITRUS-PINE NUT BROCCOLI SLAW

Start to finish: 15 minutes

Servings: 8

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 tablespoon white balsamic or sherry vinegar

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

2 heads broccoli, very finely chopped (about 6 cups)

1/4 cup finely chopped dried apricots

3 scallions, thinly sliced

1/4 cup toasted pine nuts

In a medium bowl, mix together the zests and juices of the orange and lemon. Whisk in the vinegar, mustard, salt, pepper and olive oil.

Add the broccoli, apricots and scallions, and mix well. Transfer to a serving dish, and sprinkle with the pine nuts.

Nutrition information per serving: 100 calories; 60 calories from fat (60 percent of total calories); 7 g fat (0.5 g saturated, 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g fiber; 4 g sugar; 3 g protein; 180 mg sodium.

RATATOUILLE CAKES

Start to finish: 20 minutes

Servings: 8

3 tablespoons olive oil, divided

1 small red onion, diced

3 cloves garlic, minced

1/2 medium red bell pepper, cored and diced

1 small eggplant, grated

1 small zucchini, grated

1 tablespoon tomato paste

1 egg, lightly beaten

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 cup breadcrumbs

1/4 cup crumbled feta cheese or goat cheese

2 tablespoons balsamic glaze

2 tablespoons fresh oregano, chopped

In a large nonstick skillet over medium-high, heat 1 tablespoon of the oil. Add the onion, garlic and bell pepper, and cook until soft, about 7 minutes. Transfer the mixture to a medium bowl. Set aside.

Place the eggplant and zucchini in a clean kitchen towel and squeeze over the sink to remove as much liquid as possible. Add to the onion mixture. Add the tomato paste, egg, salt, black pepper, thyme and breadcrumbs. Set aside.

Wipe out the skillet, then heat the remaining 2 tablespoons of oil over medium-high. Working in batches, drop the vegetable mixture by the tablespoonful into the pan, flattening them with the back of a spoon. Cook for 2 to 3 minutes per side, or until cooked through and golden brown.

Transfer to a serving plate, and sprinkle with the cheese. Drizzle the balsamic glaze over the top, and sprinkle with the oregano.

Nutrition information per serving: 130 calories; 60 calories from fat (46 percent of total calories); 7 g fat (1.5 g saturated, 0 g trans fats); 25 mg cholesterol; 13 g carbohydrate; 3 g fiber; 5 g sugar; 3 g protein; 310 mg sodium.

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