Basil and Ripe Tomato Bruschetta

Makes 4 servings

1 lb. ripe tomatoes
4 oz. (about 1 cup) diced reduced-fat mozzarella cheese
2 TB chopped fresh basil plus 2 TB
2 TB extra-virgin olive oil
1 TB balsamic vinegar
1/4 teas. dried hot red pepper flakes
2 garlic cloves, peeled
8 slices Braided Semolina Bread or seeded Italian Bread
8 basil leaves

1.  Submerge the tomatoes in a pot of boiling water for about 30 seconds to loosen the skins.  Remove the tomatoes from the water and use your fingers and a small knife to slip off the skins.  Cut the tomatoes in half crosswise and gently squeeze to remove the seeds.  Dice the tomatoes and place them in a mixing bowl.  Stir in the cheese, 2 TB chopped basil, oil vinegar, and pepper flakes.  Cut one of the garlic cloves in half and reserve one half.  Mince the remaining 1 1/2 cloves and add to the tomatoes.  Let the mixture stand at room temp for 10 to 30 minutes.

2.  Preheat the boiler.  Broil the bread, turning to toast both sides lightly.  Rub one side of the toasts with the reserved garlic clove half.  Place the toasts, rubbed side up, on plate.  Stir the remaining 2 TB of chopped basil into the tomatoes and spoon the mixture over toasts.  Garnish with the whole basil leaves.

Other Bruschetta Variations (I didn't try these, but they were included below the recipe in the book):
After toasting/broiling bread and rubbing with garlic clove, drizzle with olive oil and sprinkle salt and pepper and then...

- add mashed, warmed cannellini beans seasoned with a little chopped red onion and sprinkled with torn arugula leaves
- spread with low-fate ricotta cheese mixed with a little grated parmesan cheese and top with cooked broccoli rabe
- layer with grilled eggplant and other veggies and sprinkle with paper-thin shavings of Romano or parmesan cheese
- spread with low-fat ricotta cheese and top with thinly sliced prosciutto, fresh fig quarters, and a sprinkling of thyme
- rub the bread with a thick slice of tomato and top with grilled shrimp and a few drops of fresh lemon juice.

From the 'Family Health Cookbook'

Roast Beef Lavash Rolls

6 TB plain nonfat yoghurt
2 TB mayonnaise
2 TB Dijon mustard
1 TB prepared horseradish
1/4 cup chopped fresh dill
2 soft lavash (flatbread- 6-7 oz each)
3/4 lb. thinly sliced cooked roast beef
1/2 teas. freshly ground pepper
3 cups shredded romaine or other deep green lettuce

Other veggies that can be sliced fairly thin: tomatoes, radishes, sweet peppers
We put crispy strips of bacon on ours, too

1. In a small bowl, stir together the yogurt, mayo, mustard, horseradish, and dill.  Spread one side of each lavash with the flavored yoghurt mixture, leaving a 1/2" margin around each edge.  Layer each lavash with the roast beef slices, then sprinkle with the pepper and top with other veggies and lettuce.

2. Roll up each lavash into a cylinder and use a sharp knife to cut each roll crosswise into two sandwiches.

Serves 4

Shrimp, Feta, and Minted Orzo Pilaf

1 1/2 TB olive oil
1 medium red onion, chopped
2 garlic cloves, minced
1 teas dried oregano
1/2 teas. coarsely ground black pepper
1/2 lb. peeled and deveined large shrimp (12-14 shrimp)
1/2 cup bottled clam juice
1/2 cup dry white wine or additional clam juice
1/4 cup chopped fresh mint, plus 2 TB
1/4 cup sliced black olives, preferably Greek olives
1 1/2 cups (about 1/2 lb.) orzo
1 cup frozen baby peas
1 cup (about 1/4 lb.) feta cheese, crumbled

1. Preheat broiler or prepare a barbecue fire.
2. In a large, preferably nonstick skillet, heat the oil and cook the onion over medium-low heat, stirring often until softened, about 5 minutes.  Add the garlic, oregano, and pepper and cook for 1 minute.  Remove the pan from heat, add shrimp, and toss them in oil mixture to lightly coat.  Thread the shrimp onto four metal skewers and set aside.  Add the clam juice and wine to the skillet and simmer over medium heat until slightly reduced, about 5 minutes.  Stir in the mint and olives. 
3.  Meanwhile, cook the pasta in a large pot of boiling salted water until nearly tender, about 7 minutes.  Add the peas and cook until the pasta is al dente and the peas are cooked, about 2 minutes longer.  Drain well and add to the sauce in the skillet.
4.  Broil or grill the shrimp about 4 inches from the heat source, turning once until cooked through, about 5 minutes.
5.  To serve, add the feta to the orzo and toss lightly to mix.  Remove the shrimp from the skewers and arrange on top of the orzo pilaf.

Omit shrimp to use as a side dish

From 'Family Health Cookbook' by the American Medical Association

*I didn't have white wine in the house, so I used all clam juice- it tasted fine, but I'd definitely suggest going for the wine if you have it on hand.  I also used dried mint leaves (maybe 1.5 - 2 teas.) in place of the fresh, and that worked as well.

Also tastes great cold!!!