- 1 ½ pounds firm, ripe tomatoes, cut into 3/8-inch dice (about 3 cups)
- ½ cup minced red onion **
- 1 small clove garlic, minced (about ½ teaspoon) **
- ¼ cup chopped fresh cilantro leaves **
- ½ teaspoon table salt
- pinch ground black pepper
- 2 – 6 teaspoons lime juice from 1 to 2 limes
- Granulated sugar to taste (up to 1 teaspoon)
** can be chopped in food processor
1. Set large colander in large bowl. Place tomatoes in colander and let drain 30 minutes. As tomatoes drain, layer onion, garlic, and cilantro on top. Shake colander to drain off excess tomato juice. Discard juice.
2. Transfer contents of colander to empty bowl. Add salt, pepper, and 2 teaspoons lime juice; toss to combine. Taste and add sugar and additional lime juice to taste, if needed.
- 2 ears corn (cooked), kernels cut from cobs (about 1 cup)
- 1 medium red bell pepper, diced small
- 1 medium scallion, sliced thin
- 1 small clove garlic, minced
- 1 ½ tablespoons corn oil or vegetable oil
- 1 ½ tablespoons lime juice
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro leaves
- 1/8 teaspoon table salt
Place all ingredients in medium bowl, toss well, and serve.
To cook corn:
Bring 2 cups water to boil in small saucepan over high heat. Stir in corn, 1/4 tsp baking soda, and ¼ teaspoon salt; remove pan from heat and let stand for 10 minutes. Drain corn and let cool slightly, about 10 minutes.
Serves: 4 as a side, 2 as a hearty main
- 2 cups water
- 1 cup semi-pearled farro
- ½ large white onion, halved, then thinly sliced
- 2 cloves garlic
- 12 oz. of grape or cherry tomatoes halved, or equal amount diced fresh tomato
- 1 ¼ tsp kosher salt or 1 cube bullion
- Up to ¼ tsp red pepper flakes (to taste)
- 1 tablespoon olive oil
- Grated parmesan cheese, for serving
- 1-2 cups diced veggies to stir in: sugar snap peas, bell pepper, corn, asparagus, zucchini or any variation of veggies you want
- Place water and farro in a medium saucepan to presoak 5-10 minutes while you prepare the other ingredients.
- Sauté onions, garlic and red pepper flakes in some olive oil over medium heat for a few minutes until soft and fragrant.
- Add drained farro, salt or bullion, 2 c. water and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally.
- 5 minutes before timer rings, stir in diced veggies. Farro should be al dente to bite. If it’s not ready, add 5 more minutes. Add a little more liquid if dry and sticking to pan.
- Serve with parmesan cheese.
WW 3 pts = 1 cup cooked
- 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
- ½ cup (2 ounces) cake flour (½ cup flour – 1 tbsp, replaced with 1 tbsp cornstarch)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (5 ¼ ounces) sugar
- 3 very ripe, darkly speckled large bananas (about 1 ¼ pounds), mashed well (about 1 ½ cups)
- ¼ cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- ¼ cup toasted walnuts, chopped
- 1 cup blueberries
- ½ cup toasted coconut flakes + 1 cup toasted, chopped macadamia nuts
- ½ cup grated bittersweet chocolate
- 1 tsp cinnamon + ¼ tsp nutmeg + 2 tbsp grated orange zest; optional ¼ cup toasted walnuts chopped; all mixed into the flour mixture
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Sift and mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and sugar together in a medium bowl; set aside. In food processor, puree the mashed bananas, yogurt, and vanilla together. Then mix in eggs, one at a time, and melted, cooled butter. Transfer 1/3 of liquid mix to large mixing bowl.
- Stir in half of the flour mixture until just incorporated, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the liquid mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
- Optional: add optional add-ins, fold into batter.
- Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
WW 3pts slice / 13 slices per loaf