Thursday, January 28, 2010
This Week's Photo
* Cranberry Relish
* Vegetable Strudel
* Kale & Fresh Mozzarella Bruschetta
* Mashed Sweet Potatoes
Enjoy this colorful menu for dinner and then pack the leftovers for lunch. This isn't exactly a low-calorie meal, but it does feature a range of brightly colored fresh vegetables. (Be sure to cut back on the amount of butter and sugar in the recipes you choose!)
Prepare the vegetable strudel.
Prepare the cranberry relish.
Prepare the kale and fresh mozzarella bruschetta as follows: chop the kale. Saute it in a small amount of olive oil. Add fresh minced garlic and salt and pepper to taste. Set aside. Slice a baguette into 1/4-inch rounds and toast lightly. Spoon a layer of kale on top of each slice of toast. Add a thin slice of fresh mozarella and drizzle with a small amount of extra-virgin olive oil.
Prepare the mashed sweet potatoes.