Menu (Spring): Hearts Of Romaine With Marinated Artichokes

May 21, 2001

* Exported from MasterCook *

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 87

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

Hearts of Romaine with Marinated Artichokes (see separate recipe)

Whole Wheat Spaghetti Marinara with Spinach (see separate recipe)

Roasted Garlic Toast (see separate recipe)

Chilled Papaya Pans with Lemon

You can have a dinner such as this one at a casual Italian restaurant, or

you can make it yourself for a fraction of the cost, with little effort and

no added fat. Start with a crisp salad using the pale, inner leaves of

romaine, red pepper, and baby artichoke hearts. Follow it with whole wheat

pasta tossed with a marinara sauce that gets a nutritional boost from

spinach. Instead of traditional garlic toast, serve the California

version-a basket of toast and, for each diner, a whole head of roasted

garlic. The soft, mild cloves slip right out of their skins and can be

spread on the roast like butter. To complete the meal, offer fresh papaya

fans: halve, seed, and peel the papayas; then turn each half rounded side

up and make several lengthwise slices, up to but not through the stem

end. Press gently on the papaya to spread it out like a fan.

The timing: Put the garlic in the oven to roast about 2 hours before

dinnertime; the heads take 1 1/2 to 2 hours to cook. You can make them

several hours ahead and serve at room temperature. Marinate the artichoke

hearts. Make the marinara sauce. Prepare the papaya fans and

refrigerate. When the garlic comes out of the oven, raise the oven

temperature and make the toasts. Assemble the salad just before

serving. Cook the pasta and gently reheat the marinara sauce when you have

finished the salad.

- - - - - - - - - - - - - - - - - -

Recommended Posts