BACK TO REALITY FOOD!

Thanksgiving....it's all about the food! We had such a lovely and delicious meal...so many laughs...great conversation...and so much to be thankful for. Hours of preparation and the meal is devoured in no time! The nice thing is seems that ALL the pots and pans and dishes in the kitchen get used and washed on Thanksgiving!! Or so it seems.

SO...now that we have eaten ourselves into a food coma, it's time to come back to earth and have healthier meals before the next big holiday rolls around....with all those COOKIES!

We are back to salads and soups, lots of vegetables and fruits. Here is a recipe for a light and very delicious salad. Serve it with a panini or a nice crusty bread for a lighter meal.

I had a lot of fresh herbs from Thanksgiving, so I just mixed up what I had and added them in.

This recipe and photo are from ALL YOU magazine.

GREEN SALAD with HERBS

3 Tbsp. minced shallot

1 tsp. Dijon mustard

4 Tbsp red wine vinegar

Pinch of sugar

Salt and pepper

1/4 cup extra-virgin olive oil

8 cups mixed greens such as arugula and baby lettuce

2 Belgian endives, chopped

1 cup fresh herbs such as basil, chervil, chives, mint, parsley and tarragon, all coarsely chopped.

Make dressing: In a medium bowl or jar with a scre top lid, combine the shallot, mustard, vinegar, sugar and a pinch each of salt and pepper. Mix or shake to combine. Slowly whisk in olive oil until dressing is emulsified (or add all at once and shake to combine).

Make salad: Place greens, endives, and herbs in a large bowl and drizzle with about half of the dressing. Gently toss. Taste and, if desired, add remaining dressing and season with additional salt and pepper.

So easy...so good. The dressing can be made a day in advance. This is also a good dressing to use for any type of salad.

Pasta With Summer Herbs

Since I live in the Northeast, I am unable to grow my own herbs outside all year long. But once we are past the last frost, I pack a lot of herbs in pots on my deck where I can easily get to them. For our entire growing season, I try to plan meals or sides that can take full advantage of my herb garden. In the seasons other than summer, I have to purchase my fresh herbs, but there is nothing like having your own right outside your door. Now that we are getting to our growing season, I am ready to plant and anxious to harvest! Plus, I love looking at all those pots filled with fragrant plants. Here is a nice quick meatless meal that will serve 4 or even make a good side. It is low in fat and filled with freshness. It will use some of those herbs that I love so much and get us out the door to enjoy the good weather!

Pasta with Summer Herbs

1 lb. corkscrew pasta....if you like color, use the tri-color pasta

1 cup part-skim ricotta cheese

1/4 cup crumbled feta cheese

1/2 tsp. freshly grated lemon peel

1/2 cup loosely packed fresh parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

1/2 cup loosely packed fresh basil leaves, chopped

4 plum tomatoes, chopped

Heat large covered saucepot of salted water to boiling on high. Cook pasta according to package directions.

Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp. each salt and freshly ground black pepper. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into the ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.