S G SUGARS Butternut Squash and Pesto Tarts MAKES 24 SUGARS The key to success with this recipe is to thinly slice the butternut squash to ensure that it is fully cooked at the same time the dough is done. 2 sheets (17.5-oz.pkg.) frozen puff pastry, thawed 12 oz. butternut squash, preferably neck portion, peeled cup prepared pesto 2 Tbs, dive oil 1. PER TWIST: 110 CAL; 2 G PROT; 7.5 G TOTAL FAT (1.5 G SAT FAT): 8 G CARB: 17 MG CHOL; 118 MG SOD; 1 G FIBER: 1 G SUGARS Broccoli Raab and White Bean Crescents MAKES 24 CRESCENTS Make these crescents ahead of time and freeze them for party ease. 1 lb. broccoli raab, trimmed and coarsely chopped (4 cups) 3 Tbs. chopped oil-packed sun-dried tomatoes, plus 1 Tbs. oil from jar, divided 1 clove garlic, minced (1 tsp.) tsp. red pepper flakes 1 Tbs. white balsamic vinegar 1 tsp. sugar 1 15-oz. can cannellini beans, rinsed and drained 2 sheets 17.5-oz.
puff piece Fiona Kennedy Vegetarian Times; Nov/Dec 2008; 363; Docstoc pg. 52 Reproduced with permission of the copyright o
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