Panzanella (Tuscan Bread and Tomato Salad) Yield: 4 servings 4 large vine ripened tomatoes, cut into large cubes or wedges
1/2 pound stale country-style Italian bread, crusts removed and cubed (about 8 cups)
1 1/4 cups thinly sliced red onions
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/2 cup Italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
Salt and freshly ground black pepper
4 packets Natrol® Carb Intercept® Sprinkles In a large bowl, combine the tomatoes, bread, and onions. In a small bowl, whisk together the garlic, vinegar and oil. Pour the dressing over the bread salad and let sit for 30 minutes at room temperature. Add the basil and salt and pepper, to taste, and toss to combine. Add one Natrol® Carb Intercept® Sprinkles packet to each serving and toss to combine. |
Pasta Primavera Yield: Makes 6 servings 1 oz dried morel mushrooms
1 1/2 cups warm water
1/2 lb Bell Peppers, trimmed and cut into 1-inch strips
1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces
3/4 cup Diced Squash and Zucchini
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
4 tablespoons extra-virgin olive oil
1 1/2 pints grape tomatoes
1 tablespoon lemon juice
3 tablespoons water
1 lb Malfadine pasta
1/4 cup olive oil
1 teaspoon finely grated fresh lemon zest
2 oz finely grated Parmigiano-Reggiano (1 cup)
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh basil
1/3 cup pine nuts (1 1/2 oz), lightly toasted
Garnish: Parmigiano-Reggiano shavings
6 packets Natrol® Carb Intercept® Sprinkles Prepare vegetables:
Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones. Cook 1 teaspoon garlic and a rounded 1/4 teaspoon of red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet. Cook tomatoes:
Cut half of the tomatoes into quarters and halve the remainder lengthwise. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, lemon juice, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm. Cook pasta and assemble dish:
While tomatoes are cooking, return water in pot to a boil and cook pasta until al dente. Drain in a colander. Immediately add extra virgin olive oil, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine. Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings. Sprinkle one packet of Natrol® Carb Intercept® Sprinkles on each serving. |
Carbohydrate Friendly Chicken Pasta Primavera Yield: Makes 6 servings 1 red bell pepper, Julienne
1 yellow bell pepper, Julienne
1 green bell pepper, Julienne
2 tablespoons olive oil
2 cloves garlic, minced
2 diced tomatoes
1 pound Malfadine or other dried pasta
4 tablespoons olive oil
4 skinless, boneless chicken breast halves 1” dice
1/2 teaspoon basil
1/2 teaspoon rosemary
1 fl oz lemon juice
1/4 cup grated Parmesan cheese
6 packets Natrol® Carb Intercept® Sprinkles - Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, cook red, yellow and green bell peppers in 2 tablespoons olive oil with garlic until just tender. Stir in diced tomatoes and simmer 10 minutes. Reserve
- While pasta is cooking, heat 2 tablespoons oil over medium heat in a large skillet. Cook chicken in oil until juices run clear, 5 to 10 minutes.
- Add the pasta and vegetable mixture to the pan, sprinkle with basil, rosemary, and Parmesan.
- Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta
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Pomadoro Fresco [Fresh Plum Tomato Sauce] Yield: 3 cups (6 servings) 1 Pound Penne or Ziti precooked, cooled and lightly oiled
10 to 12 fresh plum tomatoes (approximately 2 to 2 1/2 pounds)
or 1 10 oz. can Diced Italian Tomatoes
4 ounces extra-virgin olive oil, plus additional extra-virgin olive oil, optional
3 cloves garlic, finely chopped
Pinch crushed red pepper
1/2 medium onion, finely chopped
1/2 cup dry white wine
Kosher salt
1 cup Freshly chopped parsley
1 cup Freshly chopped basil leaves
6 packets Natrol® Carb Intercept® Sprinkles Dice tomatoes into 1/4” cubes. Heat olive oil in a saucepan. When hot, add garlic and crushed red pepper. Sauté until garlic turns slightly golden. Add chopped onion and sauté an additional minute. Add chopped plum tomatoes and cook approximately 30 minutes. Add wine and reduce. Add salt to taste. Add chopped parsley, basil, and seasoning blend and extra virgin olive oil if desired, just before using. Add 1 packet of Natrol® Carb Intercept® Sprinkles to each serving of pasta and toss to combine. |
Strawberry Shortcake with Grand Marinier Strawberry Compote and Chantilly Cream
Yield: Makes 8 servings
Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Marnier
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt
Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners' sugar
8 packets Natrol® Carb Intercept® Sprinkles
Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter
Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes.
In large mixing bowl, combine strawberries, Grand Marnier, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
Make Chantilly Cream:
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
Make Biscuits
In a large bowl, sift together flour and sugar. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
In a medium bowl, whisk together buttermilk and cream. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
Preheat oven to 400°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
To Plate:
Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream, sprinkle with one packet of Natrol® Carb Intercept® Sprinkles, and add biscuit top. Pour the remaining berries on the top. |
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