Spotlight Recipe: Marinated Sundried Tomatoes

Marinated Sundried Tomatoes

These nibblers are always a star on my holiday cheese platter. I pep up traditional sundried tomatoes with lemon, garlic, fresh oregano and olive oil. The tomatoes take a while to marinate, so make them the day before or first thing in the morning.

Marinated Sundried Tomatoes

Serves: 6
1 cup sundried tomatoes, halved
3 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 teaspoons lemon zest
1 clove garlic, smashed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine ingredients in a small bowl and stir gently. Marinate for at least 2 to 3 hours at room temperature before serving. Serve on a platter with your choice of cheese, olives and slices of a fresh baguette.

Nutrition Info (per serving):
Calories: 64 calories
Total Fat: 4.5 grams
Saturated Fat: 0.5 grams
Total Carbohydrate: 5 grams
Protein: 1 grams
Sodium: 236 milligrams
Cholesterol: 0 milligrams
Fiber: 1 gram

Next Up

Spotlight Recipe: Marinated Feta & Olive Skewers

In this tasty appetizer, the Greek cheese gets an unusual twist -- it's marinated in a zesty orange juice blend before pairing up with its natural soul mate, the olive, cucumber and a bit of mint.

Spotlight Recipe: Garlic and Herb Tomatoes

Tomatoes are an excellent source of the antioxidant vitamin C and the fresh basil, parsley and thyme contribute vitamin K and potassium. The tomatoes in this salad are gently warmed, which enhances their sweetness and nicely complements chicken, fish or scrambled eggs.

Spotlight Recipe: Michelada

Want something more exciting than bottled beer for your game-day bash? If your friends are Bloody Mary fans, this Mexican cocktail might be a winner. Lime and hot sauce liven up the flavor without adding calories.

Spotlight Recipes: Gazpacho

Enjoy a refreshingly cool (and super healthy) soup this summer. Traditional gazpacho is a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery and cucumbers but don’t be afraid to get creative. Shake things up—blend a batch of watermelon, red pepper or white grape gazpacho instead.

Spotlight Recipes: Chutney

Chutney is a simmered-down or pureed combo of fruit (or veggies), spices and herbs. Instead of deep frying or drowning your fish, pork or meat in heavy sauces, opt for a tangy bite of chutney instead.

Spotlight Recipes: Granita

Dig in to these delicious frozen treats that are reminiscent of Italian ices. Granita’s are harder in texture than sorbets and contain less sugar. To make a granita, cook up a simple sugar (combo of sugar and water) and add flavors such as coffee, mint, juice and wine along with fruit. Once the mixture has begun to freeze (it takes about 3 hours), scrape the ice crystals every so often as they start to form. Once frozen, scoop and serve.

Spotlight Recipe: Pasta Puttanesca

I got spoiled this summer, getting to come home and have access to fresh ingredients, a full kitchen and, of course, free time to cook. However, going back to school doesn’t mean we college students can’t still enjoy a good, healthy meal! Pasta is a good ol’ standby, but this year, ditch the buttered noodles or Ramen packets and try this easy dish – it’s sure to earn you an A from your roommates or friends. Make it in bulk you and eat for a few days. Capers, anchovy paste and arugula might not be usual pantry staples, but you shouldn’t have trouble finding them at the local supermarket.

Spotlight Recipes: Easter Goodies

Celebrate Easter with the best foods Spring has to offer -- add these fresh and flavorful recipes to your holiday table.

Spotlight Recipes: Picnic Salads

Picnic season has arrived. Fire up the grill, toss on the hamburgers and steaks and don’t forget about those scrumptious side salads. Instead of gobs of fat and oodles of calories, here are delicious (and healthy) versions of the classics.

Related Pages