Recipes: Concert in the Park

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the recipes

july 2003

Concert in the Park

Lamb Medallions with white Bean Puree

(makes 2 servings)

2	8-ounce (240 g) loin lamb chops, boned, fat and tail removed, and tied
Marinade:
1	tablespoon (15 ml) balsamic vinegar
1	clove garlic minced
1/2	teaspoon (2.5 ml) Dijon mustard
White Bean Puree:
	olive oil cooking spray
1/2	cup chopped onions
2	cloves garlic, minced
1/2	teaspoon (2.5 ml) chopped fresh sage
1	teaspoon (5 ml) balsamic vinegar
1/8	teaspoon (0.6 ml) salt (optional)
	freshly ground pepper
	fresh tarragon sprigs for garnish
1	15-ounce (425 g) cannellini beans, drained, rinsed, and drained again
1	4-ounce (120 g) plum tomato, seeded and finely chopped

1.	On a small plate, combine the vinegar, garlic, and mustard. Place the medallions on the plate, turning them to cover with the marinade. Let stand for 30 minutes.
2.	Meanwhile, lightly coat a small nonstick skillet with cooking spray; add the onions and cook, stirring, over medium heat until onions wilt, about 8 minutes. Add the garlic and continue to cook for 1 minute.
3.	Place the beans in food processor or blender. Add the cooked onion, sage, and vinegar, along with salt (if using) and pepper. Process until smooth. Transfer to a covered container to take to the picnic site.
4.	Light a grill or preheat the broiler. Grill lamb medallions about 7 minutes total time, turning once, for medium rare.
5.	Transfer from grill to a carving board. Let sit for 10 minutes, then remove the string and slice into thin strips. Pack slices in a covered container to take to the picnic site.

Per serving:	371 calories (27% calories from fat), 37 g protein, 11 g total fat (4.6 g saturated fat), 29 g carbohydrate, 7 g dietary fiber, 95 mg cholesterol, 424 mg sodium
Diabetic exchanges:	4 lean protein (meat), 2 carbohydrate (1 1/2 bread/starch and 1 vegetable)

Roasted Vegetable Salad

(makes 2 servings)

	olive oil cooking spray
6	ounces (180 g) baby zucchini, trimmed and split in half lengthwise
3	ounces (90 g) yellow bell pepper, seeded
1	3-ounce (90 g) portabello mushroom
1	cup (160 g) mixed baby field greens, or other lettuce of your choice
1	tablespoon (15 ml) balsamic vinegar
1/8	teaspoon (0.6 ml) salt (optional)
	freshly ground pepper
2	teaspoons (10 ml) chopped fresh tarragon leaves

1.	Preheat oven to 450°F (230°C), Gas Mark 8. Spray an oven-proof pan with cooking spray. Arrange the vegetables in the prepared pan. Spray vegetables with cooking spray and sprinkle with vinegar.
2.	Bake until just done, about 5 minutes. Remove and set aside until cool.
3.	Pack the lettuce in a self-sealing plastic bag. Slice the pepper and mushrooms. Pack along with other vegetables in a covered container.
4.	At the site, make a bed of the lettuce on one side of the plate. Arrange vegetables decoratively on the lettuce and drizzled with vegetable juices. Season with salt (if using), pepper, and fresh tarragon.

Per serving:	44 calories (5% calories from fat), 4 g protein, trace total fat (0 saturated fat), 9 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 18 mg sodium
Diabetic exchanges:	2 vegetable

Strawberries and Champagne

(makes 2 servings)

2	cups (480 g) fresh strawberries, washed and dried, stems remaining
1/2	cup (120 ml) dry champagne* from a split of champagne or alcohol-free white sparkling wine

1.	Place the strawberries into 2 crystal glasses and at the last minute our over the champagne.
2.	Serve, eating the strawberries as you sip the champagne.

Per serving:	64 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 15 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 4 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)

*Editors Note:

Always have permission from your health care team before using any alcoholic beverage. Leftover champagne makes a wonder base for sauces for chicken or fish. Just add some of your leftover tarragon, chopped shallots, and if you like, a bit of stock. Reduce and you have a wonderful sauce for another meal or two.

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