Recipes: A Picnic in the Garden

the recipes

september 2001

A Picnic in the Garden

Veal Loaf with Arugula Sauce

(makes 6 servings)

1	medium white onion, minced
1	bunch scallions, trimmed including some green, minced
2	ribs celery, minced
1	carrot, shredded
1	small green bell pepper, minced
1	small red bell pepper, minced
1	clove garlic, minced
1	tablespoon chopped fresh thyme or 1/4 teaspoon crushed dried
1	teaspoon salt (optional)
1/2	teaspoon freshly ground pepper
	freshly grated nutmeg
1/4	teaspoon cayenne pepper
1 1/2	pounds (720 g) veal, coarsely ground
1/4	cup (60 ml) egg substitute
1/2	cup (23 g) soft bread crumbs
3	large tomatoes, sliced
	Arugula Sauce (recipe follows)

Preheat oven to 375°F (190°C, Gas Mark 5). Lightly oil a 9- by 5- by 3-inch (22.5- by 12.5- by 7.5 cm) loaf pan.
In a large bowl, combine the onion, scallion, celery, carrot, bell peppers, garlic, thyme, salt (if using), pepper, nutmeg, and cayenne pepper. Add the veal, egg substitute, and bread crumbs. Mix well. Form into a loaf and place in prepared pan. Bake for 45 to 50 minutes.
Remove loaf from the pan and cool to room temperature. If using the Arugula Sauce, spoon some of it onto a large serving platter. Cut veal loaf into thin slices; alternate veal loaf and tomato slices on the sauce. Place remaining sauce in a serving dish to spoon over each serving.

Per serving (veal loaf only):	195 calories (18% calories from fat), 26 g protein, 4 g total fat (1.1 g saturated fat), 14 g carbohydrates, 3 g dietary fiber, 94 mg cholesterol, 173 mg sodium, 803 mg potassium
Diabetic exchanges:	3 very low-fat protein, 1 carbohydrate (3 vegetable)

Arugula Sauce

(makes about 2 cups)

1	cup (56 g) firmly packed arugula leaves and tender stems
1/2	tablespoon Dijon mustard
1 1/2	cups (345 g) plain nonfat yogurt

In a food processor or blender, combine and arugula, Dijon, and yogurt. Pulse until smooth.
Transfer to a serving dish and chill until ready to serve.

Per 2-tablespoon serving:	14 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 2 g carbohydrates, 0 dietary fiber, 0 cholesterol, 30 mg sodium, 72 mg potassium
Diabetic exchanges:	FREE

End of Summer Pasta Salad

(makes 6 servings)

12	ounces (360 g) fusilli pasta
4	cloves garlic, slivered
1	tablespoon olive oil
1	pound (480 g) Swiss chard, rinsed, patted dry, stemmed, and shredded
1/2	cup (120 ml) fat-free, low-salt canned chicken broth
1	tablespoon minced lemon zest
2	tablespoons lemon juice
2	tablespoons pine nuts, toasted
1/4	cup (20 g) grated Parmesan cheese
	fresh basil sprigs for garnish

In a pot of lightly salted water, cook fusilli to al dente according to package directions, drain and place in a large bowl.
In a large skillet, sauté garlic in olive oil over low heat until garlic is soft but not browned. Add chard, chicken broth, lemon zest, and lemon juice. Cook for 1 to 2 minutes, until chard is limp. Pour over fusilli and toss. Add pine nuts and Parmesan cheese; toss again. Serve at once or at room temperature, garnished with basil sprigs.

Per serving:	282 calories (18% calories from fat), 11 g protein, 6 g total fat (1.4 g saturated fat), 47 g carbohydrates, 3 g dietary fiber, 3 mg cholesterol, 248 mg sodium, 414 mg potassium
Diabetic exchanges:	3 carbohydrate (bread/starch), 1/2 fat

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