Shelby (aka HoneyB) from The Life and Loves of Grumpys Honeybunch and I have a love for Cooking Light magazine which has an emphasis on healthy eating and living. Each issue covers light cuisine and includes more than 70 delicious and flavourful recipes. It also explores food and nutrition news as well as fitness, health and beauty.
We decided to collaborate for one week and kickstart our summer by sharing some of their recipes with our readers from this months June issue of Cooking Light. The great thing about eating light is that you can still love your food and not give up any of the flavour... just focus on loving food that’s good for you. People like us who really adore food and flavour have a much better chance of eating well, and healthily, and enjoying every minute of it!!!
Make a conscious decision about eating light and healthily every day. Here is where the "less is more" concept takes on a new twist. If you eat less and more often, you won't feel like you are 'starving' yourself. There are tricks to lightening up your food without ditching the flavour.
One suggestion is to get the proportions right. Instead of having a little soup and a big main course, have a small first course and a large bowl of soup. Instead of loads of meat, gravy and potatoes, swap the ratio so there is a pile of roasted winter root vegetables and a lamb chop or two. Lighten up your cooking by swapping meat for fish when you feel the urge. It's easier to digest and there are some excellent fish choices in today's markets. Build your meals around omega 3-rich salmon and mackerel or base them on prawns, langoustines and mussels and you’ll feel lighter immediately.
We kickstarted our week of Two Gal's Cooking Light by both making Grilled Tomato and Brie Sandwiches from this months issue here and on Shelby's site here . Be sure to visit Shelby at The Life and Loves of Grumpys Honeybunch tomorrow for installment 3; and a peak into more healthy and delicious recipes from Cooking Light!!!! She will be preparing Strawberry-Basil Salad with Balsamic Vinaigrette from the June issue.
This simple-to-prepare vegetarian pappardelle pasta entrée may become your summertime standby. Use any combination of heirloom tomatoes you like. A variety of colors and tastes is ideal for "eye candy" as well as flavour. The tasty sauce can double as a bruschetta topping for an easy appetizer. Add grilled shrimp if you like for a heartier dish.
**Heirloom Tomato and Herb Pappardelle**
Printable Recipe
12 ounces uncooked pappardelle (wide ribbon pasta)
1/4 cup extra-virgin olive oil, divided
2 cups thinly sliced shallots (about 2 large)
4 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds heirloom tomatoes, seeded and cut into 1/2-inch pieces
1/2 cup (2 ounces) shaved pecorino cheese
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Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add shallots to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Reduce heat to medium. Add oregano and next 5 ingredients (through tomatoes); cook 2 minutes or until thoroughly heated.
Arrange 1 cup pasta onto each of 6 plates. Top each serving with about 1-1/3 cups tomato mixture; drizzle with 1 teaspoon remaining oil. Divide cheese evenly among servings.
Serves 6
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