8/26/19 First for women 55
Per serving: Cal. 122 Pro. 3g Carb. 21g Fiber 3g Sug. 3g
Chol. 0mg Sod. 167mg Total fat: 4g Sat. 1g Trans. 0g2 lbs. red potatoes,cut into
11 ⁄ 2 "pieces
1 red pepper,stemmed, seeded
and cut into 1"pieces
1 onion,cut into^1 ⁄ 4 "-thick slices
2 Tbs. olive oil
2 cloves garlic, minced
1 tsp. fennel seeds,crushed(^1) ⁄ 2 tsp. salt
(^1) ⁄ 4 tsp. pepper
4 sprigs fresh thyme
Per serving: Cal. 411 Pro. 5g Carb. 43g Fiber 3g Sug. 29g
Chol. 70mg Sod. 267mg Total fat: 26g Sat. 14g Trans. 0g
1 (15.25 oz.) pkg. devil’s food
cake mix
1 cup buttermilk
3 eggs
(^1) ⁄ 3 cup oil
21 ⁄ 2 cups semisweet chocolate
chips
2 cups heavy cream
1 (6 oz.) cont. raspberries
Confectioners’ sugar and mint
(optional)
1 Heat oven to 350°F. Coat 2 (8") round
cake pans with cooking spray. On low
speed, beat cake mix, buttermilk, eggs
and oil 30 sec. On medium speed, beat
2 min. Divide between pans. Bake until
pick inserted into centers comes out
clean, 25–30 min. Cool on rack.
Grilled Potatoes with
Red Pepper and Thyme
ACTIVE TIME: 15 min. TOTAL TIME: 50 min. SERVES: 8
Triple-Chocolate Layer
Cake with Raspberries
ACTIVE TIME:1 hr.TOTAL TIME:3 hrs. SERVES: 16
Cooking potatoes in foil with savory
aromatics like garlic and fennel seed
infuses the spuds with bold flavor
Rich frosting and dramatic chocolate
shards glam up a plain cake mix
dinner
Got herbs? Lots of them? Savor
their garden-fresh flavors in
these genius recipes that make
the most of summer ’s bount y
3 ways to
use up fresh herbs
Basil salt
A sprinkling of f lavored sea salt
is a great way to finish all sorts of
dishes—from omelets to pasta to
pizza to corn on the cob. Add it
just before serving for a fragrant
flourish. To m a k e :In food pro-
cessor, pulse 1 cup fresh
basil leaves with 1 cup
coarse salt until finely
ground. Spread on
parchment-lined
ba k ing sheet. Ba ke at
200°F, stirring often,
until dry, 30 min. Cool.
Similar to pesto but with a tangy
kick, chimichurri sauce pairs
perfectly with grilled meats and
is a tasty sandwich spread too.
To m a k e :In food processor, pulse
(^1) ⁄ 4 cup each chopped fresh cilantro,
parsley and oregano with
(^1) ⁄ 2 cup olive oil, (^1) ⁄ 4 cup
lemon juice, 1 clove
garlic and^1 ⁄ 4 tsp. red
pepper f lakes until
coarsely chopped;
season to taste with
salt and pepper.
Freezing rosemary in oil preserves
its freshness long after summer is
over. Simply melt a cube in a skil-
let for a fragrant start to your next
sauté. To m a k e :Te a r e n o u g h f r e s h
rosemary to equal^1 ⁄ 2 cup
of leaves; divide evenly
in ice cube mold and
fill with olive oil.
Freeze; transfer to
plastic food-storage
bag. Store in freezer
until ready to use.
Chimichurri
Rosemary oil cubes
2 Line baking sheet with parchment.
In microwave-safe bowl, microwave
1 cup chocolate chips in 15-sec. inter-
vals, stirring, until melted. Spread over
parchment; roll up. Chill until set, 30
min. Unroll; break into shards. Chill.
3 In pot over medium heat, bring
cream to a boil. In bowl, pour over
remaining chocolate chips; let stand
3 min. Stir until smooth. Cover; chill
11 ⁄ 2 hrs. On medium speed, beat unti l
stif f. On ser v ing plate, f i l l ca ke layers
with 1 cup frosting. Frost top and
side. Press shards onto sides. Top with
raspberries. If desired, top with con-
fectioners’ sugar and mint.
1 Heat grill to medium. Tear off 28"
sheet of heavy-duty foil. In large bowl,
toss together first 8 ingredients. Spread
in single layer in center of foil. Top with
thyme sprigs. Fold foil over; crimp to
enclose mixture and seal well.
2 Grill, f lipping once, until vegeta-
bles are tender, 30–35 min. If desired
garnish with fresh thyme sprigs.
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