Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Preheat the grill or broiler.
Grill or broil the mushrooms about 3 min­
utes per side. Cut the mushrooms into slices
and fan out on 6 plates. Stir any juices from the
broiler pan and cutting board into the tomato
sauce. Spoon the sauce over the mushrooms.

Per serving : 90 calories, 0 g fat, 0 g saturated fat, 17 g
carbohydrate, 5 g protein, 5 g dietary fi ber, 261 mg
sodium. Exchanges: 3 Vegetable

TOMATO AND SWEET CORN

WITH BALSAMIC SAUCE

The classic salad uses tomato, basil, and moz­
zarella cheese. I’ve used fresh sweet corn as a
colorful flavorful alternative to the higher fat
mozzarella.
SERVES 6

For the Salad
2–3 ears fresh corn, shucked
3 large ripe tomatoes

For the Sauce
¼ cup unsweetened apple juice
2 tablespoons balsamic vinegar
¾ teaspoon arrowroot

For the Garnish
9 large basil leaves (to be sliced)
6 sprigs basil

To prepare the salad, drop the ears of corn into
a pot of rapidly boiling water and cook 5 min­

utes. Remove from the heat and immediately

immerse in ice water to chill. When cool

enough to handle, cut the kernels from the

cobs. Discard the cobs and refrigerate the ker­

nels.

Core the tomatoes by cutting a shallow cone

around the stem. Cut each tomato in half

lengthwise, top to bottom, and lay the tomato

halves, cut side down, on a cutting board. With

a sharp knife held parallel to the cutting board,

cut thin slices across each tomato from the

blossom end toward the stem end, stopping

just before you cut all the way through. Make

about six slices, discarding the top slice, which

is completely covered with skin. Repeat with

all tomato halves and set aside until ready to

serve.

To prepare the sauce, combine the apple

juice, vinegar, and arrowroot in a small sauce-

pan. Stir over medium-high heat until the

sauce thickens and turns glossy. Set aside to

cool.

To serve, scatter the corn on individual salad

plates. Lay a tomato half in the center of each

plate and press down gently to fan out the

slices. Drizzle about 1 tablespoon of the sauce

over each tomato. At the last minute, slice the

basil leaves into thin strips and sprinkle over

top of each plate. Lay a sprig of basil at the base

of the tomato fan.

Per serving : 67 calories, 0 g fat, 0 g saturated fat, 16 g

carbohydrate, 2 g protein, 2 g dietary fiber, 10 mg so­

dium. Exchanges: ½ Starch, 1 Vegetable

TOMATO • 255