5 Calorie Canyon Ranch Vinaigrette

This fat-free dressing first appeared on the menu at the Canyon Ranch spa in Lennox, MA in 1984, and has remained so popular with guests that it's never been taken off the menu. The sweet and tangy combination of crushed garlic, lemon juice, red wine vinegar and dijon mustard creates more than enough flavor to compensate for the lack of olive oil (the oil, in more traditional vinaigrettes, accounts for the majority of the calories, which can be as many as 100 to 150 per serving). The longer this dressing sits the more the flavors meld and the better it gets, so try to toss it together at least a day or two before you plan to use it. It's light, full of bright, fresh flavors and only 5 calories per serving. What could be bad?

Ingredients:
1/2 tsp salt
1/2 cup red wine vinegar
1/4 tsp black pepper
1 tbsp sugar
2 garlic cloves, minced
2 tsp worcestershire sauce
1 tbsp dijon mustard
1 tbsp lemon juice
1 cup water

Directions:
Combine salt and vinegar, and stir until salt is dissolved.
Add all other ingredients but water and mix well, then add water and stir until combined.
Store in a covered container in the fridge.

2 cups of vinaigrette
5 calories per 2 tbsp serving

Baba Ganoush

I bought an entire eggplant last week for a recipe that called for only few tablespoons of it. So, left with three quarters of a perfectly good eggplant (and, ever since a particularly good dinner at a small turkish restaurant uptown, craving all foods Mediterranean) I decided to make my very own baba ganoush. I found a recipe from Wholefoods that seemed pretty simple - all I needed to buy was tahini (easy to find, as it turns out). Not including roasting time, this recipe takes about three minutes. Including roasting time, twenty-three minutes. Not so bad for a healthy, delicious dip - this one was creamy and tangy, jazzed up by the bright, fresh flavors of the lemon juice and fresh parsley - that'll last up to two weeks in the fridge. Goes great with fresh, cut-up veggies, crackers, or toasted pita.

Ingredients:
1 medium eggplant, halved lengthwise
3 tbsp sesame tahini
2 cloves of garlic, minced
2 tbsp nonfat plain yogurt
1/2 cup parsley, chopped (+ more for garnish)
1/4 cup lemon juice
2 tsp olive oil
1/4 tsp salt

Directions:
Preheat oven to 350 degrees
Arrange eggplant, cut side down, on baking sheet lined with foil
Prick all over with a fork
Bake 20 - 25 minutes, or until soft
When cool enough to handle, scrape out flesh and discard skin
Combine with other ingredients and puree
(I like it pretty smooth, but you can leave it chunky if you'd rather!)
Garnish with parsley and a drizzle of olive oil, and serve!

6 servings (about 100 calories / serving)

Peach & Blackberry Salsa

This is one of the best, simplest, and healthiest fruit salsas I have ever made. There is no oil or vinegar, just fruit, veggies, and a squeeze of lime juice. The flavors of the sweet peaches and tart blackberries meld deliciously together in the lime juice, and the jalapeno adds a bit of a kick that contrasts (but doesn't overwhelm) the sweetness of the fruit. The salsa is refreshing and tastes surprisingly rich and decadent. It's the perfect complement to spicy dishes (see the recipe for jerk pork tenderloin) because it adds another level of flavor and cools the palate. I could eat pounds of this! I highly recommend making this sooner rather than later, while fresh peaches and berries are still filling the grocery stores!

Ingredients:

4 peaches, peeled and diced

1 cup fresh blackberries

1/4 cup red onion, diced

1/2 fresh green jalapeno, seeded and minced

Juice of 2 limes 

Directions:

Combine all ingredients. Let stand, covered in refrigerator, for about one hour. 

Basil Pesto

Yesterday, I decided to make pesto from the fresh basil that my mom had recently trimmed from her herb garden in our yard. This recipe is simple but incredibly delicious - all you need is fresh basil, cheese, pine nuts, olive oil and a little garlic. The small number ingredients really lets that fresh, summery basil flavor shine. I drizzled this pesto on grilled zucchini, but I frequently toss it with sauteed shrimp or a little pasta for a fresh and light dinner.

A useful tip: I often make a huge batch and store it in small containers or dixie cups in the freezer. Next time I need it - for a family dinner or just to liven up a sandwich for lunch - I thaw a container in the microwave and voila - my favorite pesto!

Ingredients:
2 cups fresh basil leaves, packed

1/3 cup pine nuts

3 medium sized garlic cloves, minced (I added 5 - but I really love garlic)

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

Directions:
Add basil, nuts and garlic to a food processor and process until finely chopped
Add oil and cheese, process until incorporated
Add salt and pepper, to taste