VEG CORNER

Our home­made pesto shines in this whole­some, gluten- free salad

Better Nutrition - - CONTENTS - BY MARY MARGARET CHAP­PEL

Pesto Per­fec­tion A sim­ple gluten- free salad made spe­cial with the power of pesto.

Burst­ing with fresh gar­den herbs and veg­eta­bles, pesto is not only full of an­tiox­i­dants, but it also gives sim­ple dishes in­stantly el­e­vated fl avor. And nowhere is that more ap­par­ent than in this sim­ple spring tab­bouleh. It’s also ex­tremely ver­sa­tile. Just add a lit­tle more liq­uid to our Sun- Dried Tomato Pesto, and it makes a great sauce for pasta or po­lenta.

SORGHUM AND SUN- DRIED TOMATO PESTO TAB­BOULEH

Serves 6 Sorghum is a gluten- free grain that is gain­ing pop­u­lar­ity and be­com­ing more avail­able in stores. It has a chewy tex­ture sim­i­lar to cous­cous. ½ cup sorghum, rinsed and drained ½ cup Sun- Dried Tomato Pesto ( see recipe be­low) 1 English cu­cum­ber, peeled and diced

( 2 cups) 2 cups halved grape or cherry toma­toes 1 cup chopped fresh basil,

pars­ley, or cilantro 8 green onions, thinly sliced ( 1 cup) 2 Tbs. lemon juice 1. Com­bine sorghum and 1 cup wa­ter in medium saucepan; bring wa­ter to a boil. Cover pan, re­duce heat to medium- low, and sim­mer 1 hour, or un­til grains are ten­der. Drain, and trans­fer to bowl.

2. Stir pesto into hot sorghum, then al­low mix­ture to cool. Once sorghum is cool, stir in re­main­ing in­gre­di­ents, and sea­son with salt and pep­per, if de­sired. Let stand 1 hour or re­frig­er­ate overnight for best fla­vor.

Per serv­ing: 175 cal; 4g prot; 10g to­tal fat ( 1g sat fat); 20g carb; 0mg chol; 23mg sod;

3g fiber; 6g sug­ars

SUN- DRIED TOMATO PESTO

Makes 2 cups Sun- dried toma­toes have such a rich, ro­bust fla­vor that this sauce needs no cheese to taste deca­dent. 3 oz. dry- pack sun- dried

toma­toes, sliced ( 1 cup) 1 cup packed fresh basil,

pars­ley, or cilantro leaves 3 cloves gar­lic, peeled ½ cup olive oil ½ tsp. salt, op­tional ¼ tsp. freshly ground black pep­per 1. Place sun- dried toma­toes in small bowl, and cover with boil­ing wa­ter. Let soak

5 min­utes, then drain, and dis­card liq­uid. Cool.

2. Place toma­toes, basil ( or pars­ley or cilantro leaves), and gar­lic in food pro­ces­sor, and process un­til finely chopped. With mo­tor run­ning, add oil in steady stream, and process un­til smooth. Sea­son with salt ( if us­ing) and pep­per.

Per 1- Tbs. serv­ing: 75 cal; < 1g prot; 7g to­tal fat (< 1g sat fat); 3g carb; 0mg chol; 14mg sod; < 1g fiber; 2g sug­ars

D- d You Know? Sun- dried toma­toes con­tain a higher con­cen­tra­tion of ly­copene and vi­ta­mins A and C than fresh toma­toes.

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