Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
TIP Grilling brings out the sweetness in fruit. Try adding a pinch of salt or cayenne to any of these dishes to enhance it even more.
GRILLED PEACH AND HONEY SUNDAES
4 peaches, halved (pits removed)
1 teaspoon canola oil
2 cups low-fat vanilla ice cream
1/4 cup sliced almonds
1/4 cup honey
1. Preheat the grill for medium heat cooking. Brush the cut sides of the peaches with oil.
2. Place the peaches cut-side down on the grill and cook 6 to 7 minutes, until they are well marked and tender.
3. Place two peach halves in each bowl; top with ice cream and sprinkle with nuts. Drizzle with honey and serve immediately. Makes 4 servings.
Nutrition for each serving 277 calories, 5 g protein, 52 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 46 mg sodium
GRILLED FRUIT SALAD
Add a pinch of cayenne to bring out the fruits' natural sweetness.
1 pineapple, peeled, cored and cut into 8(1/2-inch-thick) slices
4 peaches, halved
1 tablespoon canola oil
16 ounces strawberries, halved
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon sugar
2 tablespoons thinly sliced fresh basil
1. Preheat grill for medium-heat cooking.
2. Toss the pineapple and peaches with the oil until they are evenly coated. Grill until well marked on the undersides, about 3 minutes; turn and repeat. Transfer to a cutting board and allow to cool 10 minutes.
3. Cut grilled fruit into 1-inch pieces; toss with strawberries and blueberries. Stir in lemon juice and sugar; allow to stand 10 minutes. Stir in the basil and serve. Makes 6 servings.
Nutrition for each serving 162 calories, 2 g protein, 41 g carbohydrates, 6 g fiber, 1 g fat, 0 g saturated fat, 3 g sodium
GRILLED FRUIT SKEWERS WITH LIME SYRUP AND TOASTED COCONUT
1/4 cup sugar
2 tablespoons fresh lime juice
1 teaspoon lime zest
1/2 fresh pineapple, cut intp 1-inch pieces (about 2 1/2 cups)
Watermelon cut into 1-inch chunks (about 2 cups)
1 cantaloupe, cut into 1-inch chunks (about 1 1/2 cups)
1/4 cup toasted coconut flakes
1. Combine sugar, lime juice and 1/4 cup water in a small saucepan over medium heat and cook, stirring to dissolve sugar. Bring to a boil and cook until mixture thickens to syrup consistency, about 5 minutes. Remove from heat and stir in zest.
2. Heat the grill to medium.
3. Alternating ingredients, thread the pineapple, watermelon and cantaloupe onto skewers. Place over direct heat and grill until nicely marked on the undersides, 3 to 4 minutes; turn and repeat. Remove from heat and brush fruit with the lime syrup. Sprinkle with coconut and serve. Makes 4 servings.
Nutrition for each serving 175 calories, 2 g protein, 41 g carbohydrates, 3 g fiber, 2 g fat, 1 g saturated fat, 27 mg sodium