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LifestyleColumnistsMarge Perry

3 Simple recipes for Valentine’s Day dinner

Ruby grapefruit, avocado, fennel and red onion are

Ruby grapefruit, avocado, fennel and red onion are dressed with olive oil and country style Dijon mustard. Photo Credit: Marge Perry

RUBY GRAPEFRUIT, FENNEL AND AVOCADO SALAD

1 ruby grapefruit, peeled and cut in thin slices

1⁄2 bulb fennel, cut in thin slices

1⁄2 avocado, cut in thin slices

1⁄2 small red onion, thinly sliced

1⁄4 teaspoon country-style Dijon mustard

1 tablespoon extra-virgin olive oil

1⁄8 to 1⁄4 teaspoon salt

 

1. Place the grapefruit, fennel, avocado and onion slices on a plate.

2. Whisk the mustard and olive oil; drizzle over the salad. Sprinkle with salt to taste. Makes 2 servings.

Nutritional analysis for each serving: 210 calories, 3 g protein, 22 g carbohydrates, 7 g fiber, 15 g fat, 2 g saturated fat, 341 mg sodium

TIP: The salad may be prepared up to 30 minutes before serving; much longer than that and the avocado may begin to brown.

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LAMB CHOPS WITH BALSAMIC RED WINE SAUCE

6 (4-ounce) loin lamb chops

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

1 tablespoon olive oil

3 shallots, chopped (about 3⁄4 cup)

2 cloves garlic, minced

1⁄4 cup red wine

1⁄3 cup lower-sodium beef broth

2 tablespoons balsamic vinegar

 

1. Season the lamb chops with the salt and pepper. Heat the oil in a large nonstick skillet over medium-high; add the lamb and cook until the undersides are browned, about 4 minutes. Turn and cook another 3 to 4 minutes (for medium-rare) or to desired degree of doneness. Transfer the lamb to a plate and drape loosely to keep warm.

2. Add the shallots and garlic to the skillet and cook, stirring, 3 to 4 minutes until softened. Add the wine and bring to a boil; cook until the liquid is nearly evaporated, about 3 minutes. Stir in the broth and balsamic, and cook, stirring occasionally, until the liquid is somewhat thickened and reduced, about 2 to 3 minutes. Serve spooned over the lamb. Makes 2 servings.

Nutritional analysis for each serving: 425 calories, 41 g protein, 14 g carbohydrates, 2 g fiber, 20 g fat, 6 g saturated fat, 723 mg sodium

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ROSEMARY-ROASTED BABY YUKON GOLD POTATOES

1 tablespoon extra-virgin olive oil

1⁄4 teaspoon salt

1 teaspoon fresh rosemary, chopped

3⁄4 pound baby Yukon Gold potatoes, cut in half

 

1. Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

2. Combine the olive oil, salt and rosemary in a bowl; toss with the potatoes until they are thoroughly coated. Place the potatoes in a single layer in the pan and roast, turning once about halfway through, until they are tender when pierced with a fork, a total of about 18 to 20 minutes. Makes 2 servings.

Nutritional analysis for each serving: 184 calories, 3 g protein, 31 g carbohydrates, 3 g fiber, 7 g fat, 1 g saturated fat, 344 mg sodium

TIP The salad may be prepared up to 30 minutes before serving; much longer than that and the avocado may begin to brown.

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