Heidi Swanson, who blogs about healthy food on her excellent website 101 Cookbooks, shares this lightened bread pudding in her cookbook, Super Natural Every Day. 

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, plus more for greasing the dish
• 8 ounces whole wheat bread, cut into 1/2-inch cubes
• 5 ounces baby spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 6 large eggs, beaten
• 2 cups milk
• Kosher salt and freshly ground pepper
• 1 teaspoon chopped oregano

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 350°. Lightly oil a medium baking dish. Spread the bread cubes on a baking sheet and bake for about 10 minutes, until dry but not browned. Let cool, then transfer to a large bowl. Stir in the spinach and 1/4 cup of the feta.
2. In another bowl, whisk 2 tablespoons of the olive oil with the mustard, lemon zest and lemon juice. Add the eggs and beat until blended. Add the milk and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour the egg mixture over the bread cubes and stir until they are evenly moistened. Transfer the bread mixture to the baking dish and let stand at room temperature for 2 hours or refrigerate overnight.
3. Sprinkle the remaining feta on the bread pudding and bake in the center of the oven until risen and set, about 40 minutes. Turn on the broiler. Drizzle with the remaining 1 tablespoon of oil and broil until the bread pudding is golden and crispy on top, about 2 minutes. Scatter the oregano on top, cut into squares and serve.

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The Good News The ricotta in these parfaits is full of calcium, and the pears are loaded with fiber. To add flavor, Marisa May poaches the pears in water infused with maple syrup and lemon juice. The poached pears can also be served separately with granola or yogurt.   

INGREDIENTS

• 2 1/2 cups water
• 1/3 cup maple syrup
• 1 tablespoon fresh lemon juice
• Four 8-ounce firm but ripe Bartlett pears—peeled, cored and quartered
• 1 tablespoon sugar
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract
• One 15-ounce container part-skim ricotta cheese
• 1/4 cup unsalted roasted pistachios, coarsely chopped

HOW TO MAKE THIS RECIPE

1. In a large nonreactive saucepan, combine the water, maple syrup and lemon juice. Add the pears and simmer over moderately low heat, turning occasionally, until tender, about 35 minutes. Remove from the heat and cool. Using a slotted spoon, transfer the poached pears to a work surface. Thinly slice the pears.
2. Bring the poaching liquid to a boil and stir in the sugar, butter and vanilla. Simmer over moderate heat until the liquid is reduced to 1/2 cup, 8 to 10 minutes.
3. In a bowl, whisk the ricotta until smooth and dollop a third of the cheese into 6 glasses. Top with half of the pears. Repeat with another dollop of ricotta and the remaining pears. Spoon the remaining ricotta on top and drizzle with the reduced poaching liquid. Sprinkle the pistachios on top and serve immediately.

NOTES

One serving: 224 cal, 25 gm carb, 10 gm fat, 5 gm sat fat, 9 gm protein, 1 gm fiber.

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Vegan chef Chloe Coscarelli is famous for her deliciously charred veggie burgers. For a “special sauce,” she swaps out mayo for silken-tofu mayonnaise to make a tangy-sweet vegan take on Thousand Island dressing. 

INGREDIENTS

SAUCE

• 6 ounces soft tofu, cubed
• 3 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon agave
• 1 garlic clove
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped fresh dill
• Kosher salt

BURGERS

• 5 tablespoons canola oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• Kosher salt
• Pepper
• 1 cup cooked brown rice
• One 15-ounce can cooked lentils, rinsed and drained
• 1 cup toasted walnuts
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 4 hamburger buns plus 4 bun bottoms, toasted
• Tomato slices, dill pickle chips, lettuce and thinly sliced red onion, for topping

HOW TO MAKE THIS RECIPE

MAKE THE SAUCE

1. In a blender, puree the tofu with the ketchup, mustard, agave and garlic until smooth. Transfer the sauce to a bowl and stir in the pickle relish and dill; season with salt and refrigerate.

MAKE THE BURGERS

1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly browned 6 minutes. Add the garlic and cook until softened, 2 minutes; season with salt. Scrape the onion and garlic into a food processor. Add the rice, lentils, walnuts, flour and dried basil and pulse until the mixture just comes together and whole grains of rice are still visible; season with salt and pepper. Using lightly oiled hands, press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture for a total of 8 patties.
2. Wipe out the skillet and heat 1 1/2 tablespoons of the oil in it. Arrange 4 burger patties in the pan and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the patties and continue cooking until browned and heated through, about 5 minutes longer. Transfer the patties to a work surface. Repeat with the remaining oil and burger patties.
3. Spread the sauce on 4 of the bun bottoms and top with 4 patties and half of the burger toppings; top with the remaining bun bottoms. Repeat the layering once more, with more sauce and the remaining patties, toppings and the bun tops; serve.

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Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.

INGREDIENTS

• 2 cups water
• 1 teaspoon salt
• 1 1/3 cups couscous
• 1/3 cup raisins
• 1/3 cup walnuts
• 1/4 cup lemon juice (from about 1 lemon)
• 1/2 teaspoon fresh-ground black pepper
• 6 tablespoons olive oil
• 2 carrots, grated
• 1 1/2-pound piece cooked turkey, cut crosswise into thin strips
• 5 ounces arugula, tough stems removed, leaves washed and chopped (about 3 cups)

HOW TO MAKE THIS RECIPE

1. In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Stir in the couscous and raisins. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
2. Meanwhile, in a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 10 minutes. Remove the nuts from the pan and chop them.
3. In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper. Add the oil slowly, whisking.
4. Toss the carrots, the toasted nuts, the turkey, the arugula, and the remaining 1/4 teaspoon salt with the cooled couscous. Toss the salad into the dressing.

NOTES

Variations Substitute three cups of shredded watercress or spinach leaves for the arugula.

SUGGESTED PAIRING

It may surprise you to learn that Germany and Austria make good red wines, racy with brilliantly pure berry flavors. Look for Germany's Dornfelder or Austria's Zweigelt for a brisk change of pace.
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This play on a Moscow Mule and a Mint Julep will delight any sized crowd. Served up in copper Mule cups and mixed by the cup or by the bowl, it will be the star cocktail of your next spring or summer party. 

INGREDIENTS

BY THE CUP:

• 3 ounces ginger beer
• 3 ounces limeade
• 1 1/2 ounces Bulleit bourbon
• 1 tablespoon mint simple syrup
• 1 tablespoon fresh lime juice
• 2-3 fresh mint leaves
• Lime wedges and mint sprigs for garnish

BY THE PITCHER OR BOWL:

• 12 ounce bottle chilled ginger beer
• 12 ounces chilled limeade
• 5 1/2 ounces Bulleit bourbon
• 1/4 cup mint simple syrup
• 1/4 cup fresh lime juice

MINT SIMPLE SYRUP:

• 1 cup loosely packed fresh mint leaves and stems
• 1 cup granulated sugar
• 1 cup water

HOW TO MAKE THIS RECIPE

1. Make your mint syrup first. Combine all ingredients for syrup in a small saucepan over medium high heat. Bring ingredients to a low boil and turn heat to simmer for 2 minutes. Remove from heat and allow to cool to room temperature, about 30 minutes. Remove mint sprigs and leaves. Store syrup in a glass jar for up to 2 weeks in the refrigerator. Yield: 1 1/2 cups.
2. To make Kentucky Mule by the cup: Freeze a copper mule cup for 20 minutes. While mug chills, combine all ingredients except lime wedges in a cocktail shaker with ice cubes and shake vigorously for 30 seconds. Put fresh ice cubes into frozen mule cup and strain contents of shaker into cup. Garnish with lime wedges and fresh mint sprigs.
3. To make Kentucky Mule Punch : Combine bottle of ginger beer, 12 ounces of limeade, bourbon, syrup and lime juice in a pitcher or a bowl. Keep cold until ready to serve. Serve in chilled copper cups or punch glasses with a sprig of mint and lime wedges. To keep punch cold for a longer duration without diluting flavor, freeze 12 ounces of ginger beer in ice cube trays to place in punch bowl or pitcher with chilled punch.

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Blending the mellow flavor of Bulleit bourbon with rich black cherries and the complex flavor of charred citrus makes for a delightful new twist on a classic old style cocktail. 

INGREDIENTS

• 2 ounces black cherry infused Bulleit bourbon
• 2 ounces black cherry juice
• 2 dashes cherry bitters
• 1 slice charred navel orange
• 2 bourbon soaked cherries
• 1 twist navel orange zest

HOW TO MAKE THIS RECIPE

1. Make the black cherry infused Bulleit bourbon: Combine 1 cup frozen defrosted dark sweet cherries and 1 cup Bulleit bourbon in a clean glass jar. Store in the refrigerator for 1 day and up to 2 months.
2. Grill the orange slices: Slice navel oranges into 1/4” thick slices. Place on hot grill for 2-3 minutes on each side, or until charred and fragrant.
3. Make the cocktail: Place a slice of charred orange in the bottom of an old fashioned cocktail glass. Top with 1 extra large ice cube. Combine 2 ounces cherry infused bourbon, cherry juice, cherry bitters and ice cubes in a cocktail shaker. Shake vigorously for 30 seconds and strain into prepared cocktail glass. Garnish with a pick of bourbon soaked cherries and charred orange wedges.

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The perfect balance of sweet, salty, sour and icy cold bourbon in one beautifully packaged, elegant cocktail worthy of a special summer evening occasion. Salted sugar syrup is a delightful addition to your cocktail repertoire and you will find that it enhances many of your favorite cocktails that utilize a simple sugar syrup, giving them new depth.

INGREDIENTS

SALTED SUGAR SYRUP:

• 2 cups superfine sugar
• 1/4 cup coarse sea salt
• 1 cup water

COCKTAIL:

• 1 ounce Bulleit Bourbon
• 1 tablespoon salted sugar syrup
• 3 ounces fresh ruby red grapefruit juice
• Grapefruit zest twists for garnish

HOW TO MAKE THIS RECIPE

1. To make the syrup, combine all syrup ingredients in a small saucepan over medium high heat; bring to a boil. Turn heat to medium and stir occasionally until sugar melts, salt is almost melted and mixture becomes syrupy. Strain syrup to remove any small salt crystals that remain. Cool to room temperature and store in a glass jar in the refrigerator for up to 2 weeks.
2. To make the cocktail: chill a 5 ounce martini glass in the freezer for 20 minutes. While glass is chilling, combine bourbon, salted sugar syrup and grapefruit juice in a cocktail shaker with ice cubes. Shake vigorously for 30 seconds and strain mixture into frozen martini glass. Garnish with twist and serve immediately.

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