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Show SimplyDeliciou opty "141¢-@ “Now that we're in the middle of summer, how can weeat seasonally and healthfully?” LUKINS —Leslie Crandall, Salt Lake City, Utah Superb SummerSalads LIGHT, LUSCIOUS FOOD medleys, kissed by the sun and id for you too—these are what set apart the salad days of summer from how we eat the rest of the year. indul juicy Now’s the time to the season's best red tomatoes, green beans, vellow squash and purple eggplants, to name just.a few because markets are overflowing withfruits and vegetables, and salads are quick to prepare and so refreshing. A bonus of the season is that we naturally crave and eat lighter meals, whether we have to or not Now, a cook's words on how best to eatlight: Cutting calories should never mean shedding taste appeal. That's why, 0 coax the robust taste from 8 best. Lalways start ery freshest ingredients prepared simply yet enhanced by garden herbs suchas basil and mint, the juice of just-squeezed lemons and dashes of different vinegars and olive oils. Eat fresh like this, and able will be light in every way but flavor Tuna packed in water has fewer calories than the oil-packed Variety, becatise it has no or verylittle fat. I say to use whichever you prefer. Bread cubes should not be soggy—that’s why they go in at the end. 2 cups cubed(1/2 inch) French bread 2 6-ounce cans solid white-meat tuna, packed in water, drained 1/4 small red onion, slivered lengthwise 2 medium-sized ripe tomatoes, cut into 1/2-inch cubes ‘V2 cup coarsely torn fresh basil 1, Preheut the oven to 350°F, Spread the 2. Place the tuna ina bow!and cut bieaduesonabaking sheetand bake in with «knife. Don'tmash, but separate the oven uatil toasted, about 20 minutes. the bowl, Pull onion slivers apart and add Serves 6. Per serving: 170 calories, 11g carbohydrate, 159 protein, 7g fat, 25mg cholesterol, to _2 tablespoons extra-virgin olive oil 1'/ tablespoons red-wine vinegar Salt and pepper, to taste along w remaining in- grodiea Rofo Divide PgR y ih th PAGE 6 + JULY 27, 2003 + PARADE MAGAZIN( |