Cook Without Book

Yield:  Makes 4 servings (serving size: 1/2 cup)                   Ingredients 1 pound   sweet cherries, pitted (about 3 cups), preferably Bing 2 tablespoons   light brown sugar 2 teaspoons   balsamic vinegar 1/4 teaspoon   minced fresh thyme 4 ounces   goat cheese Preparation 1. Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, about 4 minutes. Sprinkle in vinegar and thyme; cook 1 minute. Slice goat cheese into 4 rounds; top with warm compote, or refrigerate compote, covered, up to 3 days. Nutritional Information Calories per serving: 168 Fat per serving: 6g Saturated fat per serving: 4g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 0.0g Protein per serving: 6g Carbohydrates per serving: 24g Fiber per serving: 2g Cholesterol per serving: 13mg Iron per serving: 1mg Sodium per serving: 108mg Calcium per serving: 60mg

Prep Time:  6 minutes Cook Time:  2 minutes Yield:  4 sandwiches (serving size: 1 sandwich (1 piece bread, 1/4 cup ricotta, 1 cup vegetables, 1 tbsp. vinaigrette))                Ingredients 3 tablespoons   olive oil, plus more for grill grates 4  1/2-inch-thick slices country bread 2  6-inch sprigs fresh rosemary 1  small clove garlic, sliced 1 tablespoon   balsamic vinegar 1 cup   part-skim ricotta 4 cups   mixed grilled vegetables such as eggplant, zucchini, peppers, tomatoes Preparation 1. Heat grill; lightly oil grates. Grill bread and rosemary, turning often, until rosemary is lightly charred and bread has grill marks, about 1 minute for rosemary and 2 minutes for bread. 2. Strip leaves from rosemary; set aside 2 tsp. Purée garlic, remaining rosemary, vinegar and oil in a blender until smooth. 3. Top bread slices with ricotta and vegetables. Spoon vinaigrette over ...

                      Ingredients 1  small watermelon (about 6 pounds), cut into 1-inch-thick rounds (lay melon on its side, and cut through rind and flesh with a sharp knife) 1/2 cup   small mint leaves, torn 2 ounces   feta cheese, crumbled into large chunks 1 tablespoon   olive oil 1 tablespoon   balsamic vinegar 1/4 teaspoon   sea salt 1/4 teaspoon   black pepper Preparation 1. Heat a grill or grill pan over high heat until very hot. Two at a time, grill watermelon rounds, turning once, until charred (about 2-3 minutes per side). Transfer watermelon to a cutting board and remove rind; cut rounds into wedges. 2. Arrange watermelon on a serving platter; sprinkle with mint and feta. Drizzle with olive oil and vinegar, then sprinkle with salt and pepper. Nutritional Information Calories per serving: 122 Fat per serving: 4.7g Saturated fat per serving: 1.8g Monounsatura...