Russian dressing

This is a reduced-calorie, lower-fat version of a classic russian dressing. Serve on leafy greens, as dip with raw vegetables, or as a spread on meat, poultry and cheese sandwiches.

Makes 2 cups

- 2/3 cup reduced-calorie mayonnaise
- 2/3 cup lowfat plain yogurt
- 1/3 cup chili sauce
- 2 tablespoons finely chopped sweet green pepper
- 2 tablespoons finely chopped pimiento
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped onion
- 1 tablespoon lemon juice
- ¼ teaspoon of each, salt and pepper

In a bowl, whisk all ingredients together.

BON APPETIT

Blueberry Slump

2 cups flour
1 ¾ cups sugar, plus more for sprinkling
4 ½ tsp. baking powder
1 tsp. kosher salt
4 tbsp. unsalted butter, cubed and chilled
1 ¼ cups milk
1 ½ lb. blueberries
1 cup fresh orange juice
¼ cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, ¼ cup sugar, baking powder, and ½ tsp. salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.

2. Heat oven to 400°. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12″ cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2 to 3″ oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.

BON APPETIT

Guacamole-Goat Cheese Toasts

Ingredients

• 2 ripe avocados
• 3 tablespoons finely chopped red onion, divided
• 1/2 medium-size jalapeño pepper, seeded and chopped
• 1 garlic clove, pressed
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• 2 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup crumbled goat cheese
• 1 fresh tomatillo, husk removed
• 1 (7-oz.) package miniature white pita rounds
• 2 tablespoons olive oil
• 1 plum tomato, seeded and finely chopped
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Preparation

 Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in 2 Tbsp. red onion and next 5 ingredients. Gently fold in cheese. Place plastic wrap directly on surface of mixture, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 375°. Finely chop tomatillo.

 Separate pita rounds lengthwise into two halves. Arrange in a single layer on a baking sheet; drizzle with olive oil.

 Bake at 375° for 6 to 8 minutes or until toasted. Top each with 1 rounded teaspoonful avocado mixture. Stir together tomatillo, tomato, and remaining 1 Tbsp. red onion. Top avocado mixture with tomatillo mixture. Sprinkle with coarsely ground pepper to taste.

1 (8.5-oz.) French bread baguette may be substituted for pita rounds. Cut bread diagonally into 42 (1/2-inch-thick) slices, discarding ends.

BON APPETIT

Oven-Baked Pork Butt

Serve it on buns with the barbecue sauce.


1 (4- to 5-lb.) bone-in Boston butt pork roast

1/4 cup Smoky-Sweet BBQ Rub

Preheat oven to 350°.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes.
Place pork in an aluminum foil-lined 13- x 9-inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 195°.
Let stand 15 minutes.
Shred pork with 2 forks.

BON APPETIT

Sweet-and-Tangy Tomato Barbecue Sauce

1 cup ketchup

1/3 cup apple cider vinegar

1/4 cup firmly packed light brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

2 tablespoons tomato paste

1 1/2 tablespoons dark molasses

2 teaspoons freshly ground pepper

Bring ketchup, 1 cup water, vinegar, brown sugar, onion powder, chili powder, tomato paste, molasses, and freshly ground pepper to a boil in a large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator up to 1 week.

BON APPETIT

Strawberry-Spinach Salad

Ingredients
-1/4 red onion, thinly sliced

-2 (6-oz.) bags baby spinach

-1  (16-oz.) container strawberries, quartered

-1 (4-oz.) package crumbled blue cheese

-½ cup sliced toasted almonds

-Bottled red wine vinaigrette

-Salt and freshly ground pepper to taste

Preparation

 Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note:

For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette.

BON APPETIT

Cheesy BBQ Sloppy Joes

1 ½ pounds lean ground beef

1 (14.5-oz.) can diced tomatoes

1 cup ketchup

½ cup bottled barbecue sauce

1 tablespoon Worcestershire sauce

2 tablespoons chopped pickled jalapeño peppers (optional)

1 tablespoon liquid from pickled jalapeño peppers (optional)

1 (11.25-oz.) package frozen garlic Texas toast

½ cup (2 oz.) shredded sharp Cheddar cheese

Preparation

1. 1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
2. 2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

BON APPETIT