The Dish


August 18, 2004|By Liz Atwood | Liz Atwood,Sun Food Editor

For the lunch bunch

In the dog days of summer, it's too hot to cook. So don't linger over the stove. Here's a lunch idea, Antipasto Salad With California Raisins, from the California Raisin Marketing Board:

Whisk together 1 tablespoon spicy brown mustard; 3 tablespoons of fresh lemon juice; 2 tablespoons of extra virgin olive oil; 2 tablespoons of balsamic vinegar; kosher or sea salt and freshly ground pepper to taste; 2 teaspoons of chopped oregano and 2 teaspoons of minced garlic. Stir in 1/2 cup of feta cheese and 2 tablespoons of chopped fresh basil.

Drain one 15-ounce can of garbanzo beans, one 15-ounce can of red kidney beans, one 14-ounce can of quartered artichoke hearts. Cut the artichoke pieces in half and gently squeeze to remove excess liquid. Combine beans and artichoke with 1 cup of diced Roma tomatoes, 1/2 cup diced red onion, 1/2 cup diced red pepper, 1/4 cup chopped Italian parsley and 1/2 cup of raisins. Stir in dressing, cover and refrigerate for at least 1 hour to allow flavors to meld. Serves 4.

Per serving: 466 calories; 18 grams protein; 13 grams fat; 4 grams saturated fat; 73 grams carbohydrate; 14 grams fiber; 17 milligrams cholesterol; 1,209 milligrams sodium

Going healthful

Looking for new recipes for nutritional summer dishes? Check out the free Sensational Summer Food recipe kit from the Anne Arundel County Department of Health's Learn to Live Program.

The set contains 17 recipes showing healthful ways to prepare tacos, burgers, kebabs, mocha gelato and more.

To receive a kit, call 410-222-7979.

The right cuts

Just in time for tomato season -- a mozzarella slicer from Williams-Sonoma.

The stainless-steel gadget quickly cuts a ball of mozzarella into neat, even slices that are perfect for preparing the Italian classic insalata caprese. It also can be used with other soft cheeses and is dishwasher-safe.

It's available at and through the company's catalog for $22.

Snacks to count on

If you've ever purchased a bag of chips from a snack machine only to discover that it contains two or more servings, you'll appreciate the new 100 Calorie Packs from Nabisco.

The company has made it easy to figure out how much you're getting. As the name implies, each pack contains 100 calories and no trans fat. The packs come with thin crisps of treats that taste like Oreo and Chips Ahoy cookies, mini Wheat Thins and Cheese Nip thins. There is also a mixed berry fruit snack.

Look for them in grocery stores for a suggested retail price of $2.69 for a box of six packs.


* Get tips on making healthful meals for kids from 4 p.m. to 8 p.m. today at Whole Foods Market in the Annapolis Harbour Center. Free. Call 410-573-1800 for more information.

* The 29th annual Virginia Wine Festival will be held 11 a.m. to 6 p.m. Saturday and Sunday at Historic Long Branch Farm in Millwood, Va. (about 60 miles west of Washington). $18 in advance, $22 at the gate. For more information, visit or call 800-520-9670.

* Moveable Feast, a local nonprofit group that provides meals to people homebound with HIV / AIDS, will hold a benefit concert 8 p.m. Friday at Center Stage featuring folk singer and songwriter Cheryl Wheeler. Tickets for general seating are $25. Tickets for premier seating and admission to a VIP reception are $40. Call 410-332-0033.

* Fiore Winery, 3026 Whiteford Road, Pylesville, will hold its 15th annual wine, jazz and art festival noon to 6 p.m. Saturday and Sunday. $12 at the gate, $10 in advance. Call 410-879-4007 or 410-836-7605 or visit

* The American Institute of Wine and Food will hold a tequila tasting 6:30 p.m. Aug. 25 at Loco Hombre, 413 W. Cold Spring Lane. $56. Call 410-244-0044 or visit

The Dish welcomes food news and notes. Send to The Dish, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail

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