Tossing around a new idea
Looking for a new salad idea? Try this Endive, Grape and Warm Goat Cheese Salad recipe from the California Table Grape Commission.
Preheat the oven to 400 degrees. To make the vinaigrette, mix 2 tablespoons of champagne or tarragon vinegar, 1 tablespoon grated shallot, 1 teaspoon chopped fresh tarragon, 1 teaspoon freshly ground black pepper, 1/2 teaspoon Dijon mustard and 1/8 teaspoon salt. Gradually add 1/3 cup of virgin olive oil or walnut oil. Set mixture aside.
Slice 2 goat cheese rounds in half horizontally. On a baking dish, place the cut sides down. Bake for about 4 minutes or until the cheese is warm. Do not let cheese melt.
In a bowl, toss 3 to 4 heads of red or white chopped endive, 1 cup of tender mixed greens, 1 cup of sliced red and green California grapes, 1/4 cup of toasted pine nuts and the vinaigrette mixture. Divide on 4 salad plates. Place pieces of warm cheese on top of the salads.
Makes 4 salads.
Per salad: 457 calories; 16 grams protein; 13 grams carbohydrate; 39 grams fat; 15 grams saturated fat; 45 milligrams cholesterol; 324 milligrams sodium; 2.7 grams fiber
--- Recipe and analysis courtesy of the California Table Grape Commission
It looks like a cookie, but ...
The makers of nutritional bars are always talking about how healthful their products are. But a California company has opted for a different approach -- creating a nutritional bar that looks like a cookie.
Go Cookies are round, soft and come in four flavors such as Chocolate Chip and Oatmeal Cranberry, so you can feel like you're indulging yourself even if you're on a diet.
Each cookie contains 13 to 15 grams of protein, 3.5 grams of fat, about 25 grams of carbohydrate, 20 vitamins and minerals and is less than 200 calories.
Go Cookie is available online at www.gocookie.com. The suggested retail price is $24 per box of 12.
-- Brooke Snyder
Hailing the hamburger
To celebrate Independence Day, the Sundance Channel will show the first documentary film to honor America's beloved hamburger.
Hamburger America, by filmmaker George Motz, will feature food and people from eight U.S. burger establishments, including Dyer's in Memphis, Tenn.; Sally's Grille in Glendale, Wis.; and Bobcat Bite in Santa Fe, N.M.
The show will air 8 p.m. Monday. For those who will be too busy celebrating their country's independence to tune in, visit www.sundancechannel .com for a list of alternate show times.
-- Nichole Wright
Snapple moves from the fridge to the freezer with the new Snapple on Ice popsicles. Great for hot summer days, these low-calorie pops come in regular or diet in three flavors -- Mango Madness, Kiwi Strawberry and Lemonade.
They are available at supermarkets nationwide and have a suggested retail price of $3 to $4 per box. Visit www.snapple.com for more information.
-- Brooke Snyder
* Learn to cook fruit dishes such as Grilled Pink Grapefruit and White Grape Risotto 6:30 p.m. July 7 at For the Love of Food, 20 Clarks Lane in Reisterstown. $65. At noon on July 10, kids can learn to make ice cream. $60. Call 410-833-5579 or visit www.forthelove offood.com.
* Chef Galen Sampson teaches you all you ever wanted to know about cooking with herbs 7 p.m. July 13 at Williams-Sonoma, 70 Village Square in the Village of Cross Keys. $40. Call 410-435-6020.
* The American Institute of Wine and Food, Baltimore Chapter, will meet for regional French cuisine at Limoges Gourmet Bistro, 1200 N. Charles St., 6:30 p.m. July 11. $60. Call 410-244-0044 or e-mail AIWFBaltimore@yahoo.com.
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 firstname.lastname@example.org.