Roasted Peppers and Tomatoes with Herbs and Capers* Ingredients 2 red bell peppers 2 yellow bell peppers 1 1/2 lbs Campari tomatoes, halved 3/8 teaspoon kosher salt, divided 1/4 tsp ground black pepper 1/3 cup flat-leaf parsley leaves 3 tbsp extra-virgin olive oil 1 tbsp chopped fresh oregano 1 tbsp capers 2 teaspoons minced fresh garlic 12 niçoise olives, pitted/halved Preparation 1. Preheat broiler to high. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips. 3. Preheat oven to 400°. 4. Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl. 5. Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400° for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill. *”Green” Light Dish Gila Greenbaum, Dietetic Intern, Sodexo 2014

Roasted Sweet Potatoes, Onions and Brussels Sprouts* Ingredients 1 lb sweet potatoes, peeled, cut into 1-inch pieces 1 lb Brussels sprouts, outer leaves trimmed, cut in half oz. bag frozen pearl onions, thawed, patted dry 3 cloves garlic, minced 2 tsp chopped fresh thyme 2 tsp chopped fresh rosemary 1 tsp salt 1/2 tsp pepper 3 tbsp olive oil Preparation Preheat oven to 400°F. Mist a baking sheet with cooking spray. Toss all ingredients together in a bowl. Spread on sheet in a single layer; roast until tender, 35 to 40 minutes, stirring twice. *”Green” Light Dish Gila Greenbaum, Dietetic Intern, Sodexo 2014

Grilled Halibut with Smashed Fingerlings and Tomato Butter* Ingredients 1/2 cup chopped parsley 1/4 cup chopped tarragon, plus 1/4 cup whole leaves Finely grated zest of 1 lemon 4, 6-7 oz skinless halibut fillets 2 lbs fingerling potatoes Salt 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 2 medium shallots, thinly sliced Freshly ground pepper 6 tablespoons unsalted butter 1 pint cherry tomatoes Preparation 1.Toss parsley with chopped tarragon and lemon zest. Rub herbs on halibut; cover and refrigerate for 2 hours. 2.In large saucepan, cover potatoes with water, bring to a boil. Salt, and simmer over moderately high heat until tender, about 10 min. Drain, let cool to room temperature. 3.Light grill. In a large nonstick skillet, heat 1/4 cup of olive oil. Add garlic and shallots, cook over moderately high heat about 2 minutes. Add potatoes and cook over low heat, smashing them with a spatula, until they start to break apart. Continue cooking until potatoes are browned and crisp. Season with salt and pepper. 4.In medium skillet, melt butter. Add the whole tarragon leaves and cook over moderate heat until the tarragon is fragrant. Add the tomatoes and cook over low heat, stirring occasionally, until the tomatoes burst and the butter is browned. Season with salt and pepper. 5.Drizzle the halibut with olive oil and season with salt and pepper. Grill the fillets over moderately high heat until nicely charred and just cooked. Transfer the fish to plates and spoon the tomato butter on top. Serve immediately with the smashed potatoes. * “Yellow” Light Dish Gila Greenbaum, Dietetic Intern, Sodexo 2014

Velvety Squash Soup* Ingredients 1 (3-lbs) butternut squash 1 (2-lbs) acorn squash Cooking spray 2 cups coarsely chopped onion 2 teaspoons canola oil 5 cups fat-free, low-sodium chicken broth 2/3 cup apple cider 2 tbsp molasses 1 teaspoon curry powder 3/4 teaspoon salt 1/8 teaspoon ground red pepper 2/3 cup half-and-half Chopped fresh thyme (optional) Preparation 1.Preheat oven to 425°. 2.Cut each squash in half lengthwise; discard seeds. Place squash, cut sides down, on a jelly-roll pan coated with cooking spray. 3.Combine onion and oil, tossing to coat. Spread onion mixture onto pan around squash. Bake at 425° for 45 minutes or until squash and onion are tender. Cool slightly. Scoop out squash pulp from skins; discard skins. 4.Place onion and squash pulp in a Dutch oven. Stir in broth and the next 5 ingredients (through pepper); bring to a boil. Reduce heat; simmer 5 minutes. 5.Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 6.Pour into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan; stir in half-and-half. Cook over medium heat 5 minutes or until thoroughly heated. Garnish with thyme, if desired. *”Green” Light Dish Gila Greenbaum, Dietetic Intern, Sodexo 2014