roasted garlic-cumin chicken over couscous

A couple of weekends ago, a big storm was headed our way. Not sure if we would lose power - or for how long, if we did - I decided it was a good time to make one really good last meal. I picked this up from Anne Burrell on the Food Network partly because I have always wanted to make roasted garlic. This recipe calls for two whole heads of garlic, but roasting it brings out an earthy sweetness that is just awesome with the chicken and whole-wheat couscous. 

Chef beware, however: as delicious and healthy as this meal is, it is an all-day affair. Make it when it's raining out and you want to be stuck in the kitchen. :)

Roasted Garlic-Cumin Chicken over Couscous

Ingredients

• 2 whole garlic bulbs
• 1 lemon, zested and juiced
• 1 large bunch thyme, leaves only
• 1 tablespoon cumin seeds, toasted and ground
• Pinch crushed red pepper flakes
• Kosher salt
• Extra-virgin olive oil
• 1 (4 to 5-pound) chicken*, cut into 8 to 10 parts

Couscous:

• Kosher salt
• 1 1/2 c whole-wheat couscous (or 2 cups medium-size Israeli couscous)
• Extra-virgin olive oil
• 1 large onion, sliced
• 3 ribs celery, sliced thin on the bias
• Pinch crushed red pepper flakes
• 1 1/2 cups dry white wine
• 3 tablespoons tomato paste
• Large pinch saffron
• 2 zucchini, green part only, cut into 1/2-inch dice
• 2 cups chicken stock, divided
• 1/2 cup pine nuts, toasted
• 3 scallions, white and green, sliced thinly on the bias

Directions
Chicken:

• Preheat the oven to 375 degrees F. Put the garlic bulbs (still in their natural casings) directly on an oven rack and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least one hour.

Couscous:

• Cook couscous according to package directions. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for seven to eight minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and 1 1/2 chicken stock. After stirring, dish should be juicy and moist, but not soggy. Taste and adjust seasoning, and add more broth, up to 2 c, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.

*Note: Save the bones and make homemade chicken stock!

pear ginger crumble for my valentine

This is quite possibly my new favorite dessert. The best part is that the flavor is out of this world, but it's made with wholesome oats and whole-grain flour; fresh ginger, lemon juice and sliced pears, and very little sugar. Guilt-free and unbelievable.

This recipe actually makes a full pan, but I cut it into thirds for our Valentine's dinner for two. Perfect. The full recipe is below.

Start with 3 pounds firm but ripe pears, peeled, cored and cut into 1/4-inch slices. Gently toss them with 1 tablespoon fresh lemon juice, 1 tablespoon freshly grated ginger, 2 tablespoons sugar and 1 1/2 tablespoons all-purpose flour.

Evenly divide the pear mixture into one 8x8 baking dish or six mini oven-proof dishes, such as the one shown (if using the mini dishes, place them on a baking dish together before putting them in the oven).

Top evenly with a stirred-together mixture of 1/4 cup whole wheat flour, 2/3 cup old-fashioned oats, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt and 1/4 cup canola oil.

Bake crumble until the pears are tender and the topping is golden brown, about 35-40 minutes. Let cool for 10 minutes before serving. Serve warm or at room temperature, with a scoop of vanilla yogurt, if desired.

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spinach and lentil soup with cheese and basil

The hubs has been eating a spinach-lentil soup at work for lunch quite a bit, and coming home raving about it. I happen to be a born-again lover of the lentil, and was inspired by our mutual affinity to try and make it. This soup starts with a couple of slices of bacon (always a winner in my book!) and gave me the opportunity to use some of my home-grown, dried thyme and homemade chicken broth. I was in.

The final product is a tasty and creamy, yet almost meaty, filling soup. It's also super good for you. Lentils are a low-calorie powerhouse, high in fiber, protein, B vitamins and iron. In fact, lentils are credited for helping to reduce your risk of heart disease! Pair this soup with a crusty chunk of toasted cheese-topped bread and call it a night.

Spinach and Letil Soup with Cheese and Basil

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/4 cup chopped bacon or pancetta (about 1 ounce)
• 1 1/4 cups chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 1 cup dried brown lentils
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water
• 1 (6-ounce) package fresh baby spinach
• 1/2 cup chopped fresh basil
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

Directions

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add bacon or pancetta; cook 1 minute or until it begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.
2. Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan.
3. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

lemony penne with chickpeas, feta and tomatoes

While this dish is yummy and super flexible, the best things about it are how healthy and easy it is. I like to eat vegetarian dishes once a week or so, but I like to find meals that don't feel like they're missing something. Chickpeas and other beans usually satisfy me and provide good protein without unhealthy fats. It's a good trade off. This is a great, simple weeknight meal that squeaks in lots of good veg and whole grain. I put everything together while I waited for the pasta to boil and then stirred it together in a pretty bowl. I was in and out of the kitchen - including doing the dishes - in less than 30 minutes. Perfect.

Lemony Pasta with Chickpeas, Feta and Tomatoes

To mix it up, try adding spinach, cooked chicken, broccoli, mushrooms or other add-ins.

• 8 ounces whole-grain penne
• 2 tablespoons olive oil
• 1/2 cup chopped shallots or onion
• 3 garlic cloves, minced
• 1 chopped red bell pepper
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 cups halved cherry tomatoes
• 3 ounces crumbled feta cheese
• 1 ounce Parmesan cheese 
• 1/3 cup small fresh basil leaves
• 1/2 Greek seasoning (or dried Oregano)
• Salt and pepper, to taste
• 1/2 lemon rind, grated (use up to a whole lemon to taste) 

1. Cook pasta according to package directions; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta, Parmesan and remaining ingredients; toss to combine.

 Want other easy, healthy weeknight meal ideas? Try these:

• White bean chicken chili
• Minestrone
• Slow-cooked stuffed peppers
• Turkey burgers with avocado and manchego

smoked salmon dip

So, part of the reason my posts have been a little thin lately is because of the amount of travel we've been doing in addition to the holidays. One of those trips was to Alaska for my job - a trip that had us across the country for almost 10 days. Way cool (cold!) in every way, but we got out of dodge just before the start of the winter snow storms began. If you know anything about Alaska, you know that being there around Halloween is really pushing it from a weather standpoint! But, alas, it was for work, so beggars can't be choosers. It was amazing!

This dip is made from one of our souvenirs in Alaska - smoked salmon we bought from a hatchery located in the small town of Valdez, easily one of the most beautiful and pristine places on earth. The hatchery doubles as the town's hydro-power plant, providing enough energy to run the place. I loved it immediately.

We shipped five lbs. of cured, smoked salmon home (paying a pretty penny in the process) and were so excited to try it on top of a salad. One bite, though, and we were done. Talk about salty! Not sure what else to do with it, I considered some of my favorite foods: pizza and cream cheese. While I haven't made a pizza with it yet (I'm thinking goat cheese, roasted red peppers and basil to soften the salty blow), cream cheese took the gold. Smoked salmon dip! And the holidays were approaching, so I would be in need of something yummy to share. The idea was hatched (ha!).

I found this recipe online and didn't change a thing. Our family really enjoyed it, as well. It's great with buttery or wheat crackers, and is perfect for the holidays or tailgating. It also freezes well. Give it a try next time you're headed to a party ... or you find yourself being shipped to Alaska in the wintertime for work.

Smoked Salmon Dip

• 1 (8 ounce) package cream cheese, softened
• 2 ounces flaked or chopped smoked salmon
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon minced garlic
• 1/4 teaspoon onion powder 
• 1/4 teaspoon seafood seasoning
• 1 dash ground black pepper

In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

avocado cobb salads with garlicky dijon dressing

"You had me at avocado." That's what I thought about this when I was browsing through one of my beloved Ellie Krieger's cookbooks this weekend looking for healthy lunch ideas. Currently I'm in a mid-day meal rut - I might turn into an Amy's bean and cheddar burrito and I can't take another peanut butter and jelly sandwich - and wanted something fresh. (See bad iPhone photo above for the solution.)

The dressing alone on this is worth saving for other salads. The modified version of Ellie's recipe made enough for two big salads for lunch - with no leftovers.

Avocado Cobb Salads with Garlicky Dijon Dressing
Ingredients
For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1/4 pound Black Forest or other smoked ham, chopped
• 1/4 pound turkey breast, chopped
• 2 hard-boiled eggs, sliced into quarters
• 6 cups romaine lettuce (about 6 ounces) coarsely chopped
• 2 medium tomatoes, seeded and diced (about 2 cups)
• 1/2 avocado, diced (about 3/4 cup)
• 1/2 cup crumbled gorgonzola or blue cheese  

Directions

1. In a small bowl, whisk together all of the dressing ingredients and set aside.
2. 
   Assemble the salad ingredients, wrapping the avocado tightly in plastic wrap if not eating immediately. Dress salad before eating.

lemony chicken piccata with spring risotto

Fancy. And shmancy. And lemony! Have a dinner party with this one, folks.

Lemony Chicken Piccata
Ingredients

• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc or other crisp, tart white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

1. Split chicken breast halves in half horizontally to form four cutlets. Place each cutlet between two sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness, as shown in the photo, using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. 
2. Melt one tablespoon butter in a large skillet over medium-high heat. Add two cutlets to pan, and sauté two minutes. Turn cutlets over; sauté for one more minute. Remove the cutlets from pan. Repeat the procedure with remaining one tablespoon butter and two cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for one minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to two tablespoons (about four minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Spring Risotto

Ingredients

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 cups fat-free, lower-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme

1. Bring four cups water to a boil in a saucepan. Add asparagus, and cook for two minutes. Drain. Bring two cups water and chicken broth to a simmer in a saucepan. 

2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook four minutes. Add garlic, and cook for two minutes, stirring constantly. Stir in rice, edamame, and salt; cook for one minute. Stir in one cup broth mixture; cook for four minutes or until liquid is nearly absorbed, stirring constantly.
3. When you can part the risotto clearly with your spoon, as shown above, add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
4. Stir in asparagus, cream cheese, and pepper; cook one minute. Spoon one cup risotto into each of four bowls. Top each serving with one tablespoon Parmesan cheese; sprinkle evenly with thyme.

zucchini-parmesan fritters with lemon-basil buttermilk sauce

Summertime is famous for its surplus of tomatoes and zucchini. I happen to be easily swayed by their pretty colors when I'm in the grocery store - so much that sometimes I overdo it. Today was a day with an overabundance of zucchini. I made zucchini bread to start, but still had about two cups of the shredded green left over. I couldn't bear to trash it and it wasn't enough to saute as a full side dish. So I decided to make up my own fritter recipe, which turned out to be a simple mix up of a little shredded veg, Parmesan, a beaten egg and breadcrumbs, fried in a little olive oil. Oh yeah, and served with a lemony-basil buttermilk dipping sauce. The result? "Hubs approved" and no leftovers.

Zucchini-Parmesan Fritters with Lemon-Basil Buttermilk Sauce
Fritters

• 2 cups shredded zucchini, squeezed dry (you can use any shredded squash or carrots instead)
• 2 cups Panko breadcrumbs
• 1 egg
• 1/4 c shredded Parmesan (or any hard cheese)
• 2 tbsp fresh herbs, julienned (I used sage and basil from my garden, use what you have)
• Juice of 1/2 lemon
• Salt and pepper
• Olive oil

1. In a shallow dish, stir the Panko and some salt and pepper together.
2. In a small bowl, mix the shredded zucchini, Parmesan, egg, 1 tbsp sage (or other fresh herb) and a small handful of the breadcrumbs until thoroughly combined. Form into 3-4 patties and dip each into the breadcrumb mixture, patting to help them stick. Place in the refrigerator for 30 minutes to help it set.
3. Over medium heat, add olive oil to the pan and wait until it begins to shimmer. Add the fritters to the hot oil, being careful not to overcrowd the pan. After a three minutes or so, flip the patty, smoosh it down, and allow it to brown on the other side. When browned on both sides (go for a deep, golden brown), remove it onto a paper-towel lined plate. Serve immediately with the dipping sauce.

Sauce
In a small bowl, mix 1/4 c buttermilk with 1/2-3/4 c sour cream. Add the lemon juice and basil, as well as some salt and pepper. Stir well and serve atop the fritters.

Like this? Try these:

• Fried eggs & veggie fritters
• Deep-fried zucchini bites
• Italian-style vegetables

three-berry trifle with lemony whipped cream

The ultimate summery dessert, this tangy, sweet, light and fluffy treat brings the wow factor to any dinner party. I made this for my family in South Florida while visiting my grandfather for Easter (yes, the same one who shares my obsession with blueberries). We had a heavy meal and it was humid out, so I knew we would want something fruity and light to cap off the meal. Plus, it's fun to put together and would also make great individual desserts, layered in pretty glasses and topped with a sprig of mint. Get creative and try whatever fruit you like or use pound cake if you prefer it. Just don't forget the thick strips of lemon zest on top (or candied lemon peel); it adds color and cues the lucky eaters in that it's lemony. Enjoy!

Three-berry Trifle with Lemony Whipped Cream

Ingredients

• 4 pints of berries – I like strawberries (2 pints, hulled and quartered), blueberries (1 pint) and raspberries (1 pint)
• 1 lemon
• 1/4 c sugar plus 2 tbsp, reserved
• 1 1/2 tsp. cornstarch
• 2 c heavy whipping cream
• 1 tsp vanilla
• 11 oz. lemon curd (find this on the jelly aisle – don't be scared, it's delicious!)
• 1 pre-made angel-food cake, sliced into 1/2-inch chunks

1. In a high-walled, large pot, gently toss the berries with the juice of 1/2 a lemon. Turn the heat up to medium-high and add the juice of the other half, 1/4 c sugar, and cornstarch. Simmer for three minutes, stirring very gently every so often. Remove pot from stove and place in an ice bath to cool.
2. Whip the cream, remaining sugar and vanilla in a cold glass or steel bowl until it has soft peaks. In a large bowl, add 1/4 whipped cream and the lemon curd; whisk until incorporated and curd is loosened. Add the rest of the whipped cream and gently fold until smooth and evenly mixed.
3. In a trifle bowl (I got mine for $8 at Target!), place 1/3 cream in the bottom and top with 1/2 of the cake chunks. Top with 1/2 the berries, making sure to also add the juice which will absorb into the cake. Repeat; and finish with the last of the whipped cream. Zest 1/2 a lemon on top. Optional: add leftover berries and mint sprigs for color.

shrimp scampi - a buttery dream come true

There's a secret side to me that maybe I haven't shared yet. Though I try to eat healthfully most of the time, lurking deep within me is a zeal for some of the most delicious and fattening things alive – in this case, butter.

For a recent birthday, I wanted something buttery. For dinner. There were only two people I knew to turn to: Paula Deen and Ina Garten. As a Savannah and South-Georgia native, Paula's over-done accent annoys me and she tends to cook with too many processed foods. She was nixed. Ina it was. Ina's shrimp scampi it was. 

As I sit in an airport typing this at 6:41 a.m., the smell of garlic sauteing in butter is still clear in my mind. (Probably because I usually opt for olive oil ... a true shame now that I think about it.) I can still taste the buttery-parmesan noodles, sharp lemon and sweet shrimp.

Ina's Shrimp Scampi
Ingredients
    •    Vegetable oil
    •    1 tablespoon kosher salt plus 1 1/2 teaspoons
    •    3/4 pound linguine
    •    3 tablespoons unsalted butter
    •    2 1/2 tablespoons good olive oil
    •    1 1/2 tablespoons minced garlic (4 cloves)
    •    1 pound large shrimp (about 16 shrimp), peeled and deveined
    •    1/4 teaspoon freshly ground black pepper
    •    1/3 cup chopped fresh parsley leaves
    •    1/2 lemon, zest grated
    •    1/4 cup freshly squeezed lemon juice (2 lemons)
    •    1/4 lemon, thinly sliced in half-rounds
    •    1/8 teaspoon hot red pepper flakes

Directions

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Happy birthday to me (don't worry – you didn't miss it. It was a while ago!).

red-pepper tabbouleh for lunch

There's something very alluring about the dishes of the Mediterranean. They're colorful and bright, are rich and healthy (almost an oxymoron), and have strong, lasting flavors like lemon, garlic and herbs, salty cheeses and nutty grains. Delish. Two of my favorites include hummus and tabbouleh.

Tabbouleh seems kinda fancy, doesn't it? Well, believe it or not, it's pretty simple. Admittedly, there is a lot of veggie chopping, but the bulgar needs 15 minutes or anyways so to soften in hot water. Not a bad trade-off: 10 minutes of chopping for healthy lunches all week long.

Tabbouleh is such a flexible food, too. Both a side and main dish, it can be stuffed into a whole-wheat pita with hummus, or placed atop salad greens, or served as a side dish to a light sandwich or piece of chicken or fish. The options are endless. Just make sure to squeeze fresh lemon on it before eating it each time to keep the flavors bright.

So this is the tabbouleh that I like to make. Vary it however you like by adding olives or anything else. It's simple, healthy, tasty and, well, pretty. Food just tastes better when it's pretty.

Red-pepper Tabbouleh
Note: Be sure to chop all the veggies roughly the same size.

• 1/2 c bulgar wheat (don't be scared, it's a lot like brown rice – but easier to make)
• 1/2 c boiling water
• 1 1/2 c chopped plum or Roma tomato, seeded if you like
• 3/4 c chopped chicken or drained chickpeas
• 3/4 c minced parsley
• 1/2 c sweet red bell pepper, chopped
• 1/2 c seedless cucumber, chopped
• 1/4 c mint, chopped
• 1 1/2 tbsp fresh lemon juice (~the juice of one lemon)
• 4 oz. fresh crumbled feta cheese

• olive oil, salt and pepper

1. Pour hot water over bulgar in a glass bowl. Cover tightly and allow to stand for 15 minutes until tender.
2. Chop the veggies and herbs and combine in a large bowl. Add bulgar, chicken or chickpeas, a swirl of olive oil, the feta and lemon juice and season to taste. Allow to cool in the refrigerator. Squeeze with fresh lemon before each serving.

blueberry-lemon cheesecake bars

My grandfather and I share an affinity for blueberries. We both love the sweet-tangy taste and the beautiful color. Not to mention they're naturally good for you. He especially likes them sprinkled on a bowl of vanilla frozen yogurt and I like them in baked goods, pancakes and fruit salads ... or by the handful.

To celebrate the coming of spring and incoming company, I set out to make yummy blueberry-lemon cheesecake bars – which are fail-proof and can be made in advance (perfect for dinner guests). Not to mention that they're easy on the eyes with their crown of plump juicy berries, creamy middle and crumbly crust. Oh yeaaaaah.

I've made this dessert with reduced-fat cream cheese, and it's fine. But for really special occasions, use the full-fat version (or at least 1/2 full-fat cream cheese). The silky mouth-feel improves dramatically. If you really want to get fancy, say for Easter, top each piece with a little sprig of mint. The contrast of creamy white, blue berries and green herb will pop on your table, wowing your guests.

Blueberry-lemon Cheesecake Bars

Crust:

• 1 1/4 c graham cracker crumbs (about 9 graham crackers ground in a food processor)
• 1/8 tsp cinnamon
• 2 tbsp sugar
• 1/2 stick butter, melted

Filling:

• 16 oz cream cheese, softened
• 2 eggs
• 2 lemons, juiced and zested (don't be skimpy!)
• 1/2 c sugar
• 1 1/2 c blueberries (raspberries would be good, too)

1. Preheat oven to 325*.  Spray the bottom of a 9x9 pan. In a bowl, mix the crust ingredients and press into the bottom of the pan. Bake for 12 minutes, or until golden.
2. Add cream cheese, eggs, lemon juice and zest, and sugar to a large mixing bowl. Mix on high speed until creamy, being sure to scrape down the bowl periodically. Pour into crust and cover with berries. (Don't worry about pressing them into the cheesecake; they'll sink as it bakes.)
3. Bake 35 minutes or until the center jiggles only slightly. Remove from oven and cool one hour at room temperature. Refrigerate three hours and slice into bars. Serve cold.