Pesto

2 1/2 cups packed basil leaves, washed and dried
3 tbsp pine nuts
1 tbsp olive oil
2 garlic cloves, crushed
1/4 tsp salt
1/2 cup + 2 tbsp grated Parmesan cheese

In a food processor or blender, combine the basil, pine nuts, oil, garlic and salt with 1/2 cup water; puree. Add the cheese and puree 30 seconds.

6 servings

Per serving: 135 calories, 10 g fat (4 g sat fat), 14 mg chol, 428 mg sodium, 2 g carbs, 0 g dietary fiber, 9 g protein, 275 mg calcium

from Weight Watchers New Complete Cookbook (out of print)

Three-Onion Quiche

1. Preheat oven to 425˚. Unroll 1 sheet of refrigerated pie dough into a 9-inch pie pan. Crimp edge. Line with parchment paper and fill with dried beans. Bake until light golden, about 15 minutes. Remove paper and beans.

2. Melt 1 tbsp butter in a large frying pan over medium heat. Add 3 medium leeks (white and light green parts), thinly sliced and rinsed well; 2 bunches of green onions, thinly sliced; ½ red onion, cut into thin half-moons; and ½ tsp kosher salt. Sauté until very tender, 20 minutes.

3. Whisk together 1 tbsp flour, 1 cup half-and-half, 3 large eggs, ½ tsp kosher salt, and 2 cups shredded sharp white cheddar cheese. Stir in three-quarters of onion mixture; pour into pie shell. Sprinkle rest of onions on top.

4. Bake until a knife inserted in center comes out clean, 30 – 40 minutes; cover edges with foil if they get dark. Let sit 10 minutes before serving.

8 servings

Per serving: 333 calories; 12 g protein; 23 gram fat (12 g saturated fat); 23 g carbs; 1.5 g fiber; 628 mg sodium; 127 mg cholesterol

from Sunset Magazine (periodical)

Basil, Olive, and Sundried Tomato Angel Hair Pasta

4 oz sundried tomatoes
4 cloves garlic, peeled and bruised
12 black olives
4 tbsp extra virgin olive oil
8 large basil leaves, torn into pieces
3 tbsp flat leaf parsley, chopped finely
cooked angel hair pasta

If tomatoes have been stored in oil, drain and pat dry with a paper towel. Chop them roughly. Place chopped tomatoes in a large bowl with garlic and olives. Mix well. Stir in oil, basil and parsley. Let it sit for a few minutes so flavors meld. Remove and discard crushed garlic. Toss cooked, drained pasta with sauce. Serve with freshly grated Parmesan.

from Five-Minute Pasta Sauces by Michael Oliver (out of print)