- chopped fresh thyme
- water
- lemon juice
To prepare the asparagus for this salad, we found that broiling concentrates the flavor of the asparagus and lightly caramelizes the peel. We prefer to use thin (under 5/8-inch) asparagus under the broiler-this lets us skip the peeling step and allows the spears to cook more evenly.
- thin asparagus
- olive oil
- Table salt and ground black pepper
- minced red onion
- balsamic vinegar
- minced fresh parsley leaves
- extra-virgin olive oil
- Table salt and ground black pepper
- green beans
- zest of one lemon
- olive oil
- kosher salt
- cracked black pepper
From the Lake Holm Ward Cookbook
- pork chops
- brown sugar
- ketchup
- water
- pepper
- chili powder
- vinegar
- worcestershire sauce
- pork tenderloin
- olive oil
- ground white pepper
- fat-free milk
- purchased pesto
The intense flavors of garlic and rosemary complement tender pork loin in this recipe. It’s easy enough to make last minute, but elegant enough for a special occasion.
Level of Difficulty: Easy
POINTS® Value: 5
- olive oil
- table salt
- black pepper
- arugula
- fat-free red wine vinaigrette
- olive oil
- ground cumin
- cayenne
- chicken stock
- honey
- lemon juice
- pepper
This chowder, made with half-and-half instead of cream, has a lighter consistency than traditional, heavy chowders. Be sure not to let it come to a boil because it will curdle. It can be made early in the day, but wait to cook the shrimp until just before serving so they don’t overcook.
PER SERVING: 340 calories, 21.5 g total fat (10.5 g saturated fat), 21 g protein, 16 g carbohydrate, 175 mg cholesterol, 645 mg sodium, 2 g fiber
- thick-cut bacon
- medium onion
- unpeeled diced red potatoes
- diced red bell pepper
- clam juice
- half-and-half
- shelled
- chopped fresh tarragon
- Nonstick vegetable oil spray
- medium onion
- unsalted butter
- chicken broth
- Salt and pepper to taste
- Sour cream for garnish
- lobster stock
- sherry
- lobster or chicken base
- lobster meat
- brandy
- heavy cream
- chervil or parsley