SOUTHERN ITALIAN CARROTS TART-SWEET STYLE

SOUTHERN ITALIAN CARROTS TART-SWEET STYLE

Serves 6 as appetizer; 4 as side dish.

Note: Carrots are better when made a day ahead. Store them in the refrigerator for up to a week. The carrots are good with coarse bread as an antipasto or beside just about anything grilled. "Roll cut" the carrot by cutting it on an angle, roll it a quarter turn and cut it on an angle again. It's an old macrobiotic cooking trick that exposes much of the carrot, from its core to its exterior, for flavoring. The recipe doubles and halves easily.

• 1 lb. fresh carrots, peeled and roll cut into 1- in. pieces

• Water

• 1/2 tsp. salt

• 3/4 c. white wine or cider vinegar

• 3 large garlic cloves, crushed

• 1 bay leaf, broken

• 2 whole cloves

• 1/4 tsp. freshly ground black pepper, to taste

• 1/2 medium onion, sliced into long, thin slivers

• Salt and freshly ground black pepper, to taste

Directions

Place carrots in 4-quart non-aluminum or cast-iron saucepan. Add enough water to cover and add salt. Boil carrots for 5 minutes; don't cover the pan.

Pour off all but about 1/2 cup water. Add the vinegar, sugar, garlic, bay leaf, cloves and pepper. Simmer, uncovered, until the carrots are nearly tender, about 5 minutes. Remove from heat, turn into a glass or stainless bowl, add the onions, and cool the carrots in their liquid. If possible, refrigerate overnight.

Serve the carrots at room temperature. With a slotted spoon, transfer the solids to a serving platter; reserve the liquid for any leftovers or for marinating other vegetables. Drizzle with olive oil and add salt and pepper, to taste.

Calories82Fat5 gSodium152 mg

Carbohydrates9 gSaturated fat1 gCalcium29 mg

Protein1 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.

GRILLED ZUCCHINI MARINATED WITH MINT AND CHILI

Note: Make this up to 6 hours ahead, but keep at room temperature. Don't refrigerate.

• Good-tasting extra-virgin olive oil

• 4 medium zucchini, sliced down their length into long

1/4-in.-thick strips

• Salt and freshly ground black pepper, to taste

• 1/4 to 1/2 tsp. hot red pepper flakes, or to taste • 1/2 tsp. dried whole-leaf oregano

• 1/2 c. wine or cider vinegar

• 1 to 2 tbsp. sugar, or to taste

• 3 tightly packed tablespoons spearmint leaves, torn

Directions

Sauté zucchini on one side until brown, about 2 minutes; carefully turn with a spatula to brown on the other side. Immediately transfer the strips to a serving platter. Repeat the process with the remaining zucchini, adding oil as needed.

Reduce heat to medium low and stir in the garlic and red pepper flakes. Cook just until the garlic softens; don't let it color. Add the oregano and the vinegar and sugar and boil down by half (stand back, as the oil will spatter).

Remove the pan from heat, dip in a spoon to taste and blow on it until the mixture is cool. Carefully taste for sweet-tart balance. If it is very acidic, boil the mixture another 30 seconds and add a generous pinch of sugar. If it is too sweet, add a bit more vinegar.

Pour the hot dressing over the zucchini and let it stand at least 30 minutes. Just before serving, scatter fresh mint over the top.

Nutrition information per serving of 6:

Carbohydrates7 gSaturated fat1 gCalcium26 mg

Protein2 gCholesterol0 mgDietary fiber2 g