Recipe(tried): Comforting Weekday Menu - Goat Cheese and Roasted Pepper Spread, Arugula Salad, Parchment-Wrapped Red Snapper, Grilled Vegetables, Kiwi-Banana Pudding

Tomorrow my friends from San Juan, Cynthia & Luis, are coming to stay at my home for the weekend. I will accompany them house hunting because he was transferred to Vassallo Industries. I am looking forward to this move because I have known them closely since their marriage in 1984. Here is the Menu for their Friday's arrival. Buen Provecho!

Comforting Weekday Menu
Goat Cheese and Roasted Pepper Spread
Savignon Blanc
Easy Arugula Salad
Parchment-Wrapped Red Snapper
Grilled Vegetables
Kiwi-Banana Pudding
Coffee & Milk

---

GOAT CHEESE AND ROASTED PEPPER SPREAD
Makes about 1 1/2 cups

Use this as a dip for celery and carrot sticks, a spread, or a pizza topping.

1/3 cup goat cheese, crumbled
1/3 cup blue cheese, crumbled
1 whole roasted red pepper, with skin, seeds and stem removed
1/4 cup fresh basil
2 Tbsp toasted pine nuts
1 Tbsp extra virgin olive oil
large pinch of hot red pepper flakes
large pinch of kosher salt
freshly ground black pepper to taste

Place all ingredients into the bowl of a food processor and pulse until almost smooth. Do not over-process. You should see flecks of basil throughout.

Absolutely, utterly fabulous with toasted baguette, dark pumpernickel bread, or good crackers. This spread also works beautifully atop a pizza crust, followed by cooked shrimp, sauteed mushrooms and fresh garlic.

---

EASY ARUGULA SALAD
Servings: 4

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon rice vinegar
salt and freshly ground black pepper to taste
TO SERVE:
1 large avocado, peeled, pitted and sliced

In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, Parmesan cheese, oil, and vinegar. Season with salt and pepper to taste. Cover, and shake to mix.

TO SERVE:
Divide salad onto plates, and top with slices of avocado.

---

PARCHMENT-WRAPPED RED SNAPPER

1/2 cup extra-virgin olive oil
1/2 chopped white onion
4 cloves garlic
4 sheets parchment paper
4 fillets of red snapper (6 to 8 ounces each)
1/2 cup all purpose flour
1 cup Calamata olives
1 Tbsp. capers
1 cup dry white wine
2 regular tomatoes, diced
1/2 cup julienne cut basil
pinch salt and pepper
pinch oregano

Heat the oil in a pan with onion and garlic.

Dredge the fillets through flour. Place them in oil for two minutes each side.

Add olives, capers, then white wine and the rest of the ingredients. Cook for 2 minutes; remove from heat. Place in parchment paper.

Place in 375 degree oven for 15-18 minutes. Serve warm.

---

GRILLED VEGETABLES
Servings: 6 (1 cup per serving).

2 Tbsp vegetable oil
2 cloves garlic, finely chopped
3 sweet potatoes, cut into 1-inch slices
3 cobs of corn, cut into 2 inch sections
1 eggplant, cut into 1/2-inch slices
12 green onions, trimmed

Mix oil and garlic in a large bowl. Add vegetables and toss.

Place vegetables on broiler pan or grill. Cook 10 minutes, turning twice, until vegetables are tender.

Place vegetables on a platter. Serve.

---

KIWI-BANANA PUDDING
Servings: 4

1 1/3 cups cooked rice
1 1/3 cups skim milk
1 teaspoon vanilla extract
2 tablespoons low-calorie sugar substitute
1 ripe banana
1/4 cup whipped cream
TO SERVE:
2 kiwi fruit, sliced

Combine rice and milk in small saucepan over medium heat and cook until thick and creamy, about 5-8 minutes. Remove from heat and cool slightly.

Stir in vanilla and sugar substitute. Mash banana and fold banana and whipped cream into pudding; refrigerate before serving.

TO SERVE:
Garnish with kiwi slices.