Make it Easy, Make it Light [Paperback]

Make It Easy, Make It Lightoffers a tempting array of quick, light dishes for the taste-conscious, time-conscious, and health-conscious cook. The light approach to cooking is a sensible return to balance and the basic foods that made up the traditional American diet before processed and fast foods became a way of life.
The author provides more than 200 recipes for appetizers, soups, salads, and entrées that are rich in flavor and nutrition while low in fat, sodium, sugar, and calories. Entrées range from Rock Cornish Game Hens Glazed with Cranberry Chutney and Baked Fish with Papaya Salsa to a selection of pizzas, pastas and calzone. Fresh baked breads and savory desserts, such as Hot Strawberry Soufflé and Italian Lemon Cheesecake are included as well, and accompanied by calorie counts.Cooking is one of the many interests of Laurie Burrows Grad, author of Make It Easy in the Kitchen and Make It Easy Entertaining. She has also written numerous magazine pieces and is the resident chef on "Hour Magazine." She lives in Los Angeles.Chapter 1

APPETIZERS

CRUDITÉS

Crudités are crisp, fresh raw vegetables often served with a dip. They are crunchy, satisfying, and when attractively arranged in a basket, provide the perfect appetizer for any dinner. The Make-It-Easy trick to cutting up crudités is to select those vegetables that need as little work as possible.

There are some gadgets that help in the preparation of crudités such as a radish decorator or serrated knife. These tools shorten preparation time and make the vegetables look more appealing without additional effort.

The following is a list of vegetables that can easily be cut and organized as crudités, in a basket, bowl, or prettily arranged on a plate. Remember to select vegetables in season which are the freshest, best looking, and least costlÓ!