Ingredients

1 tablespoon cooking oil
1 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
Dash salt
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 fine dry bread crumbs
1 pound lean ground beef
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)

Directions

1. For salsa, in a medium saucepan, heat oil over medium heat. Add peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly, lime juice, and salt; cook and stir until jelly melts. Set aside.
2. In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread crumbs. Add ground beef; mix well. Using hands, shape mixture into four 1/2-inch-thick patties.
3. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 10 to 13 minutes or until done (160°F), turning and brushing once with the remaining jerk sauce halfway through grilling. If desired, toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta rolls, if desired, on gas grill over heat. Cover and grill as above.)
4. Divide cheese among bottoms of rolls. Serve burgers in rolls with some of the salsa. Serve remaining salsa on the side.

Makes 4 burgers.

Per Burger: 808 cal., 50 g fat (20 sat. fat), 167 mg chol., 740 mg sodium, 60 g carbo., 3 g fiber, 31 g pro.

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Ingredients

Artichoke spread
14-oz. can artichoke hearts, drained and halved
1 cup canned chickpeas, rinsed and drained
1/3 cup tahini
Small handful fresh parsley leaves
1 medium clove garlic, coarsely chopped
1/2 to 2 Tbs. fresh lemon juice
1/2 tsp. salt
1/8 to 1/4 tsp. freshly ground pepper
To assemble:
1 1/4 cups very thinly sliced green cabbage
2 medium carrots, shredded (3/4 cup)
1/2 medium green bell pepper, very thinly sliced
3 Tbs. plain low-fat yogurt
1 Tbs. chopped fresh parsley
1 Tbs. minced red onion
2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
5 (9- to 10-inch) flour tortillas

Directions

1. Make artichoke spread: In food processor or blender, combine all ingredients and 2 tablespoons water. Process until mixture is almost smooth but retains some texture and is slightly thicker than hummus; if necessary, add more water by teaspoon to thin. Adjust seasonings to taste. Set aside or refrigerate if not using right away.
2. In medium bowl, combine cabbage, carrots, bell pepper, yogurt, parsley, onion, lemon juice, salt and pepper. Mix well.
3. In large skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Spread some artichoke mixture over each tortilla, leaving 1/2-inch border. Top with cabbage mixture, dividing equally. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.

Serves 5.

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Ingredients

1 medium eggplant (diameter similar to tomatoes), cut crosswise into 6 slices
2 medium yellow sweet peppers, seeded and cut lengthwise in thirds
3 Tbsp. extra virgin olive oil
2 large tomatoes, each cut in 6 slices
1 lb. fresh mozzarella, cut in 12 slices
6 slices prosciutto
Small fresh basil leaves
Tbsp. balsamic vinegar

Directions

1. Brush eggplant slices and sweet pepper pieces with 2 tablespoons of the olive oil. Sprinkle with salt and pepper.
2. For a charcoal grill, grill eggplant and sweet pepper on rack of an uncovered grill directly over medium coals for 8 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant and peppers on rack over heat. Cover; grill as above.) Cool to room temperature.
3. On individual plates layer tomato slices, mozzarella slices, prosciutto, eggplant, and sweet pepper with several basil leaves. Drizzle on remaining olive oil and vinegar.

Serves 6.

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Ingredients

1/2 cup cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 tilapia filet (8 ounces)
Coarse salt and ground pepper
2 small bunches arugula (about 3 cups)
1 tablespoon butter
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed and drained

Directions

1. In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes.
2. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
3. Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper.
4. Serve tilapia over arugula and tomatoes; drizzle with sauce.

Serves 1.

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