Bridgestone Health Fair May 6, 2009

Chef Bill Bailey's Recipes from Bridgestone Health Fair

Simply Italian
2 Oz. olive oil
2 medium plum tomatoes (or 4 oz. of canned diced tomato)
½ bunch fresh basil, julienned
1 garlic glove, minced
4 oz. cooked whole wheat pasta (cooked weight)
1 -2 oz. canned chickpeas
Salt & pepper to taste

In a sauté pan sauté garlic in olive oil over medium-high heat. 2-3 minutes.
Stir in tomatoes, cook for 4-5 minutes.
Add cooked pasta, & basil, stir to incorporate all ingredients.
Season with salt & pepper

Per Serving: 763 Calories; 58g Fat (66.3% calories from fat); 11g Protein; 56g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Vegetable; 11 1/2 Fat.




Barley, Feta, & Pear Salad
1/3 C. pearl barley
3 T. walnuts, toasted
½ C. flat-leaf parsley
1 celery rib
½ small head radicchio
½ firm ripe pear
¼ C. feta, crumbled
2 T. fresh lemon juice
½ T. extra virgin olive oil

In a 2 qt. saucepan fill ¾ full with water. Bring to a boil then add barley. Cover partially for about 30 minutes, until barley is tender.
Roast walnuts on a sheet tray for about 5-7 minutes in a 350F. oven.
Chop parley, celery and radicchio. Peel & core pear then dice.
Drain barley then transfer to a mixing bowl. Add crumbled feta, chopped parsley, celery, radicchio and walnuts.
Add lemon juice & olive oil. Salt & pepper to taste.
Gentle mix well.

Per Serving: 206 Calories; 14g Fat (59.3% calories from fat); 7g Protein; 15g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.