Tired of "Pilgrim food"?

PAM ANDERSON | 9/17/2009, 11:20 a.m.

Just before serving, return Brussels sprouts and peas to skillet. Mix mustard, lemon zest and juice, then toss with vegetables. Cook until vegetables are warmed through. Serve.

Serves 8 Per serving: 144 calories, 6g protein, 16g carbohydrates, 8g fat (1g saturated), 0mg cholesterol, 6g fiber, 182mg sodium1 ounce dried mushrooms, coarsely chopped into bite-sized pieces (scissors work well) and rinsed clean

2 Tbs. butter

1 large shallot, minced

1 5-ounce package sliced shiitake mushrooms

1 tsp. dried thyme

Salt and ground black pepper, to taste

1 pound (scant 3 cups) Israeli couscous (also called pasta pearls)

1/2 cup grated Parmesan cheese

Microwave dried mushrooms in 1 quart of water until very hot, about 5 minutes. Meanwhile, heat butter in a Dutch oven over medium-high heat. Add shallots; saut for 1 minute. Add shiitake mushrooms; continue to saut until golden brown and tender, 3 to 4 minutes longer. Add thyme, salt, pepper and couscous; cook, stirring frequently to toast, 1 to 2 minutes. Add the microwaved mushrooms and their liquid, and bring to a simmer. Reduce heat to medium-low.

Cover and cook undisturbed until liquid is absorbed and couscous is tender, with a little chew, 8 to 10 minutes. Stir in cheese and serve.

Serves 8 to 10 Per serving: 279 calories, 11g protein, 47g carbohydrates, 5g fat (2.8g saturated), 12mg cholesterol, 4g fiber, 105mg sodium1 1/2 pounds uncooked salmon, skin and any bones removed

6 green onions, white and green parts, thinly sliced

1/4 cup minced fresh cilantro

3 Tbs. peeled and minced fresh ginger root

10 saltine crackers, finely crushed

3 Tbs. low-sodium soy sauce

A heaping 1/2 cup sesame seeds

1/4 cup vegetable oil

Dipping sauce:

2 Tbs. low-sodium soy sauce

2 Tbs. rice vinegar

1 Tb. sugar

1/2 tsp. ground ginger

1/2 tsp. hot red pepper flakes

Finely chop salmon by hand, or cut into pieces and pulse in food processor in batches until finely chopped but not mush. (Hand-chopped salmon will yield fewer cakes.)

Mix salmon, green onions, cilantro, ginger, saltines and soy sauce in a medium bowl. Working with 2 Tbs. at a time, form salmon mixture into small patties.

Place sesame seeds in a small bowl and roll each salmon cake to coat. (Cakes can be covered and refrigerated for several hours before cooking.)

Mix ingredients for dipping sauce in a small bowl until sugar dissolves, and set aside.

Close to serving, heat oil in a large skillet over medium heat. Working in 2 batches, saut patties until golden brown, about 5 minutes total, turning once halfway through cooking. Serve warm with dipping sauce.

Makes about 24 hors d'oeuvres Per salmon cake: 85 calories, 7g protein, 2g carbohydrates, 6g fat (0.7g saturated), 15mg cholesterol, 1g fiber, 85mg sodium