Recipes

Roasted Peppercorn Salad

8 ounces orrechiette pasta 1 tablespoon olive oil 1 yellow onion, chopped 2 garlic cloves, minced 3/4 cup corn kernels 1 roasted pepper, chopped (about 1/2 cup) 1 Hass avocado, chopped 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions 1.Bring a large pot of water to a boil. Add the pasta and cook according to package directions. Drain. 2.Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and cook for 2 minutes. Stir in the corn and cook for 2 to 3 minutes, or until the onion begins to brown. Add the roasted pepper and cook for 1 minute. Transfer to a large bowl. 3.Add the pasta, avocado, cilantro, lime juice, salt, and black pepper to the bowl and toss gently but thoroughly. Serving Suggestions MAKE IT A FLAT BELLY DIET MEAL: Serve with 6 dried apricot halves (51). Total meal: 395 calories