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Calcium Rich Recipes

 Feta-Herb Spread

Ingredients:
2 lb plain nonfat yogurt
1 ea garlic clove
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 cup feta cheese, crumbled
1 tbsp extra-virgin olive oil
2 tsp fresh parsley, chopped
1 tsp dried oregano leaves

Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight. With the side of a chef’s knife, mash garlic with salt and pepper. In a large bowl, combine yogurt, garlic paste, feta cheese, oil, parsley and oregano.

(The spread will keep, covered, in the refrigerator for up to 4 days.)

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Oysters on the Half Shell with Champagne Vinegar

Ingredients
1 ea shallots, minced
1 tbsp chives, chopped
1/4 cup champagne vinegar freshly cracked black pepper, to taste
24 ea oysters
1 oz Osetra caviar, or more

Preparation Steps
Estimated Time: 30min

1. Combine minced shallots, vinegar and pepper. Refrigerate this mixture.
2. Scrub oyster shells. Shuck oysters, loosen from shell but leave in bottom shell, then re-cover with top shell.
3. Stir vinegar mixture well, then drizzle a little of the mixture over each oyster. Distribute caviar equally over top of each oyster.
4. Sprinkle oysters with chives and serve immediately.

Servings: This recipe serves: 4 Change to servings U.S. Metric

Spring Greens and Cannellini Gratin
Author: The Culinary Institute of America
Publication: From the Recipe Files of the CIA

Cannellini beans are rich in protein, calcium, phosphorus, and iron and are often used in both salads and soups. Their great nutritional value makes them a wonderful alternative to meat dishes.

Ingredients
16 oz beans, cannellini, mature seeds, dried, soaked
1/2 ea onion, small, in one piece
1/2 ea carrots, small, in one piece
1 ea thyme sprig
1 ea bay leaf
1 1/2 tsp salt
1/4 tsp black pepper, to taste
8 oz tomato, concasse
2 lb Swiss chard, rinsed, drained
1 tbsp olive oil
1 tsp red chili pepper flakes
2 ea garlic clove, minced
16 oz fresh white bread crumbs, lightly toasted

Preparation Steps
Estimated Time: 140 min

1. Combine the beans, onion, carrot, thyme, and bay leaf in a large pot.
2. Add fresh cold water to cover the beans by 2 inches.
3. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes.
4. Add the 1 1/2 teaspoon salt and cook 20 to 30 minutes longer, or until the beans are completely tender.
5. Drain the beans, reserving the cooking liquid. Remove and discard the onion, carrot, bay leaf, and thyme.
6. Taste and adjust seasoning with salt and pepper.
7. Preheat the oven to 350§F (175°C).
8. Chop the greens into 1/2-inch pieces, keeping the stems and leaves separate.
9. Heat 1 tablespoon of the olive oil in a large saut, pan over medium heat. Add the stems to the pan first and cook until they are wilted. Add the leaves and salt to taste, and continue to saut, until the greens are wilted and tender.
10. Add the pepper flakes and garlic and cook for 1 minute, or until the aroma of the garlic is released.
11. Combine the greens with the beans and tomatoes and mix thoroughly. Put the mixture in a 9-by-13-inch baking dish and top with the bread crumbs. Bake for about 45 minutes, or until the crumbs are golden brown.
12. Serve hot.

Servings: 8