Brochette with caramelized leeks and Wisconsin Feta chees

07/26/2010 09:19

By Chef Judy Gilliard

Servings: 8

8 pieces French baguette slices, toasted
1 tablespoon butter
1 cup leeks, sliced 1/4" thick
4 ounces Wisconsin Feta cheese
salt and pepper to taste

Heat butter in skillet, at leeks, salt pepper and cook over medium heat until leeks are caramelized.

Mix the feta into the leek than top toast slice with leeks and feta and put under the broiler for 3 Min

Per Serving 125 Calories; 5g Fat (37.6% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 16mg
Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Italian Sausage Artichoke Pasta with Wisconsin Parmesan Cheese
Chef Judy Gilliard
Serves 6

1 tablespoon olive oil, garlic infused
1 pound ground Italian sausage
16 ounces frozen artichoke hearts
1/2 cup vermouth, dry
2 cups low sodium chicken broth
1 cup sun-dried tomatoes, oil-packed, chopped
1 tablespoon cornstarch, mix in 1/2 cup of chicken broth
12 ounces whole wheat pasta
1/2 cup Wisconsin Parmesan cheese
1/2 cup fresh basil
1/2 cup parsley
      1/2 teaspoon ground pepper

Heat the oil in a heavy large skillet over medium-high heat. Add sausage and cook until brown, about 8 minutes. Transfer sausage to a bowl and drain fat from skillet. Add artichokes to the same skillet and sauté over medium heat and add vermouth,
1-1/2 cups broth, sun-dried tomatoes and boil over medium-high heat.  Add cornstarch and chicken broth mixture and boil until sauce reduces slightly, stirring occasionally, about 8 minutes.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta in boiling water until al dente, stirring often, about 8 minutes. Drain pasta (do not rinse). Add pasta, sausage, Wisconsin Parmesan cheese, basil, and parsley to artichoke mixture. Toss until sauce is almost absorbed by the pasta.  Season the pasta dish with salt and pepper to taste.

Per Serving 639 Calories; 32g Fat (45.5% calories from fat); 28g Protein;
57g Carbohydrate; 11g Dietary Fiber; 63mg Cholesterol; 961mg Sodium.  Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat.