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Olympic-Inspired Recipes

Olympic-Inspired Recipes


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I always look forward to watching the Olympics; even as a kid I would plop myself in front of the television and watch every single event that aired. Still today, I really enjoy every aspect of the coverage beyond the actual sporting events — from the history of each athlete to the highlights of the host country — and no matter what the coverage, my mind keeps racing back to food.

Click here to see 10 Olympic-Inspired Recipes from Milisa

During the Opening Ceremonies of the 2012 games, I got to thinking about how many of my recipes are inspired by the different countries that participate. I dug through some of my past posts, and even some my most recent, and I was surprised at how many there actually are.

I don’t really consider myself as a culturally diverse cook. I live on a cattle ranch in Wyoming, which is not exactly the melting pot that you will find in New York City or other metropolitan areas. We don’t eat out much, and, of course, beef-centric dishes are our mainstay. Just to give you an idea, I was excited to try authentic Indian food for the first time only last year.

With all that being said, my collection of culturally-diverse recipes is small, but I was delighted watching the Olympics to recall almost every single one of them. I’m sharing some of the recipes that were inspired by quite a diverse range of countries that are participating in the 2012 Olympics. Just as the Editors of The Daily Meal have, I've gone and gathered recipes for desserts, sandwiches, pasta, wild game, condiments, and even some dishes from everyone’s favorite take out menu, to share with you. These recipes help me recall the diverse countries they're from, not to mention ones that are making some major strides in this summer's games. Take a look and I hope you will be inspired to create some great food for your family to enjoy throughout the year.

Milisa Armstrong is a mother, a cook, and a blogger. Read more of her posts on Miss in the Kitchen.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


Olympic-inspired snacks make watching the games more fun

1 of 5 This photo taken Jan. 10. 2010 shows an arranged asparagus and apple salad with prosciutto and goat cheese sporting a pair of skis in a nod to alpine skiing. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

2 of 5 This photo taken Jan. 3, 2010 shows a creamy turkey Dijon crostini . Looking like a person on a tiny sled these creamy turkey Dijon crostini are fun while watching the Olympic skeleton event. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

4 of 5 This photo taken jan. 3, 2010 shows sausage and apple-stuffed zucchini. Try these sausage and apple-stuffed zucchini to set the mood for the Olympic luge events. (AP Photo/Larry Crowe) Larry Crowe/ASSOCIATED PRESS Show More Show Less

The winter Olympic games in Vancouver, starting Feb. 12, have inspired the following recipes. So, get ready to hit the slopes with the first entry, a mountain of soft white goat cheese paired with asparagus spear "skis" that makes for a fine arranged salad reminiscent of Alpine skiing.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon ground black pepper

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, two to three minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis." Serves four.

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Per serving: 367 calories 248 calories from fat 28 g fat (11 g saturated, 0 g trans fats) 37 mg cholesterol 16 g carbohydrate 16 g protein 3 g fiber 741 mg sodium.

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

CREAMY TURKEY DIJON CROSTINI

12-inch baguette, cut into 12 slices

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini. Serves 12.

Per toast: 189 calories 82 calories from fat 9 g fat (3 g saturated, 0 g trans fats) 14 mg cholesterol 20 g carbohydrate 5 g protein 1 g fiber 416 mg sodium.

There aren't a whole lot of foods that easily convey the high-speed downhill thrills of the luge. But you can at least get in the mood with these sausage and apple-stuffed zucchini sleds.

SAUSAGE AND APPLE-STUFFED ZUCCHINI

1 medium yellow onion, finely diced

1 medium carrot, finely diced

1 stalk celery, finely diced

1 teaspoon fennel seeds, crushed (optional)

4 ounces Italian sausage meat, crumbled

1 medium apple, peeled, cored and diced

3 cups stuffing-mix bread cubes

Heat the oven to 350 degrees.

In a large saute pan over medium-high, melt the butter. Add the onion, carrot, celery and fennel seeds, then saute until the onion is tender and transparent, about five minutes. Add the sausage and apple, then saute until the meat is cooked through, about three minutes.

Add the stuffing, then mix well. Drizzle in the broth, then mix well. Turn off the heat, cover the pan and let sit for 10 minutes.

Meanwhile, slice the zucchini in half lengthwise. Use a spoon or melon baller to scrape out the seedy center of each half, then arrange them on a rimmed baking sheet or in a large, shallow baking dish.

Fill each half with the stuffing mixture, packing it well. Bake until the zucchini are tender, about 20 minutes. Serves eight.

Per serving: 230 calories 112 calories from fat 13 g fat (4 g saturated, 0 g trans fats) 15 mg cholesterol 24 g carbohydrate 6 g protein 4 g fiber 613 mg sodium.


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