• 2-1/2 lbs. beef tenderloin roast, fat trimmed
• 2 cups fresh basil leaves, loosely packed, thinly sliced, plus basil sprigs for garnish
• 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 2 tsp. olive oil

Preheat oven to 325°F. Using a well-scrubbed sharpening steel or some other thick pointed tool, pierce the tenderloin all the way through the center, and rotate the sharpening steel to create a 1/2 inch hole. Combine sliced basil leaves and sun driedtomatoes in a bowl. Use your hands to fill the tenderloin with basil tomato mixture. Heat oil in a heavy ovenproof skillet over high heat. Sear the roast 3-5 minutes, until well browned on all sides. Transfer skillet to oven. Roast about 40 minutes or until a meat thermometer registers 150°F for medium rare. Remove tenderloin from oven and let rest about 45 minutes, until cool. Carve into 1/4 inch slices and transfer to individual plates or a platter. Serve meat at room temperature garnished with sprigs of basil.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 508, fat 39.1g, 70% calories from fat, cholesterol 125mg, protein 34.8g, carbohydrates 2.3g, fiber 0.8g, sugar 1.3g, sodium 149mg, diet points 13.8.

The recommended wines are: Burgundy, Zinfandel, or Pinot Noir.

• 1 onion, chopped
• 3 Tbs. balsamic vinegar
• 1 lb. pumpkin or other winter squash, peeled, seeded and chopped
• 14 ounces Arborio rice
• 1-1/2 quarts vegetable stock or water, very hot
• 1 tsp. cumin powder
• 1/2 cup plus 2 Tbs. red wine or water
• 2 Tbs. fresh coriander, finely chopped
• 1/4 cup fat-free mozzarella cheese

Combine onion and vinegar in a heavy nonreactive saucepan over medium low heat. Cook 5 minutes, or until onion softens. Add pumpkin and continue to cook another 5-7 minutes, stirring occasionally, until pumpkin begins to soften. Add rice and cook 2-3 minutes until heated through, stirring constantly. Add 1 cup hot stock and stir until liquid is absorbed. Season with cumin and salt and pepper to taste. Add wine and the remaining stock a cup at a time, stirring until liquid is absorbed. Continue until rice is tender but firm to bite. Stir in coriander. Serve immediately sprinkled with cheese.

Per serving: calories 470, fat 1.9g, 4% calories from fat, cholesterol 1mg, protein 11.2g, carbohydrates 95.5g, fiber 7.0g, sugar 8.2g, sodium 491mg, diet points 8.7.

• 4 medium yellow onions, peeled
• 2 Tbs. olive oil
• 1/4 cup honey
• 2 tsp. Dijon mustard
• 1 Tbs. red wine vinegar
• 1/2 tsp. paprika
• 1/4 tsp. ground cloves
• 1/4 tsp. salt (optional), or to taste
• 1/4 tsp. pepper
• 1/2 cup water

Preheat oven to 375°F. Cut 1/2 inch off the top of each onion with a sharp knife. Combine remaining ingredients, except water, in a jar with a tight-fitting lid. Shake vigorously. Fit onions snugly into a baking dish. Pour water in bottom of dish and drizzle 1 Tbs. honey glaze over each onion. Bake 50 minutes or until tender, basting with additional glaze every 10-15 minutes.

Per serving: calories 195, fat 7.2g, 31% calories from fat, cholesterol 0mg, protein 2.3g, carbohydrates 33.6g, fiber 2.4g, sugar 26.3g, sodium 39mg, diet points 4.5.

• 8 eggs, beaten
• 1/4 cup lowfat milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. salt (optional), or to taste
• 1/4 tsp. pepper
• 3 Tbs. olive oil
• 1 large onion, diced
• 3 cups Italian style peeled tomatoes, drained and chopped
• 1 tsp. basil, or 1 Tbs. fresh, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced

Preheat oven to 300°F. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5 minutes, or until softened. Stir in tomatoes and basil and sauté 5 minutes. Add zucchini and sauté 5 minutes, or until zucchini is tender. Stir vegetables into egg mixture. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set. Do not overcook. Cut into wedges.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 315, fat 20.9g, 58% calories from fat, cholesterol 378mg, protein 16.5g, carbohydrates 17.4g, fiber 3.4g, sugar 10.9g, sodium 473mg, diet points 7.9.

The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.

• 2 cups whole milk
• 1 cup granulated sugar
• 1-3/4 quarts heavy cream
• 1-1/4 lbs. white chocolate, chopped
• 4 eggs
• 14 egg yolks
• 1 loaf day old French bread, cut into 1 inch slices
• aluminum foil

Preheat oven to 350°F. Heat milk, sugar and all but 1/2 cup cream in a heavy saucepan over medium heat until the mixture just begins to bubble around the edges. Do not boil. Remove from heat. Stir in 10 ounces white chocolate until melted. Let cool 10 minutes. Lightly beat whole eggs and egg yolks in a bowl. Beat cream mixture into eggs in a slow and steady stream. Arrange half the bread slices in a 9x13 inch baking dish. Pour half the egg mixture over bread. Press bread with the back of a spoon until soggy. Pour in remaining egg mixture. Cover pan with foil and bake 1 hour. Remove foil and bake another 30 minutes, until pudding is set and golden. Meanwhile, bring remaining cream to just a boil in a heavy saucepan. Remove from heat and stir in remaining white chocolate until completely melted. Serve over bread pudding.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 763, fat 57.3g, 67% calories from fat, cholesterol 386mg, protein 11.3g, carbohydrates 52.9g, fiber 0.9g, sugar 37.2g, sodium 301mg, diet points 20.4.