• 1/4 cup Kalamata or black olives, finely chopped
• 2 tsp. capers, drained and finely chopped
• 2 Tbs. red wine vinegar
• 1/4 cup plus 2 Tbs. olive oil
• 8 cups cauliflower florets
• 2 Tbs. flat leaf or regular parsley, chopped

Combine first 3 ingredients and 1/4 cup oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste.

Per serving: calories 236, fat 22.1g, 79% calories from fat, cholesterol 0mg, protein 3.8g, carbohydrates 9.3g, fiber 5.7g, sugar 3.4g, sodium 157mg, diet points 5.9.

• 2-1/2 cups penne or other tube pasta
• 1/2 cup chicken stock
• 1 cup frozen green peas, thawed
• 1 Tbs. olive oil
• 1 clove garlic, crushed
• 1 red bell pepper, seeded and diced
• 3/4 lb. boneless skinless chicken breast halves, cut into 1/2 inch pieces
• 1/4 cup Romano or Parmesan cheese, grated

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and set aside. Combine stock and 1/2 cup peas in a food processor or blender and process until smooth. Set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 30 seconds. Add bell pepper and chicken and sauté 4 minutes, stirring occasionally, or until chicken is cooked throughout. Add pea purée, whole peas and salt and pepper to taste. Stir well. Stir in pasta and bring to a boil. Cook 2 minutes, or until mixture thickens, stirring constantly. Stir in cheese and toss well before serving.

Per serving: calories 526, fat 7.0g, 12% calories from fat, cholesterol 52mg, protein 35.5g, carbohydrates 77.4g, fiber 4.7g, sugar 4.5g, sodium 239mg, diet points 10.7.

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

• 1-1/4 lbs. canned artichoke bottoms, drained
• 3/4 red bell pepper, seeded
• 2 ounces cream cheese
• 3/4 tsp. capers, drained and finely chopped
• 3/4 gherkin pickle, finely chopped
• 1 Tbs. plus 1 tsp. mayonnaise
• 1 hard-boiled egg, finely chopped

Cut a small slice from the base of each artichoke and reserve slices. Cut half the pepper into small sticks and chop remaining pepper finely. Beat cheese in a bowl until smooth. Stir in remaining ingredients and chopped pepper. Fill artichokes with cheese mixture. Make a small cut in reserved artichoke slices and push in pepper sticks. Place slices on artichokes, beret style.

Per serving: calories 181, fat 10.4g, 47% calories from fat, cholesterol 78mg, protein 8.0g, carbohydrates 18.0g, fiber 8.0g, sugar 2.7g, sodium 706mg, diet points 3.4.

The recommended wine is: Fumé Blanc.

• 1 cup sugar
• 3 Tbs. cornstarch
• 3 Tbs. all purpose flour
• 3 Tbs. cocoa powder, heaping
• 3 egg yolks, lightly beaten
• 3 cups lowfat milk
• 1 Tbs. unsalted butter
• 1 tsp. vanilla extract
• 1/2 cup butterscotch topping

Combine first 4 ingredients in a heavy non-reactive saucepan. Stir in egg yolks and milk. Bring to a boil over medium-high heat, stirring constantly, until mixture just comes to a boil. Immediately remove from heat. Stir in butter and vanilla until butter is melted. Transfer to a serving bowl. Swirl butterscotch topping into pudding. Press plastic wrap over pudding surface to prevent skin from forming. Serve warm or cold.

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 498, fat 9.3g, 16% calories from fat, cholesterol 174mg, protein 10.1g, carbohydrates 97.9g, fiber 1.9g, sugar 85.6g, sodium 263mg, diet points 10.9.