Harper's Guide to the Kitchen

This is a multi-step meal, but actually pretty easy to make. If you want to, you can grill the watermelon slices too-brush lightly with oil and grill about 2 minutes per side. Spicy Shrimp over Watermelon & Cucumber Salad First, preheat grill over high. If using wooden skewers, soak in water. Quick-Pickled Sweet Onions 1 large sweet onion (such as Vidalia), very thinly sliced into rings 3/4 cup white wine or rice vinegar 2 teaspoons salt 3 tablespoons sugar 1 cup hot water Put onions in a 1-quart jar or glass container. Whisk together the vinegar, salt, and sugar into the hot water until sugar/salt dissolves. Pour vinegar mixture over the onions, make sure all onion slices are submerged, and cover jar tightly. Refrigerate for 30 minutes (will keep for up to 1 week in the refrigerator). Grilled Spicy Shrimp 1 lb. shrimp, peeled and deveined, patted ry 2 teaspoons sugar 2 teaspoons ground coriander 1/4 teaspoon cayenne pepper 1 tablespoon ext...

I like my Key Lime Pie mouth-puckeringly-tart; this is as close as I've come to re-creating the Key Lime Pie I've had in Clearwater, Fla. To make healthier, use fat-free condensed milk, nonfat sour cream or plain, nonfat Greek yogurt, reduced fat graham cracker crust; serve with nonfat, sugar-free Cool Whip. You can use the little mini graham cracker tart shells instead of in 1 pie pan; if using the minis, only back for 3-4 minutes. Key Lime Pie 2 cans sweetened condensed milk ½ cup sour cream or plain Greek yogurt 1 cup lime juice; Key Lime if you can find it 1 tablespoon grated lime zest 2 whole eggs (2) 9” graham cracker pie crusts (store-bought OR homemade, recipe below) Preheat oven to 350 degrees. In a mixing bowl, either with a mixer or a whisk, thoroughly mix condensed milk, sour cream, lime juice, lime zest, and eggs; for about 2 minutes by hand. When ready, it will be smooth and slightly thickened. Pour mixture into pie shells and bake for 5 to 8...

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3...

Very lowfat; and if you use Agave syrup instead of sugar, and unsweetened coconut, low in sugar as well. I would not substitute Stevia or another artificial sweetener for the sugar here-the sugar caramelizes. The mango is the most difficult part of this-but Trader Joe’s (and I’m sure other grocery stores) sell very convenient bags of frozen, diced mango-all you have to do is thaw them out! You can try other fruits, but the combination of mango and banana is very good. Baked Bananas with Mangos 4 firm, just ripe bananas, peeled 2 tablespoons lemon juice ½ cup grated sweetened coconut 4 tablespoons sugar 2 cups diced mango (if using frozen, make sure the mango is completely thawed) Preheat oven to 375 degrees and coat an 8” square (or medium size) baking pan. Cut bananas the long way in half (to make long halves, not round slices); place in the prepared baking dish and evenly drizzle the lemon juice over them. Sprinkle the sugar over the bananas, then the coconut. Bake...