Midsummer Night's Meals - recipes - includes related article on beets

Vegetarian Times, July, 1999 by Kathy Farrell-Kingsley

Spray jelly-roll pan or cookie sheet with cooking spray. Punch dough down. Place dough in center of prepared pan and spread out evenly to cover pan, using your fingers to "dimple" surface. Brush remaining 3 tablespoons oil over dough. Sprinkle with herbs. Let rise in a warm place, uncovered, 30 minutes.

Preheat oven to 400 [degrees] F. Bake until top is a light golden brown, about 15 minutes. Cut into slices to serve. (Can be prepared up to 1 day ahead. Keep airtight at room temperature.)

PER SERVING: 175 CAL.; 4G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 90MG SOD.; 1G FIBER

Pan Bagna

4 SERVINGS DAIRY-FREE

Popular in southern France, pan bagna is a sandwich composed of a large split baguette filled with chopped tomatoes, onions, bell pepper, olives, capers and hard-cooked eggs and usually tuna or anchovies, all drizzled with olive oil and vinegar. Our low-fat version, minus the fish, makes a superb light summer meal and it takes all of 15 minutes to whip up!

1 loaf French bread (about 16 in. long)
1/4 cup fresh lemon juice
1 Tbs. extra-virgin olive oil
2 medium cloves garlic, minced
1 ripe, large tomato, chopped
1 medium red bell pepper,
  chopped
3 scallions (white and light green
  parts), chopped
2 Tbs. pitted chopped black olives,
  preferably kalamata
1 Tbs. drained capers
1 tsp. chopped fresh thyme
  or 1/4 tsp. dried

Cut french bread in half lengthwise. Scoop out soft centers from both halves, leaving 1/2-inch-thick shells.

Transfer bread centers to food processor or blender and process until fine crumbs form; set aside.

In large bowl, whisk together lemon juice, oil and garlic. Stir in reserved bread crumbs, tomato, bell pepper, scallions, olives, capers and thyme. Season with salt and freshly ground pepper. (Bread shells and vegetable filling can both be prepared 1 day ahead. Wrap bread shells in plastic wrap and hold at room temperature; cover and refrigerate filling. Bring to room temperature before serving.)

Spoon vegetable filling into bottom bread shell and replace top. Cut crosswise on slight diagonal to serve.

PER SERVING: 82 CAL.; 2G PROT.; 4G TOTAL FAT (0 SAT. FAT); 10G CARB.; 0 CHOL.; 128MG SOD.; 1G FIBER

Warm Balsamic Bean Salad

5 SERVINGS DAIRY-FREE

To save time, you can substitute canned cannellini beans--two 19-ounce cans, rinsed and drained.

2 cups dried cannellini beans or other
  white beans
5 cups vegetable broth
1 cup dry white wine
1 medium onion, diced
1/4 cup balsamic vinegar
4 medium cloves garlic, minced
2 Tbs. fresh lemon juice
1 Tbs. sugar
1 cup diced red bell pepper
1 cup freshly cooked or frozen
  corn kernels, thawed
1 medium stalk celery, diced (1/2 cup)
1/2 cup chopped fresh parsley

In large pot, combine beans and cold water to cover by 2 inches. Cover and let stand for at least 6 hours or overnight.

Drain beans and return to pot. Add broth, wine and onion and bring to a boil. Reduce heat to low and simmer until beans are tender, about 2 hours.

Drain beans and place in large bowl. Stir in remaining ingredients. Season with salt and pepper to taste and serve warm.