Free Mediterranean Women Stay Slim, Too: Eating to Be Sexy, Fit, and Fabulous! by Melissa Kelly Page A

Whisk in the olive oil and adjust the seasonings to taste. Set aside.
    2. Prepare the beets. Preheat the oven to 400°F. Scrub the beets and wrap each one in foil. Roast for about 1 hour or until a knife slides in with ease. Set aside to cool. When cool, peel the beets and cut into wedges. Set aside.
    3. In a large bowl, combine the mesclun greens, basil, parsley, and chives. Pour half the vinaigrette over the greens and toss until all the greens are coated.
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    4. To assemble the salads, arrange the endive on a platter or on four individual salad plates so that the leaves form a flower-petal pattern around the edge of the plate. Pile the salad greens in the middle. Arrange the beets on top of the salad greens and drizzle the beets with the remaining vinaigrette. Crumble the cheese over the top and sprinkle with freshly ground black pepper. You may serve it with crusty bread or pita wedges.
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    Meal 4: Simple But Elegant
    Sometimes women really need to treat themselves to something elegant. This meal will let you do that without loading you down with a lot of fat, calories, and carbs.
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    Pissaladière
    S e r v e s 4 t o 6 , o r m o r e a s a n h o r s d ’ o e u v r e
    √This Italian vegetable mix featuring tomatoes flavored with capers and anchovies is heaped into a prebaked tart shell. If you use individual tart shells, this also makes a beautiful hors d’oeuvre for company. For your simple but elegant lunch, serve pissaladière with a simple salad of fresh greens and your favorite vinaigrette.
    1/4 cup extra-virgin olive oil
    2 tablespoons unsalted butter
    2 tablespoons chopped garlic
    3 medium onions, peeled and chopped
    1 pound ripe tomatoes, skinned and
    Crushed red pepper flakes to taste
    chopped, or one 14-ounce can
    1 tablespoon chopped capers with juice
    chopped tomatoes, with juice
    2 fresh or canned anchovy fillets,
    2 tablespoons tomato puree
    rinsed, patted dry, and chopped
    1 tablespoon chopped fresh oregano
    1 prebaked tart shell, puff pastry, or
    1⁄2 teaspoon sugar
    pizza dough shell
    Salt and pepper to taste
    1 teaspoon chopped fresh thyme for
    3 tablespoons grated Parmesan cheese
    garnish
    1. In a medium sauté pan, heat the olive oil over medium heat.
    Add the garlic and cook until it is soft but not brown.
    2. Add the tomatoes and tomato puree. Sprinkle with the oregano, sugar, salt, and pepper. Turn the heat to low and cook until the moisture has evaporated, about 15 minutes.
    3. Mash up the tomatoes and stir in the cheese. Cook 2 more minutes, then remove from the heat and set aside to cool slightly.
    4. Meanwhile, in a separate pan, heat the butter over medium heat and sauté the onions until they are translucent and soft, about 8 minutes. Add the crushed red pepper flakes, capers, Mediterranean Women Stay Slim, Too
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    and anchovies, stirring to combine. Season with additional salt and pepper, and cool.
    5. Preheat the oven to 350°F. Combine the tomato mixture with the onion mixture and stir until incorporated. Spoon into the prebaked tart shell and smooth the top. Bake until the vegetable mixture dries a little on top and sets, about 20 minutes.
    6. Allow to cool slightly or to room temperature. You may wish to garnish with roasted peppers and olives and a sprinkle of thyme. Cut into wedges to serve.
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    Thoughts on Dessert
    When you were a kid, your mom might have served dessert after dinner every night, and we do tend to crave something sweet at the end of the meal. Sweet tastes actually signal your body that the meal has come to an end and help you feel less hungry.
    But most adults can’t get away with high-fat, high-sugar desserts every single day. These desserts are for very special occasions. For some simple and healthy desserts, see chapter 15.
    In the Mediterranean, special desserts such as cakes and pastries are also reserved for special occasions, but people in the