Spring green salad
Ingredients
For the salad:
1 pound spring greens (lettuce, spinach, beet greens, turnip greens, mustard greens, arugula, mesclun)
4 green onions (scallions) thinly chopped
For the dressing:
1 tablespoon honey
1 tablespoon Dijon mustard
Dash of black pepper (optional)
3 tablespoons balsamic vinegar, or to taste
Instructions
Wash and pat dry greens.
Put greens and green onions in a large bowl.
Put honey, mustard, and pepper in a cup, and mix with a fork.
Add 1 tablespoon balsamic vinegar to cup and mix. Repeat until dressing is thin enough to be poured over salad.
Drizzle dressing over salad.
Toss to spread dressing, and serve.
Makes
6 servings
Nutrition information
CALORIES 40 (13% from fat); FAT 0g (sat 0g); CHOLESTEROL 0mg; SODIUM 100mg; CARBOHYDRATE 8g; FIBER 2g; PROTEIN 2g; CALCIUM 10%; IRON 10%
Asparagus and chicken pasta
Ingredients
1 pound pasta
1 tablespoon olive oil
4, 4-ounce skinless chicken breasts, cut into thin strips
8 asparagus spears, cut into 2-inch pieces
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
¼ cup vegetable or chicken broth
½ cup parmesan cheese (optional)
Instructions
Cook the pasta according to package directions. Drain and set aside.
Heat oil in a large skillet over medium heat. Add chicken and cook, stirring, until lightly browned, 5 to 7 minutes. Add asparagus and basil and cook until softened, 3 minutes.
Add salt, pepper, and broth; bring to a boil over high heat, then reduce heat to medium. Simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.
Add cooked pasta and cheese to skillet; toss to coat and serve immediately.
Makes
6 servings
Nutrition information
CALORIES 270 (19% from fat); FAT 6g (sat 1g); CHOLESTEROL 65mg; SODIUM 290mg; CARBOHYDRATE 25g; FIBER 2g; PROTEIN 28g; CALCIUM 2%; IRON 15%
Brown butter roasted radishes
Ingredients
4 bunches of radishes
1 tablespoon unsalted butter
Squeeze of lemon juice (about 1 teaspoon)
½ teaspoon salt
Ground pepper to taste
Instructions
Cut tops off radishes but keep. Wash well.
Melt butter in a small pan over medium-low heat. Keep an eye on it as it bubbles, then browns.
Lightly drizzle radishes with melted butter and salt.
Roast for about 20 minutes.
While radishes roast, wash radish tops very well by submerging in water completely for at least 5 minutes, then shake a few times while they are in there.
When radishes are done roasting, plate the radishes and dry radish greens together. Optional light drizzling of more melted butter.
Add squeeze of lemon juice – about 1 teaspoon
Sprinkle with salt and pepper, then stir to combine.
Makes
4 servings
Nutrition information
CALORIES 70 (57% from fat); FAT 4.5g (sat 3g); CHOLESTEROL 10mg; SODIUM 380mg; CARBOHYDRATE 8g; FIBER 4g; PROTEIN 2g; CALCIUM 6%; IRON 4%
Rhubarb crisp
Ingredients
1 pound rhubarb (chopped into 1 inch pieces)
2 sweet red apples (such as Rome or Gala, peeled, cored and sliced)
½ cup orange juice
1 teaspoon ground cinnamon
3 tablespoons Splenda®
1 cup plain breadcrumbs
2 tablespoons brown sugar
1 tablespoon olive oil
Instructions
Preheat oven to 350.
In a large saucepan, combine rhubarb, apples, orange juice, cinnamon and Splenda®.
Cover and cook over medium heat for 5 to 10 minutes, or until the rhubarb is just tender.
In a medium bowl, combine breadcrumbs, olive oil and brown sugar. Mix well.
Spread mixture on a foil-lined baking tray and bake until lightly toasted, about 3 minutes.
Spoon half of the breadcrumb mixture into the bottom of a shallow serving dish.
Cover with the warm fruit mixture and top with remaining crumb mixture. Serve warm.
Makes
6 servings
Nutrition information
CALORIES 160 (19% from fat); FAT 3.5g (sat 0.5g); CHOLESTEROL 0mg; SODIUM 135mg; CARBOHYDRATE 31g; FIBER 4g; PROTEIN 3g; CALCIUM 10%; IRON 6%