Jun 042012
 

I need more vegetables in my life, plain and simple.  I miss the days last spring when I could leisurely stroll through a farmer’s market.  Right now, I feel like I am racing to the local produce market between other errands, and it’s left me a bit uninspired.  But I was determined not to miss asparagus season entirely, so I made sure to pick up a bunch this week.  Smitten Kitchen has never steered me wrong when it comes to asparagus (if you need proof, look here and don’t blame me when you eat a whole pizza.)

I decided to try her latest recipe, Asparagus with Almonds and Yogurt Dressing.  Ignore the fact that I used sliced almonds instead of whole, and my yogurt dressing ended up pinkish from the paprika.  Also ignore the fact that I used a patterned plate for this busy dish, making it hard on the eyes.  But don’t ignore the fact that there’s a glass of wine on the table, because it went very well with this delicious salad.  I liked the combination of flavors here, and I only wish that there was more asparagus.  Better buy two bunches next week!

 

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Mar 272012
 

Yesterday’s soup may have lacked some flavor, but this recipe makes up for that, I promise!  I saw this Rainbow Asian Slaw and thought it was so pretty.  It reminded me of farmer’s markets in the summer, when you are surrounded by fresh vegetables of every color.  We’re not quite there yet so I took a shortcut and used packaged slaw mix along with some extra carrots I had on hand.

This recipe really is fantastic.  The honey makes it a little sweet and the peanuts make it a little salty and you can taste the freshly minced ginger in every bite.  I can’t wait to make it again this summer with some seasonal vegetables!

 

 

Rainbow Asian Slaw

1 (12 oz.) package broccoli slaw
2 carrots, peeled and cut into matchsticks
1 bunch scallions, white and light green parts only, sliced
1/2 c. dry roasted peanuts
1 c. shelled edamame
2 T canola oil
2 T rice vinegar
2 T honey
1 T soy sauce
1 T freshly minced ginger
1 T peanut butter

Toss slaw, carrots, scallions, peanuts, and edamame in a large bowl.  In a small bowl, whisk together remaining ingredients and use to dress the salad.

-Adapted from Heat Oven to 350

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Mar 142012
 

Between the spring like weather and the time change, it seemed the right time to make some pasta salad.  I had seen this recipe in Real Simple, but it’s not quite green bean season yet and I didn’t have any fresh parsley either.  With frozen green beans and pantry spices, I forged ahead.  I am so glad I did; the pasta salad was a great change of pace, and quite colorful.

 

 

 

Green Bean Pasta Salad

2 c. whole wheat penne, cooked until al dente
1 (16 oz.) bag frozen green beans, steamed
1 (15 oz.) can kidney beans, rinsed and drained
3 T olive oil
3 T lemon juice
Thyme, Salt, and Pepper, to taste

Mix all ingredients in a large bowl.  Season to taste and serve.

-Adapted from Real Simple

 

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Jan 112012
 

Remember those colorful salads packed with local vegetables from the Farmer’s Market in August?  Those were great, I know.   But I saw this recipe for a Roasted Root Vegetable salad which is more realistic for this time of year.

You can use whatever vegetables happen to be available, but make sure to roast them until they are tender.  When they cool to room temperature, toss them with your favorite salad dressing for even more flavor.  I used the Easy Honey Mustard Dressing recipe, which is equal parts oil, lemon juice, honey, and mustard.  That’s it, nothing complicated, just another way to enjoy a bowl of vegetables.

 

Roasted Root Vegetable Salad

4 shallots, peeled and halved
3 c. butternut squash cut into 1″ pieces
4 parsnips, peeled and cut into 1″ pieces
4 carrots, peeled and cut into 1″ pieces
2 T canola oil
Salt and Pepper
Dressing of your choice, such as Honey Mustard

Mix vegetables with oil in a large bowl.  Season with salt and pepper.  Roast at 400F for 45-50 minutes, or until tender.  Cool to room temperature, and toss with salad dressing.

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Sep 062011
 

I hope everyone had a great long weekend!  Did you try any of the recipes I suggested for an End of Summer BBQ?  My classes start today, and I am actually really excited about the new semester.  There’s a lot left to learn, and I want to keep moving towards the goal of being a Registered Dietitian.  But if you’re not ready for fall, don’t worry.  There’s at least a week of summer left on Recipes that Fit, and it will be full of tomatoes, eggplant, and corn.

This salad was at least partially made with ingredients from a Rhode Island farmer’s market, and  is a variation of the Mediterranean Chopped Salad from earlier this summer.  The corn, tomatoes, and onion can all be grilled in advance.

 

I got the idea for grilled croutons from Emeril, and added a Mexican flair by dipping the bread in a mixture of olive oil and chili powder.

 

Of course, any of the salad ingredients can be optional, and you could add sliced jalapenos if you’d like your salad to have more kick.  I used queso fresco, which is a soft and mild cheese, but shredded cheddar would also be good.  This might be the last time I eat fresh corn this season, and this salad was the perfect way to enjoy it!

 

Mexican Grilled Salad

Ears of Corn, husks removed
Onion, sliced thickly
Tomatoes, cut in half and seeds removed
Baguette slices
Olive Oil
Salt, Pepper, Chili Powder, and Cumin
Romaine lettuce, cleaned and torn
Black Beans, rinsed and drained
Avocado, diced
Queso Fresco, crumbled
Olives sliced
Limes

1. Place corn and onion slices directly on a hot grill.  Cook until nicely browned.  Cool slightly, and remove corn niblets with a knife.  Chop grilled onion.
2. Drizzle tomato halves with olive oil, and sprinkle with salt and pepper.  Grill until browned and softened, using a grill basket if available.  Cool slightly, remove tomato skins, and chop.
3. Dip baguette slices in a mixture of olive oil and chili powder.  Place directly on a hot grill, and cook until browned.  Cool slightly, and chop into croutons.
4. Mix 3 T olive oil, 2-3 T lime juice, 1/2 t cumin, 1/2 t chili powder, 1/8 t salt, and 1/8 t cayenne pepper in a small bowl. (Makes enough dressing for 3-4 salads.)
5. Assemble salads using all ingredients, drizzle with dressing, and serve.

 

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