• Meatless: Super Greens!

    As the holidays approach, you may lose sight of green vegetables among the rainbow of other seasonal foods. However, eating greens shouldn’t take a backseat to the rest of the foods you prepare and share this season. Green veggies contribute to the growth of strong bones, and they are loaded with antioxidants that protect us from environmental toxins and stressors.

  • Roasted Asparagus in Browned Butter

    Weekly Recipe: 
    Bring out the best flavors of this veggie with browned butter and lemon.

    1 pound asparagus, trimmed

    1 tablespoon olive oil

    2 tablespoons butter

    ½ teaspoon salt

    ¼ teaspoon black pepper

    1 teaspoon fresh organic lemon zest

    Preheat oven to 450 degrees. Toss asparagus with olive oil on a rimmed baking sheet. Roast for 10 minutes, stirring once halfway through roasting. Meanwhile, heat the butter in a small skillet over medium heat until just browned, stirring occasionally. Remove from heat. Toss asparagus with the browned butter, salt, pepper, and lemon zest. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Asparagus Frittata

    Weekly Recipe: 
    A healthy dose of protein, vitamins, and minerals make this dish great for breakfast, lunch, or dinner.

    12 to 14 asparagus spears, trimmed and sliced lengthwise

    8 eggs

    3 scallions

    1 ¼ ounces dill

    1 ¼ ounces cilantro

    Pinch of Himalayan pink salt

    4 teaspoons sunflower oil or sunflower seed butter

    1 tablespoon raw sesame seeds

    Preheat oven to 325 degrees. Bring a pan of water to a rolling boil, then boil asparagus for 1 minute; drain and run under cold water. Whisk eggs in a large bowl. Thinly slice scallions, roughly chop dill and cilantro, and add all to egg mixture. Season with pink salt. Heat the oil in a nonstick, heavy-bottom, ovenproof skillet over medium heat. Toss sesame seeds in skillet; when they just begin to brown, pour in the egg mixture. Arrange asparagus on top of egg mixture. Place skillet in oven for 15 minutes, or until egg is firm. Source: Reprinted with permission from Honestly Healthy For Life © 2014 by Natasha Corrett and Vicki Edgson, Sterling Publishing Co, Inc. Photography by Lisa Linder.

    Serves 4

  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    SERVES 4

    18 stalks asparagus (about 1 pound), tough ends removed

    9 thin slices prosciutto (about 4 ounces), halved lengthwise

    1 teaspoon grated orange zest

    1 tablespoon freshly squeezed orange juice

    1 teaspoon grated Meyer lemon zest

    1 tablespoon freshly squeezed Meyer lemon juice

    1 tablespoon extra-virgin olive oil

    ¼ teaspoon kosher salt

    ¼ teaspoon freshly ground black pepper

    1 tablespoon chopped fresh flat-leaf parsley

    Soak the plank for at least 1 hour and up to 24 hours.

    Wrap each asparagus stalk with ½ slice of prosciutto, leaving the tips of the asparagus exposed.

    In a small bowl, whisk together the orange zest and juice, lemon zest and juice, oil, salt, and pepper. Set aside.

    Prepare the plank for grilling. Place the asparagus spears on the plank in a single layer. (If the as­paragus does not fit in a single layer, then grill them in batches.) Close the lid and grill for 15 minutes, or until the prosciutto is crisp. Transfer the asparagus to a platter. Drizzle with the citrus vinaigrette and garnish with the parsley. Serve warm or at room temperature. Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Im­age by Rina Jordan.

  • Asparagus Casserole

    1 bunch asparagus
    1 medium chopped red pepper
    1 medium chopped onion
    1/2 cup butter OR 4 tablespoons olive oil
    8 cups of cubed bread
    1 cup chopped bacon (cooked)
    8 eggs
    1 1/2 cups milk or milk substitute
    salt and pepper to taste

    Preheat oven to 350 degrees and grease a 9 x 13-inch baking dish, set aside. Wash, dry, and cut one bunch of asparagus into 1-inch pieces, being sure to remove the ends Saute asparagus, red pepper, and onion with butter or olive oil for 5 minutes. Layer bread, bacon, and cooked vegetables in the bottom of the prepared pan. In a medium bowl mix together eggs, milk, and salt and pepper. Pour the mixture over the layered ingredients and bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Sprinkle with shredded cheese and let cool before serving

  • Baked Parmesan Asperagus

    2 to 3 bunches of asparagus
    1 tablespoon salt
    2 tablespoons olive oil
    1 cup grated parmesan cheese cheese


    Preheat oven to 350 degrees. Boil 4 cups water, add salt and asparagus. Cook until tender, about 1 1/2 minutes. Remove asparagus from boiling water, rinse with cold water, then pat dry. Arrange asparagus on one (or more) flat baking sheets and evenly sprinkle with salt and pepper, olive oil, and parmesan cheese. Toss the spears to evenly coat and bake for 6 minutes or until cheese is browned.

  • Garlic-Grilled Asparagus

    3 tablespoons olive oil
    juice from half a lemon
    6 cloves of pressed or minced garlic
    salt and pepper to taste
    desired amount of asparagus

    Wash and dry asparagus. Cut and remove 1 inch from the bottom of each stalk. In a large bowl, mix together 3 tablespoons olive oil, lemon juice, garlic, and salt and pepper. Toss asparagus spears in the mixture, allowing it to sit for at least 10 minutes. Place asparagus spears directly on the grill rack and cook for 5 minutes. Turn the spears and cook for another 3 minutes. If a softer consistency is desired, continue cooking, turning at 3-minute intervals.

  • In Season: Asparagus

    Did you know it takes three whole seasons of growth before an asparagus plant can be harvested? Although asparagus is traditionally known as green, it also comes in white and purple varieties. Consuming only 5 spears equates to about 20 calories, 3 grams of fiber, and 400 mg of potassium. They are also a great source of vitamins B1, B6, and B9.