vegetables

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  • Meatless: Get Juicing

    Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.

  • Prosciutto-Wrapped Asparagus With Citrus Vinaigrette

    Weekly Recipe: 
    NonWeekly
    [title]
    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.

  • Have it All When Growing Small

    You’ve heard the motto before: “Good things come in small packages.” But when it comes to backyard gardening, there’s a new phrase to remember: “Good things grow in small spaces.”

    Discover the benefits of backyard gardening
    By Heather Brautman
  • Cedar Planked Grilled Portobellos Stuffed With Summer Veggies

    Weekly Recipe: 
    NonWeekly
    [title]

    Fresh vegetables

    Olive oil

    Salt

    Pepper

    Portobello caps, medium

    While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.

    For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.

    Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.

    Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.

    Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditalian­cook.com

  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen

  • Picnic Perfect Spinach Hummus Pinwheel Wraps

    Weekly Recipe: 
    NonWeekly
    June 18 is International Picnic Day!

    4 cups packed spinach

    ¼ cup low-sodium vegetable broth or water

    1 (15-ounce) can no-salt-added cannellini beans

    2 tablespoons lemon juice (from about 1 lemon)

    1 tablespoon tahini

    1 clove garlic

    Pinch of fine sea salt

    4 whole grain tortillas

    1 avocado, thinly sliced

    ½ cucumber, peeled and very thinly sliced

    1 small red bell pepper, very thinly sliced

    Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic, and salt in bowl of a food processor and process until smooth. You should have approximately 2 cups hummus. Spread 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge uncovered. Arrange 1/4 each of sliced avocado, sliced cucumber, and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber, and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve. Source: wholefoodsmarket.com

  • Raw Foods: Natural Body-Boosters

    Gone are the days when the word raw—in the context of food—conjured up hippy granola images of unpalatable wilted lettuce leaves and dry, warped carrot sticks. The raw food movement has seen a recent surge into mainstream consciousness.

    By Tess Masters AKA The Blender Girl
  • Tastes-Like-Ice-Cream Kale Smoothie

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 2

    ½ cup filtered water

    ½ teaspoon probiotic powder (optional to offset natural sugar content)

    ½ cup raw unsalted cashews (conventional blenders: soak two hours)

    1 cup torn-up curly green kale leaves (1 or 2 large leaves with stalk removed, ripped into small pieces)

    2 ripe bananas, fresh or frozen

    ¼ cup chopped pitted dates (soaked in boiling water for 15 minutes), or 1 tablespoon pure maple syrup

    ½ teaspoon vanilla extract

    2 cups ice cubes (a little less if using frozen bananas)

    ½ teaspoon minced ginger (optional)

    Put all of the ingredients into your blender (I like to use a Vitamix) in the order listed and puree for about a minute, until smooth and creamy. Tweak flavors to taste (you may like a bit more kale, sweetener, or ginger).

    Note: With a conventional blender, you’ll get the smoothest consistency if you use maple syrup or chop the dates finely, and be sure to soak those cashews as well. You can quick soak by covering with boiling water for 10 minutes (but this kills the live enzymes) or soak in room temperature water for 2 hours.

    Source: The Blender Girl

  • Incredibly Edible Edamame Dip

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 2 1/2 CUPS

    3 tablespoons cold-pressed extra-virgin olive oil

    2 cups shelled raw edamame beans

    2 cups loosely packed baby spinach

    ¼ cup freshly squeezed lemon juice

    3 tablespoons tahini

    1 ½ tablespoons finely chopped onion (yellow, white, or Vidalia is good, but not red)

    2 cloves garlic, minced

    ¼ teaspoon ground cumin

    ¼ teaspoon red pepper flakes

    1 teaspoon natural salt

    2 tablespoons sesame seeds (optional)

    ¼ cup finely chopped flat-leaf parsley (optional)

    You will need a high-speed blender or food processor. Toss the oil, edamame, spinach, lemon juice, tahini, onion, garlic, cumin, pepper flakes, and salt into your machine and blend on high or process for approximately 2 minutes, until smooth and creamy. Stop the machine periodically and scrape down the sides of the container to fully incorporate the ingredients. A food processor will give the mixture a coarse consistency, which some people prefer. Tweak flavors to taste. (You may like more lemon juice, garlic, pepper flakes, or salt.) Serve topped with the sesame seeds and parsley, or spread it on sandwiches or wraps. Source: The Blender Girl

  • Meatless: Delectable Dips

    A meatless diet doesn’t mean just vegetables all the time—but in the spirit of the backyard BBQ, why not pair some of your healthy favorites with a flavorful dip for a new twist on an old standby? Think nutrient-rich cruciferous veggies: broccoli, cauliflower, and radishes; or, include carrots on your veggie tray for a boost of vitamin A.

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