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Cheesy Garlic Roasted Asparagus
Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.
Arrange asparagus on baking sheet. Set aside.
In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
Bake for 10-15 minutes until vibrant and just beginning to get tender.
Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
Adjust salt and pepper, if needed. Serve immediately.
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March Feature: Sweet Potatoes
For some time in the fitness and dieting world, there’s been a war, sweet potato vs. potato. The sweet potato has been deemed a “superfood” and has in many ways earned that title. They’re packed with vitamin A and beta-carotene, and provide a rich source of complex carbohydrates with a low glycemic index rating (meaning they don’t spike your blood sugar).
From healthy eaters, to body builders, to flavor enthusiasts, this clean starch is popular and easy on the taste buds. Sweet potato nutrients are some of the best you can find, and the slight edge in protein in sweet potato makes it a strong contestant for king of the spuds. Right now, there are over 4,000 known types of potatoes and about 5,000 types of sweet potatoes growing throughout the world.
Potatoes and sweet potatoes can come in a rainbow of colors, like white, orange and even purple. For the most part, sweet potato nutritional value is the strongest amongst the spuds. Sweet potatoes excel in filling up hungry stomachs, providing energy and leaving you feeling fuller for longer. They’re packed with vitamin A and beta-carotene as well as a low glycemic index and load. Their high levels of glucose also make sweet potatoes an IDEAL component of your post workout meal.
These are the kinds of carbs that you want in your diet. And, if you are prone to giving in to your sugar cravings, a sweet potato might be the right choice for you to satisfy your sweet tooth. Or, try the purple sweet potatoes, people say they have a caramel-esque taste.
Oven Baked Sweet Potato Fries with Sea Salt and Parsley
Preheat the oven to 400 degrees F. Cut the potatoes into wedges. Place on a baking tray. Drizzle with oil and sprinkle with paprika, salt and pepper. Toss everything together with your hands. Place in the oven to cook for 25-30 mins. Turn once with a spatula during cooking and keep an eye on them for the last 10 minutes to ensure they don’t overcook. Once cooked, sprinkle with a little chopped parsley and a sprinkling of salt and pepper before serving.
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February Feature: Baby Arugula
Salads. On its own or mixed in with other greens, arugula makes a great salad. It can stand up to a stronger vinaigrette but is often paired with a sweeter balsamic, which balances well with its peppery notes. Its leaves are soft and chewy and pleasant in the mouth.
On pizza. If you want to jazz up a store-bought pizza, dress some arugula lightly in a lemony vinaigrette and mound onto your pizza. It’s also great on your homemade pizza, of course.
Toss into soups. If you’d like a little green in your soup, toss in a few handfuls of arugula just after you take it off the flame. You don’t want to cook the arugula, just wilt it in the broth.
Toss into pasta. Like with soups, a toss a handful of arugula into your pasta while dressing it with sauce. Or add it to the sauce, but only in the final moments of cooking.
With eggs. Sauté some arugula in butter or olive oil with a touch of garlic. When the arugula has wilted (it should only take a minute) add beaten eggs and cook until done. Arugula also makes a nice bed to serve sunny side up eggs on. Just toss it with a little vinaigrette but not too much as the egg yolk will create a nice sauce.
Sandwiches. Arugula makes a more interesting substitute for lettuce in sandwiches and is a classic green for hot sandwiches such as panini.
Grains. Arugula pairs well with hearty grains and small pastas such as farro, couscous, wild rice, and whole wheat couscous.
Roasted Vegetables. Toss warm, just out of the oven roasted vegetables with arugula before serving. Especially delicious are roasted squash, potatoes, beets, and carrots.
Pesto. A delicious substitute for the classic basil, arugula pesto is a good way to use up a surplus of arugula.
Lasagna. Use arugula instead of spinach or a combination of arugula and spinach as one of your lasagna layers. In fact, try using arugula as a spinach substitute in general when you want the tenderness of spinach but with a little more bite.
from the kitchn, one of our favorite recipe websites
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