This might be my new favorite spring salad. It has a ton of protein in the edamame which is a good thing and the farro is chewy like a pasta creating the perfect combination of textures. I am not kidding. Make this one. It is amazing.
You can use any type of vinaigrette you like. I have tried this with both a basic balsamic vinaigrette and an orange champagne vinaigrette. Continue reading
This week’s post comes from our contributions to the Spa Week blog. I made this dish a while back and I am still thinking about it! In this super easy recipe we roast three spring veggies and toss with a quick arugula pesto for a winning side dish. This dish would go great with a spring lamb, roasted chicken, or piece of salmon and would also be a great addition to a pot luck or dinner party. Asparagus is rich with anti-oxidants and anti-inflammatory compounds, which are great for your body inside and out. It also contains a ton of Vitamin A, which has been proven to benefit the skin. It’s what retinoid face creams are derived from.
Roasted Spring Vegetables with Arugula Pesto
Adapted from eatingwell.com
Ingredients:
4 cups red new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
4 cups baby carrots
1 bunch of asparagus, trimmed and cut into thirds
5 teaspoons extra virgin olive oil, divided
For the Pesto:
1/2 teaspoon salt
1/2 cup baby arugula for garnish
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago or Parmesan cheese
1/4 cup toasted pine nuts
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
Method:
Position two oven racks on upper third and lower third of oven and preheat to 425 degrees.
Toss potatoes with 2 teaspoons of oil and spread on a baking sheet. Roast in lower third of oven for 5 minutes.
Toss carrots with 2 teaspoons of oil and spread on another baking sheet and roast in top third of oven for 15 minutes after the first 5 minutes that the potatoes have been roasting.
Toss asparagus with remaining one teaspoon of oil, add to the baking sheet with the potatoes and continue roasting all veggies for 8-10 more minutes until asparagus is tender.
To make the pesto:
Mince garlic in food processor. Stop and add arugula, cheese, pine nuts, 1/4 oil and 1/4 teaspoon salt and pulse until combined.
Toss the roasted veggies with 1/3 cup of pesto and 1/2 teaspoon salt in a large bowl and serve.
This Asian Noodle Bowl or Jap Chae is an adaption on a traditional Korean side dish. The name Jap Chae literally translates to mix vegetables. It was originally known as a Royal Dish. Fancy, I know.
Regardless of its royal history this dish is delicious and can be served as a side or a main dish. It is served with bean thread AKA cellophane noodles, which is a dieters dream, (in addition to Spaghetti Squash). They only pack about 80 calories per serving.
This Zucchini Pancakes recipe is one of my originals. I have been making them since I started really cooking healthy last year. I am amazed by how many you can eat for like NO calories. I mean obviously there are some calories but very few. For all you number crunchers out there – you can eat 5 pancakes for 92 calories. (The whole recipe yields 10 pancakes)
I have experimented with this recipe with various ingredients. I was on a no wheat flour kick and used garbanzo bean flour a few times. Sure, you can do that. I was in an Italian mood once and mixed in parmesan cheese and italian seasonings. Yup, it works as well. I was feeling very Greek one day and even mixed in feta cheese. You guessed it. That works too. But the original version is my favorite. I served it with a Sriracha mixture for just the right amount of added heat. LOVE IT!!
PS – If you happen to find yourself in Costa Rica, The Costa Rica Yoga Spa serves some delicious Zucchini Pancakes with a million dollar view. Tell Jill, Ben and Ruby (the dog) I say hi!!
When I first moved to Berlin the weather was just getting warmer and it seemed that outside every restaurant a sign boasted its Spargel Menu. What the hell is Spargel and why was it so important? I later learned Spargel is Asparagus and it was highly prized as it marked the beginning of Spring and warmer days to come.
Last week when I received my Farm Box luscious green stalks were pointing right out. Delighted I was, as I knew Spring had arrived.
This is the easiest recipe ever, hence the name of this post. The brightness and freshness of the asparagus is a pleasant change from the heavy and hearty greens we have been using. Spargel time!!