by Emily Lee in Healthy Recipes, April 14, 2016
by Amy Chaplin in Amy's Whole Food Cooking, June 10, 2014
We associate asparagus with hollandaise sauce the way we associate peanut butter with jelly. But it’s high time we divorced these tender green spears, rich in antioxidants, fiber, thiamin and iron, from an exceedingly caloric topping that only serves to mask their fresh, vegetal taste. Fresh herbs, lemon juice, and salt and pepper alone can do wonders to cut through the intense earthiness of asparagus without drowning it out completely. For your next spring soiree, consider one of these light and wholesome methods for preparing this quintessential spring vegetable:
Asparagus and Smoked Salmon Bundles
Rosemary-laced asparagus finds its ideal flavor and textural counterpoint in the form of tender smoked salmon. Bundle each individual spear in a slice of the smoked fish — or bundle several spears together.
by Amy Chaplin in Amy's Whole Food Cooking, May 27, 2014
In this salad, raw asparagus spears are shaved into long ribbons and then tossed in a rich, flavorful dressing made from pine nuts, lemon, olive oil and Parmesan. It’s the kind of dressing that could double as a simple pasta sauce — and in fact, when it’s tossed with the long, wide asparagus ribbons, the dish is reminiscent of fettuccine.
by Dana Angelo White in In Season, April 20, 2014
Handsome fresh spears of asparagus are now in markets everywhere, promising effortless meals that sum up spring perfectly. This simple braise of leeks and asparagus is exactly that: an easy-to-assemble bowl of spring flavors. The addition of a poached egg completes the meal, enveloping the vegetables in a creamy yolk.
You’ll want to get out your best grassy olive oil here, as it doesn’t get cooked but instead cloaks the vegetables and brings all of the flavors together. If ramps grow in your area, you might try swapping them in place of the leeks. (You will want to cut their stems thin, as ramps need longer to cook than leeks.) This braise is also the perfect vehicle for other spring vegetables, like peas, pea shoots, watercress and spinach.
by Toby Amidor in Healthy Recipes, In Season, April 5, 2012
These seasonal beauties want you to know there’s more to them than total deliciousness.
In addition to offering their trademark crunch and peppery snap, radishes list potassium, calcium, folate and fiber on their resumes.
Recipe: Snow Pea Radish Slaw (above, from Food Network Magazine)
by Toby Amidor in Healthy Recipes, September 3, 2011
- Food Network Magazine's Lemon-Parsley Asparagus
It’s officially asparagus season; get yourself a bunch or two and we’ll tell you how to enjoy them!
Part of the Lily family, asparagus is available from late March through June. There are about 300 varieties of asparagus, 20 of which are edible.
The asparagus plant lives between 8 to 10 years. You can tell the age of the plant by the thickness—the older the plant, the thicker the spear. Asparagus plants grow in sandy areas so it’s important to wash them thoroughly before eating them.
The most common varieties of asparagus are green, white or purple in color. The earliest stalks have a gorgeous apple-green color with slightly purple tips. White asparagus is grown underground and isn’t exposed to sunlight. They have thicker and smoother spears.
by Toby Amidor in Healthy Recipes, Healthy Tips, March 15, 2011
- Grilled summer squash, from Food Network Magazine.
Celebrate the end of summer with these healthy sides — each has fewer than 250 calories per serving. Side dishes should add color, flavor, and a variety of nutrients to your meal. Take your pick from these scrumptious options.
Recipes To Try:
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by Karen Ostergren in Uncategorized, April 24, 2010
- Ina Garten's Brussels Sprouts
When you eat the rainbow, you get a rainbow of nutrients, so each month, we’re offering up 10 ways to eat foods of a different color. With both St. Patty’s Day and spring just around the corner, what better color to focus on than green? March is also National Nutrition Month and this year the focus is eating a variety of colors, so be sure to check out some yummy orange and red-colored foods, too.
10 ways to eat more green »
by Dana Angelo White in In Season, April 16, 2010
In honor of Earth Week, we focused on some easy ways to green up your cooking. Our latest comment roundup includes some of the great responses you, our readers, shared on saving energy in the kitchen. Also on this week’s menu: Get your green on with more ways to love asparagus.
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by Kristine Brabson in Healthy Holidays, Valentine's Day, February 14, 2010
- Roasted Asparagus Bundles
Come April, you’ll find me stalking my farmers’ market for asparagus. Take advantage of its short season with these easy recipes and learn more about its healthy benefits (including, yes, what causes your pee to stink).
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Valentine’s Day is here! For me, this means chocolates and romantic dinners, but that can also mean indulging in too many calories and fat. Fortunately, you don’t have to skimp on decadence tonight. Here, I’ve reworked a traditional Valentine’s Day meal, featuring a bison steak and comforting sides, to make easier on the waistline and pleasing to your palate.
Added bonus: These recipes contain some noted aphrodisiacs to help rev up the romance.
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