2 lbs asparagus
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.Try a drizzle of lemon or parmesan cheese sprinkled on top.
Crispy baked asparagus fries
- 1 1/2 pounds asparagus, trimmed
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup parmigiano reggiano (parmesan), grated
- salt and pepper to taste
- Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
- Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 7-13 minutes.
Ingredients:1 tablespoon olive oil
3 tablespoons minced onion
3 tablespoons finely chopped sun-dried tomatoes packed in olive oil, drained
6 asparagus spears, woody ends chopped off, steamed until fork-tender
6 eggs or egg whites, lightly beaten
1/3 cup shredded provolone
- Heat olive oil in a large nonstick skillet over medium heat. Cook onion, stirring often, for 2 minutes.
- Add tomatoes and asparagus and cook, stirring, until heated through. Reduce heat to medium-low.
- Pour eggs into skillet, shaking skillet to distribute eggs around vegetables. Sprinkle with cheese, cover with a lid and let cook for 1 to 2 minutes.
- Starting at one side of the skillet, use the back of a spatula to push through the center of the egg mixture, repeating from each side of the skillet.
- Repeat, making sure you are turning over vegetables and egg mixture to get the uncooked egg to the bottom of the skillet until egg is cooked through.
- Serve scramble warm.
Strawberry Asparagus Salad
- 2 cups asparagus, cut in pieces and blanched
- 2 cups strawberries, sliced
- 1⁄4cup lemon juice
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- Toss the asparagus and strawberries together in a bowl.
- Set aside.
- In a small bowl, combine the dressing ingredients and mix well.
- Pour dressing over salad and toss.
- Chill before serving.
- 24 fresh asparagus spears, trimmed and halved
- 1⁄2cup salsa
- 1 tablespoon cilantro leaf
- 2 garlic cloves (or garlic salt, I used both)
- In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.
- Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
- Drain and run under cold water to cool and stop the cooking process.
- In a food processor, blitz the asparagus, salsa, cilantro and garlic.
- Transfer to a serving bowl.
- Refrigerate, covered, until chilled, about 1 hour.
Roasted beets(with or without glaze):
- 3 medium-sized golden beets, tops removed
- 3 medium-sized red beets, tops removed
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper, to taste
- Preheat oven to 350°. Scrub outside of beets, then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet, and bake in preheated oven for 50-60 minutes, or until the beets are soft when pierced with a fork.
- Remove beets from oven and let cool until cool enough to handle—about 15 minutes. Meanwhile, heat the vinegar, honey or maple syrup, salt and pepper in a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer until thick and bubbly—about 3 minutes.
- Using clean hands, rub off the peels of the beets, or alternatively, use a sharp vegetable peeler to peel off the peels. Slice the peeled beets into 1/4″ rounds. Layer rounds on a platter, then drizzle with the glaze before serving. Season with additional salt and pepper, if desired.
Beet, Feta and arugula salad
- chilled, roasted, cubed beets
- cubed feta cheese
- arugula salad mix
- Mix with dressing
- You can add nuts, use different cheeses (go crazy:)
- One dressing I like....
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons stone ground mustard
- ½ teaspoon ground cinnamon
VERY BERRY BEET SMOOTHIE
- 2 medium bananas, frozen
- 1 1/2 cups strawberries, frozen
- 1 cup cooked beets, chopped*
- 1 cup almond milk
- 1/2 cup raspberries or other berries of choice, frozen
- 1 tablespoon maple syrup or agave nectar, plus more to taste
- Place all ingredients into a blender or food processor.
- Blend until completely smooth and there are no chunks left. Adjust sweetener as needed.
- Pour into glasses and enjoy!
Preheat oven to 400F. Clean the outside of the beets and cut the ends off. Wrap each beet individually in foil, and place all beets on a baking sheet. Bake for 45-55 minutes, or until the beets are fork tender. When the beets are cool enough to handle, peel the skins off; chop. Store in an airtight container in the refrigerator.
Chocolate beet cake with beet frosting:
(can also be made into cupcakes)
2 medium beets, unpeeled but trimmed of their greens
1 teaspoon vegetable oil
6 ounces (3/4 cup) unsalted butter, softened, plus more for greasing the pans
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for dusting the pans
2/3 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
4 to 5 cups powdered sugar, sifted
2 tablespoons finely grated beets, mashed with a fork
1 teaspoon pure vanilla extract or scrapings of one vanilla bean pod
1-2 teaspoons milk, depending on desired consistency
1/2 teaspoon fresh lemon juice
pinch of salt
Place a rack in the center and upper third of the oven. Preheat oven to 375 degrees F.
Thoroughly wash beets under running water, and trim their leaves, leaving about 1/2 inch of stem. Place clean beets in a piece of foil. Drizzle with just a bit of vegetable oil. Seal up foil. Place on a baking sheet in the oven. Roast until beets are tender when pierced with a knife, about 1 hour.
Remove the beets from the oven. Open the foil and allow beets to cool completely. Beets will be easy to peel (just using a paring knife) once completely cooled.
Using a box grater, grate the peeled beets on the finest grating plane. Measure 3/4 cup of grated beets for the cake and 2 tablespoons for the frosting. Set aside.
Reduce the oven temperature to 350 degrees F. Use butter to grease two 8 or 9-inch round baking pans. Trace a piece of parchment paper so it is the same size as the bottom of the cake pan. Cut it out and place inside the cake pan. Butter the parchment paper. Add a dusting of flour to coat the pan. Set pans aside while you prepare the cake.
In the bowl of an electric stand mixer, fitted with a paddle attachment, cream together butter and sugars. Beat on medium speed until pale and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Once eggs are incorporated, beat in beets and vanilla extract until thoroughly combined.
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Add half of the dry ingredients to the butter and egg mixture. Beating on low speed , slowly add the buttermilk. Once just incorporated, add the other half of the dry ingredients. Beat on medium speed until milk and dry ingredients are just incorporated. Try not to overmix the batter. Bowl can be removed from the mixer and mixture folded with a spatula to finish incorporating ingredients. Cake batter will be on the thick side… not pourable.
Divide the batter between the two prepared cake pans. Bake for 23 to 25 minutes (for a 9-inch pan) or 30-32 minutes (for an 8-inch pan). Cake is done when a skewer inserted in the center comes out clean. Remove cakes from the oven and allow to rest for 10 minutes. Invert cakes onto a cooling rack to cool completely before frosting and assembling the cake.
To make the Frosting:
In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cream cheese for 30 seconds, until pliable and smooth. Add the butter and beat for another 30 seconds, until well combined. Stop the mixer and scrape down the bowl as necessary. Beat in the beets. Add the powdered sugar, vanilla extract, milk, lemon juice, and salt. Beat on medium speed until smooth and silky. Refrigerate the frosting for 30 minutes before frosting the cooled cakes.
To assemble the cake, place one layer of cake on a cake stand or cake plate. Top with a generous amount of pink frosting. Spread evenly. Place the other cake on top of the frosting. Top with frosting. Work frosting onto the sides of the cake. You will have extra frosting left over. Refrigerate for an hour before serving (it will make the cake easier to slice). Cake will last, well wrapped in the refrigerator, for up to 4 days.
Beet chips dipped in hummus
- Raw Avocado
- Simple guac with veggie dipping
- Chocolate avocado pudding
- 2 ripe medium avocados , peeled and chopped
- 1/3 cup cocoa powder
- 1/4 cup honey or raw agave nectar (or other sweetener of choice)
- 1/2 cup milk (regular or almond milk, coconut, etc.)
- 1 1/2 teaspoon vanilla extract
- Blend all ingredients, until smooth, in a blender, food processor or using a hand held mixer. Serve immediately, or chill first.
- AVoCADO QUESEDILLAS
Frozen greek yogurt and pomegranate bite
- Yield: 24 cubes
- 2 cups 2% plain Greek yogurt
- 1 cups powdered sugar
- 2 cups pomegranate seeds (about 2 pomegranates)
- In a large bowl whisk well yogurt and sugar until creamy. Add pomegranate seeds and mix well
- Pour mixtures into square ice tray cubes
- Place trays in the freezer for 2 – 3 hours until frozen
- Cut into bite size pieces.
RIDICULOUSLY EASY POMEGRANATE MANGO SALSA
YIELD: 4 SERVINGS
PREP TIME: 20 - 30 MINS
TOTAL TIME: 20 - 30 MIN
- 1 1/2 tbps diced beefsteak tomato
- 1 1/2 tbps diced mango
- 2 tbsps Diced pears (approx. 1 pear)
- 1-2 tbsps chopped Cilantro
- 1/2 cup Pomegranate Seeds
- 2 tsps Lemon Juice
- 2 tsps Lime Juice
- A few drizzles of Honey
- Pinch of Salt & Pepper
- Tortilla chips for serving
- On large cutting board dice tomatoes, mango, pear, and cilantro to directed amounts. Next, in large bowl combine all ingredients, tossing until well combined. Immediately serve or chill in refrigerator until needed.
POM Wonderful Smoothie
2 oz. freshly squeezed pomegranate juice* or POM Wonderful 100% Pomegranate Juice
6 oz. non-fat yogurt
1 cup fresh strawberries
Handful of ice
0.6g total fat (0g saturated)
96mg vitamin C
0.35mg niacin (vitamin B3)
1-2- 1 cup Pomegranate arils.
4 – 6 ounce containers vanilla or honey yogurt
6 ounce container fresh raspberries
6 ounces container fresh blackberries
6-8 tablespoons granola
4 tablespoons cocoa nibs Instructions
Layer the yogurt, fruit and granola and serve cold.
All Natural Pomegranate Gum DropsIngredients
- 3 Tbsp (4 envelopes) unflavored gelatin (for vegetarian options, see note below)
- 3/4 cup and 1 1/8 cup of pomegranate juice, measured separately (I used Pom pomegranate juice)
- 3 cups granulated sugar, plus more for coating the candy
- Line an 8x8 inch pan with plastic wrap. Spray the wrap with cooking spray.
- Put the 3/4 cup of pomegranate juice in a saucepan. Sprinkle it with the gelatin and let sit for 5 minutes.
- Bring the remaining 1 1/8 cup juice to a boil in a different saucepan, and then add it to the the juice and gelatin mixture, stirring to dissolve the gelatin.
- Add the sugar to the pan and stir to combine. Bring the mixture up to a boil, then turn the heat down and simmer (keep it gently bubbling) for about 20-25 minutes. Stir almost constantly.
- Pour the mixture into the plastic lined pan. let cool slightly, then cover with plastic wrap and let chill in the refrigerator for 4 hours, or overnight.
- Coat a surface with sugar and then gently lift the cold jelly out of the pan, using the plastic wrap to hold it. Turn it over onto the sugar. Coat the top with sugar.
- Slice the jelly into approximately 1/2 inch strips, and then into 1/2 inch cubes. I sprayed my knife with cooking spray at first, but then the buildup of sugar on the knife actually helps it not stick. Gelatin is very forgiving and flexible, so just slice right through and pull it apart. It will spring back into shape.
- Coat all surfaces of the candy with granulated sugar and let air dry for several hours. Then you can package them for gifts, or eat them up.
*For a vegetarian options:
Also called kanten, agar agar is made of cooked and pressed algae and is one of the most common vegetarian alternatives to gelatin. Available as either powder or flakes, we recommend opting for powdered version for best results. This is because powdered agar agar is a one-to-one replacement for gelatin.
To use agar agar, dissolve it in water, similar to the gelatin blooming process. However make sure the water is heated to ensure it dissolves properly. It sets in about an hour at room temperature. And note that agar agar has a slightly firmer texture than gelatin.
*If you want to make a sour gummy candy, mix the sugar for the coating with some citric acid.
Chocolate-Spinach fruit smoothie
- 1 cup fat-free milk
- ½ cup vanilla yogurt
- 1 ½ tablespoons dark chocolate cocoa powder [I used Hershey’s—regular cocoa powder works just as well]
- 1 teaspoon vanilla
- ½ cup frozen blueberries
- 1 medium banana, peeled
- 1 ½ cups fresh spinach
- Ice to taste
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- Place all ingredients in a high-speed blender. Puree until smooth.
- Add a handful or two of ice if you’d like your smoothie extra thick and cold. Pulse again until smooth.
- Pour into a glass and immediately
2 cups fresh spinach leaves (packed)
2 cups fresh basil leaves (packed, washed and spun dry or dried with paper towels)
2 tablespoons garlic puree (or finely minced fresh garlic)
2/3 cup pinenuts (more or less to taste)
1 1/3 cups grated parmesan cheese (good quality, more or less to taste)
2/3 cup extra-virgin oil
*Kids can use this as a dip or over pasta or rice*
- 18 standard – cupcake liners
- 2 cup – flour, whole wheat
- 1 1/2 teaspoon – cinnamon
- 2 teaspoon – baking powder
- 1/2 teaspoon – baking soda
- 1/4 teaspoon – salt
- 3/4 cup – milk
- 1/2 cup – honey
- 1 large – banana
- 6 ounce – spinach
- 1/2 cup – butter, unsalted
- 1 large – egg
- 1 teaspoon – vanilla extract
- Preheat oven to 350 F, and line a muffin pan with paper liners (or use silicone muffin cups sprayed with cooking spray).
- Combine all dry ingredients in a large mixing bowl.
- Melt butter. Blend the wet ingredients in a blender or food processor until completely pureed.
- Pour the puree into the dry ingredient bowl, and fold together gently until just combined. (Do not over-mix.)
- Spoon the batter into the muffin pan, and bake for 18-22 minutes, or until the muffins are firm to the touch on top, but not quite browning.
- Cool most or all of the way before serving.
Strawberry Kiwi Smoothie
- 2 kiwis
- 1 cup frozen whole strawberries
- 1 container (6 ounces) low-fat strawberry yogurt
- 1/2 cup low-fat milk
- 2 tablespoons honey
Put the kiwi chunks, strawberries, yogurt, milk and honey into a blender container. The blender is sharp inside
Cover the blender with the lid and blend on high speed until the mixture is smooth. Turn the blender off and on or pulse, if needed, to break up the strawberries.
Kiwi fruit salsa
- 1 cup – pineapple
- 1 medium – mango
- 3/4 cup – strawberries
- 2 medium – kiwi
- 1/4 cup – coconut flakes
- 1 tablespoon – mint, fresh
- 1 medium – lime
- Chop pineapple, mango, strawberries, kiwi and mint.
- Juice lime.
- In a large bowl, combine all of the ingredients together.
- Mix well with a spoon.
- Serve over cooked chicken or seafood or with baked pita chips or plantain chips.
- Refrigerate any remaining salsa in a sealed container for up to two days.
Kiwi- Strawberry gummies
- 2 medium – kiwi
- 2 cup – strawberries, frozen, unsweetened
- 6 tablespoon – sugar
- 2 package (1 oz) – gelatin, dry powder, unsweetened(substitute Agar for a vegetarian recipe:)
- Peel and slice the kiwis, placing them in a bowl with the strawberries and 1/4 cup sugar. Allow the strawberries to thaw (about 30 minutes).
- Mash the fruit with a fork then strain through cheesecloth, reserving the juice; it should yield about 1 cup juice.
- Add the juice and remaining sugar to a small saucepan, and slowly whisk in the gelatin (2 boxes or 8 envelopes worth, a total of 2 ounces).
- Heat the mixture over medium-low for 2-3 minutes, whisking frequently until the gelatin and sugar dissolve.
- Pour the mixture into candy molds or an 8" square baking pan.
- Chill until completely gelled (about 1 hour).
- Remove gummies from molds or cut into shapes and remove from pan.
- 8 kiwis, peeled
- 4 Tbsp honey
- Juice of 1 lemon
- Peel kiwis and place in a food processor or blender. Pulse until well blended into a thick puree. Add honey and lemon juice. Blend.
- Pour into a shallow container and freeze. Or use an ice cream maker.
- Serve when sorbet is frozen.