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Spring – the time our thoughts turn to being outside, planting and flowers,
warm weather and of course-including some of the new foods available in the
grocery store and farmers markets.
Some of the first foods of spring include asparagus, artichokes, greens such as
dandelion, chard and beet, broccoli rabe, scallions, green and sweet peas, okra
and new potatoes.
Making healthy choices for ourselves and our families includes eating lots of
fruits and vegetables. The new dietary guidelines encourage us to eat 5-9
servings of fruits and vegetables a day. Variety is also very important for
health. The fruits and vegetables of various variety and colors provide many
minerals, vitamins, fiber and phytochemicals that work together to help keep
you healthy and maintain energy levels Oven Roasted
Spring Vegetables
Ingredients:
1 bunch fresh asparagus, ends trimmed
2 lbs. parboiled baby new potatoes
2 bunches green onions, green ends trimmed
1 red pepper, cored and cut into eighths
1 yellow pepper, cored and cut into eights
4 shallots, peeled and cut into fourths
4 Roma tomatoes, cut into half, horizontally
¼ cup fruity olive oil
¼ tsp salt if desired
4 large cloves garlic, smashed
1 tsp. ground black pepper
Method:
Place all ingredients in a large bowl and toss well. Place in a single layer in
a baking sheet. Place in 400 oven for 20-25 minutes, stirring vegetables
occasionally. Serve along side of your favorite meat dish, such as lamb, roast
pork, chicken or grilled salmon. Serves 6-8 Recipe adapted from a recipe from
Marguerite Henderson
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