closetcooking.com

1/4 cup lemon juice

2 tablespoons vegetable oil

2 tablespoons honey

2 cups fresh asparagus, cut into 1-inch pieces

2 cups sliced fresh strawberries

Optional Quinoa

In a small bowl, combine lemon juice, oil and honey; mix well. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. Arrange asparagus and strawberries on individual plates; drizzle with dressing.

From allrecipes.com.

simpledailyrecipes.com

1 head cauliflower, cut into 3/4-inch-wide florets

1 1/2 lb fingerling potatoes, cut into 1/2-inch cubes

5 tablespoons vegetable oil

1/2 teaspoon cumin seeds

3/4 teaspoon salt

1 medium onion, finely chopped

2 garlic cloves, finely chopped

2 teaspoons minced fresh jalapeño, including seeds

2 teaspoons minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon turmeric

1/4 teaspoon cayenne

1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes. While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes. Adapted from Gourmet, Feb. 2004.

evernewrecipes.com

1 pound honeydew melon

1 small cucumber
Salt
Olive oil for frying
2 tablespoons flaked almonds
Fresh bean sprouts
8–10 medium radishes
4 green onions
A small bunch of watercress or salad mix

Dressing:
1 1⁄2 teaspoons clear honey
3 tablespoons walnut oil
1 tablespoon cider vinegar
Black pepper

Deseed and cube the melon; rinse, dry, and cube the cucumber. Put both into a colander, add a little salt and toss them together. Place a saucer on top and leave to drain. Heat a little oil in a frying pan and fry the almonds until golden, then drain on kitchen paper. Rinse the bean sprouts and drain them well, then rinse, dry, and trim the radishes and green onions. Quarter the radishes, slice the onions, and mix all three together in a salad bowl. Whisk the dressing ingredients together and pour over the salad. Trim the watercress, rinse and dry it, and arrange it in a shallow serving dish. Add the melon and cucumber to the salad bowl, toss the salad gently, then spoon it onto the watercress. Scatter the almonds over the top to serve. From www.besthealthmag.ca.

camillecooks.wordpress.com

3/4 pound rhubarb, cut into

3/4-inch pieces

1/4 cup honey

1/2 cup walnut halves

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Coarse salt and ground pepper

Salad greens

1 fennel bulb, cored and thinly sliced crosswise

1/2 cup fresh goat cheese,

crumbled

Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss rhubarb with honey. Roast on upper rack until beginning to soften, about 5 minutes. Let cool on baking sheet. On another rimmed baking sheet, toast walnuts on lower rack until fragrant, 5 minutes. Let cool, then chop. In a large bowl, whisk together oil and vinegar and season with salt and pepper. Add arugula and fennel and toss to combine. Top with rhubarb, walnuts, and goat cheese. Adapted from www.marthastewart.com.

eatingwithangela.com

2 teaspoons butter, melted

1 teaspoon curry powder (see Tip)

1/2 teaspoon lemon juice

1/4 teaspoon salt, or to taste

2 teaspoons extra-virgin olive oil

1 shallot, finely diced

1 bunch asparagus (about 1 pound), trimmed and cut into 1-inch pieces

Combine butter, curry powder, lemon juice and salt in a small bowl. Heat oil in a large nonstick skillet over medium heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add asparagus and cook, stirring, until just tender, 3 to 5 minutes. Stir the curry butter into the asparagus; toss to coat.

Tip: Check the ingredient label on your brand of curry powder: if it has added salt (as some do), you may omit the salt in the recipe or salt to taste. From eatingwell.com.

achowlife.com

3 tablespoons extra-virgin olive oil, divided

3 cloves garlic, minced

1 bunch asparagus (about 1 pound)

1/2 cup snipped fresh chives, divided

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound whole-wheat pizza dough

1 cup shredded fontina or mozzarella cheese

Position rack in lower third of oven, place a pizza stone or large pizza pan on the rack and preheat oven to 450°F for at least 15 minutes. Meanwhile, combine 2 tablespoons oil and garlic in a small bowl; set aside. Trim asparagus spears to about 6 inches long; slice any thicker stalks in half lengthwise. Toss in a bowl with the remaining 1 tablespoon oil, 1/4 cup chives, salt and pepper. Roll out dough on a lightly floured surface to about a 14-inch circle. Carefully remove the pizza stone or pan from the oven and set on a heatproof surface, such as your stovetop. Place the dough on the stone or pan and brush with the reserved garlic-oil mixture. Arrange the asparagus in a circular pattern on the dough with the tips facing out. Top with cheese and the remaining chives. Carefully return the stone or pan to the oven and bake the pizza on the lower rack until crispy and golden and the cheese is melted, about 15 minutes.  From eatingwell.com.

3/4 pound broccoli crowns, chopped (4 cups)

3/4 cup shredded fontina cheese

1/2 cup nonfat milk, heated

1/2 teaspoon salt

Freshly ground pepper, to taste

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 10 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 6 to 8 minutes more. Transfer the broccoli to a large bowl and coarsely mash with a potato masher. Add the potatoes, cheese, milk, salt and pepper and continue mashing to desired consistency. Serve immediately. From eatingwell.com.

noblepig.com

1 cup all purpose flour

1/2 cup cold butter

1 cup (4 ounces) shredded Edam, Gouda,

or Gruyere cheese, divided (Cheddar is also acceptable)

1 cup heavy cream, divided

4 egg yolks

1/4 teaspoon salt

1/2 to 1 small bunch of radishes

Preheat oven to 425° F. Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork. Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack. Lower the oven temperature to 325° F. Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie. Bake for 20 to 25 minutes, or until set. Remove the pie from the oven, cut it into wedges, and serve it hot. From wikibooks.org.

eatdrinkandrun.com

2 tablespoons plus 1 teaspoon fish sauce

2 tablespoons lime juice

1 1/2 teaspoons cornstarch 1-2 teaspoons brown sugar

4 teaspoons canola oil, divided

1 pound chicken tenders, cut into 1-inch pieces

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1-2 fresh small red or green chile peppers, stemmed and sliced, or 1/2-3/4 teaspoon crushed red pepper

4 cups bite-size broccoli florets

1/4 cup water

1-2 mangoes*, peeled and sliced

1 bunch scallions, cut into 1-inch pieces

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil, preferably Thai

1/4 cup chopped fresh mint

1 lime, cut into 6 wedges (optional)

Combine fish sauce, lime juice, cornstarch and brown sugar to taste in a small bowl. Heat 2 teaspoons oil in a wok or large skillet over high heat. Add chicken; cook, stirring, until just cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 teaspoons oil, garlic, ginger and chiles (or crushed red pepper) to the pan. Cook, stirring, until fragrant, about 15 seconds. Add broccoli and water; cook, stirring, until beginning to soften, about 2 minutes. Add mangoes and scallions; cook, stirring, for 1 minute. Add the reserved sauce and chicken; cook, stirring, until the sauce is thickened and the chicken is heated through, about 1 minute. Stir in cilantro, basil and mint. Serve with lime wedges, if desired. *Both ripe and underripe mango work. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they’re ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.

From EatingWell, Jan/Feb 2010.

kristininherkitchen.blogspot.com

1 15-ounce can black beans, rinsed and drained

1 large carrot, chopped

1 large red bell pepper, chopped

1/2 cup coarsely grated Monterey Jack

1/2 cup chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon ground cumin

2 teaspoons ground coriander

4 large flour tortillas

Preheat the oven to 375°F and put a baking dish on the middle rack. Heat the olive oil in a large pan over medium-high heat. Add carrots and peppers and leave to brown, 2-4 min. Stir in cumin and coriander. Cook, stirring occasionally, until spices are toasted and vegetables soft, 3-5 min. Add black beans and 1/2 cup water; simmer until almost all the water is gone, another 3-5 min. Remove from heat. Put tortil- las directly on the oven rack for 30 seconds or so, until soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over filling, then tuck in the sides. Fold the tortilla over the rest of the way to close it and seal in ingredients. Put burritos side by side in the dish. Cook for 10 min, until tortillas toast and filling gets hot. Remove from oven and sprinkle the rest of the cheese over. Bake for another 5 min, or until cheese melts. From www.cookthink.com.