on the lighter side

marinated asparagus

after a long weekend of wonderful starchy dishes and sweets, i feel like feeding my gang something lighter. these vegetable filled recipes are tasty and you will feel satisfied and healthy afterwards! quiche may not sound like health food, but when i consider the amount of spinach my kids are gobbling down, i smile. it’s under 300 calories a serving and when paired with the asparagus, it makes a great weeknight meal!

marinated asparagus

serves 6

1 bunch asparagus

1 tablespoon dijon mustard

1 tablespoon olive oil

3 tablespoons champagne vinegar

1 teaspoon herbes de provence

salt and pepper to taste

trim and clean asparagus

blanch until bright green, remove from pan and place in an ice bath

whisk together dressing and drizzle over cooled asparagus


shaved pear and marcona almond salad

shaved pear & marcona almond salad

serves 2

1 head of butter lettuce

1 anjou pear

shaved parmesan

3 tablespoons balsamic vinegar

1 clove garlic minced

1 teaspoon sugar

salt and pepper to taste

¼ cup marcona almonds, crushed

place in a bowl clean and trimmed butter lettuce

shave pear on a mandoline

top lettuce with pears, parmesan and marcona almonds

in a jar combine oil, vinegar and spices

shake until well combined

serve dressing on the side of salad


stuffed green peppers

stuffed green peppers

serves 2

1 large green pepper

1 container of button mushrooms, sliced thin

1 white onion, diced

2 cloves garlic, minced

1 zucchini, sliced thin

1 small carton of grape tomatoes

1 tablespoon olive oil, more for cooking

salt and pepper to taste

2 tablespoons panko bread crumbs

2 tablespoons grated parmesan

1 teaspoon herbes de provence

in a baking dish place washed tomatoes, garlic, and olive oil

bake in a 400 degree oven until tomatoes are lightly charred and have burst open

mash with a potato masher and set sauce aside

cut pepper in half and trim it

boil pepper in salted water until it is tender

pat dry and set each half in a small lightly oiled casserole

in a skillet saute mushrooms, zucchini and onion in a light drizzle of olive oil until tender

mix together bread crumbs, parmesan and spices in a dish

stuff pepper halves with vegetables, then top with tomato sauce, finish the dish with bread crumb mixture

bake in a 350 degree oven until golden brown and serve


spinach and scallion quiche

spinach and scallion quiche

serves 6

1 deep dish pie crust

1 pound spinach, cleaned and trimmed

4 large shallots, trimmed and thinly sliced

5 organic brown eggs

¼ cup 2 percent milk

1 tablespoon butter

1 cup aged cheddar, grated

in a large pot, boil spinach until tender

drain and remove all water from spinach, use the back of a spoon to press water out with a metal strainer

in a small pan saute shallots in butter, add in spinach and combine

in a bowl, whisk together eggs and milk, add in cheese and vegetables and mix until combined

place all ingredients in pie shell

bake in a 350 degree oven for 20 minutes, or until golden brown

Cheers! - lh

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