We're going all fruit and veggie this week because we want to get your ready for Springtime. Shop Cheap recipe researcher Sheila Kern has just what you need to Spring forward and get healthy. Enjoy!
Cold Cucumber Salad
From www.foodnetwork.com
Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Weekend House Guest
Yield: 4 servings
Ingredients
2 cucumbers
1 teaspoon kosher salt
1 teaspoon white vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped fresh dill
Freshly ground black pepper
Directions
Peel and slice the cucumbers and put them in a glass bowl. Sprinkle them with salt and vinegar. Cover and let stand for 30 minutes. Pour off the excess liquid and drain in colander for about 30 minutes to allow complete drainage. Add the mayonnaise, sour cream, dill and pepper, and mix well. Cover and refrigerate until serving time.
Cucumber Lime Salad Dressing
From www.3fatchicks.com
Serves 8
Ingredients
2/3 cup nonfat plain yogurt
1/3 cup peeled, seeded, and chopped cucumber
2 Tbsp. sliced green onion
2 Tbsp. low-fat 1-percent milk
1 Tbsp. fresh lime juice
1 Tbsp. light mayonnaise
3/4 tsp. salt
1/4 tsp. minced garlic
Pinch sugar
Directions
Combine all ingredients in a small bowl; chill. Keeps up to 3 days in the refrigerator.
Cucumber Sandwiches with Strawberries and Watercress
Serves 4
Ingredients
8 large strawberries
4 ounces (8 tablespoons) Neufchatel, softened
1 tablespoon chopped mint
1 teaspoon lemon zest
Salt and pepper to taste
1/2 seedless cucumber, thinly sliced
1 bunch watercress, long stems trimmed
8 slices whole wheat sandwich bread
Directions
Chop 4 of the strawberries and slice the remaining 4. In a large bowl, mash chopped strawberries with a fork. Add Neufchatel, mint, zest, salt and pepper and mix until well combined.
Spread strawberry mixture evenly between slices of bread then arrange cucumbers, sliced berries and watercress over half of the slices. Top with remaining slices to form sandwiches then halve each and serve.
California Asparagus Pizza with Red Bell Pepper, Olive and Feta Cheese
From www.calasparagus.com (California Asparagus Commission)
Serves 4
Ingredients
1 unbaked pizza dough shell, 12 inches
2/3 cup diced (1/2 inch) bell pepper
1/2 cup chopped onion
1/2 cup chopped Calamata olive
12 ounces fresh California asparagus, trimmed,
then blanched
3 ounces Mozzarella cheese, shredded
(about 3/4 cup)
3 ounces Feta cheese, crumbled (about 3/4 cup)
Directions
On the dough shell, layer in order, red bell pepper, onion, and olive. Arrange
asparagus spears, tips toward edge, in a pinwheel fashion over vegetables. Evenly sprinkle with cheeses.
Bake at 500° F degrees until crust and cheese are lightly browned, about 10 minutes. Cut into 8 wedges.
Baked Asparagus with Balsamic Butter Sauce
From www.allrecipes.com
Serves 4
Ingredients
1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
Directions
Preheat oven to 400 degrees F (200 degrees C).
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 12 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
Asparagus Risotto
From www.nyt.com
Adapted from Mario Batali
Yield: 3 to 4 servings
Ingredients
1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1/3 medium red onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste
1/2 cup grated Parmesan cheese
Directions
1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.
2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.
3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.
4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.
Grapefruit Avocado Salad
From www.tasteofhome.com
From Country Woman
Servings: 4
Ingredients
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Freshly ground pepper to taste
Lettuce leaves
2 large red grapefruit, peeled and sectioned
1 small red onion, thinly sliced and separated into rings
1 medium ripe avocado, peeled and sliced
Directions
In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. On four salad plates, arrange the lettuce, grapefruit, onion, and avocado. Drizzle with dressing. Serve immediately.
Copyright Reiman Media Group, Inc. 2009
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