Sauteed Spinach

Ingredients

• 4 cups spinach
• 1/4 cup low fat cream
• 2 cloves garlic crushed and made into paste
• 1/8 teaspoon cayenne
• 1/8 teaspoon black pepper
• 1/4 cup pine nuts
• 1/4 cup chopped green onion
• Handful of chopped fresh basil
• Salt

Method

1. Preheat pan and add olive oil.
2. Add spinach and allow to wilt down. Stirring for 1 minute.
3. Add garlic, cayenne, black pepper. Stir for 2 minutes.
4. Add low fat cream -stir and leave until bubbly.
5. Top with pine nuts, green onion and fresh basil.
6. ENJOY!

Zesty Tip: To make garlic paste, add a bit of salt to your cutting board and crush the clove of garlic on top.  Then using your knife smear the garlic back and forth into the salt mixture.  The salt will help form a paste by breaking down the garlic and you are ready to go.

Garlic Zucchini

Ingredients

• Zucchini
• 1 Orange
• 1 Clove of Garlic
• 2 Tbsp. finely diced onion
• 1 Tbsp. Olive Oil
• Black Pepper

Method

1. Preheat the skillet to medium high heat.
2. Add olive oil and onion and let it sweat for 2 minutes
3. Add garlic and zucchini and toss quickly for 3 minutes
4. Add juice of an orange and some zest and let reduce  for 4 minutes
5. ENJOY!

Zesty Tip: Use the zest!  Don’t be afraid to use the zest of the fruit you are using in the dish.  Be careful not to peel into the pit as that tends to be bitter.

Honey Nut Brussel Sprouts

Ingredients

* 2 Cups Brussels Sprouts ( left whole)
* 1 Tbsp. Olive oil
* 2 Tbsp. Honey
* 1 Tsp. Crushed Garlic
* 1/2 Cup Vegetable stock
* 2 Tbsp. Balsamic Vinegar
* 1/4 Cup Pine nuts
* Salt
* Pepper

Method

1. Preheat oven to 400 Degrees F.
2. In a bowl, add Brussels sprouts and coat with olive oil and salt and pepper.
3. Line cookie sheet with parchment paper and spread Brussels sprouts out evenly to prepare for roasting.
4. Roast until almost done, about 20-25 minutes. With 5 minutes left to roast add the pine nuts on the pan as well to brown
5. In a small sauce pan, add vegetable stock, garlic, balsamic and bring to a gentle boil. Then turn to simmer and let reduce. Add honey and continue to let it reduce for 10-15 minutes.
6. Once the Brussels sprouts are fully roasted, remove the pan from the oven and pour the honey balsamic mixture on top. Toss to coat evenly and serve.
7. ENJOY!

Zesty Tip: The use of vegetable stock is a great way to infuse flavor as well as create the balancing liquid for the sauce. If you do not have vegetable stock you could simply use water or even apple juice. Apple juice would add another layer of flavor to the sprouts but still should work.

From Zesty

Zucchini Cakes

Ingredients

• 1 whole Large Zucchini
• 1 Tablespoon Minced Garlic
• ½ cups (to 3/4 Cup) Breadcrumbs
• ½ cups 4-cheese Italian Blend (or Parmesan Or Romano)
• 2 whole Eggs
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Olive Oil

Method:

1. Wash and cut the end off of one large zucchini. Shred it using the large holes of a cheese grater.
2. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible.
3. Place shredded zucchini into a medium sized bowl. Add minced garlic, breadcrumbs, cheese (shredded), eggs, kosher salt and pepper to taste. Stir with a fork until well mixed.
4. Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat. When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.
5. After about two minutes, turn the cakes over ( they should be nice golden-brown) and cook on the other side until done (about 2-3 minutes).
6. Serve with the dipping sauce of your choice and enjoy!

Revved Up Root Vegetables!

Ingredients

• 1 Tbsp. Olive Oil
• 1 Turnip
• 1 Large Carrot
• 1 Large Parsnip
• 6 Brussels Sprouts
• 2 Tbsp. Honey
• 1/4 Cup Apple Juice
• 3 Sprigs Fresh Thyme
• 2 Cloves Garlic
• Salt and Pepper

Method

1. Prepare Vegetables

2. Preheat large saucepan oh high heat

3. Add olive oil to pan
4. Add Garlic
5. Add all other root vegetables except Brussels sprouts
6. Cook on high heat stirring frequently for 5-7 minutes to caramelize the vegetables
7. Add Brussels Sprouts and Thyme
8. Cook for 3 minutes
9. Add honey, and apple juice and bring to a boil
10. Simmer with lid for 10-15 minutes until vegetables are tender

11. ENJOY! From Zesty.

Oven Roasted Asparagus

Ingredients

• 1 bunch Asparagus
• 4 Tablespoons (up To 5 Tablespoons) Olive Oil
• Kosher Salt To Taste
• Freshly Ground Black Pepper, To Taste

Preparation Instructions

Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Enjoy!

Roasted Cauliflower

1 head of cauliflower
2 T olive oil
grated parmesan
sea salt
Preheat oven 375.
Cut cauliflower into little evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 15-20 minutes until tops are a little golden brown and florets are soft. Remove from oven and sprinkle with salt & grated parmesan.

Baked Garbanzo Beans

Ingredients:
1 can garbanzo/chickpeas
2 tbsp olive oil
Sea salt (to taste)
Optional cayenne pepper & garlic powder

Directions:
1. Drain garbanzo beans and pat dry.
2. Toss garbanzo beans in olive oil and season to taste with salt, cayenne pepper and garlic powder.
3. Bake at 450 for 30-40 min!
4. Serve.

Comments: Great for a mid-day snack full of protein and fiber. Oh I love garbanzo beans!

Mary's Broccoli Salad

Broccoli - couple of bunches cut into bite-sized pieces
red grapes, halved
2 stalks of celery, chopped
1/2 of a red onion, diced
sunflower seeds
1/2 lb. bacon, cut up and cooked until crisp

Dressing:
1 Cup mayonaise
1/2 C. sugar
4 Tbsp cider vinegar

Mix the dressing ingredients a few hours or even the night before serving and add to salad just before serving.

Tasty Corn Salad

In a medium skillet over medium heat add:
3 cups corn
1/4 cup red pepper, diced
1/4 cup onion, diced
2 tsp taco seasoning
1 TBSP olive oil

Stir occasionally while cooking, heat until warm.