Week 2: August 6-12
Asparagus Lemon Pecorino: This simple recipe utilizes pecorino cheese and lemon- a quick side dish for a busy weeknight.
How_to_Cook_and_Eat_an_Artichoke: Artichokes seem a bit unusual because most of us are used to eating the canned version. Here is a super simple recipe that includes step-by-step instructions for preparing and eating a fresh globe artichoke. Artichokes are naturally fat free and low in calories, and make for a unique hands-on dining experience.
Crunchy Baked Broccoli: Have you tried roasting it in the oven? This recipe is simple, fast, and makes it easy to incorporate these nutritious veggies into your busy schedule.
Sweet and Spicy Slaw: We’ve all had Cole slaw, but have you tried this sweet and spicy slaw? It’s colorful and delicious, with minimal prep time.
Braised Brussels Sprouts Balsamic Grapes: Some folks cringe at the mere mention of Brussels Sprouts, but if prepared with a little TLC, you’ll be a fan of this nutrition powerhouse. This recipe is an unusual pairing of grapes, Brussels and Balsamic vinaigrette, but it really works well together.
Carrot Cake Overnight Protein Oatmeal: Carrots can be eaten raw, cooked, sweet or savory…but have you considered carrots for breakfast? This breakfast can be prepared ahead of time and be the perfect start to the day.
Braised Radishes: It’s easy to think of radishes as just a salad topping, but did you know that radishes can be roasted, baked, sautéed or grilled? This recipes braises the radishes, a cooking method that incorporates a small amount of liquid. The braising also tones down the distinctive peppery bite a fresh radish possesses.
Week 1: August 1-5
Spiced Cauliflower: This Spiced Cauliflower recipe is a great way to mix it up with this versatile vegetable, and to maybe try out some new spices as well.
Beets In Orange Flavor: This recipe pairs the beets with citrus flavors; a perfect side dish for summertime. Steaming the beets beforehand also makes them much easier to peel.
Kale Pesto with Toasted Walnuts: This Kale pesto is wonderful to have on hand to add to pastas, spaghetti squash, as a sandwich spread or veggie dip.
Black Bean and Sweet Potato Salad: It’s easy to fall into that sweet-potato/brown-sugar and butter trap, but sweet potatoes are capable of so much more! Try this black bean and sweet potato salad…perfect for a picnic, but also doubles as a superb taco filling.
Spring Pea Salad Creamy Curry Dressing: Try this curried Pea Salad at your next cookout- it’s easy to assemble and makes for the perfect accompaniment to any outdoor summertime gathering.