This is a quick and easy dish that is low in fat and packed full of flavor. It can be enjoyed as a side dish or as a healthy veggie snack.
1 pound fresh green beans
1 fresh fennel bulb, thinly slice
1/4 c olive oil
1/4 c crumbled feta cheese
2 tbsp fresh chopped basil
1. Steam the sliced fennel and green beans in a medium pot until just tender.
2. Strain fennel and green beans and add back to the warm pot over low heat with olive oil, basil, and feta cheese.
3. Mix well until feta just begins to melt.
4. Serve and enjoy!
Nutritional Information per serving:
192.8 Calories, 4 g Protein, 15.8 g Fat, 11.4 g Carbohydrates, 4.4 g Fiber, 4.1 g Sugar, 111.5 mg Calcium, 134.3 mg Sodium, 19.2 g Vitamin C, 944.3 IU Vitamin A, 30 mg Vitamin K.
2/3 cup white-wine vinegar
2/3 cup water
1 1/2 tablespoons sugar
2 teaspoons dill seed
2 garlic cloves, forced through a garlic press
1 teaspoon salt
2 pounds beets, scrubbed and trimmed, leaving about 1 inch of stems attached
2 pounds carrots, cut crosswise into 3 sections and each section quartered lengthwise
2 pounds green beans, cut into 1 1/2-inch pieces
3 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
1 tablespoon water
1 tablespoon sugar
3/4 teaspoon salt
1/3 cup olive oil
3 tablespoons finely chopped fresh dill
Make marinade: In a small saucepan bring marinade ingredients to a boil stirring until sugar is dissolved and cool.
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. In a large saucepan of boiling salted water cook carrots until crisp-tender, 6 to 7 minutes, and transfer with a slotted spoon to a bowl.
Unwrap beets carefully and cool. Slip off beet skins and slice beets, transferring to another bowl. Divide marinade between beets and carrots, combining well, and marinate, covered and chilled, at least 4 hours.
In a saucepan of boiling carrot-cooking water cook beans until crisp- tender, 5 to 6 minutes, and drain in a colander. Rinse beans well under cold water and pat dry between paper towels. Vegetables may be prepared up to this point 1 day ahead and chilled, covered.
Make dressing: In a bowl whisk together mustard, vinegar, water, sugar, and salt and add oil in a stream, whisking until dressing is emulsified. Whisk in dill.
Just before serving, toss beans in a bowl with 2 tablespoons dressing and drain beets and carrots. Arrange vegetables decoratively on a platter and drizzle with remaining dressing.
Here’s a great recipe to use fresh wispy dill as a vehicle to eat fresh seasonal veggies. Try it with fresh carrots, bell peppers, zucchini, the options are endless!
2 cups plain Greek yogurt
3 tbsp finely chopped fresh dill
1/2 tbsp onion powder
Mix all three ingredients together and enjoy with your favorite fresh or blanched veggies!
1 lb of beets
1/2 c Greek yogurt
1 clove of garlic
Wash and trim beets, keeping the greens and trimming them into 1/2 inch pieces. If you are using large beets cut them into 1/2 inch pieces otherwise you can cook smaller beets whole. Place beets and greens in a medium sauce pan in a steam basket with about 2 inches of water in the bottom. Steam the beets until tender. Meanwhile mix the minced garlic with Greek yogurt and set aside. Serve up the beets into four bowls, including some of the now beautiful colored water, and place a spoonful of the garlic yogurt on top.
The beets can be cooked ahead of time and the salad eaten warm or cold.
1 cup orzo pasta
4 tablespoons extra-virgin olive oil, divided
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced orange bell pepper
2 tablespoons minced garlic
1 pound asparagus, ends trimmed and cut in thirds
1/4 cup mixed chopped fresh mint, basil, and flat-leaf parsley
About 1/4 cup freshly grated parmesan cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Cook orzo according to package directions. Drain, rinse, and transfer to a large serving bowl.
2. Meanwhile, heat 2 tbsp. olive oil in a large frying pan over high heat. Add peppers, garlic, and asparagus and cook, stirring often, until vegetables are softened and starting to brown, about 3 minutes.
3. Add warm pepper mixture to cooked orzo, then add herbs, cheese, remaining 2 tbsp. oil, the salt, and pepper, stirring well. Serve with more parmesan on the side.
Michele Wagner, Sunset, April 2009