Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
8 cups spring mix salad greens
3 cups sliced fresh strawberries
1/2 small red onion, thinly sliced
1/2 cup chopped walnuts, toasted
2 tablespoons balsamic vinegar
2 teaspoons sugar
Preparation:
1. Toss the asparagus with 1 tablespoon oil in a bowl. Spread in a single layer in a greased 15 x 10 x 1-inch baking pan. Sprinkle with salt and pepper.
2. Bake at 400°F for 15-20 minutes or until tender.
3. In a large salad bowl, toss greens, strawberries, onion, walnuts, and asparagus.
4. In a small bowl, whisk the vinegar, sugar, and remaining oil. Drizzle over the salad and toss to coat.
Ingredients:
1 pound asparagus, bottoms trimmed
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 tablespoon shallot, minced
Preparation:
Preheat an outdoor grill for high heat.
Lightly coat the asparagus with 1 tablespoon of the oil.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.
In a small bowl, whisk together remaining oil, balsamic vinegar and shallots.
Arrange asparagus on a platter and drizzle vinaigrette over spears.
Ingredients:
1 lb asparagus
3 TBS low-sodium chicken or vegetable broth
Mediterranean Dressing:
3 TBS extra virgin olive oil
2 medium cloves garlic
2 tsp lemon juice
sea salt and pepper to taste
Preparation:
1.Chop or press garlic and let for at least 5 minutes to enhance its health-promoting properties.
2.Heat 3 TBS broth over medium heat in a stainless steel skillet.
3.When broth is heatiing, snap off the woody bottom of asparagus stems, then cut the spears into 2-inch lengths. Cutting them into short pieces of equal length ensures quick, even cooking.
4.When broth begins to steam, add asparagus. Cover and cook for 5 minutes. the outside will be tender and the inside will be crisp. thinner spears will take about 3 minutes. “Healthy Sauté” will concentrate both the flavor and nutrition of asparagus.
5.Transfer to a bowl. for more flavor, toss asparagus with the remaining ingredients while it is still hot.
నోట్లో వేసుకోగానే కరిగిపోయే గుజ్జు .. కొబ్బరి నీటిని మరిపించే తియ్యదనం. తాటి ముంజాల సొంతం. ఎండా వేడి నుంచి శరీరానికి సాంత్వన నందించే ఈ వేసవి ఆహారాన్ని లాగించేయడానికి సిద్దంగా వున్నారా? వీటి వాళ్ళ కలిగే లాభాల గురించి తెలుసుకోండి మరి. అన్ని వయసుల వారు అమితంగా ఇష్టపడే ముంజలు వేసవి దాహాన్ని తీరుస్తుంది మరియు శరీర వేడిని కుడా తగ్గిస్తుంది. వాతావరణంలో చోటుచేసుకునే మార్పుల కారణంగా భాధించే సెగగడ్డలు, అధిక స్వేదం వాళ్ళ ఎదురయ్యే చర్మ సమస్యలను నివారించడంలోఔషధంలా పనిచేస్తాయి.
Recipe Ingredients
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies – chopped
1 tsp ginger – chopped
1 tsp garlic – chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt – to taste
Recipe Procedure
Pressure cook the tomatoes and moong dalalong with salt and green chillies. Let it cook for upto three whistles.
Keep aside to cool and then make a paste out of it.
Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.
Add besan and keep stirring so that no lumps are formed. Keep mixing till the besan turns brown in colour.
Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.
Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.
Ingredients
1 cup (180 gm) long grained rice
water
lemon juice
Recipe Procedure
Clean the rice and wash well till the water is clear.
Soak the rice in 2 cups of water for at least 1/2 hour.
In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also.
Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.
Homemade Vegetarian Recipes
