I came across this site a few days ago, and after perusing the contest, decided that this article should be posted on this site. Quick and East Sides, from www.cookinglight.com As a busy student, I usually eat small portions of my favorite healthy foods 5 or 6 times throughout the day. Although you may not be eating 5-6 times a day, you will enjoy these recipes as side dishes for your regular meals. I encourage my readers to try at least one of these, especially those looking out for their weight, as well as those would would like to include more daily vitamins that could prevent illness, and an increase in energy!
Garlic Broccoli Rabe
Ingredients
- 1 bunch broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 6 cups)
- 4 teaspoons extra-virgin olive oil, divided
- 3 garlic cloves, sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon crushed red pepper
- 1/4 teaspoon fleur de sel
Preparation
1. Cook broccoli rabe in boiling water 2 minutes or until crisp-tender. Drain and plunge broccoli rabe into ice water; drain. Squeeze dry.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, juice, and pepper to pan; cook 3 minutes, stirring occasionally. Remove from heat. Drizzle with remaining 2 teaspoons oil, and sprinkle with fleur de sel.
English Raw Pea Salad
Ingredients
- 2 cups water
- 1 cup shelled green peas (about 1 pound unshelled)
- 6 cups trimmed arugula
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (2 ounces) shaved fresh pecorino Romano cheese
Preparation
Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.
Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.
Cous Cous Cups
Ingredients
- 2 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 cup uncooked couscous
- 1 cup shredded carrot
- 1/2 cup chopped green onions
- 1/2 cup diced English cucumber
- 1/2 cup diced plum tomato
- 1/2 cup Pomegranate-Orange Dressing
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 Boston lettuce leaves
Preparation
Bring the broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; cool.
Combine cooled couscous, carrot, and remaining ingredients except lettuce leaves in a large bowl; toss well to combine. Spoon about 2/3 cup couscous mixture into each lettuce leaf.
Hot Kale and Red Pepper Saute
Ingredients
- 2 teaspoons olive oil
- 2 cups sliced red bell pepper (about 2 medium)
- 1 tablespoon chopped seeded jalapeño pepper (about 1 small)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 14 cups chopped kale, stems removed (about 1 pound)
- 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
- 1 garlic clove, minced
- Lemon wedges (optional)
Preparation
Heat olive oil in a Dutch oven over medium-high heat. Add red bell pepper, jalapeño, salt, and black pepper; sauté 3 minutes or until tender. Add chopped kale and broth; cover. Reduce heat to medium-low; cook 10 minutes or until tender, stirring once. Stir in garlic; increase heat to medium. Cook, uncovered, for 2 minutes or until liquid evaporates. Serve with lemon wedges, if desired.
Edamame Dip
Ingredients
- 1 1/2 cups frozen shelled edamame (green soybeans), thawed and cooked
- 1/2 cup water
- 1/4 cup chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili garlic sauce (such as Lee Kum Kee)
- 1 (16-ounce) can cannellini beans or other white beans, drained
Preparation
Place all ingredients in a food processor, and process until smooth. Serve immediately, or cover and chill.
Shaved Asparagus Salad with lemon
Ingredients
- 1 pound large asparagus spears, trimmed
- 1 1/2 cups cherry tomatoes, halved
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 teaspoons extravirgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) crumbled goat cheese
Preparation
Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.
Feta Basil Squash
Ingredients
- 1 tablespoon olive oil
- 4 cups baby pattypan squash, halved (about 18 ounces)
- 2 cups sliced leek (about 2)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons crumbled reduced-fat feta cheese
- 2 tablespoons finely chopped fresh basil
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Thai Broccolini
Ingredients
- 1 tablespoon canola oil
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 pound Broccolini, trimmed
- 3/4 teaspoon salt
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup water
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.
Spicy Broccoli Florettes
Ingredients
- 2 teaspoons olive oil
- 6 cups broccoli florets (about 1 head)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup water
Preparation
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
Try some today!
Liss
