better homes and gardens march 2018 recipes
Jeanne Kelley believes in eating locally—from her own backyard, when possible.
Right in the city of Los Angeles and just outside her kitchen door, she grows herbs, scallions, tomatoes, lettuces, strawberries, and plums—most of them through container gardening. (A flock of egg-laying chickens shares the small outdoor space.)
Even before she had her own little piece of the earth, Kelley found ways to raise some of her food so she could enjoy impeccably fresh—and cheaper than store-bought—produce. "I used to grow containers of vegetables and herbs under a clothesline between apartment buildings," says the cookbook author (Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden).
Homegrown food makes even the simplest dishes special because nothing tastes better than fresh, declares Kelley. The recipes in the lunch she developed for Prevention use produce that's easy to grow (see "Beginners' Container Garden," right) or can be found in any supermarket.
Kelley's emphasis on fresh produce has inspired her husband, Martin, and daughters, Celeste and Theresa, to eat healthfully. "Fruits and vegetables are the focus of our meals," she says. "Your body gets used to eating this way, and you feel terrific."
NO-COOK LUNCHEON
Mint and Tea Coolers with Lime
White Bean Dip with Pistachios and Cilantro
Simple Radish Canapes
Shrimp and Crab Salad with Edamame and Tarragon
Spring Greens with Chive Vinaigrette
Frozen Fruit and Almond Delight with Strawberries and Basil
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Mint and Tea Coolers with Lime
Kelley sweetens this tea with agave nectar, a mild-flavored sweetener from the agave plant. It's excellent for iced tea because it dissolves rapidly even in cold liquid. (When you add sweetener to the liquid at drinking temperature, you can judge better how much you need.) Make it with regular or decaffeinated tea. It'll perk you up either way.
Work time: 10 minutes
Total time: 20 Minutes
Chilling time
Servings: 6
Ingredients:
8 c water
4 green tea bags
4 mint tea bags
2 Tbsp freshly squeezed lime juice (about 1 lime)
12 sprigs fresh mint (3"-4"), divided
2 Tbsp agave nectar
1 lime, cut into 6 rounds
Directions:
1. Bring water just to a boil. Place tea bags in large pitcher or measuring cup, pour water over top, and let steep 8 minutes. Remove tea bags and cool tea to room temperature.
2. Add lime juice and half the mint sprigs. Chill at least 1 hour, or overnight. Sweeten with agave nectar (adding more to taste).
3. Fill 6 glasses with ice. Strain in tea. Garnish with lime and remaining mint.
Nutritional info per serving 21 cal, 0 g pro, 6 g carb, 0 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 0 mg sodium
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White Bean Dip with Pistachios and Cilantro
Similar to hummus, Kelley's dip gets a boost of flavor from cilantro and scallions. Enjoy it on pita wedges, carrot or celery sticks, or bell pepper strips. This delicious white-bean dip is rich in healthy fats called MUFAs, thanks to the olive oil and pistachios
Work time: 20 Minutes
Total time: 20 Minutes
Servings: 6
Ingredients:
1 can (15.5 oz) cannellini beans, rinsed and drained
1 Tbsp + 1 tsp freshly squeezed lemon juice (about 1/4 lemon)
1 tsp coriander seed, crushed or ground
1 clove garlic, halved
3 Tbsp finely chopped cilantro
3 Tbsp olive oil
3 Tbsp finely chopped pistachios
1 Tbsp finely chopped scallion (white part only)
Directions:
1. Puree beans, lemon juice, coriander, and garlic in food processor until smooth.
2. Stir in cilantro, oil, pistachios, and scallion. Season dip to taste with salt and freshly ground black pepper. Transfer to bowl and serve with pita and raw vegetables.
Nutritional info per serving (dip only) 145 cal, 4 g pro, 12 g carb, 3 g fiber, 9 g fat, 1 g sat fat, 0 mg chol, 169 mg sodium
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Simple Radish Canapes
Boursin is a mild cheese that complements the peppery radishes. Extrathin slices of baguette and radish make these taste better--and easier to eat. Or try crisp flatbread. Kelley makes her quick-and-cruchy, easy canapes in minutes. They deliver both creamy and crisp textures in every bite!
Work time: 15 minutes
Total Time: 15 minutes
Servings: 6
Ingredients:
18 slices (1/4" each) from small, rustic, whole grain baguette (about 3 oz)
5 oz Boursin Garlic & Fine Herbs
1 bunch radishes (8-12 total), trimmed and sliced into very thin rounds
Directions:
Spread each slice of bread with 1 1/2 teaspoons of Boursin. Layer radishes on top, overlapping slightly. Season with freshly ground black pepper, if desired.
Nutritional info per serving 125 cal, 3 g pro, 7 g carb, 1 g fiber, 10 g fat, 7 g sat fat, 28 mg chol, 214 mg sodium
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Shrimp and Crab Salad with Edamame and Tarragon
This showstopping shrimp-and-crab salad will wow your guests--and easy prep keeps you out of the kitchen. You can find cooked, shelled edamame (soybeans) in the refrigerator section of most supermarkets. Buy the seafood already cooked, too. If you like, garnish with lemon wedges.
Work time: 30 minutes
Total time: 30 minutes
Servings: 6
Ingredients:
3 Tbsp mayonnaise
3 Tbsp sour cream
2 Tbsp freshly squeezed lemon juice (about 1/2 lemon)
1/2 tsp freshly grated lemon zest
1 1/4 lb chilled cooked shrimp, tails removed
12 oz Dungeness or blue crabmeat
1 1/2 c cooked shelled chilled edamame (soybeans), or frozen edamame, thawed
2 scallions (white and green parts), finely chopped
1 Tbsp chopped fresh tarragon
Directions:
Whisk together mayonnaise, sour cream, lemon juice, and lemon zest in large bowl. Add shrimp, crab, edamame, scallions, and tarragon. Toss gently to coat. Season to taste with salt and freshly ground black pepper.
Nutritional info per serving 265 cal, 37 g pro, 6 g carb, 1 g fiber, 10 g fat, 2 g sat fat, 232 mg chol, 502 mg sodium
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Spring Greens with Chive Vinaigrette
The first tender lettuces that sprout after a long winter always seem to taste the best.
Work time: 10 minutes
Total time: 10 minutes
Servings: 6
Ingredients:
3 Tbsp chopped fresh chives
1 1/2 Tbsp white wine vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 c + 1/2 Tbsp extra virgin olive oil
8 c lightly packed mixed spring greens, like arugula, mache, and frisee
Directions:
1. Combine chives, vinegar, salt, and pepper in large bowl. Lightly crush chives. Whisk in oil.
2. Toss in greens. Divide salad among 6 plates. Sprinkle with additional chives, if desired.
Nutritional info per serving 107 cal, 1 g pro, 2 g carb, 2 g fiber, 11 g fat, 1.5 g sat fat, 0 mg chol, 179 mg sodium
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Frozen Fruit and Almond Delight with Strawberries and Basil
This yummy, supersimple dessert has three freezing stages, so plan ahead. If you like, add more fruit to the strawberries--orange or mango slices, depending on your choice of sorbet. It's as pretty as it is delicious! Our recipe calls for simple-to-use souffle cups or ramekins, but you can make the dessert even fancier with decorative molds, as shown here.
Work time: 40 minutes
Total time: 40 minutes + Freezing times
Servings: 6
Ingredients:
1 pt orange, tangerine, or mango sorbet, slightly softened
1 1/2 c slow-churned light vanilla ice cream (we used Edy's), slightly softened
2/3 c coarsely crushed almond biscotti (from about 3 oz biscotti)
1/4 c chopped toasted slivered almonds
2 Tbsp Cointreau or Grand Marnier (optional)
1 pt strawberries, sliced
2 Tbsp honey
1 Tbsp very finely sliced basil leaves
Directions:
1. Line 6 souffle cups or ramekins with 3"-wide strip of wax paper so it extends several inches above opposite sides. Divide half of the sorbet among cups and smooth to an even layer, about 3 scant tablespoons each. Freeze until firm.
2. Mix ice cream, biscotti, almonds, and Cointreau (if using) in medium bowl. Spoon into souffle cups, dividing evenly. Smooth tops and freeze until firm.
3. Divide remaining sorbet among souffle cups. Smooth tops and freeze until firm. (Can be prepared up to 4 days ahead.)
4. Stir strawberries, honey, and basil in medium bowl. Invert cups over plates. Gently pull on wax paper to loosen and unmold. Remove wax paper. Spoon berries around mold.
Nutritional info per serving 256 cal, 3 g pro, 52 g carb, 2 g fiber, 7 g fat, 2 g sat fat, 23 mg chol, 54 mg sodium
Entertain With Ease
Look for 10 more of our quick and healthful, company-ready recipes at prevention.com/entertain.
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Beginners' Container Garden
To get started on your own little plot, take your pick among these plants. They're all easy to grow in small (4-inch) to medium (20-inch) containers. And they flourish whether inside or out:
Herbs: basil, chives, cilantro, dill, lavender, lemon verbena, mint, oregano, rosemary, tarragon, thyme
Greens: arugula, Swiss chard, lettuces, sorrel, spinach
Vegetables and Fruits: beets, hot peppers, radishes, strawberries
The Right Time to Pick Herbs
- Many herbs taste best picked early in the year before flower buds appear.
- Snip herbs in the morning rather than in the afternoon or evening. The flavorful oils of the plants are most concentrated just after the dew evaporates.
Store Produce for Maximum Freshness
To keep extra scallions, loosely wrap them in a dry paper towel and put in a ziplock bag. Press out the air and close tightly. Label the bag so it's easy to identify, then store in the crisper drawer. Radishes, carrots, and lettuces keep well this way, too.
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better homes and gardens march 2018 recipes
Source: https://www.prevention.com/food-nutrition/healthy-eating/a20444598/container-gardening-recipes/
Posted by: oylerthervanable.blogspot.com
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