by FASST | Apr 14, 2020 |
Celebrate the flavors of spring with this crisp green salad featuring arugula, asparagus, and peas, coated in a creamy mustard vinaigrette.
| HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES|
SERVES 4
Ingredients
5 oz arugula
1 bunch asparagus, cut into 1 inch pieces
1 cup fresh or unthawed frozen green peas
For the vinaigrette
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp dijion mustard
2 tbsp extra virgin olive oil
salt and pepper, to taste
Directions
Prepare an ice bath. Bring a small pot of water to a rolling boil. Season generously with salt and add asparagus and cook for 1 minute. Add peas and cook for another 15-20 seconds. Remove asparagus and peas and place in ice bath. Once chilled, drain and pat dry.
In a mason jar with a resealable lid, combine all the ingredients for the vinaigrette and season with salt and pepper. Seal the jar with lid and shake vigorously until well combined and creamy.
Toss the arugula with just enough dressing to lightly coat. Transfer arugula to serving dish. Next, coat the peas and asparagus with just enough dressing to lightly coat and arrange on top of arugula. Season with additional salt and pepper and serve with remaining dressing alongside.
Make it a meal and top with fresh prosciutto.
by FASST | Apr 14, 2020 |
Eat your greens! This Chopped 5 Green Salad is loaded with vitamins, minerals, healthy fats and fiber. This dish is great for a light lunch or pair it with your favorite protein like grilled chicken or salmon for a super healthy weeknight meal.
| HEALTHY FAT| LEAFY GREENS | NON-STARCHY VEGETABLES|
SERVES 2
Ingredients
4 cups baby green lettuce, chopped
1 small cucumber, chopped
1 cup sugar snap peas, chopped
1 avocado, chopped
1 small green apple, chopped
½ lemon, juiced
2 tbsp extra virgin olive oil
salt and pepper, to taste
Directions
Place chopped baby greens in a large bowl or arrange on a platter. Top with chopped cucumber, sugar snap peas, green apples, and avocado. Drizzle with fresh lemon juice, extra virgin olive oil and season with salt and pepper.
by FASST | Apr 14, 2020 |
Heart warming, nutrient-dense and well balance. This ham, white bean and kale soup with leeks is the perfect soup to make when you have leftover ham from the holidays.
| PROTEIN | HEALTHY FAT | LEAFY GREENS | NON-STARCHY VEGETABLES |
SERVES 6
Ingredients
2 tbsp extra virgin olive oil
1 onion, diced
2 leeks(white and light green parts only), chopped
4 cloves garlic, minced
1 tsp fresh thyme
1 bayleaf
2 cups ham, diced
2 (15 oz.) cans great northern/canellini beans, drained and rinsed
1 bunch lacinato(dinosaur) kale, de-stemmed and chopped
1 quart chicken stock or bone broth
1 cup water
salt and pepper, to taste
Directions
Heat oil in a large stock pot over medium heat. Add leeks and onions, season with salt and pepper. Sauté 6-8 minutes, stirring frequently, until tender. Add in garlic, thyme, and bayleaf, cook 2-3 minutes, until fragrant.
Add in the ham, beans, kale, chicken stock and water, bring to a boil. Reduce to a simmer and cook uncovered for 15-20 minutes.
Remove from heat and discard bayleaf. Taste and season with additional salt and pepper if needed.
