So lush in health-hiking nutrients and fresh flavours, this vividly green dish is perfect for moving away from heavier winter fare into lighter dishes that are a harbinger of warmer, greener days ahead. Left to darken in a frying pan, shallots transform from pungent to deliciously sweet, making them an inspiring salad topping.
Heat 2 Tbsp (30 mL) grapeseed oil in skillet over medium heat. Add shallots, reduce heat to medium-low, and cook, stirring often, until darkened, about 15 minutes. Remove shallots from pan and place on paper towel-lined plate or cutting board to cool.
Preheat oven to 400 F (200 C) and line baking sheet with parchment paper. Toss asparagus with 2 tsp (10 mL) grapeseed oil and a couple pinches of salt. Place on baking sheet and sprinkle on garlic. Roast for 10 minutesu2014more or less, depending on how thick spears areu2014until asparagus are lightly browned and tender.
Cook edamame in medium saucepan of boiling salted water until tender, about 4 minutes. Remove using slotted spoon and set aside. Return water in saucepan to a boil; add peas and cook until just tender, about 3 minutes (do not cook frozen peas). Whisk together olive or camelina oil, lemon juice, salt, and black pepper.
To serve, place asparagus, edamame, peas, and parsley on serving platter. Drizzle on dressing and then top with feta (if using), pistachios, and shallots.
This recipe is part of the Keen on Green collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.