A great recipe for using leftover asparagus stems—fresh or frozen.
2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) yellow onion, chopped
2 cups (500 mL) low-sodium chicken or vegetable stock
2 cups (500 mL) water used to cook asparagus (or, if using leftover asparagus, more stock)
1 lb (450 g) asparagus stems
Juice of 1 lemon, divided
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) freshly ground black pepper
Pinch of cayenne pepper
1 tsp (5 mL) lemon zest
12 cooked medium shrimps
In large pot heat oil over medium-low heat. Simmer onion until very soft and golden, stirring often, about 15 to 20 minutes.
Add stock and water, increase heat, and bring to a boil.
Chop asparagus; drop into boiling stock. Reduce heat and simmer for 10 to 15 minutes, until asparagus is very soft. Remove from heat.
Pour soup into blender in batches and blend until creamy.
Return purée to pot; taste and adjust seasoning, adding lemon juice, salt, black pepper, and cayenne pepper to taste.
If serving soup hot, garnish with lemon zest and shrimp, and serve.
If serving soup cold, remove from heat, cover, and refrigerate. Garnish with lemon zest and cold shrimp; serve very cold.
Each serving contains: 155 calories; 9 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 15 g carbohydrates; 4 g fibre; 224 mg sodium
source: "Celebrate Asparagus", alive #355, May 2012
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
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.