-

Category Archives: Vegetarian

Asparagus with Cranberries and Pine Nuts

INGREDIENTS:
1 bunch asparagus

2 tablespoons olive oil
1/3 cup pine nuts
1/3 cup dried cranberries
1 pinch salt

DIRECTIONS:
1. Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
2. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt. Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes. Add the asparagus spears and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes. Serve on a platter with the cranberries and nuts spooned over the top of the asparagus.

Servings: 4

found on www.allrecipes.com

APPETIZER WREATH


Yields: 0 servings
Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls (I would use the fat free)

1 package (8 ounces) Fat Free cream cheese, softened
½ cup fat free Greek Yogurt. Like Fage’
1 teaspoon dill weed
⅛ teaspoon garlic powder
1 – 1½ cups chopped fresh broccoli florets
1 cup finely chopped celery
½ cup finely chopped sweet red pepper
Celery leaves

Directions

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in circle on an ungreased 14-in pan. Bake at 375 for 15 – 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small mixing bowl, beat the cream cheese, Greek Yogurt, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves Yield: 16 servings

Crisp Cucumber Salsa


Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c fat free Greek yogurt
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the Greek Yogurt, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.