Tag Archives: greens

What’s for dinner in the spring

We ended up having a whole meatless week around here until Saturday when my daughter requested burgers on the grill and promptly ate 2! How is that for balance? Everything from last week was quite delicious I could almost do a redo. I can’t even choose a favorite it was all so good. 


We didn’t get to the baked chicken yet so that will be in queue this week for sure plus:

Cauliflower pizza 

Lemon chicken asparagus stir fry

Green lentil curry 

Palak paneer cheater dinner from Trader Joe’s 

I have another challenge for you this week if you would like to join me. In January I gave up white sugar as a way to reset after the holidays. I felt fantastic after the initial detox. Sugar is tough to kick! I’ve slowly fallen back into old habits and am looking forward to getting back to the lightness I felt when sugar didn’t have such a grip on me. The first few days are tough I won’t lie but it does get easier. I didn’t give up honey in my tea in the morning and things like that. Let me know if you’d like to join me! 🙂
Have a great week!

Spring/Summer Zucchini Lasagna

I came across this recipe for spring greens zucchini lasagna in Experience L!fe magazine. I finally had a chance to try it last night. It came out pretty good and I was particularly excited about the roasted carrot sauce instead of the usual tomato sauce. Let me know what you think, here are my adaptations.

carrots

What you need:

  • 4 large, whole carrots, washed and trimmed
  • 1 red pepper
  • 5 medium zucchini, cut lengthwise into 1/4-inch slices
  • Salt and black pepper (I used pink salt and peppercorns)
  • 1 bag power greens (baby spinach, baby red chard, baby kale)
  • 11/2 cups ricotta cheese
  • 4 cloves garlic, (1 pressed 3 roasted)
  • 2 eggs, beaten
  • Zest of 1 lemon
  • 2 cups vegetable stock
  • 2 tbs. chopped fresh dill
  • 1/4 cup shredded quattro formaggio cheese (or any shredded cheese you like)
  • 8 lasagna noodles (optional)

zucchini lasagna

What you do for sauce:

Preheat oven to 375.

Roast carrots, red pepper and 3 cloves of garlic for 25 minutes or until tender.

Mix carrots, pepper, garlic and fresh dill in blender with 2 cups of vegetable stock and salt and pepper to taste.

*Note: I would have preferred more sauce, next time I will do 6-8 carrots and 3 cups of stock

cooked zucchini

What to do:

While carrots are roasting slice zucchinis lengthwise.

Mix ricotta cheese with egg, garlic, lemon zest and salt and pepper

Pour a layer of sauce at the bottom of a 9×12 pan and put down a layer of zucchini

Pour half of ricotta over first layer. Add half of your greens.

Put a second layer of zucchini, a layer of noodles (optional) and a layer of sauce

Pour half of ricotta and rest of greens.

Layer of zucchini and noodles. Pour rest of sauce and sprinkle with cheese.

Bake at 350 covered for 35-45 minutes and uncovered for 10-15 or until cheese is melted.

 

***The original recipe roasted all the veggies first before making the lasagna. If it was early spring I would probably roast everything because the weather is still cooler or more back and forth and the roasting adds a warming element to the recipe. Because it was in the 80s yesterday and we are closer to summer than spring now I did not roast the veggies except for the sauce so that it is not quite as warming in nature. Also it was less time with an oven on! :)

 

 

whitebeansoup

Garlic Lime White Bean Soup with Arugula

This is a great Spring recipe. If you are looking for the benefits of a “liver detox” whithout the suffering that goes into most detoxes give this recipe a try.

What you need:

9 cloves of garlic

9 limes

5 cups of chicken or veggie broth

1/2 bunch of cilantro, chopped

2 cans of white beans, rinsed

1 cup rice, optional

2 cups arugula

avocado

What you do:

Add a teaspoon of ghee to your stock pot and cook garlic until fragrant.

Add juice of limes, stock and beans. Bring to a boil. Reduce to simmer and cover for 10 minutes.

Meanwhile cook rice in separate pot.

Turn stove off and add rice, arugula and cilantro just before serving so that greens are just wilted.

Garnish with sliced avocado.

Serves 4.