Artichokes with Tarragon Drizzle
Serves 8
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Prep Time
25 min
Cook Time
32 min
Prep Time
25 min
Cook Time
32 min
Ingredients
  1. 4 large whole artichokes or 12 to 15 baby artichokes
  2. 2/3 cup grape seed oil
  3. 1/3 cup white wine vinegar
  4. 1/3 cup thinly sliced green onions
  5. 2 tablespoons snipped fresh tarragon or 2 teaspoons dried tarragon, crushed
  6. 2 tablespoons Dijon-style mustard
  7. Sea salt
  8. Ground black pepper
  9. 2 lemons, each cut into 8 to 10 wedges
  10. Snipped fresh tarragon (optional)
Directions
  1. Wash large artichokes; trim stems, if desired, and remove loose outer leaves. Snip off the sharp leaf tips. If using baby artichokes, remove outer leaves to reach pale green or yellow leaves on bottom half. Cut darker green portion of leaves off top half of artichoke; discard. Cut off stem and trim any remaining green from base of baby artichokes.
  2. In a large pot bring a large amount of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes for large artichokes or 10 minutes for baby artichokes or until a leaf pulls out easily.
  3. Place artichokes in a large bowl of ice water to cool completely. Drain artichokes upside down on paper towels. Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact.
  4. For tarragon drizzle, in a screw-top jar combine the 2/3 cup grape seed oil, vinegar, green onions, 2 tablespoons snipped tarragon, and the mustard. Cover and shake well. Season with salt and pepper.
  5. Brush artichoke halves with additional grape seed oil. For a charcoal grill, place artichokes, cut sides down, on the rack of an uncovered grill directly over medium coals. Grill for 7 minutes; turn artichokes and grill for 5 to 7 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Place artichokes on grill rack over heat. Cover and grill as above.)
  6. On a serving platter place grilled artichokes cut sides up. Shake tarragon drizzle; pour some over artichokes. If desired, sprinkle with snipped tarragon. Serve with lemon wedges. Pass the remaining tarragon drizzle.
Notes
  1. Nutrition Facts (Artichokes with Tarragon Drizzle)
  2. Per serving: 131 kcal cal., 11 g fat (1 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 0 mg chol., 153 mg sodium, 8 g carb., 4 g fiber, 0 g sugar, 3 g pro.
Doctoramir.ca http://www.doctoramir.ca/

Grilled Asparagus in Dill Butter
Serves 4
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Prep Time
10 min
Cook Time
7 min
Prep Time
10 min
Cook Time
7 min
Ingredients
  1. 1 pound asparagus spears
  2. 2 tablespoons butter, melted
  3. 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
  4. 1 clove garlic, minced
  5. 1/4 teaspoon cracked black pepper
  6. Finely shredded Parmesan cheese
Directions
  1. Snap off and discard woody bases from asparagus. On a platter, drizzle asparagus with butter and sprinkle with dill, garlic, and pepper. Toss to combine.
  2. For a charcoal grill, placeasparagus on the rack of an uncovered grill directly over medium coals. Grill for 7 to 10 minutes or until asparagus is crisp-tender, rolling asparagus occasionally to ensure even cooking. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus on grill rack over heat. Cover and grill as directed.)
  3. To serve, transfer asparagus to a serving dish. Sprinkle with Parmesan cheese.
Notes
  1. Nutrition Facts (Grilled Asparagus in Dill Butter)
  2. Per serving: 142 kcal cal., 11 g fat (7 g sat. fat, 0 g polyunsaturated fat, 3 g monounsatured fat), 28 mg chol., 355 mg sodium, 2 g carb., 1 g fiber, 1 g sugar, 8 g pro.
Doctoramir.ca http://www.doctoramir.ca/

Massaged Kale
Serves 16
Easiest way to prepare nutrient-rich Kale
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 pound Tuscan kale, torn or cut into long strands (16 cups)
  2. 1 tablespoon olive oil
  3. 1 tablespoon lemon juice
  4. 1/2 teaspoon sea salt
  5. Lemon wedges (optional)
Directions
  1. In a very large mixing bowl combine kale, olive oil, 1 Tbsp. lemon juice, and the sea salt. Using clean hands, firmly rub olive oil, lemon juice, and salt into kale until softened, about 5 minutes. Kale will darken and reduce in mass. Serve with additional lemon wedges, if desired.
Notes
  1. Nutrition Facts (Massaged Kale)
  2. Per serving: 18 kcal cal., 1 g fat (0 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 70 mg sodium, 2 g carb., 0 g fiber, 0 g sugar, 1 g pro.
Doctoramir.ca http://www.doctoramir.ca/

Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds
Serves 8
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 3 ounces dried whole wheat thin spaghetti
  2. 2 tablespoons grape seed oil
  3. 1 cup thinly sliced red onion
  4. 3 cloves garlic, minced
  5. 12 ounces Brussels sprouts, trimmed and thinly sliced or shredded
  6. 1 tablespoon grated fresh ginger
  7. 1/4 teaspoon crushed red pepper
  8. 1/2 cup organic chicken broth
  9. 1/2 cup shredded carrot (1 medium)
  10. 1/3 cup snipped fresh cilantro
  11. 3 tablespoons slivered almonds (Raw)
Directions
  1. Break spaghetti into 1-inch pieces. Cook spaghetti according to package directions; drain. Return spaghetti to hot pan; cover and keep warm.
  2. Pour grape seed oil into a large skillet; heat skillet over medium-high heat. Add onion and garlic; cook and stir for 1 minute. Add Brussels sprouts, ginger, and crushed red pepper; cook and stir for 1 minute. Add chicken broth. Cook about 2 minutes more or until liquid is almost evaporated, stirring occasionally. Remove from heat.
  3. Stir in cooked spaghetti, carrot, and cilantro. Before serving, sprinkle with almonds.
Notes
  1. Nutrition Facts (Brussels Sprouts and Noodle Stir-Fry with Cilantro and Almonds)
  2. Per serving: 115 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 196 mg sodium, 15 g carb., 3 g fiber, 2 g sugar, 4 g pro.
Doctoramir.ca http://www.doctoramir.ca/
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