Anna Getty's Easy Green Organic - Anna Getty [55]
11/2
pounds asparagus, trimmed
2
tablespoons balsamic vinegar
1/4
cup olive oil
Salt and pepper to taste
One
2-ounce piece Parmesan cheese
1. Preheat the broiler.
2. Lay the asparagus in a single layer in a large gratin dish.
3. In a small bowl, mix together the vinegar, olive oil, and salt and pepper. Pour the dressing over the asparagus and bake for about 20 minutes, or until tender but still firm.
4. Let the asparagus cool and then transfer it to a small platter or serving dish. Using a potato peeler, grate 6 to 8 thin pieces of Parmesan and crumble the cheese over the asparagus.
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did you know. . .
In a 2002 test, only 9 percent of the domestic asparagus samples tested contained 1 pesticide residue, and less than 1 percent contained 2 or more residues. Because asparagus grows quickly and early in the growing season, pesticide residues are not a problem in the vast majority of the asparagus produced in the United States.
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baked purple cauliflower with rosemary and garlic
SERVES 4 TO 6
Once you adjust to the surprising color, purple cauliflower (an heirloom variety) will become a favorite in your house. Purple cauliflower has a subtler flavor than its white cousin and gets its color from an antioxidant called anthocyanin, which is also responsible for purple grapes and red cabbage. Be careful not to overcook the cauliflower, as the rich purple will turn green. Feel free to substitute white cauliflower if you can’t find purple.
4
small heads purple cauliflower, broken into florets (or use 2 medium heads white cauliflower)
3
garlic cloves, quartered
1
tablespoon coarsely chopped fresh rosemary
1/4
cup olive oil
Salt and pepper to taste
1
tablespoon coarsely chopped fresh flat-leaf parsley for garnish
1. Preheat the oven to 425 degrees F.
2. Combine the cauliflower florets, garlic, rosemary, olive oil, and salt and pepper in a medium bowl and mix well. Transfer to a large baking dish and bake for 35 to 40 minutes, until the cauliflower is browned and somewhat tender when poked with a fork.
3. Sprinkle the parsley over the cauliflower and serve warm or at room temperature.
sweet potato medallions
SERVES 4 TO 6
In my house we eat sweet potatoes every Sunday, a tradition we call Sweet Potato Sunday. We usually bake them whole and then top them with generous amounts of butter, maple syrup, and cinnamon. I like to mix it up and make these scrumptious medallions, an idea I picked up in a catering kitchen.
3
pounds garnet yams, with skin on, sliced 1/3 inch thick
1/4
cup agave nectar
1
tablespoon soy sauce
1
teaspoon grated ginger or 1/2 teaspoon ginger powder
1. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Lay the sweet potato rounds on the baking sheets. In a small bowl, mix together the agave nectar, soy sauce, and ginger. Using a pastry or basting brush, coat both sides of the medallions with the soy syrup. Bake for 30 minutes, turning them over after 15 minutes.
3. Remove the sweet potatoes from the oven and turn over each medallion. Coat the second side of each medallion with the soy syrup and bake for another 20 to 25 minutes, or until lightly browned.
sweet potato fries with maple barbecue sauce
SERVES 4 TO 6
It’s tough to get my daughter to eat any type of vegetable other than corn on the cob, peas with butter, and green beans, but she just loves her Sweet Potato Fries. They are a great alternative to regular potato fries. These fries are not only packed with vitamins and minerals, they are baked instead of deep-fried. I use garnet yams for this dish for their vibrant color. The sweet potatoes are sliced thickly, like steak-cut fries.
sweet potato fries
4
medium garnet yams, peeled and cut into 1/2-inch-thick strips
2
teaspoons ground cumin
2
teaspoons