Tasty Recipes For Wonderful Spring & Summer Vegetables

blog.worbuzz.comtags

One of the best things about spring and summer is all the fresh vegetables available for our tables. Whether you have your own vegetable garden, visit a local farmers market or just pick them up at the grocery store, be sure to include lots of these delicious vegetables in your diet! Here are a few recipes that you can use to add more veggies to your menus. Roasted Cauliflower with Rosemary is a great way to prepare cauliflower in a healthy way. Creamed Asparagus and Tomato combines two of our favorite Spring vegetables and Oven Okra combines tomatoes, onions, and green bell peppers with this great vegetable from the South.

ROASTED CAULIFLOWER WITH ROSEMARY

1 head (about 2 1/2 lbs) cauliflower, cut into florets
4 1/2 tsp olive oil
3/4 tsp rosemary
1/2 tsp salt

In a large mixing bowl, toss cauliflower florets with oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased large baking pan. Roast, uncovered, at 450 degrees for 25 to 30 minutes or until cauliflower is lightly browned and tender. Stir occasionally.

3/4 cup serving = 44 calories, 4 g carbs, 2 g protein

CREAMED ASPARAGUS AND TOMATO

2 lbs fresh asparagus spears, trimmed
1/3 cup mayonnaise or salad dressing
1 1/4 tsp lemon juice
1/4 tsp salt
pinch black pepper
1 med tomato, peeled, diced, drained

Cook the asparagus in boiling salted water until tender, about 10 minutes. Meanwhile, in a small saucepan over low heat, combine mayonnaise, lemon juice, salt and pepper; heat through. Stir in tomato and remove from heat. Drain the asparagus and place in serving dish. Pour tomato mixture over asparagus.

Yield: 6 to 8 servings

OVEN OKRA

3 cups sliced fresh okra
1 cup chopped tomato
1 cup chopped onion
1 cup chopped green bell pepper
1/2 tsp salt
1/4 tsp black pepper

Spray a 13x9x2-inch baking dish with non-stick vegetable cooking spray. Spread okra over bottom of pan. Layer tomato, onion, and green bell pepper over the okra. Cover pan loosely with aluminum foil. Bake for 1 hour or until okra is tender. Stir occasionally during baking.

8 servings: per serving, 30 calories, 6 g carbs, 1 g protein

Enjoy!

For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her old-fashion recipes, visit http://grandmasvintagerecipes.blogspot.com