Asparagus can be cooked so many different ways and take on numerous flavor combinations. It can be eaten fresh or grilled, steamed, broiled, baked, and even fried.
Nutritionally, asparagus is low in calories and high in Vitamins A, C, K, and E. It is considered a heart-healthy vegetable and aids in blood clotting due to its high K content.
This recipe can be made a day ahead and stored in the refrigerator for up to a week. If the salad seems dry, try sprinkling it with a little extra lemon juice, vinegar and a small amount of sesame oil.
Eggplant is one of those fruit-based veggies that you either love or not. Most people only ever eat it deep-fried and smothered in sauce and cheese but, believe it or not, eggplant takes the stage as a key ingredient in many traditional Eastern dishes.
My creation has some sherry in it, which burns off so you don’t need to worry about the alcohol content. However, you can always substitute a mix of 50% apple cider vinegar and 50% water.
This recipe makes an ample amount of sauce but if you want more, I would suggest doubling it. The dish is best served warm, although it can be eaten cold, and keeps in the refrigerator for about 4 days. When reheating, add a small amount of water to help rehydrate the noodles or rice.
NOTE: Make sure you salt your eggplant pieces and set them aside on paper towels for 15 to 30 minutes. Pat dry and remove excess salt before cooking. This will ensure that the eggplant cooks properly without absorbing too much cooking oil.
I really enjoy the taste and texture of Baby Bok Choy. This recipe takes the very best of the vegetable and adds a satisfying savory, spicy, with some subliminal sweet undertones.
Baby Bok Choy is a great source of Vitamins A, C, and K plus is extremely low in calories and only contains a tiny amount of fat. The texture and taste of the green leaves are similar to spinach and the stalks are similar to celery.
It is good raw but much better cooked. Baby Bok Choy is a staple in Chinese cuisine.
You can also try to grill the prepared Baby Bok Choy on the grill. It was raining today in Southern California so I opted for the oven! To cut calories and fat, eliminate the vegan feta.