Asparagus and Wild Rice Frittata

Delicately seasoned with basil and lemon rind, this frittata spotlights the contrasting flavors of asparagus, green onions and grape tomatoes. Wild rice brings an earthy nuttiness and makes the dish a light meal in itself.

Note: recipe calls for rice to be cooked ahead of time. See package directions. Serves 4

Ingredients:
cooking spray – we use olive oil or coconut oil
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites
1 leek, washed, green part trimmed away, and thinly sliced 1 cup asparagus, sliced into 1 inch pieces
1 garlic clove, minced
1 bunch (up to 1 cup) green onions, thinly sliced
1/2 cup grape tomatoes, halved
1/2 cup wild rice, cooked according to package directions 1/4 cup fresh basil, thinly sliced
1 teaspoon lemon rind, grated
1 ounce goat cheese, crumbled (optional – not included)

Preheat broiler. Prepare a large nonstick skillet with cooking spray.
In a medium sized bowl, combine water, salt, pepper, eggs and egg whites. Whisk until ingredients are mixed and set aside.
eat the prepared skillet over medium high heat. Sauté the leek, asparagus and garlic for 2 minutes or until the garlic begins to become fragrant. Add the green onions and sauté for 1 minute, or until the asparagus begins to soften, but is still crisp.
Add the grape tomatoes, cooked rice, sliced basil and lemon rind. Stir to combine thoroughly and cook for 1 minute, or until the rice and vegetables are heated through.
Reduce heat to medium. Spread out the vegetable rice mixture in an even layer in the skillet. Sprinkle with the crumbled goat cheese. Pour the egg mixture into the skillet and cook for 4 minutes, or until the eggs have almost set. Wrap the handle of the pan with foil and broil for 4 minutes, or until the frittata is golden brown.


Spring Health Bowl

Ingredients:

1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots

Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper

Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.

Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste

Directions:
Combine all in small bowl, stir.

To assemble bowl:

In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!

Quinoa Stuffed Bell Peppers

Ingredients:

4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper

Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.

2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.

4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.

5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.

6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.

Serve as soon as possible.