Green
Refreshing Cucumber Lemonade from Allrecipes
Ingredients
1 cup water
1 cucumber, sliced
1/2 cup white sugar
6 lemons, juiced
Instructions
- Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
- Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
- Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
Source: Refreshing Cucumber Lemonade from Allrecipes
Ginger Garlic Bok Choy from Terra Firma Farm
Ingredients
1 lb. of bok choy
1/2 lb. spinach
2 large garlic cloves
1 tbsp fresh ginger, minced
1 tbsp soy sauce
1 tbsp vegetarian oyster sauce
2 tbsp sesame oil
1 tbsp canola oil
Dash of hot pepper flakes
Instructions
- Trim 1 lb. of bok choy, separating the stalks and cleaning them carefully. Cut the leaves off the stems. Chop the leaves roughly and slice the stems into bite-sized pieces.
- Soak 1/2 lb. spinach in a basin of water and drain. Repeat.
- Finely mince 2 large cloves of garlic. Mince fresh ginger to make 1 T.
- In a small bowl, combine 1 T. soy sauce, 1 T. vegetarian oyster sauce, and 1 T. sesame oil.
- Heat 1 T. canola oil and 1 T. sesame oil in a wok and add the ginger, garlic, and a dash of hot pepper flakes. Stir fry on low heat until the garlic tender. Add the bok choy stems and raise heat.
- After three minutes of cooking, add the greens and spinach. Stir fry briefly and transfer to a bowl.
- Add the sauce to the wok and cook on low heat for 3-5 minutes, then return the vegetables to the pan and toss to coat.
Source: Ginger Garlic Bok Choy from Terra Firma Farm
Asparagus Egg and Bacon Salad with Dijon Vinaigrette from Skinnytaste
Servings: 1 Serving Size: 1 salad
Calories: 219 • Fat: 13 g • Protein: 16 g • Carb: 11 g • Fiber: 5 g • Sugar: 1 g
Sodium: 306 mg (without salt)
Ingredients
1 large hard boiled egg, peeled and sliced
1 2/3 cups chopped asparagus
2 slices cooked and crumbled center cut bacon
1/2 tsp Dijon mustard
1 teaspoon extra virgin olive oil
1 teaspoon red wine vinegar
pinch salt and pepper, to taste
Instructions
- Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.
- In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.
- Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!
Source: Asparagus Egg and Bacon Salad with Dijon Vinaigrette – Skinnytaste
Fresh Green Beans from The Pioneer Woman
Ingredients
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper
Instructions
Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.
Source: Fresh Green Beans – The Pioneer Woman
Sautéed Vitamin Greens from cucina girl
Ingredients
1 bunch vitamin greens (washed, trimmed, and roughly chopped)
1/2 red onion (sliced)
1 tablespoon olive or Grapeseed oil (this oil has a high smoking point, good for a saute dish
salt and pepper
Instructions
In a wide Dutch oven or deep sauté pan, heat oil over medium heat. Add onion and a pinch of salt. Sauté, stirring frequently, until onions are translucent and just begin to caramelize, about 5 minutes. Add vitamin greens and toss until the greens begin to wilt. Continue to cook, stirring occasionally, until greens reach desired tenderness, about 5 to 10 minutes. Season to taste with salt and freshly ground pepper. You may finely chop stems and add before the greens to soften them, and then add the greens or leave out the stems if preferred.
Source: Sautéed Vitamin Greens – cucina girl