With the end of winter fast approaching, here are a few easy to prepare, tasty recipes to get a head start on “spring cleaning”…and increase your daily low starch veggie quota.
ROASTED LEMON BROCOLLI
2, 1 lb. packages of frozen brocolli
1/3 cup olive oil
1 tlbs. grated lemon rind
Spice Hunter Pasta Seasoning to taste
Place frozen brocolli on a foil lined baking sheet. Toss with olive oil, lemon rind, & Spice Hunter Pasta Seasoning. Bake @ 400 for 25 minutes. Just before serving squeeze the lemon juice over the batch & serve. Great hot or cold.
I often make a double recipe to have on hand to toss into lunch salads or pasta.
CITRUS KALE SAUTEE
2 cups finely chopped kale
3/4 cup thinly sliced fresh fennel bulb
1/4 cup fresh orange juice
2 tbls. fresh lemon or lime juice
4 tbls. olive oil
Lightly steam kale & fennel until just wilted/tender but still retaining color. Drain well & toss with olive oil & citrus juices.
Serve hot or cold.
DANDELION GREENS WITH MUSHROOMS
3 cups of coarsely chopped dandelion greens
1 cup thinly sliced mushrooms (shiitake are my favorite)
4 tbls olive oil
2 tsp Spice Hunter Italian Seasoning
1/2 tsp garlic powder
Lightly blanch dandelion greens & drain well. In a spearte pan sauteed the mushrooms in olive oil until tender adding the Spice Hunter Italian Seasoning & garlic powder. Combine with the dandelion greens & serve hot or cold.
I make a double batch of this to have served up on a slice of my favorite wheat free/yeast free toasted bread. It’s a great open faced snack that is also a super liver detoxer. For a quick light meal, top with 2 poached eggs.
Coming Next Month…..”Spring Cleaning Tips”