Meal Type: Side-dish

Asparagus with Balsamic Butter Sauce

Here is an easy and delicious recipe for you to enjoy during the peak of the asparagus season. The simple sauce is a crowd pleaser and if you have more than 3-4 mouths to feed, it’s easy to double the amount.

INGREDIENTS:
1 bunch of fresh washed asparagus
Cooking spray or oil of your choice (olive oil, avocado oil, etc.)
Pepper
2 TBSP salted butter
1 TBSP balsamic vinegar
1 TSP soy sauce

INSTRUCTIONS:
Preheat oven to 400 degrees
Trim asparagus (remove bottom 1/4 to 1/3 of each spear)
Use cookie sheet and lightly coat asparagus with oil/spray
Season with pepper to taste (add salt if using unsalted butter)
Bake asparagus for approximately 12 minutes (thin spears could take less)
On stovetop or in microwave, melt butter and stir in soy sauce and balsamic vinegar
Pour sauce over cooked asparagus and serve

Best Carrot Soup by Haley Lindberg

Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project.

Ingredients:
12 large carrots, peeled, chopped
1 yellow or white onion, chopped
4 C. water or chicken broth
1 Tbsp. olive oil or butter
1 Tbsp. minced garlic
1 C. orange juice
1 Tbsp. ginger powder
Salt and Pepper

Directions:

Melt butter/oil in saucepan; add onions and sauté until translucent (about 5 minutes).
Place chopped carrots, sautéed onions, garlic and water (or broth) in large pot. Bring to boil, then simmer until carrots are tender (about 30 minutes).
Add orange juice and stir off heat.
Blend in a blender in batches. If needed, add additional water/broth.
Add ginger powder, salt and pepper seasoning to taste.

Rainbow Salad (Ensalada de Arcoíris )

Ingredients:
• 5 cups green or purple cabbage (about ½ medium size head)
• 2 cups broccoli, chopped
• 2 apples, chopped
• 2 carrots, shredded
• Low-fat Asian or Italian dressing

Directions:
Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes

Ingredientes:
• 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano)
• 2 tazas de brócoli picado
• 2 manzanas picadas
• 2 zanahorias, ralladas
• Aderezo italiano bajo en grasa

Direcciones:
Mezcle todos los ingredientes juntos. Servir y disfrutar.

Summer Squash Saute (Calabaza Salteada)

Ingredients:
• 2 zucchini, sliced into “coins”
• 2 yellow squash, sliced into “coins”
• 2 garlic cloves, smashed
• 2 tablespoons oil
• Salt and pepper to taste
• 1/4 cup cheese, grated (optional)

Directions:
Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving.

Ingredientes:
• 2 calabacitas, rebanadas en “monedas”
• 2 calabazas amarillas, rebanadas en “monedas”
• 2 dientes de ajo, machacados
• 2 cucharadas de aceite
• Sal y pimienta al gusto
• 1/4 taza queso, rallado (opcional)

Direcciones:
Caliente el aceite en un sartén a fuego medio. Agregue el ajo, revuelva con frecuencia aproximadamente 2 minutos. Añada las monedas de calabazay saltée 5 minutos. Sazone con sal y pimienta al gusto. Para mayor sabor, agregue queso antes de servir.

Tomato Salsa

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/4 onion, chopped
• 1/2 bell pepper, chopped
• 1 lime, juiced
• 1 jalapeño pepper (without seeds)
• Salt and pepper to taste

Directions:
Combine all ingredients in a bowl. Season to taste

Ingredientes:
• 2-3 tomates frescos, picados
• 1/4 cebolla, picada
• 1/2 pimiento, picado
• 1 limón, jugo
• 1 chile jalapeño (sin semillas)
• Sal y pimienta al gusto

Direcciones:
Mezcle todos los ingredientes en un tazón. Sazone al
gusto.

Confetti Salad (Ensalada de Confeti)

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 carrot, chopped
• 2 cups corn, canned or frozen (thawed)
• 1/4 cup low fat Italian dressing (or your favorite)

Directions:
Combine all ingredients in a bowl.

Ingredientes:
• 2-3 tomates frescos, picados
• 1/2 cebolla, picada
• 1 pimiento, picado
• 1 zanahoria, picada
• 2 tazas de maíz, enlatado o descongelado
• 1/4 taza aderezo Italiano (o su favorito sabor)

Direcciones:
Mezcle todos los ingredientes en un tazón.

Sweet Potato Hash (Camotes Rallados)

Ingredients:
• 2 tablespoons of oil
• 1 large apple, peeled and sliced into thin sticks
• 1/2 cup onion, sliced thinly
• 3 medium sweet potatoes, cut into matchsticks
• Cinnamon to taste
• Salt and pepper to taste

Directions:
In a large skillet, heat 1 teaspoon of oil over medium-high heat. In a large bowl, combine apples, onion, and sweet potatoes and mix.. Spread potatoes in the pan in an even layer, press down lightly with a spatula. Cook until golden brown (about 5 minutes), flip and cook on the other side. Add cinnamon, salt and pepper to taste.

Ingredientes:
• 2 cucharadas de aceite
• 1 manzana grande, pelada y cortada en rebanadas finas
• 1/2 taza de cebolla, rebanadas finas
• 3 camotes, rallados
• Canela al gusto
• Sal y pimienta al gusto

Direcciones:
En un sartén grande, caliente una cucharada de aceite a fuego medio-alto. En un recipiente grande, combine las manzanas, cebolla, camotes y mezcla. Difundir los camotes en la sartén en una capa de espesor uniforme, presione suavemente con un espátula. Cocine hasta que estén dorados (unos 5 minutos), dar la vuelta y cocine del otro lado. Añada la canela, sal y pimienta al gusto.

Microwave Broccoli Cheese Sandwich

Ingredients:
• 1 cup steamed broccoli
• 2 tablespoons chopped Roasted walnuts or other nut
• 2 tablespoons Greek yogurt or low-fat mayonnaise
• 1/4 cup grated cheese
• Salt and pepper to taste
• 4 Slices bread

Directions:
Finely chop the broccoli and place in a microwave-safe baking dish with 2 tablespoons of water. Cover and microwave on high (power level 10) until tender, 2 to 4 minutes. Uncover immediately. Let cool and drain. In a medium bowl, add the nuts, 1 tablespoon of Greek yogurt or mayonnaise, cheese and season to taste with salt and pepper. Toss gently. Spread the Greek yogurt or mayonnaise on the bread. Divide the broccoli filling between the two sandwiches.

Roasted Root Vegetables

Ingredients:
• 4 medium-sized root vegetables (choose a variety from potatoes, turnips, beets, or rutabagas)
• 2 chopped carrots
• 1 medium chopped onion
• 1/4 cup vegetable oil. Season with salt and pepper, or your favorite spices

Directions:
Preheat oven to 350˚ F. Cut vegetables into large, same sized chunks. Place vegetables in a medium bowl and pour oil on top. Add salt and pepper or seasoning and mix well. Spread an even layer on a baking sheet. Bake for about 1 hour or until tender. Serve warm or cold.

Cooked Rice (Cómo Cocinar el Arroz)

Ingredients:
• 1 cup rice, rinsed
• 1/2 teaspoon salt
• 2 cups water

Directions:
In a medium pot, bring water to a boil. Add rice and salt, return to a boil over medium-high heat. Reduce to a simmer, cover, cook 16-20 minutes (45-55 minutes for brown rice), until the rice is tender. Remove from heat, leave covered for 10 minutes. Fluff with a fork and serve.

Ingredientes:
• 1 taza de arroz, , enjuagado
• 1/2 cucharadita de sal
• 2 tazas de agua

Direcciones:
En una olla mediana, ponga a hervir la agua. Añada el arroz y sal, vuelva a hervir a fuego medio-alto. Reduzca a fuego lento, cubierta, cocine 16-20 minutos (45-55 minutos para el arroz integral), hasta que el arroz esté tierno. Retire del fuego, deje cubierto por 10 minutos. Revuelva con un tenedor y sirva.

Mashed Potatoes (Puré de Papas)

Ingredients:
• 1 & 1/2 pounds of potatoes*, peeled and cut into cubes
• 3 tablespoons milk
• 1/2 tablespoon butter (optional)
• Salt and pepper to taste
* Russet or Yukon gold are best

Directions:
In a medium saucepan add potatoes, salt and enough water to cover potatoes. Boil for 25 minutes or until tender. Mash with a potato masher or fork. Add butter, gradually mix in the milk. Season to taste with salt and pepper.

Ingredientes:
• 1½ libras de papas*, peladas y cortadas en cubos
• 3 cucharadas de leche
• ½ cucharada de mantequilla (opcional)
• Sal y pimiento al gusto
* Las papas Russet o Yukon Gold son las mejores

Direcciones:
En un sartén mediano agregue las papas, sal y suficiente agua para cubrirlas. Hierva durante 25 minutos o hasta que estén tiernos. Una vez cocidas, machácalas con un cucharón prensa papas o con un tenedor grande. Agregue la mantequilla y leche lentamente. Sazone con sal y pimiento al gusto.

Pomegranate Salad (Ensalada de Granada)

Ingredients:
• 1 bunch lettuce, spinach, or shredded cabbage
• 1/2 cup chopped nuts
• 1/4 onion, sliced thinly
• 1 pomegranate, peeled and seeds separated
• 1/2 cup shredded cheese
• 4 tablespoons balsamic vinaigrette

Directions:
Place lettuce in a salad bowl. Top with onion, nuts, and cheese. Sprinkle pomegranate seeds over the top, and drizzle with vinaigrette.

Ingredientes:
• Una cabeza de lechuga, espinaca o repollo picado
• 1/2 taza de nueces picadas
• 1/4 de cebolla, en rodajas finas
• 1 granada pelada con las semillas separadas
• 1/2 taza de queso rallado
• 4 cucharadas de aderezo “vinagreta balsámica”

Direcciones:
Coloque la lechuga en una ensaladera. Cúbrala con cebolla, nueces y queso. Ponga las semillas de granada encima y rocíe con la vinagreta.

Meal Type: Side-dish

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