Spring is the time for fresh, tender asparagus. Today I’m adding them to fresh tomatoes with feta cheese. I am sauteing the asparagus in a little olive oil just a little bit, but you can steam, grill, or roast if you prefer. The goal is to limit the cooking so the result is bright green, tender asparagus, not over-cooked soft asparagus.
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Green Bean Salad With Tomatoes, Olives & Feta
Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.
Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.
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Savory Sweet Arugula with Cranberries & Candied Pecans
Peppery arugula is the perfect vessel for this savory-sweet dish. My combination of arugula (with phytochemicals), dried cranberries (rich in antioxidants), dried nectarines ( with iron, potassium and antioxidants) and pecans (lowers bad cholesterol) is healthy and a wonderful treat for the senses in colors and taste.