This season we celebrate spring and the Easter holiday.
Serve your family
and friends vibrant greens packed with fiber and flavor, sweet and sour carrots and lamb chops.
It’s a menu which is easy to prepare, healthy for you and delicious, too!
Warm Spring Vegetables
Ingredients: 1 large zucchini sliced into ribbons with a vegetable peeler
1 lemon, juiced
1⁄2 pound asparagus, washed and trimmed
1 cup frozen peas
1 cup frozen edamame, shelled
1 tablespoon extra virgin olive oil
Salt and pepper
1. Put the zucchini ribbons in a large bowl with a pinch of salt and the lemon juice.
2. Cook the asparagus in boiling water for 1 minute, add the frozen peas and edamame and cook all together for a second minute. 3. Drain well and toss with the zucchini ribbons. Drizzle olive oil over the vegetables and season with salt and pepper to taste.
Honey-glazed Roast Carrots
1 pound baby carrots
3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
Salt and pepper
1. Place the carrots on
a baking sheet and toss with the olive oil, salt and pepper.
2. Roast in the oven at 425° F for 20 - 25 minutes, shaking the pan halfway thru so they cook evenly. 3. Drizzle the vinegar and honey over the carrots, toss well and return the pan to the oven for another 15 minutes. (Cooking times may vary depending on your oven.)
Thyme and Garlic Lamb Chops Serves 4
5 garlic cloves
3 tablespoons olive oil Fresh thyme sprigs Salt and freshly ground black pepper
12 lamb chops
1. Preheat the oven to
2. Finely chop the garlic and set aside.
3. Arrange the chops in single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper and spread the garlic on top of the chops.
4. Place fresh thyme sprigs among the chops and some on top.
5. Roast the lamb chops to desired doneness, about 10 minutes for medium-rare. 6. Transfer the meat to a platter, cover and let rest for 5 minutes.
Veronica Mauri is the “Healthy Eating Chef.” She lives with her family in Miami Lakes .
Follow her on Instagram at ChefVeronicam.