Sides

Green Beans and potatoes Tossed with Pesto

2 cups loosely packed fresh basil leaves (I used a whole package from Trader Joe's)

1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

1/4 cup fat-free, less-sodium chicken broth

1 tablespoon pine nuts

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces (I used the whole 1 lb. bag from Trader Joe's)

1 1/2 pounds red potatoes, each cut into 6 wedges

Click to see savings

Preparation

Combine first 8 ingredients in a food processor; process until smooth.
Bring water to a boil in a large saucepan. Add green beans, and cook 4 minutes or until tender. Remove beans from pan with a slotted spoon, and place in a large bowl. Add potatoes to pan, and cook 6 minutes or until tender. Drain. Add pesto and potatoes to beans, and toss to coat.
Creamy Risotto with Asparagus and Peas

2 c. Arborio rice
1/4 c. olive oil
1 c. diced onion
8 c. chicken stock
1 pound asparagus cut into 2" pieces (I par-cook this)
1 c. fresh or frozen green peas
1/2 c. grated Parmesan cheese
Salt and pepper to taste

 

Heat the oil in a deep pan set over medium heat. Add the onion and saute until translucent. Remove the onion leaving the oil in the pan; add the rice and saute 6 to 8 minutes, stirring constantly, until the rice is translucent. At the same time bring the chicken broth to a boil in a separate pan.

 

Add the hot broth to the rice about 1 cup at a time, stirring until it's absorbed by the rice each time. After 6 cups of the broth has been added, check the rice's texture; it should be soft, but still firm in the middle.

 

Stir in the remaining broth until the rice is creamy but still firm. Add the peas and asparagus along with the last cup o f broth; cover the pan and cook gently for 4 minutes. Turn off the heat, uncover the pan, and stir in the cheese. Add salt and pepper to taste, and serve immediately.

 

Roasted Beets 'n Sweets

 

 

Ingredients
• 6 medium beets, peeled and cut into chunks
• 2 1/2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 3 medium sweet potatoes, cut into chunks
• 1 large sweet onion, chopped

 

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.