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Don’t let the cold weather keep you from enjoying fresh produce. These recipes prove that flavorful, fresh ingredients can be enjoyed year-round. For more ideas, visit the entire Cooking Light collection of recipes for winter vegetables and fruits.
Roasted Brussels Sprouts with Ham and Garlic
Yield: 12 servings (serving size: 3/4 cup)
INGREDIENTS
1 (1-ounce) slice white bread
3 pounds Brussels sprouts, trimmed and halved
1/4 cup finely chopped country ham (about 1 ounce)
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
3 garlic cloves, thinly sliced
Cooking spray
2 tablespoons grated fresh Parmesan cheese
PREPARATION
Preheat oven to 425°.
1) Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425° for 5 minutes or until golden. Reduce oven temperature to 375°.
2) Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.
3) Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat.
4) Bake at 375° for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.
5) Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.
Total Per Serving: Calories - 58 g, Carbs - 9.6 g, Fat - 1.2 g, Protein - 4.4 g, Fiber - 3.6 g.
Source: Cooking Light, November 2002
Cauliflower Soup with Shiitakes
Yield: 4 servings
INGREDIENTS
4 teaspoons extra-virgin olive oil, divided
3/4 cup thinly sliced leek, white and light green parts only
3/8 teaspoon kosher salt, divided
4 cups coarsely chopped cauliflower florets (about 1 medium head)
1 1/2 cups unsalted chicken stock (such as Swanson), divided
3/4 cup water
2 teaspoons chopped fresh thyme
1/4 cup 2% reduced-fat milk
1 1/2 teaspoons butter
1/4 teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh parsley
PREPARATION
1) Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally.
2) Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender.
3) Place cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
4) Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; sauté 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
5) Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.
Total Per Serving: Calories - 113 g, Carbs - 10.1 g, Fat - 6.7 g, Protein - 5.5 g, Fiber - 2.8 g.
Source: Cooking Light, November 2013
