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Day 61: Asparagus with Creamy Mustard Dip

Easy, simple, ingredients on hand - there's nothing better! ASPARAGUS with CREAMY MUSTARD DIP Active time: 5 minutes (dip only) Time to table: 5 minutes Makes 7 tablespoons 3 tablespoons low-fat mayonnaise (original recipe suggests non-fat) 2 tablespoons sour cream (original suggests non-fat) 2 tablespoons Dijon mustard 1 1/2 teaspoons dried tarragon 1 pound steamed asparagus (see ALANNA's TIPS) or other vegetables Stir together dip ingredients. Serve immediately or refrigerate until ready to serve. NUTRITION ESTIMATE Dip only, per tablespoon: 31 Cal (83% from Fat, 4% from Protein, 13% from Carb); 0 g Protein; 3 g Tot Fat; 1 g Sat Fat; 1 g Carb; 0 g Fiber; 10 mg Calcium; 0 mg Iron; 104 mg Sodium; 4 mg Cholesterol Weight Watchers 1 point One tablespoon dip with 1/4 pound asparagus: 55 Cal (46% from Fat, 19% from Protein, 36% from Carb); 3 g Protein; 3 g Tot Fat; 1 g Sat Fat; 5 g Carb; 3 g Fiber; 37 mg Calcium; 3 mg Iron; 107 mg Sodium; 4 mg Cholesterol, Weight Watchers 1

You Found It Here, First!

Mark Bittman cooked for an NPR All Things Considered segment tonight - including his recipe for Beet Roesti that we cooked way back in April and still a Veggie Venture personal favorite! But hey, you discovered it here, first, way back on Day 22 !

Day 60: Pan-Roasted Broccoli

How to cook broccoli in a hot skillet. It's super simple, just broccoli, a touch of oil, salt and pepper. The real secret ingredients? Flat surfaces and heat. If you keep a mental list of simple ways to cook broccoli, this recipe belongs on your "make now" list too. Here's your new recipe! Perfect Pan-Fried Broccoli A Year-Round Kitchen Staple. Weeknight Easy, Weekend Special. Rave Reviews. Weight Watchers Friendly. Low Carb. Low Fat. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real . Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables . Join " veggie evangelist " Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special. © Copyright Kitchen Parade 2005

Day 59: Sautéed Cabbage with Dill

A simply cooked, simply eaten dish, easy to imagine aside scrambled eggs or pan-fried fish. It's not one to rave about but it's certainly a keeper, especially given the ease of preparation. SAUTÉED CABBAGE with DILL Active time: 5 minutes Time to table: 15 minutes Serves 4 2 teaspoons unsalted butter 1 large leek 1 8-ounce bag shredded cabbage and carrot 2 tablespoons fresh dill Bit of lemon zest 1 tablespoon lemon juice (about half a small lemon) Salt & pepper to taste (I didn't feel any was needed) Melt the butter in a large, deep skillet with a cover on MEDIUM HIGH. While it melts, clean the leek (see ALANNA's TIPS). Add the leek and the cabbage mixture to the pan and turn them with a spatula several times to evenly distribute the butter. Cover, reduce the heat to MEDIUM and let cook for about five minutes or until the cabbage is cooked, stirring occasionally. While the cabbage cooks, chop the dill and grate a bit of lemon zest. (Use a microplane

Kitchen Parade Extra

If you still haven't gotten enough of spring rhubarb, visit the Kitchen Parade weekly blog for a recipe for Country Rhubarb Cobbler .

Day 58: Roasted Asparagus with Browned Butter

What a lesson: Perfect, ultra-fresh need little - any? - adornment. The browned butter sauce is perfectly good - really good, in fact. But the asparagus were so perfect, all on their own, that the sauce actually detracted. The roasting process (without the browned butter) is a great zero-point way to roast asparagus and presumably other vegetables. Usually it seems to take more oil than I'd like to coat vegetables headed to the oven for roasting AND it's sort of an oily mess, I usually just dig in with my hands for simplicity and speed. The cooking spray (or a mister with your own oil) makes light, er, work of the process and calorie impact. ROASTED ASPARAGUS with BROWNED BUTTER Active time: 10 minutes Time to table: 25 minutes Serves 4 1 pound asparagus Butter-flavored cooking spray Salt & pepper 1 tablespoon unsalted butter 1 teaspoon soy sauce 1/2 teaspoon balsamic vinegar Preheat oven to 400F. Clean and trim asparagus, removing the woody ends. Place

Day 57: Pied Piper Refrigerator Pickles ♥

These are a refrigerator pickle adaptation of my favorite Pied Piper Pickles from a 'canning crusade' three summers ago when in the course of a few weeks, I canned something like 200 jars of 30 different things! This version keeps in the frig for a week or so versus being canned. The inspiration came from a wonderful Trader Joe's product, frozen grilled peppers. I've been looking for more ways to use them -- they're cheap, convenient, nutritious, oh, and taste great too! June 1 Taste Report: I've used Pied Pipers in several ways, all good. The favorite so far is as a tomato stand-in on sandwiches, especially since real tomatoes are still several weeks away. Try these: Atop grilled / roasted chicken / turkey sandwiches Chopped, in an omelet Chopped, added to tuna salad Chopped, added to potato salad PIED PIPER REFRIGERATOR PICKLES Active time: 15 minutes (6 hands on) Time to table: 24 hours Makes about 20 slices 1 cup water 1 cup tarragon vinegar 1/2