RADISH & ASPARAGUS STIR-FRY

INGREDIENTS

1 bunch radishes, about 8 oz, thinly sliced

1/2 bunch thin asparagus, chopped

1 yellow onion, cut into small wedges

1 tbsp canola, almond, or sesame oil

2 tsp vinegar

2 tsp low-sodium soy sauce

1 tsp sugar

1/4 tsp salt

2 cloves garlic, crushed

1/2 tsp crushed ginger

Freshly ground pepper to taste

Mix vinegar, soy sauce, sugar, salt, garlic, ginger to create a sauce.  Heat oil in large skillet over medium high heat until hot but not smoking.  Add onion and stir fry until slightly browned but still crisp.  Add radishes and asparagus and stir fry until hot, about 1 minute. Add sauce mixture.  Stir fry for another 2 minutes, or until vegetables are tender.  Season with pepper.  Serve with cooked rice or quinoa.  Serves 4.

SIMPLY DELICIOUS CARROT SOUP

INGREDIENTS

1 teaspoon vegetable oil

1 1/2 cups carrots, sliced thinly

1 medium onion, diced

1/3 cup celery, diced

1 cup potato, diced

2 garlic cloves, minced

pinch of sugar

2 whole cloves (optional)

3-4 cups low sodium vegetable broth

In medium sauce pan, heat oil and add carrots, onions, celery, potato, garlic, and a pinch of sugar.  Cover and cook over low heat for 10 minutes, stirring occasionally.  Add cloves (if using), black pepper, and broth and bring to a boil.  Reduce heat and cook, partially covered, for about 20 minutes, or until vegetables are tender.  Remove cloves.  Allow soup to cool slightly and puree in batches in a blender or immersion blender, if desired.

Recipe from livewellutah.org

CUCUMBER, ASIAN PEAR, WATERMELON SALAD W/ FETA

INGREDIENTS

1 peeled seedless cucumber, cubed

2 cups cubed seedless watermelon

2 Asian pears, cubed

1/2 cup fat-free plain greek yogurt

1 tablespoon honey

1 1/2 teaspoons grated lime rind

2 tablespoons fresh lime juice

1/8 teaspoon ground red pepper

1/3 cup (3 ounces) crumbled feta (or ricotta salata, if you have it)

PREPARATION

Combine first 3 ingredients in a large bowl. Combine greek yogurt, honey, rind, juice, and pepper in a small bowl, stirring with a whisk.  Pour yogurt mixture over fruit mixture; toss well to coat.  Sprinkle with cheese.

Modified from a recipe by:

Jaime Harder, MS, RD

Cooking Light magazine