Ingredients

• 1 pound of fresh asparagus
• 4 cloves of garlic, pressed
• 2 Tbsp of olive oil
• ½ tsp Salt
• ½ tsp Fresh cracked pepper
• ½ cup grated Parmesan cheese

 

Directions

1. Preheat oven to 400°F.
2. Break off ends of asparagus spears.
3. In a large bowl, combine the olive oil, garlic, and salt and pepper. Add asparagus and toss to cover.
4. Cover a large cookie sheet with aluminum foil. Spread the asparagus on a sheet and sprinkle with Parmesan cheese.
5. Bake 15 to 20 minutes or until the spears begin to turn brown. Turn half way through.

 

Handling & Storage

Do not wash asparagus before storing. Trim the ends of fresh asparagus and stand them upright in a jar with about an inch of water in the bottom. Cover with a plastic bag and refrigerate for up to two days.

To prepare, bend each spear until it breaks naturally. This will ensure tender spears of asparagus without waste.
 

Nutritional Information

Calories: 180
Total Fat: 13.2 g
Saturated Fat: 5.1 g
Cholesterol: 20 mg
Sodium: 557 mg
Total Carbohydrates: 6.8 g
Dietary Fiber: 2.6 g
Sugars: 2.3 g
Protein: 12.0 g
 

Serves 4

Ingredients

• 2 Tbsp butter, unsalted
• 3 medium tart apples
• 1 head green cabbage
• 1½ tsp salt
• ½ tsp pepper
• ¼ cup low-sodium chicken broth
• ¼ cup apple cider vinegar
• 2 Tbsp sugar

 

Directions

1. Core, peel and slice apples into wedges. Core and slice cabbage thinly.
2. In a large pot, melt butter over medium heat. Add the apples and cook for 2 minutes, until they soften. Add the cabbage, salt, and pepper. Cook for an additional 2-3 minutes.
3. Add in the chicken broth, vinegar, and sugar. Gently stir the cabbage and apple mixture to coat, and the cabbage wilts.
4. Cover and cook for 10 minutes. Then remove lid and cook for another 10 minutes to reduce the liquid. Stir occasionally, but gently so the apples do not turn to sauce.

 

Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.
 

Nutritional Information

Calories: 194
Total Fat: 6.2 g
Saturated Fat: 3.7 g
Cholesterol: 15 mg
Sodium: 952 mg
Total Carbohydrates: 35.6 g
Dietary Fiber: 7.8 g
Sugars: 26.0 g
Protein: 2.9 g
 

Serving suggestion: Goes well with pork chops.

Serves 4