Parmesan and Garlic Asparagus

Nothing says spring like fresh asparagus. I love grilled asparagus. But this oven roasted version will do. The garlic and Parmesan really adds flavor to this green giant.

Ingredients

 1-1/2 lb fresh asparagus

1 tablespoon olive oil

2 tablespoons minced garlic

Salt and pepper to taste

Handful of shredded Parmesan cheese

 

Preheat oven to 400. Cut off an inch from the bottom of the asparagus. In a small bowl mix garlic and oil. Pour over asparagus and work in. Salt and pepper to taste. Bake 15 minutes. Sprinkle with cheese and bake another minute.  

Servings 4

Cucumber Sandwich

Every Monday is meatless Monday in my house. HaHa are you catching that I like themes. This easy veggie sandwich is filling because of all the greens packed inside and surrounded by mashed avocado.

Ingredients

Thick whole wheat bread

1 cucumber, sliced thin

Alfalfa or broccoli sprouts

1 tomato, sliced

Leaf lettuce

Salt and pepper to taste

½ Avocado

1 tablespoon cream cheese, softened

Olive oil

Red wine vinegar

 

 

Spread bread with cream cheese. Top with 5 slices of cucumber, small handful of sprouts, leaf lettuce and sliced tomato. Sprinkle with salt and pepper. Light drizzle with olive oil and red wine vinegar. Spread other piece of bread with mashed avocado.

 

 

 

Servings 1

Chicken Gyros

So I had a taste for something different then the regular rotation and came up with a old favorite but with chicken. I dont know what I like most about gyros the warm pita bread or the yummy cucumber sauce. 

Ingredients

1lb chicken (enjoy use what you like breast, tenders or thighs)

 

 Marinade

¾ cup balsamic vinaigrette salad dressing

3 tablespoon lemon juice

1 tablespoon dried oregano

½ teaspoon black pepper

 
Cucumber Sauce (Tzatziki Sauce)

½ cup Shredded peeled and seeded Cucumber – soak in 1 tablespoon of salt for 5 minutes. Drain access water.

1 Cup Plain Greek yogurt

½ Cup sour cream

½ tablespoon Rice vinegar

Salt and pepper to taste

Lemon pepper

1 tablespoon lemon juice

1 tablespoon olive oil

1minced clove garlic

1 tablespoon fresh dill

 

4 large pita bread rounds

1 heart of romaine lettuce shredded

1 red onion thinly sliced

1 tomato halved and sliced

1 cup crumbled feta cheese

8 kalamata olives (optional)

4 pepperoncini (optional)

In a small bowl, mix balsamic vinaigrette, lemon juice, oregano and black pepper. Place chicken in a resealable plastic bag, pour marinade over chicken. Refrigerate for an hour. Bake 375 for 25 minutes (until fully cooked). Let cool for 10 minutes.

While the chicken is baking make the cucumber sauce. In a medium bowl mix drained salted shredded cucumber, yogurt, sour cream, rice vinegar, salt and pepper, lemon juice, olive oil, garlic and dill. Refrigerate until ready

Arrange warmed pita, sliced chicken, lettuce, onion, tomato, feta cheese, kalamata olives and pepperoncini. Top with cucumber sauce.

 

4 servings  

Fish Tostada with crunchy corn salsa

So every Tuesday in my house is taco Tuesday. So I’m always open to try new Mexican inspired dishes. I just love Fresh corn mixed with anything, but add grape tomatoes, lime and cilantro and you have a killer corn salsa. 









Ingredients
4-6 Tilapia fillets

2 tablespoon olive oil

10 corn tortillas, warmed

2 cups cooked corn kernels

½ cup diced red onion

10 grape tomatoes, sliced

½ cup diced red pepper

1 cup chopped fresh cilantro leaves

1 lime, juiced

1 tablespoon chili powder

1 tablespoon Cajun seasoning

Salt and pepper to taste

Sour cream, dollop on each tostada

Shredded Mexican cheese


Brush each fillet with olive oil and sprinkle with chili powder, Cajun, salt and pepper. Bake 375 for 15 minutes (until fully cooked). Cut in large pieces.

Remove kernels from corn stir fry until heated through.

In a medium bowl mix together corn, red onion, tomatoes, red bell pepper, and cilantro. Stir in lime juice.

For each tostada top with fish, corn salsa, sour cream and cheese

Servings 5

Container gardening

If you’re not into the whole ground garden and sowing. (I like to call it the old fashioned way) J then container gardening is for you. Did you know you can grow just about anything in a container? Really…Just make sure that you buy a big enough container. Most plants you can start off with a small container but as the plant and root grows you will need to transplant into a larger container.

Herbs do great in small pots, not to mention you can grow all year just bring them inside. Tomatoes do well any size from cherry to beefsteak (just make sure you but a cage for support). I even seen greens and cabbage done in a pot. Some pros of growing in a pot is it’s great for people who have limited mobility, you can put the pot anywhere, provides perfect soil and neat. The only con is that you have to water more and make sure as your plant grows so does your container.

Many stores now offer container based plants that’s already started. Just take home and water and watch for sprouts. I mean really it doesn’t get any easier. Just a warning once you start you will become addicted.  

I will continue to post pics and progress of my containers plants so feel free to ask questions to guide you along your journey of gardening the urban way. Wink.