Lamb Chops with Roasted Asparagus and Bulgar Pilaf Saturday, Jul 30 2016 

1 bunch asparagus, trimmed
2 cloves garlic, sliced
1/4 cup olive oil
kosher salt and black pepper
1 cup bulgur
1/3 cup chopped fresh mint leaves, plus more for serving
8 small lamb chops (rib or loin; about 1 inch thick, 2 1/2 pounds total)
2 teaspoons ground coriander

Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.

Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.
Serve the lamb with the bulgur and asparagus and top with the mint leaves.

Real Simple, March 2013, page 210

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Stir-Fried Rice Noodles Saturday, Feb 9 2013 

30 minutes or fewer; serves 4

6 oz. rice sticks or rice vermicelli
2 tsp. toasted sesame oil, divided
2 large eggs
1/4 tsp. white pepper
1/2 lb, asparagus, trimmed and sliced diagonally into 1-inch pieces (2 cups)
7 oz. snow peas, trimmed and sliced lengthwise into 1/2-inchwide strips (2 1/2 cups)
3 cloves garlic, minced (1Tbs.)
3/4 cup low-sodium vegetable broth
2 Tbs low-sodium soy sauce
2 tsp. sriracha sauce
3 green onions, thinly sliced (1/3 cup)

Soak rice sticks in large bowl of hot water 8 minutes. Drain well.

Meanwhile, heat 1 tsp. oil in nonstick skillet over medium-high heat. Whisk eggs in small bowl with 2 tsp. water and white pepper, and season with salt, if desired. Pour eggs into skillet, and swirl pan so eggs cover bottom in even laver, Cook 1 to 2 minutes, then carefully flip omelet. Cook 1 minute more, then transfer to cutting board, and slice into strips.

Heat remaining 1 tsp. oil in skillet; add asparagus and snow peas. Stir-fry 3 to 4 minutes, add garlic, and cook 1 minute more. Whisk together broth, soy sauce, and sriracha in bowl. Add mixture to pan; bring to a simmer. Stir in rice sticks, and cook 3 to 5 minutes, or until liquid is absorbed. Mix in egg strips and green onions.

PER 2 CUP SERVING: 256 CAL, 9G PROT; 5G TOTAL FAT (1G SAT FAT); 43G CARB; 93MG CHOL; 385MG SOD; 3G FIBER; 4G SUGARS

Butterflied Leg of Lamb with Rosemary and Garlic Tuesday, Nov 22 2011 

1/4 cup olive oil 1/4 minced fresh rosemary 8 garlic doves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4½ to 5 pounds

Vegetables 4 Tbs. butter, divided 3 Tbs. olive oil, divided 2.5 pounds golden yellow potatoes, peeled and halved 1 pound carrots, peeled and cut into large chunks 2 large onions, peeled, halved and each half quartered 2 pounds of asparagus, tough end snapped off 1 tsp. finely grated lemon zest 1 large lemon cut into eighths 2 bags (2 pounds) frozen peas 1/4 cup chopped fresh mint

For the lamb, mix oil, rosemary, garlic, 1 tablespoon salt and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)

When ready to roast, set a large heavy duty roasting pan over 2 burners at medium-high heat. When pan is hot, add lamb; cook, turning only once, until well-browned on both sides, 6 to 8 minutes total. Transfer lamb to a large raclç do not wash roasting pari.

Adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 mìnutes. Drain water, cover and shake pot to give potatoes a “fluffy” surface; turn into roasting pan, along with carrots and onions; drizzle with butter mixture along with a generous sprinkling of salt and pepper shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 mInutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees. While lamb roasts, toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter and a light sprinkling of salt and pepper in a large microwave-safe bowl cover with plastic wrap.

While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest after removing from oven) and potatoes, carrots and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.

8 servings Per serving: 739 calories, 53g carbohydrates, 65g protein, 30g fat (10g saturated), 179mg cholesterol, 13g fiber, 1,207mg sodium

USA Weekend, April 1-3, 2011

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Seared Scallops over Pea Pesto Linguine Thursday, Nov 10 2011 

Serves 4 Hands-on time/Total Time: 30 minutes

8 oz whole wheat linguine or spaghetti pasta
2 cups fresh asparagus spears, cut into 2 inch pieces (I used peas instead!)
12 sea scallops
sea salt and fresh ground black pepper, to taste (or four peppercorn blend)
1 Tbsp. olive oil

Pea Pesto
1/2 cup low sodium chicken broth, divided
3 Tbsp. minced garlic (4 to 6 cloves)
1 cup frozen peas, thawed
1 oz shredded Parmesan cheese (1/4 cup)
1 oz chopped unsalted walnuts (1/4 cup)
juice 1/2 lemon
sea salt and fresh ground black pepper, to taste

In a large pot, cook pasta to package directions. Add asparagus to pot during the last 2 to 3 minutes of cooking. Before draining pasta, reserve 1/4 cup pasta cooking water in a small dish. Drain pasta and asparagus and return to pot.

Cook scallops in a skillet. Remove from skillet. To prepare pea pesto, reduce heat to medium. Deglaze pan by poring 1/4 cup broth into pan and scrape browned bits from the bottom of pan with a wooden spoon. Add garlic to pan and saute until fragrant, 1 to 2 minutes. Add remaining 1/4 cup broth and peas to pan and saute until broth and peas are just heated, about 2 minutes.

Transfer pea mixture, including liquid, to a food processor or blender. Add parmesan, walnuts, lemon juice, salt and pepper; process until combined, scraping down sides of processor as needed. Add pesto to pot with drained pasta and asparagus; toss until evenly coated. Add 2 Tbsp. reserved pasta cooking water (and additional as needed to thin sauce) and stir until desired coating and texture is achieved. Divide pasta mixture amoung 4 plates. Top each serving with 3 seared scallops. If desired, garnish with additional chopped walnuts and shredded parmesan.

Nutriets per serving (1 1/2 cups pasta and 3 scallops): calories 395, total fats 11g, Sat. fat 2g, monosaturated fat 3g, polyunsaturated fat 4g, omega-3s 790mg, Omega-6s 330mg, Carbs 54g, fiber 11g, sugars 4g, protein 23g, sodium 311mg, Cholesterol 21mg

Clean Eating April/May 2011 Page 30

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