June 25, 2017 / Lyn Jones / 0 Comments
makes 8 servings
1/2 cup buttermilk
2 Tab white wine vinegar
1 Tab olive or walnut oil
1 Tab Dijon mustard
1 tsp black pepper
2 cups (8 oz) small pasta shells, cooked
1.5 cups broccoli florets, steamed
1/2 cup thinly sliced carrots, steamed
1 cup sliced asparagus, steamed
3/4 cup snow peas, steamed
375g shrimp – peeled, deveined, steamed & sliced lengthwise
1/2 cup sliced ripe olives
3 Tab fresh dill, snipped, or 1 tsp dried dill
1 scallion, minced
500g torn kale
1 lg tomato, diced
1 Tab red wine vinegar
black pepper to taste
1. In a large bowl, whisk the dressing ingredients. Add the pasta and toss.
2. Add vegies, then toss in shrimp, olives, dill and scallions. Cover & refrigerate until time to serve.
3. Place kale in another large bowl. Add the tomatoes, vinegar and pepper. Toss well.
Serve with the shrimp mixture.
June 4, 2017 / Lyn Jones / 0 Comments
https://www.woolworths.com.au/Shop/Recipes/meal-types/healthy?name=asparagus-frittata&recipeId=1250
Ingredients
500g Baby Cream Delight potatoes
2 tsp olive oil
1 red onion, roughly chopped
2 bunches asparagus, trimmed, cut into 3cm pieces
4 eggs
1/2 cup low fat or regular milk
salt & pepper
80g snow peas, thinly sliced lengthways
60g reduced-fat feta, crumbled
20g snow peas sprouts, trimmed
1 tbs French Salad Dressing
1. Steam or microwave potatoes until just tender. Cut into quarters.
2. Heat oil in 20cm-base, non-stick frying pan over a medium heat. Add onion and cook for 4 minutes until tender. Add asparagus, cook 2 mins. Stir in potatoes. Reduce heat to medium-low. Preheat grill on high.
3. Whisk eggs, milk, salt & pepper in large jug. Add feta. Pour over veges, cook for 10 mins or
until egg is set and golden. Stand for 5 minutes.
4. Bring a saucepan of water to the boil. Add snow peas cook 1 minute. Rinse under cold water and
drain well. Transfer to a bowl. Add snow pea sprouts & salad dressing, toss until combined.
Pile on top of frittata. Serve.