4 minute read
Tastes
SPRINGTIME SUPPER
Put a twist on your traditional Sunday feast with this delicious, healthy and easy-to-make meal.
GREEN SOUP WITH HARD-BOILED EGGS
Yields 8 servings
INGREDIENTS:
n 2 Tbs. olive oil n 5 medium yellow potatoes, cubed n 3-5 carrots, scrubbed and sliced n 3-5 stalks carrot tops (optional), cleaned n 2 parsnips (optional), sliced n 2 celery stalks, cut in half n ¼ cup celeriac root (optional), peeled and cubed n 3-5 whole parsley, stems and leaves n 8 cups water n 2 Tbs. salt n 1 tsp. pepper n 1 bunch or clamshell spinach, chopped n 3 scallions, sliced into thin circles n 3 eggs, hard-boiled and diced n ½ lemon, juiced n ¼ cup dill, chopped n sour cream, for serving
DIRECTIONS:
In a large pot or a 4.5-quart Dutch oven, over medium heat, heat olive oil, enough to coat the bottom of the pot.
Add potatoes, carrots and parsnips, stir periodically. Cook for about 7 minutes or until vegetables look slightly softened. Season with ½ tablespoon of salt.
Add celeriac root, celery, carrot tops, parsley and 8 cups of water.
Allow the liquid to come to a gentle simmer. Season with 1 tablespoon of salt and 1 teaspoon of pepper. Close the lid partially. Lower the heat to low. Cook until the potatoes are fork-tender, about 30 minutes. Remove and discard parsley, carrot tops and celery.
In the meantime, make hard-boiled eggs. Add eggs to a small pot, cover eggs with cool water and place on the stovetop over medium/high heat. Cover the pot and let the water come to a rolling boil. Once the water reaches this point, cook eggs for about 6 minutes. Turn off the heat and drain the water. Run the pot under cold water to stop the cooking process. Once the eggs have cooled down, dry and peel the shells.
Add spinach and scallions and the remaining ½ tablespoon of salt. Squeeze juice from half a large lemon. Continue cooking for about 3 minutes. Turn off the heat and add sliced or diced eggs.
When serving, ladle soup into a bowl, add a spoonful of sour cream and a sprinkle of fresh dill.
This loaded green veggie soup is not only high in fiber, which supports a healthy microbiome, but it also contains herbs and spices that fight inflammation. In addition, the colorful vegetables included in this recipe contain vitamins A and C, which support the immune system.”
—Nikki Yelton, registered dietitian, Nikki Yelton RD, Red Bank
LEMON ROASTED ASPARAGUS
Yields 8 servings
INGREDIENTS
n 2 lemons n 1 tsp. kosher salt n 3 lbs. asparagus, trimmed n olive oil, for drizzling n 1 cup fresh parsley, chopped
DIRECTIONS:
Grate the zest of the lemons. Spread out the zest on a plate and let it air-dry slightly, about 30 minutes.
Preheat the oven to 450˚F. Mix the lemon zest with the salt in a small bowl and set aside. Cut the lemons in half and set aside.
Divide the asparagus between two baking sheets, drizzle with olive oil and toss to coat. Roast until the asparagus is tender and starting to color, 8 to 10 minutes. Transfer the asparagus to a platter.
Before serving, squeeze the lemons over the asparagus, drizzle with olive oil and sprinkle with the lemon salt and parsley.
ROAST RACK OF LAMB WITH LEMON AND GARLIC
Yields 4 servings
INGREDIENTS:
n 3 Tbs. olive oil n 2 tsp. coarse sea salt n freshly cracked black pepper n zest and juice of 1 lemon n 2–3 garlic cloves, finely minced n 2 small lamb racks (approximately 12 oz. each) n 1–2 Tbs. olive oil (extra)
DIRECTIONS:
In a small bowl, mix together the oil, salt, pepper, lemon and garlic. Place the racks of lamb into a large Ziploc freezer bag. Pour the marinade into the bag, seal the bag and make sure the racks of lamb are well coated in the marinade.
Leave to marinate for at least 30 minutes, but overnight in the fridge is best. If your kitchen is cool, leave the bag on the kitchen counter to marinate. Otherwise, place it in the fridge.
Preheat the oven to 390°F. Let the meat come to room temperature before cooking.
Heat the extra oil in a large oven-proof saucepan which will fit both racks of lamb comfortably.
On a medium-high heat, sear the racks of lamb on each side until they are nicely browned.
Once both sides of the racks of lamb have been seared, quickly position them on the saucepan so the bones are standing upwards.
Place the saucepan into the oven and roast for 15-20 minutes, depending on how well-cooked you like your meat. You can test for doneness by prodding the meat gently, but a more accurate way of testing is to use a meat thermometer.
Allow the lamb to rest for about 10 minutes before carving.
