Pan-seared Asparagus
(serves 6-8)
1 lb asparagus, trimmed and rinsed
1 tsp coarse salt
1 tsp coarse black pepper
1 tsp thyme
1 tbsp lemon juice
2 tbsp olive oil
Heat the olive oil in a large skillet over medium-low heat. Once heated sprinkle some of the salt and pepper over the oil, then place the asparagus spears on top. Sprinkle with the rest of the salt and pepper and thyme, then cover, cooking for about 5 minutes. Uncover and stir the spears around, allowing to cook on each side for a period of time until slightly blackened. During the last minute of cooking, toss the lemon juice in and stir the spears around once more. The object is to cook them well enough so that they are crisp, yet soft in the middle. Serve hot with extra seasoning if desired, with some rice and eggplant or other main course. Although this is Meatless Monday, I must add that this side dish goes excellent alongside steak.
Thyme is quite lovely with asparagus, and even better with the added lemon juice. It really brings out its flavor while subduing some of its sharpness. Thyme is full of vitamin K, antioxidants, and iron, as well as antimicrobials that have been used for years to help preserve foods. Fir this dish, you can use it fresh or dried, it will taste good either way. Although, its beneficial properties will be more preserved if used fresh.
Over the weekend we attended a young relative's birthday party, and I was pleased to see Lily pass over her pizza for raw veggies and ranch dip. This was especially good for her since- as you may have read in a previous post -she's been fighting a nasty cold for the past nearly week and a half. We even considered not taking her to the party, but she was having fun with the rest of the group bouncing around at Bounce U! All that's left of the cold now is a cough.
 |
| Choosing veggies over pizza |
Affirming the values of healthy eating habits for children is a lesson that can last far into adulthood. It is so important for kids to eat healthy and balanced, and including fresh fruits and vegetables in the daily diet is a must. Variety is best, but sometimes there will be types of veggies that they just don't like, or won't even try, such as brussel sprouts. I believe it's important to never give up, and just keep trying new ways to serve it, and even when that doesn't seem to be working, give it a break then try again some other time. Taste buds grow and develop along with your child, and one day they may hate broccoli, then the next thing you know they're asking for seconds!
Now it's your turn to share your Meatless Monday dish below! No rules, other than please only link-up meat-free recipes. No other un-related links or I will remove them. Sorry to sound so harsh, but let's keep it true to what it is, ok? Link up as much as you want, and feel free to spread the word with the button below. Thanks, and have a great week!
