Side dish recipes: April
Beets and greens salad
Directions:
1. Whisk 3 tbsp red-wine vinegar with 2 tsp
olive oil , 1 tsp Dijon, 1 minced garlic clove
and 1/8 tsp salt in a bowl.
2. Stir in 1 large grated beet and 2 cups shredded beet
greens.
3. Let stand 10 min before serving.
Serves 4.
Per serving: 41 calories,
1 g protein, 4 g carbs, 2 g fat, 2 g fi bre,
149 mg sodium.
Swiss chard with lemon and onions
Directions:
1. Toast 1/4 cup sliced skin-on almonds in
a large frying pan over medium-high
until golden, about 2 min. Transfer to a plate.
2. Add 1 tbsp olive oil to frying pan,
then 8 cups packed chopped Swiss chard
and 1/4 tsp salt. Cook, stirring frequently,
until chard is wilted, about 3 min.
3. Remove from heat and stir in 2 tsp lemon zest,
1/2 tsp lemon juice and toasted almonds.
Serves 4.
Per serving: 77 calories, 3 g
protein, 4 g carbs, 6 g fat, 2 g fi bre, 189 mg
sodium. Excellent source of vitamin A.
Sesame cucumbers
Directions:
1. Cut 2 English cucumbers into french-fry-sized sticks. Transfer to a large
bowl.
2. Add 1/4 cup rice vinegar, then 4 tsp
each sesame oil and honey, 2 tsp toasted
black sesame seeds and 1/4 tsp salt.
Toss until coated.
3. Refrigerate at least
20 min before serving.
Serves 4.
Per serving: 99 calories,
2 g protein, 14 g carbs, 6 g fat, 2 g fi bre,
148 mg sodium.
Pumpkin orzo
Directions:
1. Heat a medium saucepan over medium.
2. Add 1 tbsp olive oil, 1 minced garlic clove,
1 1/4 cups orzo, 1/2 cup pumpkin purée
and 1/2 tsp dried sage. Stir until orzo is
coated.
3. Add 2 cups vegetable broth. Stir
often until orzo is tender, about 10 min. Reduce heat to medium-low if needed.
4. Stir in 1/2 cup grated parmesan.
Serves 4.
Per serving: 299 calories, 13 g
protein, 45 g carbs, 8 g fat, 3 g fi bre, 574 mg
sodium. Excellent source of vitamin A.
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