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Caprese salad, Carrot and leek frittata with terragon, and parmesan asparagus risotto!

Thursday, July 07, 2011

I am making good on my resolution to cook more often. Tonight was an incredible italian meal full of farm-fresh veggies that I got in my weekly CSA market bag.

Here's what about an hour and a half of prep and cooking got me tonight:

My absolute favorite part of the meal was the frittata, and I decided to share the recipe with SparkPeople because it is so healthy and delicious! Link:

I can't believe I had never cooked with leeks or terragon before... the combination with the carrots and shallots and garlic is just TO DIE FOR. (Not to mention the local cheese grated on top.... Everything on this plate had cheese in it ;) DON'T JUDGE ME!)

I cheated on the risotto and used an instant box that I found at kroger... but adding the chopped up fresh asparagus when it was cooking really gave it a great flavor (and more veggies!). Added a bit of shredded parm on top. It was a real treat and super simple to make.

The caprese salad with farm-fresh heirloom tomatoes was also amazing.... I reduced some balsamic vinegar in a saucepan by about 1/2 and drizzled that over top of the tomato, basil, and mozzarella with a little olive oil, salt and pepper.

This meal was a HUGE HIT at my dinner table and didn't take too long to make (a more experienced chef could probably put it together in about 45 min, counting prep).

emoticon All together, the meal ended up being only 775 calories (including the seconds i had on the frittata), and packed a whopping 4 servings of veggies.

P.S. I am BY NO MEANS a vegetarian... I didn't even realize that there was no meat in this meal until now... I certainly did not miss it!
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Member Comments About This Blog Post
    Looks delish! I love fresh veggies... another reason why this time of year ROCKS!
    3359 days ago
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