House Calls

SPR 2018

House Calls Magazine is a quarterly publication that focuses on health and wellness. It includes a wide assortment of articles with topics on the latest health and wellness information, nutrition, safety, lifestyles, and more.

Issue link: http://housecallsmagazine.rsfh.com/i/961512

Contents of this Issue

Navigation

Page 48 of 54

Asparagus Ricotta Tart (Serves 6) 4 large eggs 2 scallions, thinly sliced 1 ½ cups part-skim ricotta 1/4 cup low-fat milk 1/4 cup grated Parmesan 2 Tbsp. freshly chopped dill (or 2 tsp. dried) Salt and pepper, to taste 1 bunch skinny to medium-sized asparagus, woody stems removed Preheat the oven to 375°F. Lightly coat a 9-inch pie dish with cooking spray. Whisk the first 6 ingredients together then season with salt and pepper. Pour mixture into the prepared dish and arrange asparagus spears in a concentric circle atop tart, with tips pointing toward the edge of the dish. Bake for 35 to 40 minutes, until tart is set in the center. Let tart cool slightly before slicing it into 6 wedges. specials board 44 { spring 2018 } h o u s e c a l l s Nutrition facts (per serving): 200 calories, 11g total fat, 6.5g saturated fat, 154mg cholesterol, 225mg sodium, 8g carbohydrates, 2g fiber, 2g sugar, 16g protein Pea Shoot Pesto Pasta with Zucchini (Serves 6) For the pesto: 3 cups pea shoots (available in the microgreens section of Whole Foods, The Veggie Bin, and other stores; use both tendrils and stems) 1/4 cup chopped walnuts 1/4 cup freshly grated Parmesan or Romano cheese 1/4 tsp. lemon zest 2 cloves garlic Pinch of kosher salt 1/3 cup extra-virgin olive oil 3 medium zucchini and/or yellow squash, sliced into 1-inch rounds 1 pound whole-wheat capellini, angel hair, or alternative pasta, cooked according to package directions 1 Combine all pesto ingredients except for the oil in the bowl of a food processor fitted with a blade attachment. Pulse a few times to chop and combine ingredients then incorporate oil through the feeding tube while pulsing until just blended. Fill a large pot with 2 inches of water and insert a steamer basket (water should not touch the bottom of the basket). When water reaches a boil, add zucchini to the basket and cover pot with a loosely fitted lid. Steam zucchini for about 5 minutes, until just fork tender. Toss pesto with freshly cooked warm pasta and vegetables and serve immediately. Nutrition facts (per serving): 476 calories, 19g total fat, 4g saturated fat, 10mg cholesterol, 116mg sodium, 64g carbohydrates, 5g fiber, 2g sugar, 16g protein CHEF'S NOTE: This dish is delicious warm, at room temperature, or chilled.

Articles in this issue

Archives of this issue

view archives of House Calls - SPR 2018