Blog of the Week: Hungry? A Place to Gather for Food

Hungry?

Here is another great recipe blog lots of great recipes and lots of other information useful in the kitchen. My niece, Kami Allen, is one of a number of participants, so the spectrum of recipes is broad and comprehensive, with an emphasis on eating healthy.

Here is a sample of one of the recipes she has posted:

Grilled Vegetable Salad

Posted by Kamie

Grilled Vegetable Salad

A basic balsamic vinegar and olive oil combination does triple duty here, seasoning grilled vegetables, wilting baby spinach leaves and dressing this colorful warm-weather salad. Feel free to replace the asparagus with zucchini or yellow squash (just slice them in half before grilling) or to add a bell pepper or two to the mix. On the off chance that you have leftovers, they taste great in a veggie sandwich or tofu scramble the next day.

Ingredient List
Serves 4
1/2 cup balsamic vinegar
6 Tbs. olive oil
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
3 cloves garlic, minced (about 1 Tbs.)
1 lb. asparagus, trimmed
2 medium-size portobello mushrooms, stems removed
1 large red onion, cut into 1/2-inch rings (about 2 cups)
6 cups baby spinach leaves, rinsed and dried

Directions
1. Whisk together vinegar, olive oil, parsley, basil and garlic in small bowl. Season to taste with salt and pepper. Toss sauce with asparagus, mushrooms and onion in shallow baking dish. Cover with plastic wrap and let stand at room temperature 30 minutes.
2. Coat grill or grill pan with oil or nonstick cooking spray. Preheat to medium-high heat.
3. Place spinach in large serving bowl; set aside.
4. Drain asparagus mixture, reserving marinade. Grill vegetables 6 to 8 minutes, turning occasionally, or until tender and lightly charred. Transfer to cutting board. Cool 2 minutes, and cut into bite-size pieces.
5. Add grilled vegetables to spinach. Transfer reserved marinade to small saucepan, and bring to a boil over medium-high heat. Remove from heat. Pour over salad mixture. Toss salad with hot marinade, using tongs. Season to taste with salt and pepper. Serve immediately.

Nutritional Information
Per SERVING: Calories: 285, Protein: 5g, Total fat: 15g, Carbs: 21g, Cholesterol: mg, Sodium: 203mg, Fiber: 6g, Sugars: 8g

Source: Vegetarian Times

Recipe of the Week

Jenn’s Amazing Smoothie Recipe
from Jennifer Hatch

This is so amazing you will be smiling all day! My daughter Alyssa and I drink this for breakfast all the time.

In a blender, combine:

• 1 cup of plain yogurt
• 1 and ½ cups of frozen strawberries (I let them thaw about 20 min so they are easier to blend but don’t over thaw because the frozen-ness makes it taste better).
• 1 ripe banana cut into pieces
• 1 capful of vanilla (about a teaspoon)
• 2 squirts of honey (or your preference depending on your sweetness desire)
• ½ of cup of non-fat dry milk
• You can also add any vitamin powders that you like. There is a Flaxeed one I like a lot that has no taste. It is called “Omega 3 Brain Booster.”

Blend. Enjoy!