Don't forget to use as many organic ingredients as possible
 
Pan-Fried Asparagus

Ingredients:

1/4 cup non trans fat buttery spread or  butter
2 tablespoons olive oil
1 teaspoon  or sea salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed

Directions:

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
 
Asian Coleslaw

Ingredients:

7 cups shredded napa (Chinese) cabbage
1 cup shredded red cabbage
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 tablespoons sesame seeds
3/4 cup reduced-fat mayonnaise
3 tablespoons white wine vinegar
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/4 teaspoon ground red pepper
1/4 cup sliced almonds
2 cups sliced naval oranges cut in half

Directions:

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients (through pepper), stirring with a whisk. Add mayonnaise mixture to cabbage mixture; toss well to combine. Slowly stir in oranges. Sprinkle with almonds. Cover and chill at least 1 hour before serving.

Yield: 12 servings (serving size: about 2/3 cup coleslaw and 1 teaspoon almonds)

 
 
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