Roasted Asparagus and Potato with Egg

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Throughout the spring, this became a favorite quick dish of mine. It is very easy to prepare, absolutely delicious and super clean. I ate it frequently for dinner, but it would make a terrific breakfast as well if you have some time to wait for the vegetables to roast! You can vary the vegetables with what is in season for you and create something new every time!

Roasted Asparagus and Potato with Egg (makes 3 servings)

  • 1 lb. fresh asparagus, washed and trimmed
  • 1 lb. small, red potatoes
  • 1 tbsp. olive oil
  • 3 farm eggs
  • 1/4 cup Parmesan cheese
  1. Preheat your oven to 400 degrees. line a baking sheet with foil.
  2. Scrub your potatoes and chop them into 1-2 ” dice
  3. Toss the potatoes with half the olive oil and distribute on the baking sheet evenly.
  4. Roast the potatoes for approximately 15 minutes.
  5. Toss the asparagus spears with the remaining olive oil and add to the baking sheet.
  6. Roast the vegetables for about 10 minutes more or until the asparagus are done to your liking (I like them just a bit browned).
  7. While the vegetables finish, cook three eggs, sunny side up.
  8. Remove the vegetables from the oven and distribute on three plates. Top each plate with one egg.
  9. Sprinkle with cheese and serve!

 

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Flexibility and Balance and Roasted Cabbage

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One of my favorite movie scenes is in the film Parenthood, when the elderly grandmother compares life to a roller coaster, with some people enjoying the exhilaration of the ride and others fearful of the surprises and unexpected turns. Well, if that analogy is true, we have been in the corkscrew turns for the last couple of months. Life has given us fun surprises, great adventures and some challenges, too.

Do you have weeks where you think, “Okay, this week was crazy, but NEXT week will be normal.”?

Only it never is?

Because it’s the new normal?

That’s where we are right now.

How to survive these complicated, extra busy times? Like a great yoga class, flexibility and balance are the keys. Flexibility to meet each new challenge and see it as an opportunity for personal growth and balance to keep what is most important at your core. I’m good with the flexibility, but working on the balance. It’s easy to get knocked off kilter by issues that seem important, but are actually just distractions.

So here we are, riding the roller coaster, hands up in the air, a little scared, but also excited. Our nutrition has fallen off the wagon a bit in the process, but we are making a committed effort to get back on track and keep a balanced weekly menu. It helps that all our regional farmer’s markets are opening this month, and farmers are bringing in more of a variety of fresh fruits and vegetables.

And we will need all that good nutrition, because we have decided to go Goofy.

Not only are Tom and I training for a local marathon in the fall, but we will return to Disney World in January to run the Goofy Challenge. Two races in two days–a half marathon and a marathon. Two races, three medals, and a big ol’ check mark next to a bucket list item. Oh, and lots of fun. And costumes! In the meantime, we have a lot of training to do and that will require a lot of healthy fueling.

This recipe is awesome, easy, and it takes advantage of fresh, local cabbage. Roasting vegetables is simple and requires very few ingredients. It also takes advantage of all the wonderful sweetness in fresh vegetables. I saw this idea for oven roasted cabbage on Pinterest and gave it a try. You could serve this dish as a vegan entree or pair it with protein (we chose locally made kielbassa). We also added some caramelized onions to the roasted cabbage, which I think really amped up the flavor!

Roasted Cabbage Steaks (makes 2 servings)

  • 1/2 head of fresh cabbage (any type)
  • 1 yellow onion, sliced
  • Olive oil
  • Kosher salt and ground black pepper
  • Garlic powder
  1. Preheat your oven to 400 degrees.
  2. Slice the cabbage head into 1 1/2″ steaks.
  3. Place the “steaks” on a lightly greased baking sheet.
  4. Brush both sides of the cabbage with olive oil and sprinkle with salt, pepper and garlic powder.
  5. Roast for 20 minutes, flip and continue roasting for another 15-20 minutes or until the cabbage is soft and slightly charred on the edges.
  6. While the cabbage is roasting, saute the onion in about 1 tablespoon or so of olive oil. Saute until brown and caramelized, about 20 minutes.
  7. Remove cabbage from the baking sheet and put on plates. Top with onions.
  8. This can be served as a side dish or as an entrée!

Enjoy and stay on that roller coaster!

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