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recipe corner

Here Comes the Sun and a Springtime Menu By Lisa Ann Panzino DiNunzio

T

he air’s filled with the sound of twittering, chirping birds; the ground’s producing beautiful, sun-kissed daffodils, and the temperature’s on the rise! These are just a few sure signs that spring has truly arrived, and, with it, comes the desire to put aside the Heavier, comfort foods most people enjoy during the cold winter months and replace them with lighter, springtime meals. Here are three recipes that are filling yet not too heavy -- perfect for a springtime menu!

Almond Coated Chicken • 10-12 boneless, skinless chicken tenderloins • 2 cups almond flour • 1/4 cup parmesan cheese • 1/2 tsp. garlic powder • 1/2 tsp. onion powder • 1/2 tsp. dried oregano • Sea salt, to taste • Black pepper, to taste • 3 eggs, beaten • Extra virgin olive oil Preheat oven to 400°. Grease a 9x13-inch baking pan with non-stick olive oil cooking spray, set aside. In a bowl, add the almond flour, parmesan cheese and seasonings, set aside. Dredge the chicken tenderloins into the beaten eggs, then into the almond flour mixture until well coated on both sides. Place the tenderloins in one layer onto the prepared baking pan. Drizzle the chicken lightly with extra virgin olive oil and place pan into the oven. Bake for 20 minutes, then remove pan from oven, flip chicken over and bake for another 15-20 minutes or until clear juices flow when the chicken’s pierced. Serve.

Roasted Cauliflower with Parmesan & Breadcrumbs • 1 head cauliflower, cut into 1-inch florets • 3–4 tbs. extra-virgin olive oil • 1/2 cup Italian-style breadcrumbs • 1/4 cup grated Parmesan cheese • Garlic powder, to taste • Sea salt, to taste • Black pepper, to taste Preheat oven to 400º. In a bowl, toss florets with olive oil, bread crumbs and cheese. Spread in a single layer on a baking sheet greased with nonstick cooking spray. Season with garlic powder, salt and pepper. Roast 25-35 minutes or until nicely browned.

Greek Quinoa Salad • 3 cups cold water • 1 1/2 cups quinoa, uncooked • 1/4 cup apple cider or balsamic vinegar 38 | March 2017

• Juice from one lemon • 2 cloves garlic, finely minced or grated • 3-4 tbs. extra virgin olive oil • 1/2 cup pitted Kalamata olives • 1/4 cup fresh parsley, chopped • 1 small onion, diced or sliced small • 1 cup cherry tomatoes, sliced in half • 1 English cucumber, peeled and diced • Sea salt, to taste • Black pepper, to taste • 1/2 cup crumbled feta cheese In a large saucepan, cook the quinoa in water for 15-20 minutes or until tender, stirring occasionally. Allow to cool. In a small bowl, whisk together vinegar, lemon juice, garlic, and olive oil, set aside. In a large bowl, gently toss the quinoa together with the olives, parsley, onion, tomatoes and cucumbers. Pour the olive oil mixture over the quinoa. Add salt and pepper to taste and gently toss in the feta cheese. As always, Bon Appetit! Lisa Ann Panzino DiNunzio is the author of “Seasoned With Love, Treasured Recipes” & “Lisa Ann’s Seasoned With Love II”, and the children’s book, “Snicker Learns An Important Lesson.” Visit her blog http://lisaanndinunzio.blogspot.com/ or Facebook page http://www.facebook. com/profile.php?id=100001935347501

www.southjerseymom.com

March 2017 issue final  

Moms Family Friendly

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