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 As the weather gets warmer, I get more cravings for great, fresh vegetables. And there are so many healthy delicious ones we can have on low carb diets. No, don't believe those silly articles that say low-carbers miss out on veggies and fiber. We eat quite well and healthy, thank you! Here are some of my favorite veggie recipes to kick off the season. |
Asparagus Frittata
This is a wonderful way to start the day any time of year.
Guests at our home always love it... we hope you will too!
Place the asparagus in a microwave-proof dish and cover with plastic wrap.
Microwave on HIGH for 2 minutes - if asparagus is thick, it may take longer.
Remove from dish and cut into 3-inch lengths.
Heat oil in wide shallow pan and sauté onion until it is transparent. Add asparagus and stir together. Mix together the remaining ingredients in a small bowl and pour over the asparagus. Cook on low heat for a few minutes to set the eggs. Set grill to full heat and place the pan underneath until the frittata is light golden in color. Remove from pan and slide onto a serving plate. Makes 6 servings — 4 grams of carbohydrate per serving. |
Green Beans with Bacon and Onion
This green bean classic comes to us from the editors of
Cook's Illustrated. Green beans are popular with almost everyone
and this old-fashioned recipe is a surefire low carb hit!
Fry bacon in large skillet over medium heat until crisp, about 5 minutes. Remove
bacon from pan with slotted spoon and drain on paper towels. Pour off all but 2
tablespoons bacon drippings. Add onion and sauté until softened, about 5
minutes.
Meanwhile, bring 2 1/2 quarts of water to boil in a large saucepan. Add beans and a little salt and cook until tender about 5 minutes. Drain and add to skillet with onion. Toss to heat through, 1 or 2 minutes. Add bacon and season with salt (sparingly) and pepper to taster. Serve immediately. Makes 4 servings — 3.9 grams of carbohydrate per serving. |
Garlic Eggplant & Zucchini
This recipe calls for your veggies to be grilled. To approximate this dish indoors,
set your broiler pan on the highest rack. Broilers vary significantly, so check
after 30 seconds to make sure yours isn't excessively hot.
If using standard (globe-type) eggplant, slice into 1/2" disks. Salt generously
and set aside
for 20 minutes. Rinse and pat dry. If using Japanese eggplant, simply slice
eggplant in half lengthwise. Slice zucchini in half lengthwise.
Brush vegetables with olive oil; salt and pepper. Grill over medium coals until somewhat softened and golden, about 4 - 8 minutes per side, depending on heat. Meanwhile, combine garlic, 2 tablespoons of olive oil, and red wine vinegar. Remove vegetables to platter. Drizzle with garlic-oil-vinegar sauce. Sprinkle with fresh parsley and crushed red pepper to taste. Makes 4 servings — 4.7 grams of carbohydrate per serving. |
Broccoli Slaw with Green Onion Dressing
Blend the Egg and Egg Yolk in a food processor or blender until frothy, about
2 minutes. With the machine on, gradually add the Oil in a thin stream. When
the mixture is thick and creamy, add the remaining ingredients and blend
thoroughly.
Toss Green Onion Dressing mixture with Broccoli Slaw. Refrigerate until ready to serve. Makes 8 servings — 5.2 grams of carbohydrate per serving. |
 
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MetRx ProChips!
Judy's Candies!
We've got the new 
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