Asparagus, Tomatoes, Cheese
Coconut Carrots
Italian Baked Zucchini
Avocado, Onion, Chili and Tomato over Pasta

Asparagus, Tomatoes, Cheese 

 

1 bunch fresh asparagus, trimmed 

10 grape tomatoes, halved 

½ cup grated Parmesan cheese 

¼ cup olive oil 

2/3 cup water 

Place a 10-inch skillet over medium heat and combine the water and asparagus in the skillet. Cover the skillet and steam the asparagus for about 10 minutes or until the asparagus is tender and then drain the asparagus.  Reduce the heat to low and return the skillet with the asparagus to the heat.  Drizzle olive oil over the asparagus and sprinkle the asparagus with the Parmesan cheese.  Add the grape tomatoes, replace the lid and allow the cheese to melt and the tomatoes to steam slightly, about 2 minutes. 

Recipe makes 4 servings 

Coconut Carrots 

2 lbs. carrots, cleaned and chopped 

1 10 oz. can cream of coconut (Not coconut milk) 

Place the carrots and cream of coconut in a saucepan over medium heat.  Simmer the carrots in the cream of coconut until they are tender, about 20 minutes.  

Recipe makes 8 servings 

Italian Baked Zucchini 

2 medium zucchini, sliced 

3 Tbsp. grated Parmesan cheese 

2 Tbsp. dry breadcrumbs 

2 Tbsp. olive oil 

1 teas. Italian seasoning 

salt and pepper to taste  

Preheat oven to 350 degrees F.  Spray a baking sheet with cooking spray.  Place the zucchini slices in a large bowl and spoon the olive oil over the zucchini.  Toss to coat well.  In another bowl mix the Parmesan cheese, breadcrumbs, salt, pepper and Italian seasoning together.  Dip the oiled zucchini slices in the breadcrumb mixture and then place the zucchini slices close together on the baking sheet.  Place baking sheet in preheated oven and bake for about 20 minutes and then turn the slices over and bake for an additional 10-20 minutes or until the slices are evenly browned. 

Recipe makes 4 servings 

Avocado, Onion, Chili and Tomato over Pasta 

1 avocado, pitted, peeled and cubed 

1 15 oz. can vegetable chili, heated 

2 large tomatoes, diced 

1/3 cup sliced green onion 

1 Tbsp. lime juice 

1 teas. minced garlic 

1/3 cup chopped fresh cilantro 

1 8 oz. package uncooked spaghetti pasta 

Cook pasta according to package directions to al dente stage and then drain.  Combine the avocado and lime juice in a small bowl.  In another bowl combine the chili, green onion, tomatoes, garlic and cilantro.  Top the cooked pasta with the chili mixture and the avocado. 

Recipe makes 8 servings