This week, I threw you all a challenge to make your ARF/5-A-Day contribution using a recipe from a fellow blogger. Some of you joined in the fun, some stayed the course. But no matter, there’s lots of ARF, fruit and veggie goodness to follow.
For my own contribution tonight, I made Asparagus Au Gratin I found on Home Recipes’ website. I hadn’t been to this site before, but the asparagus recipe was featured as part of Kevin from Seriously Good’s Asparagus Aspirations 3 round-up. It was super simple to make and I love the saltiness that the prosciutto gave the asparagus. Only thing I did differently was that I didn’t cook the asparagus first. I just roasted it in the oven once it was wrapped with the prosciutto. This one’s a keeper.
Not ARF/5-A-Day related, but still yummy nonetheless, I also made Guy Fieri’s Breath Mint Pie for a client’s dessert tomorrow. For those that don’t recognize Guy’s name, he was the winner of The Next Food Network Star and his new show starts in June. Another very simple recipe to make, it’s chocked full of minty fresh goodness.
First up is Meeta from What’s for Lunch, Honey? who made a Vegetable Daal recipe she got from Food, In the Main – looks very hearty and delicious!
Not only a newcomer to ARF/5-A-Day, I do believe Anthony from Anthony’s Kitchen is our first male participant — whoo hoo! He joined us tonight, making Aloo Gobi Curry from My Dhaba’s site.
Pat from Up a Creek Without a PatL took inspiration from a Stir-Fried Steak Salad from Is It EDible?
Heather from Eating for One has her way with a pack of peppers:
Erin’s Kitchen recreates a restaurant favorite with Zee Carrot Zoup:
Cascading Flavours uses exotic ingredients in her Red Banana Sandwich
Another newcomer this week, Cooking Dabauchery serves up Garlic Roasted Cauliflower:
Cooking Medley had fun with this week’s challenge, whipping up Chocolate Chip Banana Nut Muffins, her take on a recipe she found on Saffron Hut’s blog.
Our resident Dessert Diva strikes again, it’s Stacey with her Sunshine Cake, giving Miss Martha a run for her money:
Happy Burp celebrates Germany with her veggie inspired pizza:
Our Veggie Evangelist dishes up Tunisian Carrot Salad, which she found on Chef-Girl.net’s site. Behold the carrots:
Soup’s on over at Albion Cooks with her Italian Spring Soup with Fava Beans, chock full of veggie goodness.
And that’s a wrap for tonight folks. Until tomorrow…
Hot Health Hint: Just the facts, all about Spinach. Did you know … there are three types of spinach (savoy, New Zealand flat leaf and semi-savoy. Spinach will stay fresh for 3 days in the refrigerator. Spinach has 22 nutrients in it. 294% of daily value of vitamin A is in 1 cup of cooked spinach (wow, eat up!). It takes 91 cups of raw celery to be equivalent to the Vitamin A in one cup of cooked spinach. Lenexa, Kansas is the self-proclaimed Spinach Capital of the World and is home to an Annual Spinach Festival.
A year ago today… delicious cookies!
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Well what do ya know..never knew about Lenexa being the “spinach capital”. Looks like I got to pay a visit to that spinach festival as I live kinda close-by!
well done. i love mint and that breath mint cake looks AMAZING! i must say, the best looking ARF up there might be the German flag! it’s just hilariously original– or maybe it just reminds me of frighteningly similar 4th of July creations!!!
Cate,
How fleeting is love?
“I do believe Anthony from Anthony’s Kitchen is our first male participant — whoo hoo! “
I seem to remember being your first. I guess it just wasn’t memorable enough.
The US seems to have three spinach capitals–the other two are in Texas, if I remember correctly.
Luv2cook – if you’re close, you’ve gotta go!
Stacey – I loved the pizza too, definitely an original.
Robert – uh oh … I’m going to have to go digging in the archives. ;) But remember, you will always be my first Guest Husband for The Husband Cooks Wednesdays! :o)
The Chocolate Lady – really? Then we’re going to have to let Cookie Magazine know, because that fact comes straight from them. :)
Those asparagus look delightful! I’ve had a few tasty spears at restaurants, but don’t know how to buy or cook them (one of the few vegetables I’m actually afraid of approaching).
Any tips for an asparagus novice?
Ellie – check out today’s post. Asparagus is one of the simplest veggies to make. Hope you give them a whirl in your kitchen. :)
Cate, nice variation on the asparagus au gratin! I always half-cook the asparagus before broiling because I was afraid it would burn them, or dry the prosciutto too much. I guess that’s not the case. I’ll try this approach next time.
Ellie, asparagus are really easy to deal with. They key is not to overcook them though, othewise they sort of fall apart (still tast good though).