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Roasted Asparagus and Mushroom with Rosemary
Serves 4 1 pound trimmed fresh asparagus 8 ounces whole mushrooms, cleaned and trimmed 2 teaspoons olive oil or acceptable vegetable oil 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried... More
Serves 4 1 pound trimmed fresh asparagus 8 ounces whole mushrooms, cleaned and trimmed 2 teaspoons olive oil or acceptable vegetable oil 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried... More
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Recipe Exchange
Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Vietnamese Noodle Salad
Posted on Thu, April 9th, 2009
1 package vermicelli rice noodles (available in the Asian section of any grocery store)
1 medium cucumber
1 handful cilantro
2 green onions
1 tablespoon vegetable oil
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian fish sauce (available in the Asian section of any grocery store)
unsalted peanuts, chopped
Cook rice noodles for 3 minutes in a large pot of boiling water. Drain and rinse under cold water. In a large bowl, mix oil, vinegar, sugar and fish sauce. Wash and chop cucumber and green onions. Wash and finely chop cilantro. Combine noodles with dressing, and stir in cucumber, onion and cilantro. Sprinkle peanuts on top.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
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Posted on Thu, April 9th, 2009
1 package vermicelli rice noodles (available in the Asian section of any grocery store)
1 medium cucumber
1 handful cilantro
2 green onions
1 tablespoon vegetable oil
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon Asian fish sauce (available in the Asian section of any grocery store)
unsalted peanuts, chopped
Cook rice noodles for 3 minutes in a large pot of boiling water. Drain and rinse under cold water. In a large bowl, mix oil, vinegar, sugar and fish sauce. Wash and chop cucumber and green onions. Wash and finely chop cilantro. Combine noodles with dressing, and stir in cucumber, onion and cilantro. Sprinkle peanuts on top.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.