SPRINGING INTO HEALTHY EATING
As spring arrives , so do all those delicious spring vegetables ! Farmers markets across Texoma will be teeming with veggies like onions , cucumbers and tomatoes in the next few weeks . Fresh vegetables have more flavor and nutrients , so consider making a trip to one of the local farmers markets and finding something there to work into your family mealtimes ! Here are a few recipes from the Texas A & M AgriLife Extension that use these fresh springtime vegetables .
RAVIOLI AND TOMATOES
Trying to please both your parents and your children can be a challenge , but here ’ s a kid-friendly recipe that ’ s also certified as a heart-healthy recipe by the American Heart Association . Makes 8 servings
INGREDIENTS 1 1 / 2 pounds frozen cheese ravioli 1 / 2 onion , chopped 1 garlic clove , minced 1 / 4 cup vegetable broth ( low sodium ) 1 pint grape tomatoes , halved 1 / 4 cup fresh parsley , chopped 1 ounce Parmesan cheese , grated
INSTRUCTIONS
Cook ravioli according to the package directions , drain and return them to the pot .
In a large skillet over low heat , cook together onion , garlic and broth until tender .
Add tomatoes until tomatoes soften , 4 to 5 minutes .
Gently toss the cooked ravioli with the tomato mixture , top with parsley . Sprinkle parmesan cheese on top . Nutrition facts : Calories 90 ; total fat 2g ; saturated fat 1g ; Trans fat 0g ; cholesterol 5mg ; sodium 340mg ; total carbohydrate 14g ; dietary fiber 1g ; total sugars 4g ; includes 0g added sugars ; protein 3g
Source : Dinner Tonight by Texas A & M AgriLife Extension
EGGPLANT DELIGHT
Here ’ s another heart-healthy main dish certified by the American Heart Association . Eggplant will be in season soon , once temperatures have warmed up to above 65 degrees during the daytime for a few weeks . Makes 4 servings
INGREDIENTS 1 medium eggplant , cut into 1 / 4 inch thick slices 2 tablespoons olive oil , divided 8 ounces whole wheat penne pasta , cooked 8 ounces mushrooms , sliced 1 shallot , diced 1 medium zucchini squash , sliced 3 garlic cloves , minced 1 / 2 cup water 1 tablespoon lemon juice 2 medium tomatoes , diced 1 tablespoon oregano 1 tablespoon parsley flakes 1 / 2 teaspoon salt 1 / 2 teaspoon pepper
INSTRUCTIONS Clean your preparation area and wash hands . Preheat oven to 400 degrees . Spread 1 tablespoon of olive oil across the bottom of a lined baking sheet and arrange sliced eggplant . Bake eggplant for 20 minutes or until tender and lightly browned . While eggplant bakes , place a large skillet over medium heat and add 1tbs olive oil . Add the sliced mushrooms , diced shallot , sliced zucchini , and minced garlic into skillet and cook for 5 minutes .
Add water and lemon juice and cook for 4 minutes . Add diced tomatoes , parsley flakes , oregano , salt , and pepper . Bring to a boil and simmer for 5 minutes . Add roasted eggplant and cook until all veggies are tender ; about 5 minutes . Remove from heat and serve over cooked whole wheat penne pasta . Nutrition facts : Calories 320 ; total fat 6g ; saturated fat 1g ; Trans fat 0g ; cholesterol 0mg ; sodium 320mg ; total carbohydrate 60g ; dietary fiber 6g ; total sugars 11g ; includes 0g added sugars ; protein 12g
Source : Dinner Tonight by Texas A & M AgriLife Extension
30 Greenville Life WINTER 2022