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Below are recipes submitted by SBFC members. Try them for yourself.
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Creamy potatoes meet springtime asparagus with Parmesan cheese
Prep Time: 0:30
Total Time: 0:40
Servings: 8
Ingredients:
- 2 pounds red potatoes
- 1 bunch asparagus
- 1/2 medium red bell pepper (seeded and chopped)
- 2 tablespoons fresh parsley (washed, patted dry, chopped fine & packed into
measuring cup)
- 3 tablespoons fresh basil (washed, patted dry and chopped)
- 1/2 cup fresh lemon juice (approx. 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon paprika
- 1 tablespoon balsamic vinegar
- 4 ounces Organic Valley Shredded Parmesan Cheese (or to taste)
Instructions:
- Place baby red potatoes in large pot. Add water to cover. Boil until potatoes are tender
but not mushy, about 20-30 minutes. Cut asparagus into 1" pieces and steam until
crisp tender. Cool potatoes completely. Peel potatoes (if desired) and dice. Place
cooled potatoes and asparagus in a large mixing bowl.
- Add the red bell pepper, fresh parsley, and basil.
- Whisk fresh lemon juice, olive oil, paprika, and balsamic vinegar in a small bowl. Pour
over potato mixture and toss well. Season with Organic Valley Shredded Parmesan
Cheese, salt and pepper to taste
Nutrition Information:
209 Calories, 10g Fat (44.9% calories from fat), 8g Protein, 21g Carbohydrate, 2g
Dietary Fiber, 10mg Cholesterol, 185mg Sodium. Exchanges: 1 Grain(Starch), 0 Lean
Meat, 0 Vegetable, 0 Fruit, 1 1/2 Fat
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