Wednesday 3/25/2009

I have been getting a little fancier in class, and I think today I am going to scale it back a notch. We are going back to January, and will do 6/5/4/3/2/1. Give the brains a rest today!

What's For Dinner
Wednesday March 25, 2009

Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

2 lbs asparagus, trimmed
3 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
1/2 teaspoon ground pepper, divided
6 cups Boston lettuce (about 2 small heads)
2 large hard-cooked eggs, each cut into 6 slices
2 tablespoons fresh lemon juice
1/4 cup shaved fresh pecorino Romano cheese

Preheat oven to 450. Place asparagus on a large jelly-roll pan. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450 for 8 minutes. Let cool.

Arrange lettuce on a large platter. Top with asparagus and egg. Combine remaining 2 tablespoons oil, juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese.

Serves 6; 150 calories, 10.3 g fat, 7.6 g protein, 8.2 g carbs, 3.9 grams fiber


Soy Citrus Scallops with Soba Noodles

3 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon bottled ground fresh ginger
1/4 teaspoon chili garlic sauce
1 teaspoon dark sesame oil, divided
1 pound large sea scallops
6 ounces uncooked buckwheat noodles, cooked
1/8 teaspoon salt
1/4 cup thinly sliced green onions

Combine 1st 6 ingredients and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops to pan, saute 1 minute on each side or until almost done. Remove scallops from pan, keep warm. Pace remaining marinade in pan, bring to a boil. Return scallops to pan, cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates, top with about 3 scallops, and drizzle with 1 tablespoon of sauce.

4 servings: 315 calories, 4.5 g fat, 28 g protein, 42.7 gram carbs, 1.9 g fiber, 37 mg cholesterol