Include Fresh Greens In Your Daily Diet

Know Your Greens:
Key ingredients for a green healthy meal:
1.Olive Oil: Green-hued extra virgin olive oil is pressed from young ripened olives.Frutier and less acidic than yellow olive oil.
2.Fennel: This vegetable has a white bulb, celery like stalks and feathery leaves.The bulb and fronds are edible.Look for firm, fragrant, rounded bulbs.
3.Green Grapes: Olive-shaped, light, sweet, seedless.Refrigerate in a plastic bag; wash thoroughly before eating.
4.Sugar Snap Peas: Eat sugar snap peas raw, slightly steamed, sauteed to retain their crispness and flavour.Refrigerate in a plastic bag upto 3 days.
5.Asparagus: The most tender asparagus makes its appearance in spring.Choose straight, firm stalks with purple-tinged tips.Store upright in one inch of water.
6.Aromatic Herbs: Delicate herbs like coriander, thyme and chervil.Refrigerate standing in water covered with a plastic bag.
7.Baby Bok Choy: Crisp, juicy baby bok choy can be stir-fried, steamed or braised.Look for crisp stalks and bright green leaves.
8.Mexican Limes: Thin skinned, these small limes are aromatic, and juicy.Store at room temperature until ripe, then refrigerate upto 2 weeks.
9.Pungent Herbs: Full-flavoured herbs such as mint, rosemary, sage, and oregano.Refrigerate standing in water covered with a plastic bag.
10.Broccoli: Nutritious and perfect for steaming and sauteing.Look for firm, closed clusters of dark green florets and tender stems.
11.Green Apples: Most green apples are "all purpose" but some are extra tart and super crisp.Choose fruit with smooth, unblemished skin without bruises.
12.Cucumber: Choose cucumbers with smooth bright skins.Refrigerate in plastic bag upto 10 days, wash before using.

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Green Dishes:
1.Minty Roasted Lamb Chops With Peas(serves 4):
Ingredients:
1/2 cup snipped fresh mint leaves; 2 tbsp finely shredded lemon peel; 2 cloves garlic(minced); 1 tsp sea salt; 1.2 tsp freshly ground black pepper;8 lamb ribs or loin chops(cut 1 inch thick); 2 tbsp olive oil;
Pureed Peas:
280g peas(frozen or fresh); 1/4 cup milk or light cream; 1/4 tsp sea salt; 2 tbsp coarsely snipped fresh tarragon; Melted butter(optional); Fresh herb sprigs(optional); 4 slices thick bread toasted(optional);

Method:
Preheat oven to 450 degree F.In a bowl combine mint, lemon peel, garlic, 1 tsp salt, and pepper.Place chops on rack in a shallow roasting pan.Brush both sides of chops with olive oil.Press mint mixture on both sides of chops.Roast, uncovered, 17 to 20 minutes(145 degree F medium-rare, 160 degree F for medium).Meanwhile, boil the peas till they are soft.Drain.Place in a food processor or blender.Add milk and 1/4 tsp salt.Cover and process until nearly smooth.Transfer to a bowl; stir in terragon.Drizzle peas with melted butter; top with fresh herb sprigs.Place chops on bread slices alongside peas.

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2.Summer Waldorf Salad(serves 6):
Ingredients:
2 medium tart, green apples(cored and cut into wedges);1 tbsp lemon juice; 1 head lettuce(separated into leaves); 2 heads green and/or red Belgian endive(separated into leaves-shredded spinach will also do as well); 3/4 cup seedless green grapes(halved); 1/4 cup blanched whole almonds(toasted lightly); 1 recipe lemon dressing below;

Method:
In a medium sized bowl toss apples with lemon juice.On salad plates arrange the lettuce, endives, apple wedges, grapes and almonds.Spoon on piquant Lemon Dressing to taste.
Lemon Dressing:
In a small bowl stir together approximately 170g low-fat yoghurt with a squeeze of lemon(to taste).Mix in 1 tbsp vinegar(cider or white wine), 1/4 tsp salt, 1 tbsp fresh snipped dill or 1/4 tsp dried dill(don't hesitate to experiment with herbs of your choice: tarragon and thyme are two tasty substitutes) and 1/4 tsp ground black pepper until well combined.

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