Rosemary Lamb, Spinach and Strawberry Salad with Mushroom Pilaf. Pamela Ofstein, eDiets Director of Nutrition Services serves up a fresh-tasting dinner perfect for any occasion!
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Did not you know that color is a good indicator of the nutrients that are found in foods? Red, lycopene, betacarotine and vitamin C. Dark green which is rich in anti oxidants, black and dark red full of calcium and iron and then your lighter if you are like beige more of your whole grain products that are a good source of fiber. Spinach and strawberry salad Rinse and dry the spinach. I was rinsed the spinach thoroughly in a colander. You then want to toss the spinach to a sliced strawberries and balsamic vinegar in a bowl. One little tip, buy the strawberries the same day you prepare them because they do not actually improve once picked and they only last two to three days in the refrigerator. Then you are going to top salad with chopped walnuts. Rosemary Lamp Chop Pre heat the boiler, we are going to mix rosemary, garlic, lemon juice and oil all together. Rosemary is actually distinctive woody shrub that grows in dry Mediterranean scrub lands, and is a perfect complement to the boiled meats. Cook the lamb on both sides with the rosemary mixture, then we are going to refrigerate about 20 to 30 minutes for flavors to develop. Pour all the lamb chop about four to five minutes per side until fully cooked. Brown rice, mushroom pilaf Rinse and chop the green onion and parsley. Hit the oil in a skillet to medium, cook mushrooms with onions until lightly brown for about five to six minutes. Pilaf is a historic Middle Eastern dish. It originated in Turkey, references to of date all the way back to Alexander the Great. It was of to made with wheat bulgur. Add spices and cooked rice to the skillet. Cook, stirring frequently until thoroughly combined and heated through. You then go on a stir in the chopped parsley and you are ready to serve. That was delicious, see how easy this to create healthy meals?

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