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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Oven-roasted Asparagus Spears

Tip: when roasting, the thicker the asparagus the better— thin asparagus may be tough and stringy.
1 pound asparagus, trimmed
1 teaspoon pepper
2 teaspoon salt
2 tablespoon extra virgin olive oil

Preheat oven to 420°. Place asparagus in a single layer on a cookie sheet. Season with salt and pepper. Drizzle olive oil over asparagus, toss to coat.

Roast for 20 minutes or until asparagus spears are caramelized but slightly crispy. Serves 4.

Nutritional information— Calories: 40; Total Fat: 2 g; Saturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 290 mg; Total Carbohydrate: 5 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 3 g

From Cleveland Clinic

Drusilla's Health and Wellness Recipes
Strawberries with Savory
Greek Yogurt and Herb Dip

3/4 cup Greek yogurt (plain, fat-free or 2% reduced-fat)
1 garlic clove (minced)
2 tablespoons chives (chopped)
c teaspoon salt
3 teaspoon pepper
3 teaspoon dill (dried)
1 tablespoon fresh lemon juice
1 cup strawberries or your favorite raw vegetables, cut into sticks

Combine ingredients for dip in a small bowl. Cover and refrigerate until chilled. Yield: 4 servings

Nutrition Facts per ¼ cup serving: 25 calories (30 with 2%), 0g Total Fat (1g with 2%), 15mg sodium, 2g carbohydrate, 4g protein

Cheesy Spinach & Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
: cup grated Parmesan cheese
: cup light mayo reduced fat mayonnaise
2 cup shredded mozzarella cheese
2 teaspoon garlic powder

Heat oven to 350 . Mix all ingredients, spoon into 9-inch quiche dish or pie plate. Bake 20 minutes or until heated through. Serve with crackers and assorted cup-up fresh vegetables.

From International Dairy Foods Association

Cooking Tips

When you're gong to saute garlic, slice it rather than mincing it -- it's less likely to burn that way.

When using raw onions in a salsa or gauacamole that you are not going to eat in the next 20 minutes, or so, rinse the diced onions under cold running water, then blot dry. This will eliminate the sulfurous gas that can ruin fresh salsa or guacamole. Mark Miller, Coyote Cafe, Santa Fe, NM

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