Spinach-pesto pasta salad with fresh, sweet corn and cherry tomatoes

A pesto sauce that pops with flavor and nutrients! Nothing spells spring and summer like tender, fresh, sweet corn, served straight off of the cob. Shallots, garlic and walnuts sautéed in olive oil, and then blended into the pesto sauce, add an unexpected, and delicious variation to the traditional version, making it burst with flavor. The fresh corn adds a delightful crunch that will have your guests drooling for more. What’s more, this recipe also packs a hefty nutrient punch with the antioxidant power of spinach, omega -3 fatty acids from walnuts, Vitamin C from tomatoes and a hefty dose of fiber from the whole wheat pasta. Great way to sneak in the spinach for fussy kids (and a few grown ups)! So go ahead, dig in and enjoy!

© Copyright, May 2016, Sangeeta Pradhan, RD, LDN, CDE.

© Copyright, May 2016, Sangeeta Pradhan, RD, LDN, CDE.

© Copyright, May 2016, Sangeeta Pradhan, RD, LDN, CDE.

© Copyright, May 2016, Sangeeta Pradhan, RD, LDN, CDE.

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Scrumptious, spicy, shrimp stir- fry

If you love fresh, succulent, shrimp with a touch of spice, this dish will hit the spot! Fresh tomatoes are sautéed with onions and garlic to create a spicy sauce with  a touch of tangy flavor from fresh tamarind. Cilantro and scallions add an earthy flavor to this dish which tastes best served with Indian naan or on a bed of wild rice or quinoa. Watch out! The shrimp is so scrumptious, you will find your family stealing it straight out of the pot, before you can serve it!

© Copyright, April 2016, Sangeeta Pradhan, RD, LDN, CDE.

© Copyright, April 2016, Sangeeta Pradhan, RD, LDN, CDE.

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Light and savory dumplings: Momos, vegan.

As crocuses start peeking from behind fronds of grass, lawns turn a lush green again, and the unmistakable sights and sounds of spring fill the cool, crisp, New England air, my heart fills with joy as I look forward to taking long walks with my husband and serving meals al fresco on the patio again. There is something so invigorating and refreshing about the air quality in the middle of spring in New England, that I find myself lingering outside, soaking in all that nature has to offer, and conjuring dishes that tap into mother nature’s boundless bounty!

Momos is one such nature inspired dish, that combines the delicious crunch of garden fresh vegetables, lightly sautéed to maintain their freshness, with the bite of ginger, garlic and green chilies or the spicy tang of hot sauce. These vegetables are then bundled in the delectable, light and translucent dumplings to make a melt-in the mouth appetizer that is sure to have your guests and family clamoring for more. Momos are a type of dumpling that are native to Nepal, and resemble the Japanese gyozo.

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© Copyright, Sangeeta Pradhan, RD, LDN, CDE, April, 2016

 

Yield: 8 dumplings

Ingredients: 

Carrots, peppers, cabbage and green beans are finely grated or chopped for the filling. ©Copyright, Sangeeta Pradhan, RD, LDN, CDE

Carrots, peppers, cabbage and green beans are finely grated or chopped for the filling. ©Copyright, Sangeeta Pradhan, RD, LDN, CDE

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Posted in Get cooking, Side dishes | Tagged , , , , , , , , | 18 Comments