Prep time: 30 minutes
Cooking time: 30 minutes
Yields: 2 people
Ingredients:
1/2 Watermelon
3 Mint sprigs
2 Oranges
2 Kiwi
1/4 cup Almonds
Olive Oil
2 Tablespoons Honey
1 bunch Asparagus
6 Shitake Mushrooms
Zucchini (enough for 2)
Salt and Pepper
Directions: For a tasty, quick, nutritious summer dinner with a variety of nutrients.
Cut watermelon in bite size pieces and add chopped mint. Set aside in refridgerator.
Steam zucchini. Cook until tender but not mushy. Add a sprinkle of olive oil and salt and pepper.
Lay out asparagus with sliced mushrooms on top sprinkled with olive oil and salt and pepper on a broiling pan or tin foil. Broil for approximately 10 minutes.
While zucchini is steaming and asparagus and mushrooms are broiling, cut the rhine from an orange and a kiwi. Cut each in bite size pieces. Chop toasted almonds. Blend fruit and nuts with a splash of olive oil blended with honey and lemon.
Cooking time: 30 minutes
Yields: 2 people
Ingredients:
1/2 Watermelon
3 Mint sprigs
2 Oranges
2 Kiwi
1/4 cup Almonds
Olive Oil
2 Tablespoons Honey
1 bunch Asparagus
6 Shitake Mushrooms
Zucchini (enough for 2)
Salt and Pepper
Directions: For a tasty, quick, nutritious summer dinner with a variety of nutrients.
Cut watermelon in bite size pieces and add chopped mint. Set aside in refridgerator.
Steam zucchini. Cook until tender but not mushy. Add a sprinkle of olive oil and salt and pepper.
Lay out asparagus with sliced mushrooms on top sprinkled with olive oil and salt and pepper on a broiling pan or tin foil. Broil for approximately 10 minutes.
While zucchini is steaming and asparagus and mushrooms are broiling, cut the rhine from an orange and a kiwi. Cut each in bite size pieces. Chop toasted almonds. Blend fruit and nuts with a splash of olive oil blended with honey and lemon.
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