One of our hygienists wanted to share a couple of her favorite summer recipes!
Lemon Roasted Asparagus with Parmesan
Makes: 6 Servings
Prep Time: 5 Minutes
Cook Time: 25 Minutes
2 bunches of Asparagus, ends snapped off
1 1/2 tablespoons olive oil
4 cloves garlic, lightly crushed and peeled
Zest (in long strips) and juice of 1 lemon
3/4 teaspoon salt
Freshly ground black pepper, to taste
Pinch of red pepper flakes
1/4 oz. shaved Parmesan
Preheat the oven to 425 degrees. In a roast pan, toss the asparagus with the oil, garlic, lemon zest, salt, black pepper and red pepper flakes. Roast 20 to 25 minutes, tossing occasionally, until browned. Drizzle lemon juice to taste over asparagus, then transfer to a serving dish, discarding lemon zest and garlic. Sprinkle with Parmesan. Serve.
Spicy Hoisin-Glazed Turkey Meatballs
Makes: 6 Servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Nonstick cooking spray
1/4 cup diced red onion
1/2 pound ground turkey
1 egg white, lightly beaten
3 tablespoons plain, dried bread crumbs
3/4 teaspoon sesame oil
1/2 teaspoon garlic powder
Black pepper, to taste
1/4 cup Hoisin sauce
1/4 teaspoon sriracha hot sauce, or to taste
Juice from 1/2 an orange
Fresh cilantro sprigs (optional)
Preheat oven to 425 degrees. Line two rimmed baking sheets with foil and mist with cooking sprays. Bring a small pot of water to a boil. Add the onion and boil 1 minute. Drain in a sieve and let cool.
In a bowl, combine onion with the turkey, egg white, bread crumbs, sesame oil, and garlic powder. Season with black pepper and stir until combined.
Scoop out slightly rounded teaspoons of the turkey mixture, roll into 3/4-inch meatballs and place on prepared backing sheets. (Dampen hands before handling meatballs, as mixture will be sticky)
Whisk together the Hoisin and sriracha in a small bowl. Spoon about 1/4 teaspoon of the glaze over each meatball. Placing baking sheets in the oven, and bake until meatballs are cooked through, about 6 to 7 minutes.
Remove from oven. Preheat broiler: broil meatballs, watching carefully, until glaze is sizzling, 1 to 2 minutes. Drizzle orange juice over meatballs and transfer to platter. Garnish with cilantro if desired, skewer with toothpicks and serve.