Low Calorie Recipes

Ingredients - 1 pound new or baby potatoes, scrubbed, halved if large - 3 tablespoons extra-virgin olive oil, divided - 1 bunch asparagus (about 1 pound), trimmed and cut in ½-inch pieces - 4 ounces shiitake mushroom caps or other mushrooms, sliced - 1 shallot, minced - 1 clove garlic, minced - 1 small onion, coarsely chopped - ½ cup chopped jarred roasted red peppers, rinsed1 tablespoon minced fresh sage½ teaspoon salt - ¼ teaspoon freshly ground pepper - Fresh chives for garnish Preparation 1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into ½-inch pieces. 2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove ...

 Ingredients - 1 pound new or baby potatoes, scrubbed, halved if large - 3 tablespoons extra-virgin olive oil, divided - 1 bunch asparagus (about 1 pound), trimmed and cut in ½-inch pieces - 4 ounces shiitake mushroom caps or other mushrooms, sliced - 1 shallot, minced - 1 clove garlic, minced - 1 small onion, coarsely chopped - ½ cup chopped jarred roasted red peppers, rinsed1 tablespoon minced fresh sage½ teaspoon salt - ¼ teaspoon freshly ground pepper - Fresh chives for garnish Preparation 1. Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into ½-inch pieces. 2. Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, ...