Recipe of The Week: Oven Roasted Asparagus

Today I have decided to keep the recipe of the week quick, easy and delicious.  Lately I have been addicted to asparagus, no seriously, addicted. Last shopping trip I even caught my husband giving me a sideways glance as I picked up two bunches of asparagus after already eating three bunches earlier in the week. Blame it on pregnancy cravings or maybe just the fact that they have been plentiful and beautiful at the market, either way they are currently my go to vegetable.

In the past 10 days we have had them roasted, sauteed and placed on top of a homemade whole wheat pizza crust with mushrooms and onions, roasted again to top a giant green salad and then lastly stir-fried up with leftover rice, veggies and tofu.  I have to say I enjoyed them in each dish but my absolute favorite way to eat asparagus is oven roasted.

Oven Roasted Asparagus

When making these it is important to choose asparagus that are on the thinner side; they are going to be much tender and more enjoyable to eat. 

Serves 4 (or if you are at my house only 2)


  • 1 bunch of asparagus (about 20-25 spears), washed and ends removed
  • 1 tablespoon olive oil
  • 2 teaspoons nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper


Preheat oven to 400F. Toss the asparagus with the olive oil, nutritional yeast, salt and pepper.  Spread the asparagus onto a large rimmed baking sheet in one layer. Place in the oven for 10-15 minutes until the spears start to brown and the stalks have softened.

How easy was that? 

Now you can serve this with your favorite grain and protein, top a salad, put them in a wrap, eat them as as snack, the possibilities are almost endless.

What is your favorite way to eat asparagus?

Recipe of the Week: Cucumber & Tomato Salad with Balsamic Shallot Reduction

This wonderful salad can be served at any time, but is guaranteed to impress your guests at your next party.

• 1 large tomato, sliced
• 1 large cucumber, sliced
• 1 cup baby spinach
• 1/4 cup balsamic vinegar
• 1 shallot, sliced
• 1T olive oil
• salt and pepper to taste

1. Place the balsamic and shallots in a small sauce pan on high heat and bring to a boil. Reduce the heat to medium low and reduce the vinegar by half. Set aside and let cool slightly while you prepare the remaining items.
2.Create a bed with the spinach for the tomato and cucumber to lay on; alternate the tomato and 2 slices of cucumber until all is used. Down the center top the cucumbers and tomatoes with the balsamic shallots and then drizzle the remaining sauce over.
3.Drizzle the olive oil over and sprinkle with salt and pepper.

Recipe of the Week: Mexican Lentil Burgers

Lately I have been craving veggie burgers and last week I finally incorporated them into my meal plan for the week. I had actually intended to make black bean burgers but I forgot to soak and cook my dried black beans so I swapped out the black beans for a can of brown lentils that I had in the pantry.

To help make perfect patties I used our Cuisinart Patty Maker, which was actually on our wedding registry because we love homemade veggie burgers so much. Two tips I have to make these really tasty burgers are to make sure to preheat your oven and line your baking sheet with unbleached parchment paper. Now these burgers are a little messy but they are delicious!

Mexican Lentil Burgers

Serves 4-6


  • 1 tablespoon canola oil
  • 1 medium red onion, deiced
  • 1 small red bell pepper, diced
  • 5 button mushrooms, halved and sliced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1-15 oz can brown lentils, drained and rinsed
  • 1/2 cup whole wheat bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Serve With:
    • Sriracha Mayo: Vegan Mayo + Sriracha
    • Avocado
    • Tomato
    • Whole Wheat English Muffin


Preheat oven to 450. Line a rimmed baking sheet with parchment paper.

Heat oil in a skillet over medium- high heat.

Add the onion, bell pepper, mushrooms and carrots; cook for 5-7 minutes until soft.

Stir in the garlic.

Place all ingredients into a food processor and process just until combined.

Form into patties and bake for 15 minutes. Allow to cool on the baking sheet for 5 minutes before serving.

Serve on an English Muffin (or bun or on a plate of greens) with sriracha mayo, tomato and avocado.