Living Lite

Rose Park Farmers Market Opens May 1: Try Katherine's Addictive Asparagus

April 30, 2013

Today is the 1st "Katherine's Market Recipe" of 2013, all of which are designed to be delicious, easy, quick, famiy-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local farmers markets this week. At your farmers market, you'll find produce picked at peak ripeness, which means maximum flavor, texture, and nutrition. You're also helping save the environment when you buy at your farmers market. Here's how...

For my "Chilled Asparagus in a Creamy Tarragon, Shallot, and Roasted Walnut Vinaigrette," I recommend you buy the asparagus, tarragon and shallots, if possible, at Rose Park Farmers Market on its first market day of 2013 this Wednesday, 3 - 7 pm, or Dupont Circle's Fresh Farm Market on Sunday.

Chilled Asparagus in a Creamy Tarragon, Shallot, and Roasted Walnut Vinaigrette

(Photo by: Mark Indre) Chopping the season's first asparagus

My favorite asparagus recipe is one I developed with my client, Rebecca. We made a mess in her kitchen with several bundles of asparagus in each corner. We roasted it, steamed it, and sauteed it. We tried a variety of dressings and accompaniments. The result? "Chilled Asparagus in a Creamy Tarragon, Shallot, and Roasted Walnut Vinaigrette."

How delicious is this recipe? Let me just say my friend Cindy Mize - who recently lost 30 lbs with my DIET SIMPLE batch recipes, and who I immortalized in my book, Diet Simple, as having just lipstick and fingernail polish in her refrigerator (during her younger days in Washington), says she can't sleep knowing it is in her refrigerator. In her new life as president of Miami Capital Properties in Key Biscayne, Florida, she has many dinner parties at which my asparagus recipe is featured. After her dinner guests leave, she says she sneaks to the refrigerator at midnight to scarf up the leftover. I can hardly believe the transformation of this southern gal who claimed she would only eat "brown" or "white" food: but I guess that illustrates the power of a great recipe!

Serves 6 to 8

Ingredients:
2 pounds Asparagus, cleaned, tough ends removed, cut in bite-sized (1.5 inch) pieces
1 Tablespoon Walnut or Canola Oil
A pinch of Salt and Pepper to taste
2 Ounces (1/2 Cup) Roasted, Unsalted Walnuts, Chopped
1 Small (4 ounce) Red Bell Pepper, Chopped Finely (roasted, if you wish)
1 Bunch (1/4 Cup) Green Onions, Chopped Finely
Vinaigrette:
2 Tablespoons Tarragon Vinegar
4 Tablespoons Walnut Oil
2 Tablespoons Low Fat Greek Yogurt
1 Shallot, Chopped Finely
2 Tablespoons Fresh Tarragon, Chopped Finely
1 Tablespoon Fresh Parsley, Chopped Finely
1 Tablespoon Fresh Chives, Chopped Finely
¼ Teaspoon Salt
Freshly Ground Pepper, To Taste

Preparation:
First, If you are using raw walnuts, toast the walnuts by placing them in a single layer on a baking sheet in a 350 degree oven for 8 to 10 minutes until light golden brown. Let them cool. Chop.

Preheat oven to 425 degrees.

Prepare the vinaigrette by mixing all vinaigrette ingredients in a bowl large enough to fit the asparagus, red pepper and green onions. Place the bowl with the vinaigrette in the refrigerator so that it is cool when the asparagus comes out of the oven.

Clean the asparagus, break off tough ends. If you wish, peel the stalks for a more tender vegetable. Slice the asparagus stalks diagonally into bite-sized or approximately 1.5 inch pieces. In a large bowl or plastic bag, toss the Asparagus pieces in 1 Tablespoon of Walnut or Canola Oil and a light sprinkling of salt and pepper until the asparagus is coated lightly with oil. Place on a baking sheet in a single layer and cook for 5 minutes in the middle of the 425 degree oven. Pour the hot asparagus into the cool vinaigrette to help discontinue the cooking of the asparagus, so that it remains al dente. Do not overcook! Add the finely chopped red bell pepper, green onions, and nuts. Toss and serve immediately while still warm or chilled.

Learn more about the nutritional breakdown and health benefits of this recipe & asparagus...

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Nutrition for Maximizing Brain & Heart Health Monday at Woodmont Country Club

April 28, 2013

Most people know that nutrition is crucial for heart health, even if the specifics are sometimes a bit confusing. But very few people realize just how important nutrition is for brain health, and that the two intersect quite nicely.

My clients regularly ask me: Do certain foods affect my brain? My answer: Yes! What you eat profoundly affects the brain, memory, and mental function. And – lucky for us – scientific research confirms brain and heart health benefit from similar foods, nutrients and behaviors (Read my article, "Maximizing Brain Health Do's and Don'ts). I will discuss state-of-the-art knowledge of how you can maximize your brain and heart health through nutrition at the First Annual "Go Red For Women Wellness Symposium" at the Woodmont Country Club in Rockville, Maryland on Monday, May 29.

Go Red For Women® celebrates the energy, passion and power we have as women to band together to wipe out heart disease and stroke.

The American Heart Association cordially invites you to the
First Annual Go Red for Women Wellness Symposium
in conjunction with the 29^th Annual Golf Tournament

Monday, April 29, 2013
10:00 am – 2:00 pm
Woodmont Country Club
Rockville, MD

Explore and celebrate your health and well-being at the First Annual Go Red for Women’s Wellness Symposium. Join other strong women from across DC, Maryland and Virginia for a powerful, meaningful day to join forces, raise funds for the American Heart Association, and commit to ending heat disease and stroke - the number one killer of women.

Learn how heart disease affects a family and how you can help stop heart disease in our lifetime, while experiencing new ways to nurture your body, mind and spirit in a relaxing and welcoming atmosphere for women of all ages. Choose three expert-led workshops from an array of dynamic topics including healthy cooking, nutrition, fitness, weight loss, beauty and happiness.

The day ends with a heart-healthy lunch, keynote speaker, and inspirational survivor story.

For more information and the agenda...

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Georgetown Art Show & Sale at Christ Church April 26 -28

April 24, 2013

(Photo by: Diana Laurie) Gouache on paper by Diana Laurie - a painting available this weekend

Georgetown and Washington area artists will be exhibiting and selling an eclectic array of artwork at Christ Church Georgetown this weekend.

Opening reception is Friday from 5:00 - 8:00 pm. The exhibit and sale will run through the weekend. The Christ Church Art Show and Sale has been a tradition for at least 35 years with 50% of its proceeds going to charities. In the past, organizations such as Joseph's House, The Bishop Walker School for Boys and Georgetown Ministries have benefitted.

The art show is located at Christ Church, Georgetown, Keith Hall, 31st and O Streets.

Weekend hours: Saturday, April 27 11:00 am to 4:00 pm and Sunday April 28, 10:00 am to 2:00 pm.