Enhancing the flavors of food with herbs and spices is a practice that dates back to ancient times. Recent studies have shown these flavorful essences have healthful benefits. Here are a few gluten-free, low-carb recipes that are tasty as well as healthy. TIP: Use sliced turkey for sandwiches to take to work and school and avoid nitrate-laden luncheon meats. You’ll find that your own sliced meats taste a lot better, too!
Smoked Paprika Grilled Asparagus
Welcome grilling season with this recipe for one of the best of the early vegetables — rich, nutty asparagus. The earthy flavor of the asparagus is perfectly complemented by smoked paprika, savory garlic, and a squeeze of bright lemon.
Smoked Spanish Paprika is a powder ground from the capsicum annum pepper. The peppers are roasted over hot fires to deliver a deep smokey flavor to many different dishes. This paprika is delicious on pork, shrimp, and sausage dishes and perfect for paellas.
1 pound asparagus, washed and dried
1 tablespoon sunflower oil or other high-heat oil
1 teaspoon Frontier Smoked Paprika
1/4 teaspoon Frontier Sea Salt
1/4 teaspoon Frontier Organic Ground Black Pepper
1/8 teaspoon Frontier Organic Garlic Powder
1 lemon, sliced in half
1. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat. If your grill lid has a thermometer built into the lid, it should read about 375 degrees.
2. Hold the end of an asparagus stalk between your thumb and forefinger and then halfway up the stalk with your other thumb and forefinger. Bend the stalk until it snaps. Typically, about 1⁄4 to 1⁄3 of the stalk will be discarded. Continue to snap all stems or line them up by the top ends and trim all the bottom ends off using your snapped stalk to measure where to cut.
3. Place on a large platter or rimmed baking sheet and drizzle with oil and spices. Toss to coat.
4. Place asparagus in a single layer perpendicular to your grill grates so they do not fall through (or use a grill pan).
5. Place the lemon cut side down and close the grill.
6. Remove the lemon when grill marks appear. Grill asparagus for about 8 to 12 minutes (or until tender and done to your liking) turning/rolling with a spatula 3 times to ensure even cooking.
7. Remove asparagus with a metal spatula and place on a platter. Squeeze one grilled lemon half over top and serve with the other lemon half on the platter. Add more salt and pepper if desired.
Rosemary Roasted Green Beans with Pecans
Enhance the nutty sweetness of roasted green beans with aromatic rosemary and rich pecans in this wholesome and tasty green bean casserole alternative.
Refreshing and pungent, rosemary adds delicious interest to vinegars, salad dressings, and breads. You’ll find it in bouquet garni and Herbes de Provence blends, as well as many Mediterranean recipes for poultry, meat, and vegetable dishes.
1 pound green beans
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons Frontier Organic Rosemary, crumbled
1/2 cup pecan pieces
1/4 teaspoon Frontier Organic Black Pepper
1. Preheat oven to 400 degrees.
2. Trim the ends off the green beans and rinse well. Place in a bowl and set aside.
3. In a small skillet, heat olive oil until it is warm. Add garlic and dried rosemary, remove from heat, and allow to sit for 10 minutes then add to the bowl with the green beans. Toss the green beans until well coated and spread out into a single layer on a baking tray or roasting pan.
4. Roast until the green beans are tender and slightly blistering, 25 to 30 minutes. Remove from oven and transfer to a serving platter.
5. Place pecan pieces in a dry skillet over medium heat. Toast pecans, stirring often, until fragrant and toasted, 3 to 4 minutes.
6. Sprinkle pecans and pepper over the green beans and serve while still hot.
Turmeric Roasted Turkey
Complement the savory flavors of roasted turkey by coating it with a well-crafted mixture of earthy turmeric, smoked paprika, pungent garlic and bright lemon.
Turmeric’s warm aroma, bright color, and gingery/peppery taste are relied upon in cooking throughout Asia. It’s best known as the spice that gives curry powder its distinctive color.
1 12-pound turkey
1/4 cup olive oil
3 tablespoons Frontier Organic Turmeric
2 tablespoons Frontier Smoked Paprika
Frontier Sea Salt, to taste
3 cloves garlic, minced
Lemon zest from 2 lemons
2 cups vegetable broth or 3 cups water + 6 tablespoons Frontier Vegetable Broth Powder
Frontier Organic Black Pepper, to taste
1. Preheat oven to 350 degrees. Place turkey breast side up on a roasting rack. Tuck wings under and remove anything inside the cavity of the turkey. Combine olive oil, turmeric, smoked paprika, sea salt, black pepper, minced garlic and lemon zest in a bowl to form a paste. Using your hands or a spoon, smear the turmeric mixture over the turkey.
2. Place the vegetable broth in the bottom of the roasting pan. Slice the lemons used for zest in half and place in the cavity of the turkey. Stick the meat thermometer to the thickest part of the turkey and place the turkey on the lowest rack in the oven.
3. Every 30 to 45 min., baste the turkey and after 1 1/2 hours, check the temperature of the turkey. If turkey is browning too fast, cover the top with tinfoil. Bake until the turkey reaches at least 165 degrees in all parts.
4. When turkey is done, remove the rack with the turkey from the roasting pan and set aside. Cover turkey with tinfoil and allow to rest for 10 to 15 minutes before slicing.
Recipes courtesy Frontier Co-op. Visit www.frontiercoop.com for more recipes and information about their herbs, spices, and other products.