Tag Archives | asparagus

Roasted Spring Veggie Wrap

When I was little, my grandmother would make a Schaum torte in the spring, almost always for Easter, because in those days spring was the only time you could get fresh strawberries. For those of you who are curious, Schaum torte is a very light, ethereal cake made with meringue, whipped cream, and fresh sliced strawberries. It’s pure heaven to eat, so it was always gobbled up as soon as it was served, without any leftovers. Maybe that’s why I revere the cake so much, because it was so short-lived and never lasted until the next day.

Anyways, thanks to technology, almost every fruit or vegetable can be found at any time of the year, for better or for worse. Those strawberries you see in January? Well, they’re usually not very good. More white than red, they don’t even have a flavor, am I right? And baby carrots in the bag? Ugh. Those aren’t “baby,” they’re just enormous carrots filed down to size in a big machine. Who wants that? But in the spring, carrots are glorious. Most produce just tastes better when it’s eaten in season.

Being the food lover that I am, to me spring also means spring vegetables: tender greens and asparagus, baby carrots, peas. Usually at this point in the year, I don’t ever care to see another potato or brussel sprout ever again, bacon or no. I’m ready for different flavors and textures, that’s all. I know that come winter, brussel sprouts will return to my menu’s rotation, but for now, I’m dreaming of salad greens, some goat cheese, and tender roasted vegetables. This flatbread has all those things and more: a crunch that comes from toasted sliced almonds for some extra texture and protein. Getting all your veggies in is easy with this delicious recipe! And at 7 WW® SmartPoints® value per serving, it’s a recipe that’s easy to make part of your weekly menu!

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Nouveau Tuna Wrap

Admittedly, I am a total creature of habit. I could wear the same style jeans and t-shirt practically every day, drink coffee out of the same mug, and write with the same pen (I’m looking at you, Pilot G2!) I tend to be particular about what it is I’m using, but once I find my favorite, it becomes hard to use anything else, so I buy several. Some might call it a rut, but I disagree. After all, aren’t the most successful people in the world prone to wearing the same outfit every day? Or eating the same meals?

For me, this flatbread wrap falls into that category: it’s a meal I could eat again and again, without ever getting bored of it. Tuna joins forces with flatbread in my ultimate go-to lunch wrap, inspired by the pans bagnats of southern France. This portable salad wrap nixes the mayo and lightens way, way up for the perfect lunch or post-workout dinner. All I need to do when I get home from that yoga class is blanche some asparagus, crack and peel a hardboiled egg, et voilà! Dinner is served. Sometimes I cook enough asparagus for several days worth of flatbread wraps, if I’m on my game.

The beauty of this little wrap, and so many other recipes here, is its versatility. Are you all out of tomatoes, but have some roasted red peppers? Add ‘em. Asparagus season is over? Try the green beans that look so good at the store instead, and steam them until tender. Hate capers? Use a couple olives or cornichons in their place. Tuna goes well with almost everything savory, and this flatbread wrap proves it. You may just want to have one every day, like me. And who could blame you? At 6 WW® SmartPoints® value per serving, it’s a winner!

-Amy at Flatout

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Grilled Tuna Melt with Asparagus

Tuna, how do I love thee? Let me count the ways….often I go through waves with my love affair with tuna fish. Mostly I don’t think about it. I go about my days and weeks not giving it a single thought. I make my flatbread pizzas, my wraps, my scrambled eggs, salads, and everything is fine. But then, one day, I’ll be sitting somewhere… I’ll get a little hunger pang, and BAM: I need tuna fish! Nothing, absolutely nothing else will satisfy like a tuna melt. I must make one that very instant. So I run to the store, I grab a couple cans, and I make the best, most beautiful tuna melt that knocks that desire of the ballpark. Honestly, not one other meal at that moment tastes better. Then, almost as quickly as I remembered, I forget that tuna ever existed in the first place, and I go back to my usual food routine.

But why should I or anyone just give up on tuna, just like that? What’s tuna ever done to me, except quench a deep tuna thirst? This year, I’m committing to adding more tuna to my weekly flatbread regime. It’s a good source of vitamin D, an excellent source of niacin and protein, low in fat, and it tastes awesome. Paired with flatbread, it makes the perfect light lunch or dinner. Crispy and toasted on the outside, warm and melty on the inside, it’s just perfect.

Spring is just about here, and that means those little tender baby asparagus spears are popping up in the stores around me, so they must be for you, too. The asparagus gives this flatbread tuna melt more texture, in a sandwich that’s fun to take to work and eat with or without a cup of tomato soup. Just steam them a bit in a pan of hot water until they are fork tender and bitable. Make asparagus extras to throw into other flatbread recipes; you’ll be very glad you did. I know I’m making smarter choices when I eat at more fruits and vegetables every day, especially when they’re different ones. I really can’t think of a better spring lunch, then first of the season asparagus and a homemade tuna salad on grilled flatbread.

-Amy at Flatout

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Summer Hummus Flatbread

When it’s hot, sometimes it’s tempting to just lounge around like a lizard and order carryout, making someone else do the work. But this recipe beats carryout any day and is the perfect cooling meal after a long, hot commute. All you have to do is grab some flatbread, your favorite hummus, and make a quick little salad of sorts using pickled onions, asparagus, herbs and tomatoes. The grill only has to be on for maybe 5 minutes!

I learned from one of my best friends, Molly, how to make hummus using a thin drizzle of ice water poured slowly into the food processor as the chickpeas are blending. It cuts down on the amount of oil you use, which is always a great thing, but it also makes the hummus super silky and creamy. Try it!

Ricotta salata is made from sheep’s milk, is aged and pressed, resulting in a briny, crumbly, firm white cheese. A little ricotta salata goes a long way, imparting a lot of flavor to this fresh, lemony flatbread. If you can’t find any, use a bit of feta instead.

Stay cool out there, people!

-Amy at Flatout

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