Special of the Day~ Best Bets for Boosting Immunity

Poached Eggs with Garlic Wilted Spinach and Parmesan

14 Sep Special of the Day~ Best Bets for Boosting Immunity

Sydne George Special of the Day

Because the cold and flu season can start as early as October, now is the time to do what you can to prevent yourself from getting sick. Washing your hands frequently, covering your coughs and sneezes, and not touching your face will help keep you healthy, as well as focusing on eating yellow, red and dark green fruits and vegetables to boost your immunity.

Specific ingredients starring in this week’s Special of the Day recipes that help fight infection include broccoli, cabbage, button mushrooms, garlic, spinach and sweet potatoes.

Fuel your body with foods that will keep you well with this week’s Special of the day~ Best bets for Boosting Immunity and recipes for Poached Eggs with Wilted Garlic Spinach, Sesame Slaw with Mushrooms, Broccoli and Almonds and Baked Sweet Potatoes with Garlic Roasted Vegetables. Enjoy!

Poached Eggs with Garlic Wilted Spinach and Parmesan

Poached Eggs with Garlic Wilted Spinach and Parmesan

Poached Eggs with Wilted Garlic Spinach

Recipe by Sydne George

(serves 4)

4 eggs

¼ cup olive oil

2 cloves garlic, minced

3 cups baby spinach leaves (packed)

¼ cup parmesan cheese, shredded

Poach eggs in simmering salted water for about 3 minutes.

Transfer to paper towels to drain.

Heat medium sauté pan over medium heat.

Add olive oil. When hot, add garlic and cook until softened.

Add spinach and cook, stirring constantly, just until spinach wilts. Remove from heat.

Arrange a bed of wilted garlic spinach on each serving plate.

Top each bed of wilted garlic spinach with a poached egg.

Season with salt, freshly ground pepper and a sprinkle of parmesan cheese.

Enjoy!

Sesame Slaw with Mushrooms, Broccoli and Almonds

Sesame Slaw with Mushrooms, Broccoli and Almonds

Sesame Slaw with Mushrooms, Broccoli and Almonds

Recipe by Sydne George

(serves 4)

Sesame Dressing

½ cup rice vinegar

¼ cup sugar

¼ tsp. salt

¼ cup sesame oil

Whisk all dressing ingredients in medium bowl until well-mixed.

Add to dressing in bowl:

2 cups angel hair cabbage

1 cup broccoli, thinly sliced

1 cup white mushrooms, thinly sliced

2 tbsp. slivered almonds

2 tsp. toasted sesame seeds

Toss.

Serve.

Enjoy!

Baked Sweet Potato with Garlic Roasted Vegetables

Baked Sweet Potato with Garlic Roasted Vegetables

Baked Sweet Potatoes with Garlic Roasted Vegetables

Recipe by Sydne George

Garlic Roasted Vegetables

1 yellow squash

1 small bunch asparagus, ends trimmed

4 small tomatoes

1 butternut squash

1 red bell pepper, seeded

2 cloves garlic, minced

Kosher salt

Freshly ground pepper

½ cup olive oil, divided

Preheat oven to 425 degrees.

Slice vegetables into ¼ inch thick slices of uniform length.

Brush large rimmed baking sheet with olive oil.

Arrange sliced vegetables in a single layer to cover pan.

Distribute minced garlic over sliced vegetables.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast vegetables in preheated oven for 20-30 minutes until browned nicely.

Remove from oven and let cool.

Baked Sweet Potato with Garlic Roasted Vegetables

Baked Sweet Potato with Garlic Roasted Vegetables

Baked Sweet Potatoes with Garlic Roasted Vegetables

(serves 2)

2 medium sweet potatoes

1 cup Garlic Roasted Vegetables (recipe above)

1 tablespoon butter, divided

Preheat oven to 425 degrees.

Pierce top side of potatoes with a sharp knife or fork.

Bake sweet potatoes in preheated oven for 20 minutes, or until baked through.

Remove baked sweet potatoes from oven, split with a knife and stuff with Garlic Roasted Vegetables and butter.

Serve hot.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at sydnegeorge.com.

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