xiaoxl/recipe_data huggingface dataset:
Easy Chicken and Dumplings with Vegetables
Category: soups-stews-and-chili
By LUCYBARRON

For a cold night or if you have a cold! My mom's Southern chicken and dumplings simplified with biscuit dough (preservative-free!) and boned chicken. It's also healthier with skinless chicken and added mirepoix. Adjust seasonings as necessary.

Ingredients:
8 cups water
2 cups chopped baby carrots
1 large onion, chopped
4 stalks celery, chopped
2 tablespoons dried thyme
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon ground black pepper
4  skinless, boneless chicken breast halves, chopped
1 (10 ounce) can refrigerated biscuit dough, separated and chopped

Directions:
Combine water, carrots, onion, celery, thyme, rosemary, salt, and black pepper in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add chicken to soup and cook until no longer pink in the center, about 10 minutes. Drop biscuit pieces into soup and cook until dumplings are cooked through, 10 to 20 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 servings

Calories: 159.6
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 17.5 g
Sugars: 4.2 g
Dietary fiber: 1.9 g
Protein: 11.3 g
Cholesterol: 23.7 mg
Sodium: 796.6 mg
Gingered Chicken Stir-Fry


Ingredients:
boil-in-the-bag rice, ground ginger, garlic powder, boneless skinless chicken breast

Directions:
Cook rice accoring to package directions, omitting salt and fat.
While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside.
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
Add chicken, and stir-fry 4 minutes or unntil chicken is done.
Remove from skillet; set aside.
Add vegetables to skillet; stir-fry 3 minutes.
Stir in chicken and stir-fry sauce mixture.
Cook over medium-high heat until thoroughly heated.
Serve over rice.
Sloppy Joe Bundt Cake


Ingredients:
Bisquick, milk, margarine, eggs

Directions:
•	Heat oven to 350°F Generously spray 12-cup Bundt cake pan with cooking spray.  Cook beef in a 10-inch skillet until brown; drain.  Stir in sloppy joe sauce.
•	Stir Bisquick, milk, butter and eggs together until well blended.  Spoon about 2/3 of the mixture into the bottom and halfway up the side of the pan. Spoon meat over mixture. Cover with remaining Bisquick mixture.
•	Bake 30 to 35 minutes or until light golden brown. Cool 5 minutes. Turn pan upside down onto heatproof plate; remove pan.
Adie's Short Ribs


Ingredients:
flour, salt, pepper, onions, catsup, vinegar, Worcestershire sauce, soy sauce, sugar, water

Directions:
Cut ribs into 2 inch lengths.
Mix flour, salt, pepper and roll ribs until coated.  Place in a large roasting pan with a lid.
Arrange in a large casserole and cover with sliced onions.
Mix together the catsup, vinegar, Worcestershire sauce, soy sauce, sugar and water.  Pour over ribs.
Cover and bake in a slow oven, 300 degrees, for 3 hours.
Delicious Healthy Low Fat Muffins


Ingredients:
whole wheat flour, baking soda, salt, cinnamon, nutmeg, ginger, low-fat buttermilk, egg, vanilla, honey, dried currant, orange zest

Directions:
Preheat oven to 350.
Prepare a 12 muffin tin with liners or oil.
Place all the dry ingredients including spices, in a blow and mix together, set a side.
In a separate bowl, mix the milk, egg, vanilla and oil until well blended.
Add the mashed banana, honey, and orange zest (if using] to the batter. Mix well.
Add in the dry ingredients to batter and mix.
Last add coconut and currants if using. You can also add pecans or walnuts if you like nuts in your muffins.
Bake at 350 degrees for 24 minutes.
Potato Cheese Croquettes


Ingredients:
mashed potatoes, egg, cheddar cheese, salt, salt, milk

Directions:
Break up potatoes., Beat egg in blender until frothy., Add potato pieces gradually, beating at medium speed until blended., Stir in cheese and salt., Shape as desired., Dip into crumbs, them milk, and again into crumbs., Fry in shallow hot fat until golden brown on all sides.
Peanut Butter Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, cinnamon, creamy peanut butter, pecans

Directions:
Slice the sweet potatoes and put them into a 2 quart buttered casserole dish.
In a large saucepan, melt the butter.
Add the brown sugar, cinnamon and pecans and mix well.
Cook until the sugar is dissolved.
Add the peanut butter and stir until it is well blended and the peanut butter blends inches.
Once it is well blended, add the pecans and stir well.
Pour this mixture over the potatoes.
Bake at 350 degrees for 25-30 minutes.
Cheese Pie With Sour Cream Topping


Ingredients:
graham cracker crumbs, butter, butter, cream cheese, white sugar, eggs, vanilla, sour cream, sugar, vanilla

Directions:
To make pie crust add melted butter (1/2 cup plus 3 Tbls. butter] to graham cracker crumbs and press into pan.  (Or you can purchase pre-made pie crust].
Mix cream cheese, sugar, eggs and vanilla, pour over graham cracker crust.
Bake for 30 to 40 minutes at 350 degrees.  (Oven Temps. vary].
Meanwhile, blend together ingredients for topping.
Remove pie let cool for about 10 minutes.  Pour sour cream topping mixture over cake.  Return to oven for about 12 to 15 minutes.
Remove pie from oven, let cool some, then chill and serve.
NOTE:  Do not place hot pie into refrigator straight from oven, this could harm your refrigator.
You can serve it plain or use cherry, strawberry or blueberry pie filling to top this pie.  Makes for a great change.
You can also press the graham cracker crumbs into a 9" x 13" cake pan and follow the rest of the recipe to finish as a cheese cake.
Dee's Chocolate Banana  Bread


Ingredients:
sugar, baking soda, salt, baking powder, cinnamon, eggs, bananas, pecans, flour

Directions:
In food processor mix everything except the  flour.
When mixed together, fold in the flour.
Bake in a bread pan at 375 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
Instant Pot® Farro
Category: side-dish
By LauraF

Farro is probably my favorite grain. I love it in salads, pilafs, and soups! I find the Instant Pot® gets it to the perfect texture and I don't have to worry about overcooking it on the stove.

Ingredients:
2 ½ cups water
1 cup farro
½ teaspoon salt

Directions:
Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.

Prep time: 5 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 cups

Calories: 99.3
Fat: 0.8 g
Carbohydrates: 22.6 g
Protein: 3.4 g
Sodium: 197.6 mg
Candy Strawberries
Category: desserts
By Martha

Perfect addition for cookie trays for parties!

Ingredients:
2 (3 ounce) packages strawberry flavored Jell-O®
1 cup ground pecans
1 cup flaked coconut
¾ cup sweetened condensed milk
½ teaspoon vanilla extract
1 (2.25 ounce) jar red decorator sugar
5 drops green food coloring
¼ cup sliced almonds

Directions:
Combine gelatin, pecans, and coconut.  Stir in milk and vanilla; mix well.  Chill one hour. Shape into strawberries.  Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.

Yields: 2 dozen

Calories: 110.6
Fat: 4.7 g
Saturated fat: 1.6 g
Carbohydrates: 16.1 g
Sugars: 12.5 g
Dietary fiber: 0.7 g
Protein: 2 g
Cholesterol: 3.3 mg
Sodium: 49.6 mg
Grilled Jalapeno Cheese Bread


Ingredients:
mayonnaise, extra-sharp cheddar cheese, salt, pepper, paprika

Directions:
Mix mayonnaise, cheese and jalapeno brine.
Season with salt and pepper.
Broil sourdough bread slice on baking sheet until golden, then flip and spread with chees mixture.
Top with chopped pickled jalapenos and dash of paprika.
Broil until cheese is melted and bubbly, then cut each slice in half.
Summer Blush Dip


Ingredients:
cashew nuts, cream cheese, beetroots, parmesan cheese, thyme leaves, parsley

Directions:
Process cashews in a food processor until finely ground.  Add the beetroot and process until pureed.
Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
Garnish with finely chopped parsley.
Place dip in refrigerator for 30 minutes before serving.
Serve dip on platter with bread, biscuits, water crackers, turkish bread or.
your preference.
Simple Chicken and White Bean Soup
Category: soups-stews-and-chili
By MaxMama

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 teaspoons chopped garlic
4  skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Directions:
Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl. Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper. Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 302.8
Fat: 7 g
Saturated fat: 1.3 g
Carbohydrates: 34 g
Sugars: 2.7 g
Dietary fiber: 7.7 g
Protein: 26.5 g
Cholesterol: 42.9 mg
Sodium: 1495.8 mg
Crock Pot Curried Carrots


Ingredients:
carrots, mild curry powder, brown sugar, butter

Directions:
Arrange carrots in the crock pot and sprinkle with the curry powder, brown sugar, salt and pepper.
Pour the melted butter over the carrots and toss thoroughly to mix all ingredients.
Cover with lid and cook on HIGH 1 1/2 - 2 hours.
Cheers,  Doreen Doreen Randal,  Wanganui, New Zealand.
Miso Salmon With Bok Choy and Asparagus


Ingredients:
white miso, tamari soy sauce, tamari soy sauce, mirin, mirin, fresh ginger, olive oil, salmon fillets, asparagus spears, baby bok choy, scallions, toasted sesame seeds

Directions:
Preheat the oven to 450°F.
1. Whisk together the first 6 ingredients in a large bowl.
2. Spread a rimmed (18×13-inch] half sheet pan with the tablespoon of olive oil.
3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don’t worry about piling it up a little—it will help them steam and cook through].
6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you’d like a little more color on the salmon, broil it for 2 minutes at this point].
7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.
Kitty Pet Cookies


Ingredients:
whole wheat flour, egg, milk, wheat germ, skim milk powder, unsulphured molasses, butter

Directions:
Set oven to 350 degrees.
Oil a cookie sheet.
Mix all dry ingredients together.
Add in molasses, egg, butter (or oil if using] and milk; mix to combine.
Roll out flat on oiled cookie sheet; cut into small cat bite-sized pieces.
Bake 20 minutes.
Let cool; store in tightly sealed containers.
Curried Chicken Salad With Grapes and Red Peppers


Ingredients:
light mayonnaise, curry powder, grapes, red bell pepper, onion, cinnamon, salt, sugar

Directions:
Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes].  I made these the day before.
Mix all ingredients.
Serve (you may want to chill it in the refrigerator for awhile].
Huey's Potato Torta


Ingredients:
unsalted butter, garlic cloves, olive oil, yellow onions, olive oil flavored cooking spray, potato, salt, fresh ground pepper, dried thyme, dried oregano, parmesan cheese, milk

Directions:
Preheat the oven to 220°C.
Melt the butter and garlic in a small saucepan.
At the same time, heat the oil in a pan and gently sauté the onion until it has softened but not browned; then drain the onion well in a fine sieve.
Line the base of a springform cake tin with foil and lightly spray it with oil; then place a layer of the potatoes on top together with onion, seasonings, herbs cheese and a little butter. Repeat the process with a double layers of potatoes, pressing down lightly with the palm of your hand. Finish with a single layer of potatoes; brush the final layer of potatoes with the remaining butter, melted, season to taste and sprinkle the milk over the top.
Cover loosely with foil and bake for 30 minutes or until the potatoes are tender; remove the foil for the last 5 minutes of the cooking time.
Allow the torte to cool slightly before releasing it from the springform pan.
Place it on a sering platter.
VARIATIONS: You can add a couple of rashers of bacon; sprinkle them on before the cheese.  And for another vegetarian variation, you could add a packet of thoroughly squeeze-dried frozen spinach to the drained onion, at the end of step three.
Mark Bittman's Teriyaki Sauce


Ingredients:
soy sauce, mirin, honey, ginger, garlic clove, scallion

Directions:
Combine the soy sauce and mirin in a small sauce pan.
Cook over medium-low heat until bubbling, about 2 minutes.
Turn off the heat, stir in the remaining ingredients and use immediately or cool and refrigerate for up to one day.
Quick Cheesy Oyster Cracker Snacks


Ingredients:
olive oil, salt

Directions:
In a sauté pan add Oyster Crackers about 2 or 3 layers deep.
Turn the flame on low.
Spray the oil liberally on the surface of the crackers.
Before the oil soaks in, liberally sprinkle the Cheddar powder and a little salt.
"Flip"the crackers in the pan and repeat the last step about 3 or 4 times until they are well coated, tasting as you go, until they reach the flavor that you like.
Caution: Be careful not to spray the oil into the open flame.
When you reach the intensity of flavor that you like, remove from the flame and let cool or eat them warm-- ENJOY!
If you like these-- try other flavors of popcorn seasonings.
Berry and Cream Cheese Mock Pumpkin Roll


Ingredients:
sugar, baking soda, all-purpose flour, cream cheese, sugar, vanilla, powdered sugar

Directions:
Preheat Oven to 350°.
Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray.
Mix cake ingredients & pour batter onto the prepared cookie sheet.
Bake for 20 minutes or until cake is done. Do not over bake cake.
When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel.
Roll Cake up into a log and set aside.
Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake.
Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again.
Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour].
Slice and enjoy!
Air-Fried Butter Cake
Category: desserts
By Launa

This is a basic butter cake; the trickiest bit was finding a cake tin to fit in the air fryer. I went with a ring tin, which works really well and makes it cook even quicker. Top with confectioners' sugar.

Ingredients:
cooking spray
7 tablespoons butter, at room temperature
¼ cup white sugar
2 tablespoons white sugar
1  egg
1 ⅔ cups all-purpose flour
1 pinch salt, or to taste
6 tablespoons milk

Directions:
Preheat an air fryer to 350 degrees F (180 degrees C). Spray a small fluted tube pan with cooking spray. Beat butter and 1/4 cup plus 2 tablespoons sugar together in a bowl using an electric mixer until light and creamy. Add egg and mix until smooth and fluffy. Stir in flour and salt. Add milk and mix batter thoroughly. Transfer batter to the prepared pan; use the back of a spoon to level the surface. Place the pan in the air fryer basket. Set the timer for 15 minutes. Bake until a toothpick inserted into the cake comes out clean. Turn cake out of pan and allow to cool, about 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 cake

Calories: 470.2
Fat: 22.4 g
Saturated fat: 13.5 g
Carbohydrates: 59.7 g
Sugars: 20.1 g
Dietary fiber: 1.4 g
Protein: 7.9 g
Cholesterol: 101.8 mg
Sodium: 209.8 mg
Homemade Dog Food in the Crockpot


Ingredients:
chicken thighs, ground turkey, potatoes, sweet potatoes, carrots, frozen blueberries

Directions:
Place chicken thighs and ground chicken in the bottom of the crockpot.  Cover with water.
Add all other items.
Cook on low for 12 hours.   Mix well, remove bones.  Cool before serving.
Freeze in portion controlled servings.
Italian Popcorn with Parmesan
Category: appetizers-and-snacks
By Jon

A quick, savory snack that is perfect for movie night.

Ingredients:
6 tablespoons unpopped popcorn
¼ cup olive oil
2 tablespoons olive oil
1 ½ tablespoons Italian seasoning
1 ½ teaspoons garlic salt
1 cup freshly grated Parmigiano cheese

Directions:
Combine popcorn and 1/4 cup olive oil in a 2-quart saucepan; cover. Cook over high heat, continuously shaking the pan, until the popcorn is popped and the lid begins to lift from the popcorn, about 5 minutes. Pour popcorn into a large bowl. Mix 2 tablespoons olive oil, Italian seasoning, and garlic salt into popcorn; toss to coat. Add Parmesan cheese and mix well.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 quarts

Calories: 227.3
Fat: 18 g
Saturated fat: 4.3 g
Carbohydrates: 10.6 g
Sugars: 0.3 g
Dietary fiber: 2.3 g
Protein: 6.8 g
Cholesterol: 11.7 mg
Sodium: 657.7 mg
Japanese Rice With Shrimp and Vegetables


Ingredients:
soy sauce, mirin, canola oil, spring onions, ginger, short-grain rice, snow peas, shrimp

Directions:
Mix together the stock, soy sauce, mirin and sesame oil in a small bowl.
Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute.
Add the ginger and rice and cook for a minute, stirring to coat the rice with oil.
Add the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low.
Simmer gently for 15 minutes without lifting the lid.
Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes.
Stir to combine and serve garnished with the reserved spring onion.
Grilled Scallops With Red Pepper Sauce


Ingredients:
red bell peppers, low sodium chicken broth, dry white wine, dried basil, butter, unsalted butter, butter, unsalted butter, salt, pepper

Directions:
Soak 12 bamboo skewers in water for at least 30 minutes.
SAUCE:
Place roasted peppers, stock and wine in processor or blender.  Puree until smooth.  Pour into a 12-inch skillet.  Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
Reduce heat to medium and add chilled butter a little at a time.  Stir until melted and completely incorporated into sauce.  Remove from heat, cover and keep warm.
SCALLOPS:
Drain water from skewers.  Divide scallops evenly among the skewers and brush with melted butter.  Place skewers on grill 2-4 inches above very hot coals.  Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
Divide sauce among 6 warm dinner plates.  Remove scallops from skewers and place on top of sauce.  Sprinkle with salt and pepper.  Serve immediately.
Chocolate Ras Muffin


Ingredients:
buckwheat groats, oatmeal, Splenda sugar substitute, banana

Directions:
Put everything in a bowl.
mix them all up with a spoon until there are no lumps and.
the content is creamy but not dry (mix for about 3 mins].
dump in a muffin tin.
bake at 420f for 15-20 minutes.
Mango Salsa
Category: appetizers-and-snacks
By IYENGAR21

This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.

Ingredients:
1  mango - peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1  green onion, chopped
2 tablespoons chopped cilantro
1  fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

Directions:
In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 21
Fat: 0.1 g
Carbohydrates: 5.4 g
Sugars: 4.2 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Sodium: 1.4 mg
Chinese Lion's Head Soup
Category: soups-stews-and-chili
By Lei Lei Wyatt

This is my family's version of lion's head soup and for me it is the best type of comfort food!  It is best served with white sticky rice, and wonderful enjoyed on a cold winter day.

Ingredients:
1 pound ground pork
1  egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
¼ teaspoon monosodium glutamate (MSG)  (Optional)
1 teaspoon salt
2  green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil

Directions:
Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 431.1
Fat: 34 g
Saturated fat: 10.8 g
Carbohydrates: 7.1 g
Sugars: 2.4 g
Dietary fiber: 1.6 g
Protein: 24.1 g
Cholesterol: 130.2 mg
Sodium: 990.6 mg
Chicken Salad


Ingredients:
mayonnaise, fresh lime juice, salt, ground pepper, red apple, celery, red onion, Worcestershire sauce, honey

Directions:
Combine and mix the mayonnaise, Worcestershire sauce, honey, Combine  and mix chicken, apples and celery, onion salt pepper., Combine all ingredients and toss to coat., Cover and chill.
Roasted Asparagus, Zucchini, and Tomatoes
Category: side-dish
By Vicki B

A touch of lemon and garlic gives these vegetables a refreshing flavor.

Ingredients:
1 pound fresh asparagus, trimmed and cut into thirds
2  zucchini, thinly sliced
2  yellow squash, thinly sliced
1 cup grape tomatoes
1 tablespoon olive oil
1 tablespoon minced garlic
½  lemon
sea salt to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes. Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt. Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 100.5
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 15.5 g
Sugars: 3.8 g
Dietary fiber: 6.4 g
Protein: 5.2 g
Sodium: 98.2 mg