Parmesan-Crusted Asparagus

These were pretty yummy but I definitely should have tried to cover them ore completely in Parmesan, whether it be by double dipping into the egg-whites again after the first round, or by following some other sort of direction to get the breadcrumbs to stick. But it was easy! Probably would try making it again!

Parmesan Crusted Asparagus

Recipe from Tasty Kitchen

1 bunch Asparagus

2 whole Egg Whites

1 cup Seasoned Panko Bread Crumbs

¼ cups Flour

¼ cups Parmesan Cheese

Salt And Pepper

Preheat oven to 425ºF. Lay a wire rack on a baking sheet and coat with nonstick spray.

Snap off the tough ends of each asparagus spear. On two separate plates, add the eggs whites (lightly beaten) in one, and the panko, flour, and cheese in the other. Season the panko mixture with salt and pepper if desired. Coat each asparagus spear in egg whites, then lay in the panko mixture and thoroughly cover. If the panko won’t stick, dip back in the egg whites and roll in panko once again. Lay each spear on the wire rack.

Bake at 425ºF for 15 minutes, or until golden brown and crispy.

Greek Spinach Salad

Okay, my parents have made it clear to me that if this were real "Greek Salad", it wouldn't have spinach. But I think it tasted great anyway--Greek styled spinach salad, I don't know, whatever. Tasted good and went well with the chicken gyros I made for dinner that night! Half a red onion is kind of a lot, so you can add as much as you want for color, but if you're not a huge red onion fan feel free to limit the amount.

Greek Spinach Salad
Recipe from The Curvy Carrot

5 ounces fresh spinach leaves
3 tablespoons extra-virgin olive oil
2 tablespoons shallot, minced (1 medium shallot)
1 teaspoon garlic, minced (1 clove)
1 teaspoon dried oregano
Salt, to taste
Pepper, to taste
Pinch granulated sugar
2 tablespoons lemon juice
3 ounces feta cheese, crumbled
1/2 red onion, sliced thinly or as desired
2 teaspoons capers
1/2 cup kalamata olives, sliced
1 small tomato, sliced

In a sauté pan over medium heat, combine the oil, garlic, oregano, and sugar and season as desired with salt and pepper, stirring frequently, until the shallot is softened, about 2-3 minutes.

Add the lemon juice to the sauté pan and lightly stir to combine (the mixture will look slightly separated).

Place the spinach in a separate large bowl, and slowly pour the hot dressing over the spinach and toss to coat thoroughly.

Add the feta, red onion, capers, tomato, and kalamata olives and toss lightly to combine.  Serve immediately.