Air Fried Veggies

Written By Judy Doherty, MPS, PCII

 

Air Fried Vegetables

Air frying is a delicious way toenjoy broccoli, asparagus, and summer squash.

  • Air Fryer
  • 1 head Broccoli (cut in small segments)
  • 1 bunch Asparagus (trimmed)
  • 1 tsp Olive oil (extra virgin)
  • 1 each Lemon (cut in 6 wedges)
  1. Trim the veggies. If you are using items like zucchini or summer squash, cut them in sticks. Otherwise for broccoli you can use small pieces or cut in quarters. Toss in olive oil. Place in a single layer in an air fryer (or use oven broiler). Cook until crisp tender and lightly charred on the outside. We like to serve these veggies with dinner or as an appetizer with toast, fresh lemon, and a little light mayonnaise.

We pickled some red onions by slicing them and adding a little white vinegar to them. After an hour they became very delicious and turned a pink color. This makes a great garnish for your air-fried veggies.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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