Confession: I know almost nothing about The Hunger Games. I’ve never read any of the books or seen the movie (because I have stubbornly refused to become any kind of interested in it), but I guess I really missed out on something by not watching Jennifer Lawrence shoot bows and arrows. Apparently over the weekend the Suzanne Collins series beat out J.K. Rowling’s Harry Potter books on Amazon’s list of top-selling books of all time, and its August 18th DVD release is expected to break Avatar’s 6.7 million-dollar record for initial sales.
Since the movie is fresh in everyone’s mind again, I wanted to share these recipes from Self.com that came straight from the movie. They use all natural ingredients with tons of colorful vegetables and herbs. Try them out as healthy Hunger Games-inspired side dishes!
Roasted Purple Potatoes
Serves 6 (196 calories per serving)
2 lb medium purple potatoes (or medium red potatoes), cut into wedges
3 tbsp olive oil
2 tbsp chopped fresh garlic
2 tbsp chopped fresh rosemary
1/4 cup grated Parmesan
Heat oven to 350˚. In a bowl, toss potato wedges with oil, garlic and rosemary. On a nonstick baking sheet, bake wedges until crispy brown, 20 to 30 minutes. Sprinkle with Parmesan; season with salt and pepper; serve warm.
Serves 6 (126 calories per serving)
3 tbsp olive oil
3 celery stalks, diced
3 large carrots, diced
1 yellow onion, diced
3 large stalks broccoli, diced
1 1/2 qt vegetable broth
1 cup heavy cream (optional)
In a large nonstick pot, heat oil over medium heat. Cook celery, carrots and onion until translucent, about 15 minutes. Add broccoli; cook 5 minutes more. Add broth. Simmer over medium heat until tender, 15 to 20 minutes. Add heavy cream, if desired. With a blender or an immersion blender, purée soup until creamy. Season with salt and pepper.
What am I missing out on with The Hunger Games?! Share your opinion on the books, the movie or both!