Posted 1:06 am Wednesday, April 25, 2012
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Sweet Green Vegetables, A Feast For The Eyes, A Bouquet For The Plate
By CHRISTINE GARDNER
Food Editor
The first signs of spring usually come in the form of green buds sprouting from the trees; green grass peeking up from the ground and early spring vegetables that bring long-awaited fresh flavors.
Food Editor
The first signs of spring usually come in the form of green buds sprouting from the trees; green grass peeking up from the ground and early spring vegetables that bring long-awaited fresh flavors.
Soon the farmer's markets will be in full swing and produce stands will appear on country roads, offering the first taste of spring crops that balance our plate and brighten the table.
Some of the vegetables to look for are spring greens, sugar snap peas, white and green asparagus, green peas, avocadoes, broccoli, spinach, spring onions and artichokes. All are at their peak in flavor and ready to use in a variety of recipes.
Some of the vegetables to look for are spring greens, sugar snap peas, white and green asparagus, green peas, avocadoes, broccoli, spinach, spring onions and artichokes. All are at their peak in flavor and ready to use in a variety of recipes.
Ham & Pea Pesto Pasta
Ham & Pea Pesto Pasta
Creamy ham and peas with pasta is a well-known Italian comfort food. This is a lighter version that adds creaminess through the pureed peas and a small amount of milk. The lemon juice brightens the flavors and gives a flavorful balance to the pesto and ham.
INGREDIENTS
2 cups green peas
3 cloves garlic
1/4 cup pinenuts
1/2 cup parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 pound fettucini
1/4 cup milk
1 tablespoon lemon juice
1 cup cooked ham, chopped
DIRECTIONS
In a food processor combine the peas, garlic, pinenuts, parmesan, salt and pepper. Slowly drizzle in the oil. Spoon into a bowl and set aside. Cook pasta in boiling, salted water according to package directions. Drain and reserve 1/2 cup pasta water. Place the pasta back in the pot. Add 1/4 cup of the pesto, the milk and lemon juice. Toss to combine. Add some of the pasta water to reach desired consistency. Add the ham and peas and additional parmesan cheese to garnish. Taste and season accordingly. Serves four to six.
Recipe by: Christine Gardner
INGREDIENTS
2 cups green peas
3 cloves garlic
1/4 cup pinenuts
1/2 cup parmesan cheese
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
1/2 pound fettucini
1/4 cup milk
1 tablespoon lemon juice
1 cup cooked ham, chopped
DIRECTIONS
In a food processor combine the peas, garlic, pinenuts, parmesan, salt and pepper. Slowly drizzle in the oil. Spoon into a bowl and set aside. Cook pasta in boiling, salted water according to package directions. Drain and reserve 1/2 cup pasta water. Place the pasta back in the pot. Add 1/4 cup of the pesto, the milk and lemon juice. Toss to combine. Add some of the pasta water to reach desired consistency. Add the ham and peas and additional parmesan cheese to garnish. Taste and season accordingly. Serves four to six.
Recipe by: Christine Gardner
Asparagus Pizza
Asparagus Pizza
INGREDIENTS
8 asparagus stems
1 package of prepared pizza dough
1 cup prepared pizza sauce
1 8-ounce ball mozzarella, 1/4 inch slices
1 cup sliced mushrooms
1/2 cup goat cheese crumbles
1/2 cup parmesan cheese, grated
DIRECTIONS
Cut off the thick bottom ends of the asparagus. On a well-floured surface roll out dough to 1/2 inch thickness into the shape of a circle. Evenly spoon and spread the sauce over the dough. Place the mozzarella slices on top of the sauce. Arrange the asparagus stems like numbers on a clock around the pizza. Add the mushrooms and goat cheese. Bake at 425 until crust is golden and cheese is melted. Top with parmesan cheese.
Recipe by: Christine Gardner
8 asparagus stems
1 package of prepared pizza dough
1 cup prepared pizza sauce
1 8-ounce ball mozzarella, 1/4 inch slices
1 cup sliced mushrooms
1/2 cup goat cheese crumbles
1/2 cup parmesan cheese, grated
DIRECTIONS
Cut off the thick bottom ends of the asparagus. On a well-floured surface roll out dough to 1/2 inch thickness into the shape of a circle. Evenly spoon and spread the sauce over the dough. Place the mozzarella slices on top of the sauce. Arrange the asparagus stems like numbers on a clock around the pizza. Add the mushrooms and goat cheese. Bake at 425 until crust is golden and cheese is melted. Top with parmesan cheese.
Recipe by: Christine Gardner
Simple Spinach Saute
INGREDIENTS
1 6-ounce bag or bunch of fresh spinach
1 clove garlic, halved
2 tablespoons olive oil
1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Place the garlic clove and oil in a large sauté pan. Warm to medium heat and stir the garlic for 30 seconds. Add the spinach and continue to stir until wilted. Remove the garlic pieces and squeeze the juice from the half of lemon over the spinach. Add the salt and pepper and stir to combine. Serve with a slotted spoon. Serves 4.
Recipe by: Christine Gardner
1 6-ounce bag or bunch of fresh spinach
1 clove garlic, halved
2 tablespoons olive oil
1/2 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
Place the garlic clove and oil in a large sauté pan. Warm to medium heat and stir the garlic for 30 seconds. Add the spinach and continue to stir until wilted. Remove the garlic pieces and squeeze the juice from the half of lemon over the spinach. Add the salt and pepper and stir to combine. Serve with a slotted spoon. Serves 4.
Recipe by: Christine Gardner
Avocado Salsa Fresca
Avocado Salsa Fresca
INGREDIENTS
3 avocados, 1/2 inch dice
3 roma tomatoes, seeded, 1/2 inch dice
1 mango, 1/2 inch dice
1 lemon, juiced
1 lime, juiced
1 jalapeño, seeds and ribs removed, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Place all ingredients in a bowl and allow to sit in the refrigerator for at least one hour before serving. Serve with chips or over the top of chicken or fish tacos or enchiladas. Makes 2 to 3 cups of salsa.
Recipe by: Christine Gardner
3 avocados, 1/2 inch dice
3 roma tomatoes, seeded, 1/2 inch dice
1 mango, 1/2 inch dice
1 lemon, juiced
1 lime, juiced
1 jalapeño, seeds and ribs removed, minced
1 tablespoon fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Place all ingredients in a bowl and allow to sit in the refrigerator for at least one hour before serving. Serve with chips or over the top of chicken or fish tacos or enchiladas. Makes 2 to 3 cups of salsa.
Recipe by: Christine Gardner
Chicken & Sugar Snap Pea Stir-Fry
INGREDIENTS
1 pound boneless, skinless chicken breasts
2 tablespoons rice wine vinegar
1/4 cup soy sauce, plus 1 tablespoon
4 teaspoons cornstarch, separated
1/2 cup chicken broth
1/4 cup hoisin sauce
3 green onions, chopped
1/2 red bell pepper, julienned
1/4 cup carrots, shredded
1 cup sugar snap peas
DIRECTIONS
Cut chicken into one inch pieces. Place the chicken in a large bowl. Add the vinegar, one tablespoon soy sauce and two teaspoons cornstarch. Toss to combine. Allow to marinate for 30 minutes. In a small bowl combine the broth, hoisin, remaining soy sauce and remaining two teaspoons of cornstarch. Heat two tablespoons of canola oil over high heat. Add the chicken and allow to brown on all sides for three to five minutes. Add the green onions, bell pepper, carrots, peas and broth mixture. Continue to cook for another four to five minutes or until sauce is reduced and thickened and chicken is cooked through. Serve with rice. Serves 4.
Recipe by: Christine Gardner
1 pound boneless, skinless chicken breasts
2 tablespoons rice wine vinegar
1/4 cup soy sauce, plus 1 tablespoon
4 teaspoons cornstarch, separated
1/2 cup chicken broth
1/4 cup hoisin sauce
3 green onions, chopped
1/2 red bell pepper, julienned
1/4 cup carrots, shredded
1 cup sugar snap peas
DIRECTIONS
Cut chicken into one inch pieces. Place the chicken in a large bowl. Add the vinegar, one tablespoon soy sauce and two teaspoons cornstarch. Toss to combine. Allow to marinate for 30 minutes. In a small bowl combine the broth, hoisin, remaining soy sauce and remaining two teaspoons of cornstarch. Heat two tablespoons of canola oil over high heat. Add the chicken and allow to brown on all sides for three to five minutes. Add the green onions, bell pepper, carrots, peas and broth mixture. Continue to cook for another four to five minutes or until sauce is reduced and thickened and chicken is cooked through. Serve with rice. Serves 4.
Recipe by: Christine Gardner
Risotto Primavera
INGREDIENTS
2 cups fresh spinach, chopped
8 green asparagus stems
8 white asparagus stems
4 to 5 cups chicken broth
2 cups Arborio rice
2 tablespoons olive oil or butter
1/4 cup shallots, chopped
1/3 cup white wine
1/3 cup parmesan cheese
1/2 cup artichoke hearts, quartered
1/2 cup green peas
DIRECTIONS
To prepare the vegetables, saute spinach over medium heat in a dry pan until just wilted. Drain off any liquid and set aside. Cut the asparagus stems in half and discard the bottom half. Cut the remaining half into 1/2 inch pieces. Bring a pot of water to a boil and cook the asparagus for 30 seconds. Remove from the water and add to the spinach. To prepare the risotto, heat broth in a pan over low heat. In another large pan, heat the oil or butter. Add shallots and sauté until soft. Add the rice and stir it into onions and oil. Completely coat the rice with the oil and allow to toast slightly. Add wine and deglaze the pan. When almost dry add 1/2 cup of broth. Continue to stir over medium heat until almost completely absorbed. Add another 1/2 cup of broth and continue to stir. Repeat process several times while continuously stirring until rice is tender with a slight bite to it. Add the spinach, asparagus, artichokes and peas. Add an additional 1/2 cup of broth, stir to combine and allow to absorb. All of the broth may not be used. Risotto should be loose but not runny. Stir in cheese and salt and pepper to taste. Serve immediately. Makes 6 to 8 side dish servings.
Recipe by: Christine Gardner
2 cups fresh spinach, chopped
8 green asparagus stems
8 white asparagus stems
4 to 5 cups chicken broth
2 cups Arborio rice
2 tablespoons olive oil or butter
1/4 cup shallots, chopped
1/3 cup white wine
1/3 cup parmesan cheese
1/2 cup artichoke hearts, quartered
1/2 cup green peas
DIRECTIONS
To prepare the vegetables, saute spinach over medium heat in a dry pan until just wilted. Drain off any liquid and set aside. Cut the asparagus stems in half and discard the bottom half. Cut the remaining half into 1/2 inch pieces. Bring a pot of water to a boil and cook the asparagus for 30 seconds. Remove from the water and add to the spinach. To prepare the risotto, heat broth in a pan over low heat. In another large pan, heat the oil or butter. Add shallots and sauté until soft. Add the rice and stir it into onions and oil. Completely coat the rice with the oil and allow to toast slightly. Add wine and deglaze the pan. When almost dry add 1/2 cup of broth. Continue to stir over medium heat until almost completely absorbed. Add another 1/2 cup of broth and continue to stir. Repeat process several times while continuously stirring until rice is tender with a slight bite to it. Add the spinach, asparagus, artichokes and peas. Add an additional 1/2 cup of broth, stir to combine and allow to absorb. All of the broth may not be used. Risotto should be loose but not runny. Stir in cheese and salt and pepper to taste. Serve immediately. Makes 6 to 8 side dish servings.
Recipe by: Christine Gardner
