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Posts Tagged ‘Spring’

Tired of seeing the same old apples and potatoes at the farmers market? After a long, cold winter, spring has finally arrived, bringing an array of brightly colored produce to farmers markets. In this post I have enclosed a list of the best spring produce and a link to a recipe for each. By eating seasonally, you can feel good about sustaining both your body and the environment!

 

AsparagusRed Potato, Asparagus, and Artichoke Salad

Artichokes- Stuffed Artichokes with Lemon Zest, Rosemary and Garlic

CarrotsIndian Carrots, Peas, and Potatoes

Chives– My recipe: impress your friends by making dumplings! Simply mix mashed butternut squash with chives and place about 1 teaspoon into a wonton wrapper and use water to seal the edges. Cook dumplings in boiling water until they rise to the surface.

LemonsLemon Cupcakes with Lemon Cream ( I also recommend squeezing lemon over fish of your choice and broiling for a quick, healthy dinner)

MangoesMango Lassi

PineapplePineapple Upside-Down Pumpkin Gingerbread (try saying that in one sentence!)

RhubarbRhubarb Rice Pudding

SpinachSpinach and Sundried Tomato Frittata ( Might I note that frittata is a very economical meal and you can purchase fresh eggs at the farmers market)

Turnips– My recipe: for faux mashed potatoes, puree boiled turnips with salt, pepper, and a tad of fat free sour cream (optional).

carrots

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With the weather warming up, Barbelle wants you to take advantage of the spring vegetables that are in season by testing out this great recipe for a Spring Vegetable Ragout, brought to you by the New York Times.

Ingredients
4 tablespoons butter (or butter substitute)
2 bunches baby carrots, peeled, leaving 1/2 inch of stem
2 bunches baby onions or scallions, trimmed, leaving 1 inch of green
6 ounces small creamer potatoes, sliced thin
1 medium head fennel, trimmed, quartered, cored and sliced 1/4-inch thick
Salt (to taste)
2 cups well-seasoned vegetable stock
1/2 cup shelled peas (1/2 pound in pod)
1/2 cup shelled, peeled fresh fava beans (10 ounces in pod)
1/2 pound asparagus, ends snapped off, stalks peeled and cut in 1/2-inch pieces
1 tablespoon minced fresh chives
1 tablespoon minced flat-leaf parsley
Freshly ground black pepper to taste.
Directions

1. Place 3 tablespoons butter in 3-quart saucepan over medium heat. When melted, add carrots, onions, potatoes, fennel and a generous pinch of salt. Cover and cook 5 minutes.

2. Add vegetable stock and bring to a simmer. Add a little more salt, peas, fava beans and asparagus and simmer 5 minutes covered.

3. Add remaining butter in bits, then chives and parsley. Check seasoning and serve in shallow soup plates.

This recipe will serve 4, and is sure to display the generous bounty of the spring harvest. Barbelle hopes you enjoy!

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