by Kristen Desmond
This is the time of year when nature's bounty begins to shine and spring vegetables take center stage. With a few simple guidelines, it's fun and easy to cook with the season's harvest. Availability of spring vegetables will vary by region, but you can enjoy the abundance of spring wherever you are if you follow these tips for selecting, storing and cooking your favorite spring vegetables.
Greens
Varieties of greens are coming to market including arugula, spinach, broccoli raab, chard, watercress, sorrel and baby lettuces. Look for greens with healthy leaves and stems with a clean, fresh scent. Store your unwashed greens in the refrigerator, wrapped in a paper towel. To wash greens, fill a large bowl or pan with cold water. Submerge the greens and gently swish them around; then let them rest for a moment. Any dirt or debris will fall to the bottom of the container. Remove the greens and spin them dry in a salad spinner.
Toss fresh spring greens with olive oil and a pinch of salt for a simple salad. Add chopped arugula, sorrel, or spinach to whole grain pilafs or pasta, or combine them with cheese to make a frittata filling. Enjoy spinach, arugula, chard or broccoli raab sautéed in olive oil with a dash of salt, a pinch of crushed red pepper and lemon juice. Use arugula or sorrel to make fresh pesto as a topping for pasta, chicken, or fish.
Asparagus
Asparagus comes in all sizes and colors — thin, thick, purple, white and green. Select asparagus with tightly closed tips and firm stalks. Snap off the woody end of each stem. Toss asparagus in olive oil, salt, and pepper and grill it over medium heat, turning it frequently, for about five minutes or until tender. Roast asparagus in a 350 degree Fahrenheit oven for about 15 minutes and top it with toasted pine nuts, orange zest or crumbled goat cheese. For a fat-free preparation, steam asparagus for about two minutes until just crisp. Toss with lemon juice, minced ginger, salt and pepper. Cooking times may vary depending on thickness.
Mushrooms
Look for mushrooms that are dry and firm, not slimy and wet. Store them in the refrigerator until you're ready to use them. Clean mushrooms by rubbing them with a damp paper towel. If you have trouble removing the dirt, quickly rinse them with cold water and dry them with a paper towel. Sauté sliced mushrooms over medium heat in olive oil with minced garlic and fresh herbs such as rosemary, thyme or oregano. Toss Portobello mushroom caps with olive oil, salt and pepper and then grill them over medium heat. Mushroom caps can also be stuffed, broiled and served as an appetizer or main course. Stuff mushrooms with a mix of bread crumbs, garlic, thyme, and chopped parsley sautéed in olive oil and seasoned with salt and pepper. To make little pizza-like snacks, stuff them with tomatoes, herbs, spinach and mozzarella cheese.
Garlic Chives, Green Onions and Leeks
Always wash green onions and leeks thoroughly before using them. Chop off the root end and make a long slice up the middle of the stem, through the white and light green parts. Gently pull the stem apart, down the middle, separating the layers as you go. Submerge the stem, cut side down, in a large bowl or pan of cold water. Swish the stem and then let it sit for a moment so dirt and debris settle to the bottom of the container.
These tasty spring vegetables add flavor to all sorts of dishes. For a delicious appetizer, add chopped garlic chives and fresh mint to Greek yogurt. Top the mixture with a dash of olive oil and serve with toasted pita chips. Green onions — also called scallions or spring onions — add zest to whole grain salads, rice pilafs, scrambled eggs and bean salads. Leeks make a great base for soups and stews or can be fried as a topping for meat, fish or soup.
Peas
Look for pea pods that are green, firm and plump. Test the freshness of sugar snap peas by breaking them in half and listening for the "snap." Avoid peas that appear yellow or are otherwise discolored. Peas are delicious as a side dish, pureed in soup or served as a cold salad. See the recipe below for Sugar Snap Pea Salad and pass the peas, please!
Sugar Snap Pea Salad recipe
Yield: 4 servings
Combine fresh peas and greens with strawberries and mint for a delicious taste of spring.
Ingredients for dressing
2 tablespoons apricot fruit spread
2 tablespoons white balsamic vinegar
1/4 cup grapeseed or salad oil
Pinch of salt
Directions for dressing. In a small mixing bowl, combine the fruit spread with the vinegar. Slowly add the oil while whisking to combine. Season dressing with a pinch of salt and set aside.
Ingredients for salad
8 ounces (approximately 2 cups) sugar snap peas, trimmed
2 packed cups baby arugula
1 cup sliced strawberries
1/4 cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint leaves
1/4 cup sliced almonds, toasted
Directions for salad. In a 350 degree Fahrenheit oven, toast the almonds on a baking sheet for 6 to 8 minutes until light golden. Set aside.
In a large mixing bowl, toss the sugar snap peas with the arugula, strawberries, feta cheese and mint. Add the dressing and toss to coat, reserving any extra dressing for future use. Sprinkle with toasted almonds and serve.
As a trained chef and competitive runner, Kristen Desmond doesn't want to choose between being fit and being a foodie. She wants it all. Read her blog at www.getyouryummyback.com.
Copyright 2010, Sears Brands, LLC. All Rights Reserved.
