April 04, 2014
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Now that it is officially the spring, we welcome back delicious, fresh produce to our diets such as asparagus, rhubarb, spinach, artichokes and so many more. Celebrate all that the season has to offer with these simple springtime dishes.
Asparagus, Snap Pea, and Avocado Pasta
Asparagus, peas and avocados are all in season during the spring. What better way to enjoy these seasonal vegetable than by combining all three along with some pasta? This delicious dish from Delish.com is easy and absolutely scrumptious.
- Coarse salt and ground pepper
- 1 pound(s) asparagus, ends trimmed and cut into 2-inch lengths
- 1 pound(s) sugar snap peas, strings removed
- 1 pound(s) bow-tie pasta (farfalle)
- 4 tablespoon(s) butter
- 2 clove(s) garlic, minced
- 1 ripe avocado, halved, pitted, peeled, and cut into 1/2-inch chunks
- 1/2 cup(s) chopped fresh mint, parsley, or basil
- 1/2 cup(s) shredded Parmesan or pecorino cheese, plus more for serving, if desired
- In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
- Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
- In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
Saveur offers a decadent breakfast dining option with this omelette. There’s no better time to mix this up than now since these wonderful mushrooms are in season.
- 3 tbsp. butter
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 8–10 small fresh morels, cleaned, trimmed, and coarsely chopped
- Salt and freshly ground black pepper
- 1 tsp. finely chopped fresh parsley
- 3 eggs
- 1 tbsp. heavy cream
- Preheat oven to 450°. Melt 2 tbsp. butter over medium-low heat in a medium omelette pan or nonstick skillet. Add shallots, garlic, and morels and cook, stirring frequently, for 5 minutes. Add 2 tbsp. water and continue cooking until morels are soft, 5 minutes more. Season to taste with salt and pepper, stir in parsley, and transfer to a bowl.
- Lightly beat eggs and cream together in a medium bowl, then season with salt and pepper. Wipe out skillet, then melt remaining 1 tbsp. butter over medium-high heat. Add eggs and cook for 30 seconds, lifting cooked edges to allow uncooked egg to flow underneath. Spoon morel mixture into center of eggs (eggs should still be slightly runny). Fold omelette closed, then transfer to a nonstick or lightly buttered cookie sheet, folded side down. Bake until puffed and golden, about 3 minutes. Slide onto a warmed plate and serve garnished with additional chopped parsley, if desired.
Beet Bliss Salad
From EatingWell.com, quickly throw together this fantastic salad that includes two seasonal vegetables, beets and spinach. A rich but light addition to your spring cuisine.
- 6 cups baby spinach
- 1 cup quartered cooked beets
- 1/2 cup Maple-Mustard Vinaigrette
- 2 tablespoons chopped toasted pecans
- 2 ounces crumbled goat cheese
Toss spinach, beets and Maple-Mustard Vinaigrette in a salad bowl. Top with pecans and goat cheese.
Academy Award winning actor and iconic comedian Robin Williams once said, “Spring is nature’s way of saying, ‘Let’s party!’” Truer words might never have been uttered with the extreme winter so much of our nation endured this year. Celebrate spring by eating well!