SPRING VEGETABLES

Last week I wrote that spring roasts, compared to the stars of winter, are lighter in cut and treatment. They’re chops and loins in place of joints, with au Jus, or fruit based sauces in place of hearty gravies.  The reason is simple; these meats accompany the fresh spring vegetables and meant to compliment them. Spring vegetables are young and delicate which is mirrored in their flavor and texture. Robust foods overpower them.

Unfortunately, this is the one season when vegetables can be elusive. If the winter lingers, or the holidays come early, they might not be available. Years ago, planning event dinners used to be ‘iffy’. Now, while we still hope to get fresh produce, if the growing season is delayed, there are frozen substitutes, and, thanks to modern air transport, imports.

In fact, so many produce items are currently available all year that we tend to forget which are actually designated as being ‘Spring Vegetables’.  Here are recipes for 10 items traditionally associated with this season. Of course, there are countless other ways to prepare each but please remember that heavily seasoned, sauced, or long cooking methods can defeat the desired impression of the dinner. To see more spring vegetable recipes check these links: April 19,2013,  MAY 17,2014,  April 9, 2015,            March 31, 2016,  April 20, 2017 and a special post on Naturally Resourced Greens April 6,2017

 RECIPES

Artichoke Casserole: Serves 6-8- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
20 oz. frozen artichoke hearts-thawed
2 cups seasoned dried bread crumbs
2 lemons-juiced
8 Tbs. butter
Salt and pepper
Toss the artichokes with ½ the breadcrumbs and the lemon juice. Place in a 1 ½ -2 qt. shallow baking dish suitable for serving. Season, scatter the rest of the crumbs over and dot with the butter. Bake at 350 deg. for 30 min. or until golden. Garnish with chopped parsley and serve warm.

Asparagus with Garlic and Parsley: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand. This is a truly seasonal dish combining 3 spring produce.
1 lb. asparagus
1Tbs. minced garlic
2 Tbs. fresh chopped parsley
4 Tbs. butter
Mix the garlic, butter and parsley and gently melt over low heat-set aside. Trim the asparagus spears and place in a dish suitable to allow them to lay flat in no more than 2 layers. Add 2 Tbs. water and microwave, depending on thickness of stalks, 3-9 min. until tender but crisp. Drain water, plate and roll to cover in butter mixture. Serve warm.

Sweet  Pepper Green Beans: Serves 4
1 lb. young green beans
(1)12 oz.jar sweet salad peppers-drained, juice reserved
(1) 2.25 oz. can sliced ripe olives-drained
Check beans for strings and boil in salted water until crisp-tender but still bright green. Drain and pat dry on paper towels.  Toss beans, peppers and olives. If serving hot, add enough reserved juice to moisten (2-3 Tbs.) If serving room temp or cold mix reserved juice with 1-2 Tbs. olive oil to make a dressing and gently toss.

NOTE: The next 2 recipes also work well with fennel, endive, celery and onions

Thyme Baked Carrots: Serves 4 
1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)
1 cup chicken or beef stock
2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due
2 Tbs. butter
Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.

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Braised Leeks: Serves 6
Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.
6-8 Leeks-cleaned
1 cup + chicken broth
6 Tbs. Butter
Salt
Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.

Dandelion Salad: Serves 4
1 lb. fresh dandelion greens-well washed and dried -tough stems removed
About 6 Tbs. of the dressing below-heated
Place the greens in a salad bowl and add the dressing gradually, while stirring. Greens will wilt as the warm dressing is added. The amount of dressing is to taste, but less is better than too much.
Nana’s Home-Made Mayonnaise Dressing: Also sometimes called Boiled DressingA family recipe with many uses. It keeps in the refrigerator for months, I always double the recipe because it makes the best Cole Slaw(add celery seeds), is a wonderful spread and an excellent sauce for vegetables.
3Tbs. sugar
½ tsp. dry mustard
1/8 tsp. paprika
1 Tbs. flour
½ tsp. salt
1 Tbs. butter
½ cup water
½ cup vinegar
2 eggs well beaten
Mix dry ingredients. Place in a double boiler with vinegar, water and butter. Cook over medium heat until butter melts. Pour the hot liquid gradually into the eggs, then pour the whole mixture back into the pot and return to the stove. Continue cooking over medium heat until thickened to the point where the spoon can leave a trail across the surface. Allow to cool completely at room temperature then keep refrigerated in tightly sealed glass jars.

Peas with Mint: Serves 4
½ lb. shelled fresh peas 
2 Tbs. butter
2 Tbs. chopped fresh mint
Salt and Pepper
Drop the peas into boiling water for 2-3 min. until cooked but still crisp. Melt the butter with the mint in a small pan over low heat; add the mint, then the peas and seasoning. Stir to combine well and serve warm.

Sautéed Snap Peas: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
½ lb. sugar snap peas-strings removed
1 Tbs. minced garlic
2 Tbs. oil
1 Tbs. toasted sesame oil
Salt and pepper
Heat the oil in a wide skillet over high heat, when hot, add the other ingredients and sauté, tossing , for 5-6 min. until peas are crisp-tender. Serve at once.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.
1 lb. radishes-trimmed and split lengthwise
1 Tbs. minced garlic
1 Tbs. rice vinegar or other light, flavored vinegar
¼ cup olive oil
Salt and pepper
Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.

Fresh Spinach Salad with Lemon Oil: Serves 4
This salad stands alone or welcomes any of the following additions; fresh berries, cheese, toasted nuts or seeds.
1 lb. fresh young spinach or (1) 10 oz. bag salad spinach-large stems removed.
1 large lemon
2 Tbs. olive oil
Put the oil in a bowl; add 1 tsp. of zested lemon rind and 2 Tbs. of lemon juice. Toss with the spinach and any add-ins, saving a few for garnish.