Spring is upon us and that means it’s time for fresh produce! Even though we are used to having all of the produce of our choosing at our disposal year round the spring and summer season means that we can take advantage of locally grown food such as Pasta Primavera.
Eating local foods has a world of benefits. Since it spends less time sitting in a refrigerated truck or warehouse local foods have better flavor and a higher nutritional value. Because you are buying from local farms and growers your money is being recycled back into your community, which is a boost to your local economy. And if you think in terms of transportation locally grown food is also better for the environment as it uses less fossil fuels when it is being shipped from the grower to the market.
With an abundance of fresh ingredients popping up spring is a great time to experiment with new recipes. Below are three spring themed recipes that I would like to share with you to welcome in the warmer weather!
First is a Spring salad chock full of super foods. Besides the quinoa there is no cooking involved – just cut up the ingredients and mix ’em up!
SPRING SALAD
1/2 cup dry quinoa
1/3 cup chopped red onion
1 orange peeled and separated
1 avocado chopped
1 cup canned black beans
1 cup pomegranate seeds
1 cup corn
1/3 cup fresh cilantro chopped
Salt and freshly ground pepper
1) Cook quinoa according to package directions and set aside.
2) Combine cooled quinoa with all the ingredients in a large bowl. Pour lemon vinaigrette over salad and mix.
3) Serve cold or at room temperature.
Lemon Vinaigrette
1/4 cup fresh lemon juice
2 garlic cloves minced
1 tspn agave nectar or honey
Salt and pepper
6 tblspns extra virgin olive oil
1) Combine all ingredients in a jar with a tight lid and shake until completely mixed.
Next is a lighter take on the classic dish Pasta Primavera. In some languages La Primavera means the spring season. How appropriate! This is a light meal that will still satisfy your hunger.
PASTA PRIMAVERA
12 oz farfalle pasta
1/4 cup unsalted butter
1/2 cup haricots verts (thin tender green beans) with the ends trimmed
1/2 cup thin asparagus tip and stalks sliced in 1 inch pieces
1/2 cup fresh peas
1/2 cup white mushrooms thinly sliced
Salt and fresh ground pepper
1 cup half & half
1/2 cup grated Parmesan cheese
4 seeded and diced plum tomatoes (ripe)
2 tblspn of snipped fresh chives
1) Bring water to a boil in a large pot, cook the pasta until it is just tender (about 12 minutes).
2) Drain and set aside
3) Melt the butter over medium-low heat in a large pot and quickly sauté the vegetables until they are just tender (do not over cook). Season with salt and pepper.
4) Add half & half and cook about 5 minutes until the sauce is thick. Season with pepper.
5) Toss the drained pasta and sprinkle Parmesan over.
6) Garnish with diced tomatoes and chives. Serve immediately.
And last I have, of course, Spring Rolls! These rolls are a great side dish and the two accompanying sauces pack a wonderfully delicious punch. Enjoy!
FRESH SPRING ROLLS
1 cup shredded Napa Cabbage
1 cup shredded carrot
1/2 cup finely sliced green onion
1 red pepper thinly sliced
6 large shitake mushrooms grilled and sliced thin
2 cups bean sprouts
1/2 cup chopped cilantro
Salt and fresh ground pepper
8 thin 8 inch square spring roll wrappers
1) Combine all veggies in a bowl and season to taste with salt and pepper.
2) Lay the spring roll wrappers with a pointed edge toward you.
3) Put 1/8 of filling in the bottom third of the wrapper.
4) Bring pointed edge over the filling, folding in the sides tightly. Put a little water on the top pointed edge and roll tightly.
5) Serve with sauces
GARLIC AND SOY DIPPING SAUCE
1/2 cup soy sauce
1/4 cup rice vinegar
2 tblspns peanut oil
1 tspn hot sesame oil
1 tspn minced garlic
Pinch of sugar
1) Combine ingredients in a small bowl.
SPICY PEANUT DIPPING SAUCE
2 tblspns finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 tspn sugar
1 tblspn rice vinegar
1 tblspn hot chile oil
1/2 cup cilantro leaves, finely chopped
1) Combine all ingredients in a small bowl and whisk until smooth.
2) Serve with cilantro just before serving.
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