If you have been picking up Spring vegetables and are wondering what to do with your new bounty, here are a few ideas on how to turn them into dinner.
Spring Vegetable Risotto
Serve this main dish with a garden salad and bread sticks to make a complete dinner.
- 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
- 3 1/2 cups low-sodium chicken broth
- 1 tablespoon plus 1 teaspoon olive oil
- 4 leeks, cleaned and thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup arborio rice
- 3/4 cup white wine
- 3 large carrots, cut into 1/4-inch pieces
- 3/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
Cook peas in boiling water about 3-4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute. Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total).
When you have about 10 minutes cook time remaining, stir in carrots. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.
Chicken Soup with Vegetables
For dinner serve this soup with a Toasted Tomato Sandwich (recipe below).
- 4 whole bone-in chicken breasts
- 5 medium carrots, quartered
- 2 large parsnips, quartered
- 2 small turnips, quartered
- 2 medium celery roots, quartered
- 1 large green bell pepper, halved, ribs and seeds removed
- 1 large onion
- 2 tablespoons kosher salt
- 20 parsley sprigs
- 1/2 head cauliflower, broken into florets
- 7 cloves garlic
- 20 black or white peppercorns
- 4 whole allspice
- 1 large zucchini, cut into 1/8-inch Julienne strips
- 1 large carrot, peeled, cut into 1/8-inch Julienne strips
- 1 large celery stalk, cut into ⅛-inch julienne strips
- 1 pound thin noodles, cooked and drained
Place chicken, carrots, parsnips, turnips, parsley roots, green pepper, onion and 1 tablespoon of salt in a 12-quart stockpot. Cover with 6 quarts cold water and bring to a boil over high heat. Skim and discard foam that forms at the top when it comes to a boil. Add remaining salt, the parsley, cauliflower, garlic, peppercorns and allspice and return to a boil. Simmer, covered, over low heat for 1 hour.
Remove the chicken breasts and allow them to cool slightly. Remove meat from bones. Shred meat and refrigerate. Return bones to the pot. Continue simmering, covered, over low heat, for at least 2 hours more.
Strain entire contents of pot through a colander lined with cheesecloth. Chill broth overnight.
To serve soup: Remove surface fat and pour broth into a large pot. Bring to a simmer over low heat and cook until warm, 10 to 15 minutes. Add zucchini, carrot, celery and reserved shredded chicken. Simmer 5 minutes to cook vegetables and heat chicken.
Be careful to keep soup over low heat; bringing soup to a boil can make it cloudy. Season to taste with salt. Place 1/4 cup noodles in each soup bowl and ladle hot soup over pasta.
Toasted Tomato Sandwiches
Makes 4 servings
- 1 small clove garlic, finely chopped
- 1/4 cup low-fat cream cheese with onion and chives
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground pepper
- Pinch of salt
- 8 slices whole-grain country bread
- 4 slices provolone cheese (about 4 ounces)
- 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick
Position rack in upper third of oven; preheat broiler.
Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with cream cheese and lemon juice.
Sprinkle tomatoes with pepper and salt.
Place bread on a large baking sheet and broil until lightly toasted, 1 to 2 minutes. Turn the bread over and divide cheese among 4 of the pieces. Continue broiling until the cheese is melted, 1 to 2 minutes.
Assemble sandwiches with tomato and the garlic-herb mixture. Top with the melted cheese bread.
Scallops with Asparagus Salad
Serve this main dish salad with Cheddar Drop Biscuits (recipe below).
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1 shallot, minced
- 3 tablespoons extra virgin olive oil
- 1 pound new potatoes, cut into 1/4-inch slices
- 1 pound asparagus
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds sea scallops (about 24 scallops)
- 1 1/2 tablespoons unsalted butter
- 10 cups salad greens (about one 5-ounces)
In small bowl, whisk together cider vinegar, mustard and shallot. Gradually drizzle in 3 tablespoons olive oil, whisking continuously until dressing is emulsified; set aside until ready to use.
Bring a medium-size pot of salted water to a boil over medium-high heat. Add potato slices to boiling water and cook 4 minutes; drain. Cut 1-inch off of bottoms of asparagus; discard. Cut stalks into 2-inch pieces.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potato slices to skillet and cover; cook 3 to 4 minutes, stirring occasionally. Add asparagus pieces to skillet and stir to combine. Sprinkle potato mixture with 1/4 teaspoon each salt and pepper. Cover and cook an additional 4 minutes, stirring occasionally. Remove asparagus and potatoes to a plate.
Season scallops with remaining 1/4 teaspoon each salt and pepper. Return skillet to medium-high heat and add half of the butter, swirling to coat bottom. Add half of the scallops to the skillet and cook 1-1/2 to 2 minutes on the first side, then turn and cook 1 minute on the second side, adjusting heat as necessary so the butter doesn’t burn. Repeat process with remaining butter and scallops.
Toss salad greens with 2 tablespoons prepared dressing and divide among plates. Toss asparagus mixture with remaining dressing and divide among salad plates, then divide scallops among plates and serve immediately.
Cheddar Drop Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1/2 teaspoon coarse salt
- Pinch cayenne pepper
- 6 tablespoons cold unsalted butter, cut into small cubes
- 8 ounces sharp white cheddar, shredded
- 1 1/3 cups buttermilk, well shaken
- 3 tablespoons chopped chives
Preheat oven to 425 degrees F with racks in upper and lower third positions. Line two baking sheets with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, and cayenne pepper. Work butter into flour mixture with a pastry cutter or your fingers until butter is incorporated and pea-size lumps remain. Stir in cheddar, then buttermilk and chives, just until dough comes together.
Using two spoons, drop 1/4 cup quantities of dough onto prepared baking sheets, spaced 2 inches apart. Bake in oven until golden brown, 12-14 minutes, rotating baking sheets once.
Spinach, Onion and Cheese Quiche
Serve this Quiche with a tomato salad and Zucchini Muffins (recipe below) for dinner.
Yield: 8 servings (serving size: 1 wedge)
- 6 tablespoons butter, softened
- 2 tablespoons low-fat milk
- 1/4 teaspoon salt
- 1 large egg yolk
- 5.6 ounces all-purpose flour (about 1 1/4 cups
- 1 tablespoon extra-virgin olive oil
- 1/2 cup thinly sliced green onions
- 3 cups fresh baby spinach
- 1 cup low-fat milk
- 3/4 cup (3 ounces) grated Gouda cheese or cheese of choice
- 3/4 teaspoon salt
- Dash of grated nutmeg
- 3 large eggs
To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
Preheat oven to 350°F. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake for 25 minutes or until lightly browned. Cool.
To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture.
Pour filling into crust. Bake at 350° for 35-40 minutes.
Servings: 12 Ingredients
- 1½ cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup brown sugar
- 6 tablespoons unsweetened applesauce
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- ¼ cup almond milk or low-fat dairy milk
- 1½ cups shredded zucchini
Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with cooking spray.
In a large mixing bowl, whisk flour, baking powder, cinnamon, ginger, nutmeg and salt together.
In another bowl, combine sugar, applesauce, vanilla, lemon zest, zucchini and milk. Stir until well combined.
Add wet mixture into dry mixture, stirring until just barely combined.
Fill muffin cups 3/4 full and bake 18-25 minutes.
Serve a green bean salad (recipe below) to round out the menu. Add browned sliced Italian sausage to the layers for a meat option.
Makes 6 servings
- 2 tablespoons olive oil, divided, plus more for the pan
- Eight 2 1/4-inch wide lasagna noodles
- 1 1/2 pounds asparagus, cut into 1 1/2-inch pieces
- 1 cup green peas, freshly shelled or frozen
- 1/2 pound sugar snap peas, halved lengthwise
- 1 pound ricotta, preferably whole milk
- 1 packed cup shredded mozzarella
- 2 teaspoons minced or crushed garlic
- About 1/4 teaspoon salt
- Black pepper
- 1 cup basil pesto
- 1/3 cup shredded Parmesan
Fill a large pot with water and bring to a boil. Preheat oven to 375 degrees F. Spray a 9-by-13-inch pan with a little olive oil. Lay out two kitchen towels.
Add salt and noodles to the boiling water, swishing gently so they don’t stick. Boil 2 minutes, then add the asparagus and fresh peas. (For frozen peas, just place them in a colander in the sink.) Boil 1 minute. Add sugar snap peas and boil 1 minute more. Drain into a colander (directly over the frozen peas, if using).
Using tongs, immediately lift out 4 noodles and place them in the pan in a single layer. Place the other noodles on a towel in a single layer. Transfer the vegetable to the other kitchen towel and pat dry. Reserve a few asparagus tips to garnish the top of the lasagna.
Combine the ricotta and mozzarella in a bowl. Place 2 tablespoons olive oil and the garlic in a small microwave-safe bowl, cover and cook for 30 seconds; stir it into the ricotta. Season to taste with salt and black pepper.
To assemble the lasagna, spread half the pesto over the noodles in the pan. Using half the ricotta mixture, place spoonfuls over the pesto, trying to get it evenly distributed. There will be gaps. Scatter half the vegetables on top. Sprinkle with a little more than half the Parmesan. Top with remaining noodles and repeat the layers, ending with a light scattering of Parmesan. Bake uncovered for 30 minutes or until heated through and lightly golden.
Garnish the top of the lasagna with the reserved cooked asparagus tips before serving.
Green Bean Pepper Salad
- 1 lb. green beans, washed, trimmed, and cut into 2-inch pieces
- 1 red bell pepper, roasted, peeled and seeded or 1 jarred roasted pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon whole grain mustard
- 1/2 teaspoon pepper (or more to taste)
- 1/4 teaspoon salt (or more to taste)
- 2 tablespoons fresh minced parsley
Put 1 cup of water in a saucepan with the green bean pieces. Boil water and reduce heat to medium. Cover the pot and steam the green beans for 12-15 minutes until tender-crisp (smaller, younger beans may cook more quickly).
Meanwhile, dice the roasted bell pepper flesh into small pieces. Drain the beans in a colander and run cold water over them to cool them down to room temperature. Shake them dry.
Whisk together oil, vinegar, mustard, pepper, salt and parsley in a small bowl. Place the steamed green beans and diced roasted bell pepper in a salad bowl and pour dressing over them. Toss all ingredients gently until the beans and peppers are fully coated with the dressing.
Let the salad marinate in the refrigerator overnight. Serve at room temperature.
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