The chart shows what is in season where I live in the south on the Gulf Coast area of the US. We are about two months ahead of the northern states in when crops mature. For example, strawberries are in season here from February until the beginning of May, while in the north, the peak season is June.
This week I am cooking what is in season and sharing the recipes with you for stuffed artichokes, spring peas, golden beets, leftover spring vegetables from the holiday week and strawberry pie. Rhubarb is available mid-April here. The veggie dishes are a little different – time to make a change in flavoring these traditional spring vegetables. We enjoyed the changes.
Pasta with Spring Vegetables
I grow so much basil during the summer that I have pesto sauce in the freezer all winter long. I had small amounts of vegetables left from the meals I served during the holiday. As a frugal cook, I do not throw anything away. These leftover vegetables can add much flavor to a simple pasta dish without a lot of preparation. I served this pasta with grilled shrimp.
- 8 oz pasta
- 1/4 cup homemade or store-bought basil pesto
- 2-3 tablespoons cream or half & half
- 1 cup cooked leftover spring vegetables (carrots, zucchini, asparagus, cherry tomatoes, peas, broccoli)
- 1 /2 cup grated Parmesan cheese
- Freshly cracked black pepper
Cook pasta al dente according to package directions. Drain.
In a medium skillet, combine the pesto with enough cream to thin out the sauce. Add the leftover vegetables and warm over low heat.
Add the cooked pasta and stir until combined. Cover the skillet and heat on low until the mixture is hot. Add cheese and black pepper. Toss and serve.
Spring Pea Salad
This salad goes well with BBQ meat or roasted salmon.
- 1/2 an orange, peeled and fruit segments diced
- 1/4 of a fennel bulb, chopped fine
- 1/4 cup minced red onion
- 1 tablespoon orange juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound green peas, blanched (if fresh) or thawed (if frozen)
- 1/4 teaspoon dried oregano
In a medium serving bowl, combine the orange juice, oil, oregano, salt and pepper.
Add the red onion, peas, fennel and oranges and toss gently. Let marinate for an hour and serve at room temperature.
- 2 large artichokes, cleaned
- 1 lemon, cut in half
- 2 cups water
- 1 Italian sausage link, casing removed
- 2 tablespoons olive oil, divided
- 1 large clove garlic, minced
- 1 cup Italian seasoned dry bread crumbs
- 1/2 teaspoon crushed red pepper flakes (chili)
- 1/4 cup marinara (tomato) sauce
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1/2 teaspoon sea salt
Place cleaned artichokes, cut sides down, in a bowl with the water. Squeeze one half of the lemon over the artichokes and place the squeezed lemon half in the bowl.
Thinly slice the other half of the lemon and set aside.
While the artichokes are soaking, prepare the stuffing:
Heat 1 tablespoon oil in a medium skillet. Add the sausage and cook until brown, breaking up the sausage meat with a wooden spoon until crumbly.
Add the minced garlic and marinara sauce and saute for about 30 seconds. Add the bread crumbs and red pepper flakes. Stir for 1 minute while the bread crumbs absorb the sauce.
Remove the skillet from the heat and stir in the Parmesan cheese and parsley.
Take the artichokes out of the water bath and drain.
Spread the leaves of the artichokes open and fill each with the stuffing mixture.
Place the artichokes in a deep pot with water 1/4 of the way up the side of the pot. Add 1/2 teaspoon salt to the water and drizzle the remaining 1 tablespoon oil over the artichokes.
Place the lemon slices on top of the artichokes.
Cover the pot and bring to a boil, reduce heat to a simmer and cook on low for 45 minutes or until tender. (The size of the artichoke will vary the cooking time).
Remove from the heat and serve hot or at room temperature.
Golden Beets in Walnut Sauce
- 3 golden beets, trimmed of greens
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- 1/4 cup walnuts, chopped
- 1 tablespoon freshly squeezed orange juice
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley leaves, for garnish
Preheat oven to 400 degrees F.
Wash beets well. While still wet, wrap them individually in foil and place the packages on a cookie sheet or roasting pan. Bake the beets, undisturbed, for 60 to 90 minutes, or until a thin-bladed knife pierces each with little resistance. (They may cook at different rates; remove each one when it is done.)
Place oil in a skillet over medium-low heat. When it is warm, add the garlic and cook until it begins to soften. Add walnuts and continue to cook until they begin to color, about another 2 minutes. Add the orange juice and sprinkle with salt and pepper.
After the beets have cooled, peel off the skins. Thinly slice the beets and arrange them in a serving dish. Pour the walnut sauce over the sliced beets and garnish with parsley.
Strawberry Rhubarb Pie
Until rhubarb is in season where you live, you can make the pie with all strawberries.
My family’s favorite pie.
- Two 9 inch refrigerated pie crusts or you favorite pie crust, at room temperature
- 1 tablespoon butter
- 1 tablespoon milk
- Granulated sugar for the topping
Preheat the oven to 425 degrees F.
In large bowl combine:
- 2 1/2 cups hulled, sliced strawberries
- 2 1/2 cups of rhubarb cut into 1/2 inch pieces
- 3/4 cup packed brown sugar
- 1/4 cup tapioca flour or other thickener
- Pinch of salt
- 1 teaspoon orange zest
Fit one pastry sheet into a 9 inch pie pan and place the pan on a baking sheet.
Add the fruit mixture and dot with the butter.
Cut the top crust into 10 even strips on a floured board. Place the strips on top of the fruit and weave them to form a lattice top.
Brush the top crust with 1 tablespoon of milk and sprinkle with granulated sugar.
Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.
Let the pie cool on the baking sheet (to catch drips).