Advertisements

Healthy Mediterranean Cooking at Home

Tag Archives: what is in season in March

seasonalmarch

Looking forward to spring!

img_0002-2

In my area asparagus, Florida plum tomatoes, celery, artichokes, cabbage, cauliflower, carrots, broccoli, arugula, spinach, beets, strawberries, raspberries and herbs are all in season. So, while I was shopping this week, I decided to take advantage of the good prices for the asparagus, artichokes and strawberries. I would have bought beets and carrots also but my friend has a great garden and he shared some of his bounty with me.

Stuffed Artichokes

img_0018

This makes a wonderful appetizer that can be prepared in advance.

2 servings

Ingredients

1 lemon, halved
2 large globe artichokes (about 12 ounces each before trimming)
1 cup Panko breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
2 garlic cloves, peeled and minced
1 small shallot, minced
2 teaspoons chopped capers
1 tablespoon diced pickled pepper rings
¼ teaspoon red pepper flakes (chili)
1/2 teaspoons kosher salt, divided
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling

Directions

To prepare the stuffing:

In a large bowl combine the breadcrumbs, 1 tablespoon of olive oil, Parmesan, chopped parsley, rosemary, garlic, peppers, capers, red pepper flakes, ¼ teaspoon salt and the pepper.

Toss and set aside.

Heat the oven to 400 degrees F.

Fill a large bowl with water and squeeze juice from the lemon halves into the water. Cut off the artichoke stems and make sure the artichokes are level so they do not tip over in the baking dish..

Use a heavy, sharp stainless knife to cut the top 1 inch off each artichoke. Pull out the pale inner leaves from center. At the bottom, where the leaves were, is a furry bed called the choke.

Use a spoon (a grapefruit spoon works well) to scoop out the choke.

Next, using kitchen shears or a pair of scissors, trim the pointed ends from outer leaves of each artichoke. Wash the artichokes well with running water. Let the water run into each leaf.

I once had an embarrassing moment when I served this dish and a guest had a fly in one of the leaves.

img_0011

Rub a lemon half over all the cut parts of the artichoke. Holding the artichokes over the bowl of stuffing, stuff the choke cavity and in between the leaves with the breadcrumb mixture.

Stand stuffed artichokes upright in a baking pan or casserole dish just large enough to fit the artichokes.and generously drizzle olive oil over the center of each artichoke.

Fill the baking dish with water until it reaches 1/4 way up the artichokes. Squeeze the lemon juice from the halves and add it to the water. Cover the pan with foil and poke several holes in the foil.

Bake artichokes for about 11/2 hours, or until tender and a knife slides easily into an artichoke and a leaf pulls out easily.

Remove from the baking dish and set on individual serving dishes.

Bucatini with Spring Vegetables

img_0019

2 servings

Ingredients

6 ounces dried bucatini pasta (thick spaghetti)
2 tablespoons olive oil
1 bunch asparagus
2 cloves garlic, sliced
1 1/2 cups cherry tomatoes, halved
1/2 teaspoon salt
1/2 cup chopped fresh basil
½ cup chopped pitted kalamata olives
¼ teaspoon freshly ground black pepper
½ cup grated Parmesan cheese
Lemon wedges (optional)

Directions

img_0012

Trim the woody ends from the asparagus. Weigh the asparagus and set aside 8 oz. Reserve the rest of the asparagus for another recipe. Cut the 8 oz of asparagus into two-inch lengths.

In a large pot cook pasta according al dente. Reserve 1/2 cup pasta water and drain. Return pasta to the pot. Add 1 tablespoon oil. Toss until well combined; set aside.

Heat a large skillet over high heat and swirl in the remaining tablespoon of oil.

Add asparagus and garlic and saute for 2 minutes or until bright green. Add cherry tomatoes,olives, basil, salt and pepper and saute for 2 minutes.

Remove pan from the heat and add the cooked pasta; toss to combine. Add enough reserved pasta water to create a sauce. To serve, sprinkle with Parmesan cheese.

Pass with lemon wedges, if desired.

Springtime Pizza

img_0006

Serves 4

Ingredients

1 lb pizza dough
24 very thin asparagus
8 oz sliced mozzarella cheese
1 cup ricotta cheese
2 plum tomatoes, sliced thin
1 medium shallot, minced
¼ cup. pitted Kalamata olives, chopped
¼ cup fresh basil leaves, minced.
Salt & black pepper to taste

Directions

Snap off the bottom ends of the asparagus.

Mix the ricotta with the basil leaves and a little salt.

Preheat the oven to 500 degrees F. Lightly oil a pizza pan.

Stretch the dough to cover the pan and brush with oil, making sure to coat edges well. Place the mozzarella slices evenly over the dough.

img_0003

Scatter spoonfuls of ricotta over the dough and sprinkle with the shallots. Place the tomato slices over the cheese and arrange the asparagus in a spoke pattern over the tomato layer.

Sprinkle with the olives and black pepper.

Bake the pizza until browned, about 20 minutes.

Beet Salad With Blue Cheese

img_0008

Serves: 4

Ingredients

4 medium beets
1/2 cup raspberry vinegar, divided
1/4 cup honey, divided
1 tablespoon olive oil
1 shallot, minced
Salt and pepper
1/2 cup olive oil
Zest of 1 orange, minced
Half a cucumber, peeled, seeded and sliced thin
2 thin carrots, shaved
6 cups baby greens
1/2 crumbled bleu cheese

Directions

Preheat the oven to 350°F.

Remove the tops and tails from the beets.

Place the beets in an ovenproof casserole dish with 1/4 cup of the raspberry vinegar, 1 tablespoon of the honey and 1 tablespoon of oil. Add water until the liquid covers the beets halfway.

img_0007

Cover the dish and bake for about an hour (longer if beets are larger). The beets should be tender throughout when pierced with a knife.

For the dressing:

Whisk the shallots, remaining raspberry vinegar and honey and salt and pepper together in a mixing bowl. Slowly drizzle the olive oil in while whisking. Stir in the orange zest.

While the beets are still warm, peel and cut them into eighths.

Cover a serving platter with the greens. Arrange the beets, carrots and cucumber slices on a platter and scatter the bleu cheese on top. Drizzle the dressing over the salad.

Strawberry Rhubarb Pie

img_0002

Ingredients

2 refrigerated pie crust sheets for a double 9 inch pan, at room temperature

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, all-purpose flour or other pie thickener
Pinch of salt
1 teaspoon lemon juice

Directions

Preheat oven to 425 degrees F

Mix the sugar with the pie thickener in a large mixing bowl. Add the fruit, lemon juice and salt. Stir well to combine the sugar and fruit.

Fit one pastry sheet into the pie pan and place pan on a baking sheet.

Pour the filling into the pie shell.

Place the second pastry sheet on a cutting board. With a pastry cutter the sheet into 12 even lengths.

Place 6 strips on top of the pie filling and weave the second 6 over and under the strips on the pie to create a basket weave look.

img_0001

Spray the strips with cooking spray and sprinkle with sugar.

Bake 45 to 50 minutes or until golden and the pie juice begins to bubble through the slits.

Let cool on the baking sheet (to catch drips).

Advertisements


The aspect of life

Poetry and wisdom

Peacock Poetry

by Sam Allen

throughdanielleseyes

Words, thoughts, and snapshots of life.

kirilson photography

the stories behind the pictures, and vice versa

Food and Footsteps

Unique insights for independent travellers

Adventures of a Busy Mom

Making blessings out of this busy life!

Tasty&Delicious^

Rekindle your love for food!

Safira's Journey

Create Your Own Happiness

My Bicol Blog

This blog is all about roaming the Bicol Region, Philippines wisely on a budget. We'll talk about what Bicol has to offer when it comes to great hotel deals, good food and where to go on your vacation. So, I hope this blog site will be helpful to those of you on the look out for great deals while you have fun in Bicol. After all, the wisest of us believe that the concept of toil is just a myth, and life should be a never-ending vacation.

DADDY'S CUISINE

Happy Eating

Cafe Book Bean

Talk Books. Drink Coffee.

Bite Me up With Shreyu

Cooking up with smiles across miles

Manish writes

A learner | Dreamer | Introvert | Traveler

❤ Marriage Kingdom ❤

http://cateringatheart.yolasite.com/

Becca's Blogs

Live. Laugh.Love

Goal Digger

Be Positive, Patient and Persistent...

FreeKING'S Blog

Thankyouverymuch!!!!

The Mediterranean Diet Unplugged

A blog on living healthier to lose weight, lower cholesterol, and reduce risk of cardiovascular disease and other diseases.

Pushpita's Chakhum

Food. Stories. And. More.

Sensible Nonsense

Greetings fellow Earthlings. The blog is about getting some perspective about daily life things. The not so boring stuff.

No Plate Like Home

Delicious, Simple Home Cooking

Lisa Everyday Life

Dim Sum of My Life.- Come share a small part of my life.

The Tiny Potager

Self Sufficiency and Sustainable Living - with a family of six

Free-spirited Wanderer

Lessons, Stories and Adventures in life

Delicious Cravings At Vania's Kitchen

Celebrating the variety in FOOD...

Genç Yazarlar Kulübü

Edebiyatı tüccarlardan alıp,halka vereceğiz.

Her Lost Mango

Her Everyday Blog

Ricardo Sexton

.Welcome to my Metaphors.

Vegetable delight, fruitful joy

Easy, vegetarian, sustainable, healthy and delicious vegetable bowls, sweetened by an occasional recipe for fruit cake or muffins

Hopskipdive

Just another WordPress site

Africa vaidosa Blog

Para ajudar a mulher Luso Africana em Portugal, a reencontrar a sua essência e brilho.

Estonian Cuisine. Eesti Toit.

Estonian Food and Cuisine. Easy and Delicious .

tabstheatrethoughts

*Theatre *Stage *Reviews *Performance *Dance *Art

The World according to Dina

Notes on Seeing, Reading & Writing, Living & Loving in The North

Emilys Home Cooked kitchen

Healthy Tasty Recipes from all over the world. Click on above to be taken to lots more recipes!

Temple Fitness

" Your body is your temple"

My Heart of Mexico

Life, food, and family Mexican style

When I' m With You... Whitney Ibe Blog!

Inspirational,Motivational, Lifestyle, Daily Living, Positivity, Religion

simplisticInsights

Simple made easy! psychology love feeling emotion thought behaviour success strategy

%d bloggers like this: