Four Veggie-Packed Recipes that Celebrate Spring

Recipe:

Spring Salad Ingredients:

• 2 spears asparagus
• 3 cups spring greens
• 2 radishes
• ¼ cup pumpkin seeds, shelled

Salad Dressing Ingredients:

• 1 tsp. dry mustard
• 1 Tbsp. shallot, finely minced
• 1 Tbsp. fresh tarragon, finely minced (or 1 tsp. dry tarragon)
• 3 Tbsp. apple cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Instructions:

1. With a vegetable peeler, peel asparagus stalks below the leaves, then cut stalks diagonally into 2 inch pieces.
2. In a saucepan over medium heat, add asparagus pieces, a good pinch of salt and water to just cover. Simmer asparagus until fork tender, remove to a plate, cool.
3. To prepare the dressing, put all the dressing ingredients into a jar, put a lid on the jar and shake well. You can refrigerate the unused portion.
4. To finish the salad, first put some Mustard Tarragon Dressing into a salad bowl. Next, add asparagus pieces, spring greens and thinly sliced radishes. Toss salad to dress thoroughly. Sprinkle with pumpkin seeds, serve.

Recipe

Baked Asparagus Cannelloni Ingredients:

• 4 lasagna sheets
• salt
• 16 spears asparagus
• 40 grams or 1/3 cup Parmesan cheese grated
• 4 tablespoons garden cress to garnish

Bechamel Sauce Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 300 ml or 1 1/4 cups hot milk
• 2 tablespoons lemon juice
• black pepper
• a pinch of nutmeg

Instructions:

1. BOIL LASAGNA SHEETS: In a large saucepan, boil water, add a bit of salt and cook lasagna sheets for 6 minutes. Place on a kitchen towel in a single layer.
2. ASPARAGUS: Trim the ends of asparagus spears, and peel the lower thirds. Blanche asparagus for 6 minutes in boiling water, keeping the heads above the water not to overcook them.
3. BECHAMEL SAUCE: In a medium-sized saucepan, melt butter over medium heat. Stir in flour and cook for just up to 2 minutes, before it becomes brown. Gradually pour hot milk in it and keep stirring. Bring to a boil and cook it until it thickens to your liking, about 2 more minutes. Add lemon juice. Season with salt, black pepper and nutmeg. Preheat the oven to 180 °C or 350 °F.
4. ASSEMBLE: Take a lasagna sheet, put 4 asparagus spears on it and wrap. Transfer to a baking dish. Repeat with the rest of asparagus. Pour the sauce on top and sprinkle with grated Parmesan. Bake for 20 minutes until golden brown. Sprinkle with the garden cress. Enjoy!

Recipe

Ingredients:

• 1 pound linguine or other long, thin pasta
• 1 1/2 pounds large “Dry” Sea Scallops (a.k.a Diver Scallops)
• 2 tablespoons butter
• 2 tablespoons olive oil
• flaky sea salt
• 1/2 cup Basil Spinach Pesto

Instructions:

1. Bring a large pot of water to a boil and add 2 teaspoons salt. When the water is boiling, add the linguine and cook to al dente according to the package instructions.
2. While the pasta is cooking, Dry the scallops completely with a paper towel and set aside.
3. Heat a large skillet over medium high heat. When the pan is hot add the butter and olive oil, swirling it around in the pan until the butter has melted. Working in batches, place the scallops in the pan (allowing room between them, so they’re not crowded in the pan.
4. Sear the scallops for about 2-3 minutes per side (do not agitate or move them, just let them cook). Use a pair of tongs to flip the scallops and continue cooking for an additional 1-2 minutes until caramelized on the other side. Remove the scallops to another dish to keep warm while you continue to cook the remaining scallops.
5. Drain the linguine (reserving about 1/4 cup of pasta water). Transfer the linguine to a bowl and add about 1/2 to 3/4 cup of pesto. Toss the pasta with a pair of tongs until the pesto is well combined, adding the pasta water to loosen up the sauce.
6. Plate the pesto pasta and top with seared sea scallops. Sprinkle the scallops with flaky sea salt. Add fresh basil or parsley for garnish if desired

Recipe

Marinade/Sauce Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon shaoxhing wine or dry sherry
• 1 tablespoon water
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sesame oil

Stir Fry Ingredients:

• 1/2 pound boneless beef steak (such as flank or sirloin) cut across the grain into thin strips
• 2 tablespoons vegetable or canola oil divided
• 2 teaspoons grated fresh ginger
• 2 cloves garlic minced
• 1/4 teaspoon crushed red pepper flakes
• 1 small stalk celery sliced into 1/4” pieces on the diagonal
• 2 large stalks broccoli separated into bite sized florets
• 1/2 red bell pepper cut into bite sized pieces
• 3 ounces shitake mushroom caps sliced
• 1 small carrot julienned or grated
• 3 green onions thinly sliced

Instructions:

1. In a small bowl, combine the soy sauce, Shoaxhing wine (or sherry), water, honey, cornstarch and toasted sesame oil. Whisk to combine.
2. Pour the marinade over the beef and toss to coat. Set aside to marinate for 20 minutes.
3. Place a large wok or skillet over high heat and heat until very hot, but not smoking. Add one tablespoon of the vegetable oil and swirl around the pan. (The oil should slick across the pan and have a moire effect when you look at it).
4. Add the garlic, ginger and red pepper flakes and stir constantly until very fragrant, about 20-30 seconds.
5. Add the beef and marinade to the pan and cook the beef until it browns, stirring occasionally, about 2-3 minutes. Transfer the beef and sauce to another dish and set aside.
6. Wipe out the skillet very well (I washed mine) and heat over high heat until the pan is very hot. Add the remaining tablespoon of vegetable oil.
7. When the oil is hot and shimmery, add the celery, broccoli, bell pepper, mushrooms, carrots and green onions. Cook and stir until the vegetables are crisp tender, about 2-3 minutes.
8. Return the meat, sauce and any juices to the stir fry pan and cook together, stirring constantly for 30 seconds to a minute to heat through.
9. Serve with steamed white rice. Garnish with toasted sesame seeds and sliced green onions (if desired).