Tuesday, April 19, 2016

Spring Sides

Hope Springs Eternal
Rejoice:First garden flower of the season spotted. 

Spring Vegetable Salad
Recipe adapted from Food Network
Cook's notes: I really liked the freshness of this vegetable salad. The ingredients paired well together with texture and taste. A  light dressing on top makes it a perfect spring salad. 
Recipe serves 4.
  • 2 TB. white balsamic, Cara Cara Orange, Lemongrass Mint or Pomegranate Quince
  • 1 tsp each Dijon mustard and honey 
  • 1/4 cup olive oil
  • 1 bunch baby carrots
  • 6 radishes
  • 1/3 cup red onion
  • 6 cups greens lettuce,romaine or mixed greens 
  • 1/4 cup sunflower seeds 
  • optional torn mint leaves
  • Whisk white balsamic vinegar with 1 teaspoon each Dijon mustard and honey in a large bowl. Whisk in 1/4 cup olive oil to mix well or a blender can be used. 
  • Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/3 cup red onion,
  • Add to the bowl 6 cups torn lettuce, 1/4 cup each sunflower seeds and torn mint leaves. Season with salt and pepper, toss salad with dressing.
Dill Mushrooms and Asparagus 
recipe adapted from Food Network and serves 2- 4.
  • 1-1/2 TB. olive oil or Lemon Olive Oil
  • 1 cup sweet onions, diced
  • 1 tsp. dried dill weed or 2 TB. fresh dill
  • 2 cups fresh mushrooms, diced
  • 1 small brunch of asparagus, cut woody stems off and cut spears into thirds
  • 3/4 tsp. lemon zest 
  • Brown mushrooms and onions in olive oil, 4 minutes. 
  • Add in 1 bunch asparagus (trimmed and cut into thirds) with  2 tablespoons water; season with salt and pepper. 
  • Cook, stirring, until crisp-tender, about 5 minutes. Toss with 2 tablespoons chopped dill or 1 tsp. dried dill weed and 3/4 teaspoon lemon zest.

Orzo with Sun Dried Tomatoes
Recipe adapted from Food Network
Cook's notes: This side pairs well with a fish or chicken dish. Recipe serves 2- 4
  • 1 cup uncooked orzo 
  • 2 cups arugula 
  • 1/3 cup sun dried tomatoes
  • Parmesan cheese
  • 1 tsp. each parsley flakes and Italian seasonings  
  • 2 TB. butter
  • 1 tsp. lemon zest
  • salt and pepper 
  • Cook 1 cup orzo as the label directs. Drain, reserving 1/4 cup cooking water. 
  • Toss the orzo and cooking water with 2 cups baby arugula, 1/3 cup each chopped sun-dried tomatoes (not oil-packed) and Parmesan, spices, 2 tablespoons butter and 1 teaspoon lemon zest; season with salt and pepper.

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