All winter, I wait and wait (and wait) for the market to start sprouting green things, but when they finally arrive, I'm dumbstruck.
Curling tendrils and long stalks are intriguing, but I'm scared to cook with them—they feel so prone to damage and potential loss. I've waited all year for them! I must do something great.
Should I be transforming my spring vegetables into something like... this?
A photo posted by Perla Cafe (@perla_nyc) on
A photo posted by Bien Cuit Bakery (@biencuitnyc) on
But the app! The app brought me back to reality. Scroll through (Not)Recipes and, thanks to the month of May, you'll find many ideas for incorporating grassy, herby, crunchy, peppery produce into approachable dinners (and desk lunches).
Here are a few of our favorite ways:
- Fiddleheads can be... befiddling? Befuddling. Blanch them, sauté them in butter, then add to a brown rice bowl (or temper with plenty of cheese and a good pizza crust).
#eatwild #forage #givethanks
- Are red sauce pastas a thing of the winter past? You're making creamy, lemony spring pastas now—though plenty of cheese is still involved.
- Chop and sauté asparagus, then send it straight into your salad. Its posse includes: lemon, ricotta, lentils, chile, soft-boiled eggs.
Cook garlic in olive oil (today I did the white parts of some ramps) until fragrant, then add a handful of asparagus broken into one inch pieces and cook until just tender, then turn off the heat and add a squeeze or two of lemon and salt and pepper to taste.
Place cooked asparagus on a bed of sliced hearts of palm, then slice or crumble a hard boiled egg on top and sprinkle on some parmesan cheese.
In a large skillet, sauté diced onion in coconut oil until soft, then add cumin seed, fennel seed, mustard seed, and red chile. Toast for a minute or so, then add cooked lentils and grated fresh turmeric and fry until the lentils are starting to crisp. Add asparagus coins, and sauté until crisp-tender, just a few minutes longer. Add lime juice, garam masala, and salt to taste, and a few handfuls of cilantro and mint. #weeknightdinner
- Canned fish is the hidden hero of lunches and dinners. And when you top it with some spring shoots and sprouts, it becomes a salad.
- Blended into a pesto-ish, salsa verde-esque topping for roasted salmon:
- Dressed simply in a lemon-olive oil vinaigrette and served along something a bit more substantial (yes, eggs are a good choice):
What are the most creative ways you've seen spring vegetables used lately? Share with us in the comments below, or upload them to the app!