Spring-time, and...?

Question

so a good time to get out, and to start eating healthy. What is a good dish to make with spring vegatables? Thanks.

Answer 1

Preparing the freshest spring vegetables is best left to simplicity.
Asparagus, Morels, Fiddlehead Ferns, and Ramps could be put together
in the most exotic vegetable salad you’ll ever experience.

But try each of these harbingers of spring on their own.

Spring Vegetable Sauté

½ lb. Asparagus, Fiddlehead Ferns, OR Ramps
4 Tablespoons fresh unsalted butter

Clean, dry, and prepare the vegetable[s] you will be sautéing.

Melt the butter in a medium sized skillet until foamy.

Add the vegetable[s] and sauté on medium heat until bright green a
nd glazed with the butter. Serve on a warmed salad plate and pass
the Kosher salt and peppermill.

For the Morels
Ensure the mushrooms are impeccably clean.
Sauté in melted butter until the pan is dry and the morels are fragrant.
Remove them from the pan so as not to burn them.


Grilled Spring Vegetables

Any of these vegetables would be beautiful, fragrant,
and delicious hot off the grill.

For ease of clean-up and care of vegetables, oil a small-meshed grill mat and grill
the vegetables on the mat. Grill until the vegetables are bright and marked.
Serve with balsamic vinegar or a fresh lemon dressing.

Answer 2

Penne w/ Spring Vegetables
INGREDIENTS
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.




Spring Veggie Medley
INGREDIENTS
2 cups quartered small red potatoes
1 cup fresh baby carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups cut fresh asparagus (2 inch pieces)
1 medium zucchini, cut into 1/4-inch slices
1 tablespoon butter or margarine, melted
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
DIRECTIONS
In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables and toss to coat.

Answer 3

Roasted asparagus with lemon, black pepper, and olive oil.
Artichokes au gratin- in a cheese sauce topped buttered breadcrumbs
Buttered carrots with dill or candied

Answer 4

LAMB STEW WITH SPRING VEGETABLES

ingredients
6 fresh parsley sprigs
2 fresh thyme sprigs
2 fresh rosemary sprigs
2 Turkish bay leaves or 1 California bay leaf
6 whole black peppercorns
3 lb boneless lamb shoulder, trimmed of excess fat
3 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 cups dry white wine
2 1/2 cups beef stock or broth
1 teaspoon salt
1/4 teaspoon black pepper
10 oz pearl onions
1/2 lb baby turnips, trimmed and halved lengthwise if large
1/2 lb baby carrots, peeled, trimmed, and halved lengthwise if large
1/2 lb baby zucchini, trimmed and halved lengthwise
1/2 lb sugar snap peas, trimmed
2 tablespoons unsalted butter, softened
3 tablespoons all-purpose flour
Special equipment: cheesecloth
preparation
Preheat oven to 325°F.
Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni.

Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, turning occasionally, about 4 minutes per batch, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to pot and sauté chopped onion and garlic over moderately high heat, stirring, until onion is golden, about 6 minutes. Add wine and stock and deglaze pot by boiling, scraping up brown bits, 1 minute. Return lamb to pot along with any juices that have accumulated in bowl and add bouquet garni.

Braise lamb, covered, in middle of oven until tender, about 1 1/2 hours. Stir in salt and pepper.

While lamb is braising, cook pearl onions in a 5- to 6-quart pot of boiling salted water until tender, about 10 minutes, then transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking (reserve cooking water). Remove onions and peel.

Boil turnips, carrots, zucchini, and sugar snaps separately in reserved cooking water until just tender, about 5 minutes for turnips, 4 to 6 minutes for carrots, 2 minutes for zucchini, and 1 1/2 minutes for sugar snaps. Transfer vegetables as cooked with a slotted spoon to ice water and, when all are cooked, drain vegetables in a colander.

Make a beurre manié by stirring together butter and flour in a small bowl to form a paste. Bring lamb stew to a simmer on stovetop and whisk in enough beurre manié, bit by bit, to thicken to desired consistency, then simmer about 2 minutes. Add vegetables and simmer, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.

Cooks' notes:
• Lamb can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before adding beurre manié and vegetables.
• Vegetables can be cooked 1 day ahead and chilled, wrapped in paper towels in a sealed plastic bag.

Answer 5

fried tomatoes