Trying to fit into that swimsuit this summer? Along with the treadmill, and spinning class, you can try fresh vegetables for dinner. Some scrumptious veggies are in season right now.
Asparagus has grown in popularity over the years. It is delicious served steamed, roasted, grilled or even raw in salads. An interesting fact about asparagus is that we actually harvest the young sprouts to serve at our meals. However, if we left asparagus alone, and did not harvest the young sprouts; asparagus ferns would grow to be four to six feet tall.
Lettuces are at their best in the spring – sweet and crispy. There also may be a larger variety of lettuces available at your market in the spring. Don’t forget to wash and dry lettuce when you bring it home. Wrapping it in paper towels before refrigerating will help keep it from wilting. Crisp spring lettuces are sometimes tasty with just a spritz of lemon juice.
Peas are abundant in the spring –sweet peas, garden peas, pod peas and English peas are scrumptious at this time of year. Peas are wonderful served raw in a salad. Boiling peas on the stove top with pearl onions, sliced mushrooms or shredded carrots and a little butter makes a lovely side dish.
Artichokes are unusual vegetables. They are really thistles with thorns and leaves that must come off before cooking. Their rich, nutty flavor comes out in a big way when you grill them. Try this mouthwatering recipe for Grilled Artichokes:
Ingredients
Asparagus has grown in popularity over the years. It is delicious served steamed, roasted, grilled or even raw in salads. An interesting fact about asparagus is that we actually harvest the young sprouts to serve at our meals. However, if we left asparagus alone, and did not harvest the young sprouts; asparagus ferns would grow to be four to six feet tall.
Lettuces are at their best in the spring – sweet and crispy. There also may be a larger variety of lettuces available at your market in the spring. Don’t forget to wash and dry lettuce when you bring it home. Wrapping it in paper towels before refrigerating will help keep it from wilting. Crisp spring lettuces are sometimes tasty with just a spritz of lemon juice.
Peas are abundant in the spring –sweet peas, garden peas, pod peas and English peas are scrumptious at this time of year. Peas are wonderful served raw in a salad. Boiling peas on the stove top with pearl onions, sliced mushrooms or shredded carrots and a little butter makes a lovely side dish.
Artichokes are unusual vegetables. They are really thistles with thorns and leaves that must come off before cooking. Their rich, nutty flavor comes out in a big way when you grill them. Try this mouthwatering recipe for Grilled Artichokes:
Ingredients
- 2 large artichokes
- 1 lemon, quartered
- 3/4 cup olive oil
- 4 cloves garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
- Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
- Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
- Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.
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