Savor the Flavors of Spring
As spring approaches, it's the perfect time to welcome fresh, vibrant flavors back into our kitchens. With seasonal ingredients like tender asparagus and hearty cauliflower, there are endless ways to brighten up your meals and celebrate the season. Whether you're craving the creamy richness of Asparagus Risotto, the bold spices of Aloo Gobi (Curried Cauliflower), or the light and refreshing Cauliflower “Couscous” with Asparagus and Peas, these recipes are sure to capture the essence of spring. Let’s embrace the season with these delicious, vegetable-forward dishes! Recipes from grocery.coop.
Asparagus Risotto
Ingredients
4 cups vegetable or chicken stock
1 bunch of asparagus
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 cup arborio rice
1/2 cup white wine or stock
1/2 teaspoon salt, to taste
1 cup parmesan cheese, shredded
Freshly ground black pepper
Preparation
Pour stock into a 2-quart pan and bring to a boil. Reduce to medium-low heat to keep at a low simmer.
Slice the tips of the asparagus about 3 inches long and reserve. Thinly slice the remaining stems of the asparagus, discarding the tough base.
In a heavy-bottomed pan, add the oil and saute the onion over medium heat until soft, about 5 minutes. Increase heat to medium-high. Add the rice and saute, stirring to coat with oil. When rice is hot, add the wine or stock and cook until dry. Stir in chopped asparagus stems, reserving the tips.
Add a ladle or two of the stock to the rice and cook until absorbed before adding more. Add the asparagus tips after 15 minutes. Start testing the rice for doneness; it should take about 5 minutes longer. When rice is tender to the center, remove from heat and stir in the parmesan. Top with freshly ground black pepper.
Serving Suggestion: Serve with roasted chicken or baked fish or tofu.
Aloo Gobi (Curried Cauliflower)
Ingredients
2 tablespoons vegetable oil
1 cup yellow onion, diced
1 pound cauliflower, cut into bite-sized florets
1 pound potatoes, peeled and cut into bite-sized cubes
1/2 cup water
1/4 pound tomatoes, diced (about 1/2 cup)
1 tablespoon jalapeno, seeded and minced
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon garam masala
2 tablespoon fresh cilantro, minced
Salt and pepper to taste
Preparation
In a large saucepan or a skillet with a lid, heat the vegetable oil over medium-high heat. Saute the onion for a few minutes and add the jalapeno, garlic, ginger, cumin and turmeric along with a pinch of salt. Saute for 1-2 more minutes. Add the potatoes, tomatoes and the water, cover, and simmer 6-8 minutes. Add the cauliflower, cover the pot and simmer another 20 minutes until the vegetables are tender. Stir in the garam masala and cilantro and season with salt and pepper. Serve with brown or white rice.
Serving Suggestion: Fragrant basmati rice is the traditional complement to Indian flavors; serve with naan and a side of cucumber raita (chopped or shredded cucumbers with yogurt and mint).
Cauliflower “Couscous” with Asparagus and Peas
By Kevin Sharp and thanks to grocery.coop
Ingredients
1 head cauliflower
12 ounces asparagus
10 ounces frozen peas, thawed
1/3 cup pine nuts
Zest and juice of one lemon
2 tablespoons olive oil
1 small shallot, minced
2 tablespoons mint leaves, julienned
1 teaspoon thyme leaves, chopped
Salt and freshly ground black pepper to taste
Preparation
Break the cauliflower florets apart, cutting the larger ones down until all the pieces are roughly the same size. Place the florets in a food processor and use 8-12 quick pulses to reduce the cauliflower size and texture to slightly smaller than a grain of rice.
In a 12-inch skillet, heat 1/2 cup water and a pinch of salt to a simmer. Add the cauliflower in a single layer. Bring back to a simmer, reduce heat a little, cover and cook cauliflower 5 minutes, or just enough to take the raw edge off, but not so much it becomes soft or loses texture. Remove the cauliflower from the skillet and drain in a colander or mesh strainer, then place in a medium serving bowl.
Heat a small, dry skillet over medium heat. Add the pine nuts and stir frequently. Toast just until they smell nutty and have begun to turn golden, about 3 minutes. Remove from heat and set aside.
Remove the woody ends of the asparagus, then cut each spear on the bias into 1-inch lengths. Wipe out the skillet used for the cauliflower, add the olive oil and heat over medium heat. Add the shallot and saute gently for a couple minutes, until translucent. Add the asparagus and continue sauteing a few minutes more, just until the asparagus is al dente. Add the lemon zest and juice, fresh thyme and salt and pepper and cook another 30 seconds or so.
Add the shallot-asparagus mixture, peas, pine nuts and mint to the cauliflower. Drizzle with a little olive oil and toss gently to combine. Adjust the salt and pepper, and lemon juice to taste. Serve slightly warm or at room temperature.