What's your favorite springtime recipe?

[NekkoCat]

Spring is just around the corner, and I thought it might be a nice way to celebrate its arrival by sharing recipes using the new crop of spring vegies and fruits. I happen to love asparagus and found this great recipe in Cooking Light (Mar 2002). Enjoy!

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar


1. Preheat oven to 400°.

2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

3. Melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

 

[Gayle]

Hi NekkoCat,

When I read your subject, the first thing I thought of asparagus. I love it roasted similar to your recipe...with a little olive oil and garlic. Yum!

 

[NurseLRT]

I also love roasted veggies. You can do the same thing on a jelly roll pan with kosher salt, fresh ground pepper, olive oil with cherry tomatoes, mushrooms, red bell peppers, red onion, and zucchini. It's delicious. I also do asparagus this way. I usually make frozen broccoli, so this is a nice change.

Lori

 

[NurseLRT]

I forgot to add Nekko, that I am going to try the balsamic vinegar and the soy sauce, that sounds heavenly.

Lori

 

[Debra L]

Before I read your post, I thought "roasted asparagus". I just spray the pan with olive oil, salt lightly, & roast at 425. It really dosn't need a dressing. Can't get enough of it.

If the asparagus is too pricy, roasted broccoli, cauliflower, & green beans are mighty fine. Not to mention root vegetables.

Debra

 

[KathyH]

Hi Linda! I just purchased the new issue of Eating Well magazine. What a GREAT magazine! I've tried a scallop/soba noodle dish that was delish & tonight I'm trying a shrimp/bean/green bean dish. I've also made a beef/miso soup that was excellent. They even have vegetarian dishes. Take care, Kathy

 

[Debra L]

"Eating Well"

I really like "Eating Well" magazine too. We're trying to soba scallop dish this weekend.

Lots of nutritious, seasonal recipes, many are very simple. The nutrition articles are usually very good & are science based (academic research). They often suggest a vegetarian variation (like on this month's lasagne).

I do see the Vermont influence on some recipes. Having lived on the west coast for more than 4 decades, I've been exposed to a lot of ethnic cuisines. "Eating Well" can be timid when it comes to spices & herbs.

Debra

 

[NekkoCat]

Thank you all for the great ideas for more roasted vegies! I really love the way they get carmelized without getting soggy. Do give the balsamic vinegar a try, Lori. It adds a nice kick, IMO.

Thanks for the heads up about the recipes in Eating Well, Kathy. I have not tried that magazine before, but those recipes sound yummy. I love Japanese food. I lived there for four years and miss it sometimes. I don't eat white flour any more, so thanks for reminding me about soba noodles. I'll have to check out the nutritional info on them, but they are traditionally made with buckwheat, so maybe I can have them!

I've also been enjoying the strawberries this year! Is it just me, or is this going to be an exceptional year for strawberries? As Rachel Ray would say, "Yummo!".

 

[cjbate]

I have the Eating Well "Rush Hour" Cookbook, I assume it is the same folks. It is very good...simple, healthy, clean, delicious. I think I first read about roasting veggies in it...

Jen