They’re certainly not all local – but we’ve been indulging in the fresh spring produce of asparagus, avocados, lemons, and greens (mostly kale and spinach).
My favorite way to prepare asparagus is to roast it in the oven with olive oil and kosher salt. It’s a fast and easy addition to breakfast or dinner. Leftover roasted asparagus can be chopped up and added to soup, scrambled eggs, frittata, or is just good finger food for the lunch box.
I serve plain sliced avocado with many meals. A good gluten-free option for a tuna sandwich is to use half an avocado as a cup for the tuna salad.
Lemons add a sunny and zesty punch to some of the flavors that are getting tired after a long winter. I keep a big basket of clementines and lemons on the counter so that we see them and are enticed to eat them often. I use fresh lemon juice in salad dressings, bean dishes, fish, pan sauces, and of course, hot toddies (good for cold, rainy nights in the spring).
Sautéed Spinach with Garlic from Sharon Perez
Serves 1-2
- 5 ounces spinach
- 2-4 large garlic cloves, minced (to taste)
- 1 1/2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- Fresh lemon for a quick squeeze of juice at the end if you wish
Heat the olive oil in a cast-iron skillet until hot. Add the minced garlic and stir for one minute. Add the spinach and use tongs to stir until wilted (1-2 minutes). Season with salt and pepper and fresh lemon juice (optional). Top with a fried egg and shaved Parmesan for a hearty breakfast or lunch. Serve spinach as a side dish with lentils and rice, grilled flank steak, or roasted chicken.
I am always excited to see artichokes arrive in markets in the spring. I grew up eating them, and they continue to be one of my favorite things to eat. They take a bit of work, but it is worth it! I never really tried to cook with baby artichokes (although I certainly gobble them up when others have cooked them!), but I am looking forward to giving them a try this year. In the past, I have always steamed globe artichokes with some garlic and lemon or vinegar in the water. Serve up with either melted butter or a thousand island-type dressing, and you are ready for a feast!
I always assumed baby artichokes were just that — tender, baby versions of the large globe artichokes. I learned that they are actually just artichokes that grow higher up on the same stalk. Their advantage is that they do not have the inedible choke you have to get past to get to the delicious “heart” in the larger ones. They still need some trimming — on their stems and any tough outer leaves (also, you want to rub some lemon on any cut surfaces to keep them from turning brown).
So, here is the recipe I am going to try: Sauteed Baby Artichokes with Garlic and Wine, from Peter Berley’s The Flexitarian Table.
- 16 baby artichokes, preferably with stems, cut in half
- 1 lemon, halved
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, peeled
- 2 sprigs fresh thyme
- 3/4 cup dry white wine
- Sea salt or kosher salt and freshly ground pepper
1. Trim the artichokes, rubbing cut surfaces with the lemon.
2. In a heavy 8- to 10-inch skillet, heat the oil over medium heat until hot but not smoking. Add the artichokes, and tuck the garlic cloves and thyme sprigs among them. Cook, stirring occasionally, until the artichokes are golden brown, 8 to 10 minutes.
3. Pour the wine into the pan, and bring to a simmer. Cover tightly, reduce the heat, and simmer gently until the artichoke stems are tender, about 15 minutes. Discard the thyme sprigs.
4. Raise the heat and boil, uncovered, for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter, season with salt and pepper. Drizzle the pan juices over the artichokes, and serve hot or at room temperature.
