Wednesday, March 17, 2010

Spring Vegetable Recipes

Happy St. Patrick's Day!

Today I wanted to share a bit more on spring vegetables. I'm also wrote an article for OFL on growing peas in the garden, which you can read here:

I have spring flowers and vegetables on my mind since this week it was sunny and between 50 and 65 degrees F. each day. I've been looking through more of my older cookbooks this week for vegetable recipes. The Good Housekeeping Cook Book (1944) had this beet recipe to try this season.

Young Beets With Greens

Wash, then cook very young beets and greens together until tender in 1/2 inch boiling salted water for about 25 minutes. Remove the beets and skin. Chop the greens, season with salt, pepper and melted butter or margarine and heat. Serve together.

Notes: Beets and their leaves can also be used in salads when they are very young. Take advantage of these tender greens before they grow too large. The young beets can be shredded or sliced thinly to use in coleslaw or salad recipes. Try adding them to layered salads. In Australia they also put shredded beets on burgers as a topping.

This is a recipe for a simple salad I've made often to go with dinner.

Simple Spring Salad

10 ounce bag of mixed salad with spinach
2 cups sugar snap peas
2 cups strawberries
1/4 cup dried cherries
1/2 small red onion, thinly sliced
1/2 cup walnuts, almonds or pecans

Dressings: Blue cheese, French or Ranch

Place all of the ingredients in a large bowl and toss gently. Serve the dressing on the side.


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