Posts Tagged ‘spring vegetable recipes’

Fresh Asparagus Recipes

Tuesday, April 18th, 2017

One of the many vegetables that tastes better when its fresh is asparagus. Since this spring vegetable is now in season, we’ve rounded up a few recipes for adding asparagus to your plate this spring, whether you’re hosting an afternoon garden party or evening barbecue; starting with a basic (and versatile) olive oil and Parmesan cheese recipe.

Asparagus

◊ Parmesan Asparagus

What you’ll need
(in addition to the asparagus):

  • 1 part olive oil
  • 2 parts Parmesan cheese

Directions:

  1. Preheat oven to 425°F.
  2. Combine olive oil and Parmesan cheese in a small bowl. Spread out asparagus on a baking sheet and drizzle with cheese and oil mixture, coating all sides of each stalk.
  3. Bake in preheated oven for about 12 minutes, or until they reach desired tenderness. Serve warm and enjoy!

Cheesy Baked Asparagus

This recipe from Delish combines Parmesan and mozzarella cheeses for a creamy, comfort-food-worthy side dish featuring this spring vegetable.

Roasted Garlic Asparagus

A simple recipe with full flavor and plenty of potential for complementing any dish you serve this season.

Chili Spiced Asparagus

For a little kick, add sherry vinegar and chili powder to your asparagus; EatingWell® tells us how.

Grilled Asparagus Flatbread

Or to put a little twist on tea party finger sandwiches, this asparagus flatbread from Martha Stewart is just the thing.

How are you cooking or roasting asparagus this spring? Share your recipe ideas with us below or on Facebook, and tell us if you try any of the recipes above.

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Tuesday Recipe: Spring Vegetables Asparagus and Artichokes

Tuesday, April 8th, 2014
From buds on trees to songbirds singing loud and proud under a bright blue sky, spring has finally sprung here in Southern Maine. With warm spring weather comes yummy bright green vegetables to delight and excite any weeknight.


Easy Broiled Asparagus

Ingredients

  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • Kosher salt and black pepper

Directions

Heat broiler. On a baking sheet, toss asparagus with oil and ¼ teaspoon each salt and pepper. Arrange asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

Asparagus
Footed Wire Bowls Set

Flour Sack Towels Roasted Whole Artichokes

If you have never had an artichoke, they may seem like a daunting vegetable. Never fear, they are much easier to prepare than you may think and offer a wonderful side dish option for spring and well into summer.

  • 4 large whole artichokes, top 1 inch and stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic, cloves peeled and crushed
  • kosher salt
Directions:

  1. Preheat oven to 425 degrees F.
  2. Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. Slightly separate the artichoke leaves with your hands.
  4. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  5. Drizzle each artichoke with olive oil.
  6. Press 1 clove of garlic into the center of each artichoke and season with salt.
  7. Tightly wrap each artichoke with heavy-duty aluminum foil.
  8. Place in baking dish and bake until sizzling, about 1 hour 20 minutes. Serve warm.
Garlic Keeper French Market Prep Bowl Set

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Tuesday Recipe: Pan Roasted Chicken with Brussels Sprouts & Potatoes

Tuesday, April 23rd, 2013

Highlighting one of the spring season’s freshest vegetables, today’s featured Tuesday Recipe at Sturbridge Yankee Workshop is sure to be a welcomed dinner idea. Boasting a delicious lemon-garlic flavoring, this Pan Roasted Chicken with Brussels Sprouts and Potatoes recipe serves approximately 4 people. Enjoy!


What You’ll Need:

4 slices bacon, chopped

1 tablespoon olive oil

1 lemon, thinly sliced

5 tablespoons olive oil

1 lemon, juiced

4 cloves garlic, minced (store your garlic in our new Garlic Keeper, shown below).

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 pound Brussels sprouts, trimmed and halved

8 small red potatoes, quartered

4 bone-in, skin-on chicken breast halves

Directions:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally; until lightly browned but still soft, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.

2. Next, preheat an oven to 450° F. Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. Arrange lemon slices in a single layer on the bottom of the baking dish.

3. Stir remaining 5 tablespoons of olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.

4. Toss Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl. Place bacon on top of the Brussels sprouts.

5. Toss potatoes in the same, remaining lemon juice mixture used for the Brussels sprouts. Remove potatoes with slotted spoon and arrange along the inside edge of the baking dish.

6. Coat chicken breast halves thoroughly, in the remaining lemon mixture. Place chicken breasts skin-side up in the skillet; pour any remaining lemon juice mixture over chicken.

7. Bake in the preheated oven, until chicken are no longer pink at the bone and the juices run clear; about 1 hour. An instant-read thermometer inserted near the bone should read 165° F.


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