Spring Vegetable Recipes

Now that spring is here it’s time to incorporate in-season vegetables into your meals. These include veggies such as asparagus, artichoke, and snap peas. Obviously you can purchase these vegetables frozen, but enjoying them fresh at the peak of their season is what is most ideal, and delicious.

Linguine With Asparagus and Pine Nuts

12 ounces linguine (3/4 box)

1/4 cup olive oil

1/4 cup pine nuts

4 cloves garlic, sliced

2 pounds asparagus, trimmed and cut into 1-inch pieces

kosher salt and black pepper

1 cup shaved Parmesan (about 3 ounces)

veggie pasta

Cook your favorite pasta according to the box instructions, drain, and return to the pot. Toast the nuts and garlic on medium heat over the stove adding the asparagus last and cooking for 2 to 3 more minutes, or until tender.  Add the asparagus mixture to the pasta, and stir well.

Baked Stuffed Artichokes With Pecorino

4 ounces baguette or country bread, torn into large pieces

1/2 cup grated pecorino (2 ounces)

2 tablespoons olive oil, plus more for brushing artichoke leaves

2 tablespoons chopped fresh chives, plus more for serving

kosher salt and black pepper

2 artichokes

vinaigrette (optional)

veggie recipes

Combine the ingredients together, and then peel the stems of the artichoke. Be sure to scoop out any discard or choke in the artichoke before brushing with oil, and filling with the bread crumb mixture. Bake 45 to 60 minutes until tender tender and golden.

One-Pot Salmon With Snap Peas and Rice

1 cup long-grain white rice

1pound salmon fillet, skin removed

kosher salt and pepper

4ounces sugar snap peas, trimmed

1/3 cup low-sodium soy sauce

4 scallions, trimmed and sliced

2 tablespoons rice vinegar

1 tablespoon grated ginger

1 tablespoon dark brown sugar

vegetable recipes

Cook rice and salmon on stovetop separately. Add the salmon on top of the rice and continue cooking while adding the snap peas. Mix together the remaining ingredients in a bowl, and spoon on top of salmon, peas and rice.

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