Early spring brings a variety of new textures, colors and fresh flavors to our plates. Try this lovely and refreshing Radish and Bok Choy Salad.
Radish and Bok Choy Salad with Tahini Dressing
1-2 heads bok choy washed/chopped into small, bite size pieces
1 bunch radishes trimmed/washed and sliced lengthwise
1/2 cup tahini (sesame seed paste)
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
2 Tbsp tamari
1 Tsp olive oil
1/4 cup water (to be added last)
Method: Toss the radishes and the bok choy in a salad bowl, set aside. Prepare dressing by whisking all ingredients together, adding the water last to reached desired consistency. You may need a little more if your tahini is thick, and less if the tahini is thin. You can pre-toss the salad with dressing or dress each bowl individually.
Try arugula or spinach and Ggreen Onions or Chives in this Seasonal Greens Frittata:
Step by Step Seasonal Greens Frittata
1 large white onion, roughly chopped
2 tsp olive oil
2 Tbsp chives
2 Tbsp green onions
5 cups seasonal greens (arugula or spinach)
7 farm fresh eggs
1/2 cup whole milk or half and half
Pinch salt and pepper
1/2 cheese (optional) featured here goat/cheddar combo
Method: Pre-heat oven to 425 degrees.
In a cast iron pan heat olive oil over medium heat for 30 seconds. Add the onion and half the green onions and chives. Saute 3 to 4 minutes.
Add half the greens and let them wilt slightly. When the pan has enough room, add the remainder of the greens. Stir well and reduce heat. Add the cheeses to the top of the greens.
Wish together the eggs, milk, chives and pour over the top of the cheese and greens in the pan.
Place the cast iron skillet in the oven on the middle shelf. Bake for 30-35 minutes. Remove from oven and let sit for at least 10 minutes before cutting and serving.
Tips: Often times the first piece can be challenging to remove from the skillet. Allowing it to cool properly will eliminate some of the difficulty. This frittata heats up great the next day in the toaster oven, or tastes great cold too! Experiment with the greens you use, as new ones come into season.
This Asparagus and Arugula Risotto is another healthy way to enjoy the spring harvest.
Asparagus and Arugula Risotto
2 Tbsp olive oil
2 Tbsp butter
1 white onion diced
1 cup arborio rice
½ cup white wine
1 bunch asparagus chopped into small rounds
2 cups arugula
1 tsp salt
2 tsp pepper
6-8 cups chicken or veggie broth
1 cup parmesan cheese grated
Method: Saute the onion in the butter and olive oil for 3 minutes. Add the rice and stir well for 3 additional minutes.
Add the wine and allow all the moisture to absorb.
Add the asparagus and arugula and stir well.
Allow the vegetables to cook for 30 seconds before adding the first first cup of broth. After you've added the first cup of broth, stir well, and allow the liquid to soak in.
Repeat adding liquid, one cup at a time, always allowing each cup to absorb before adding more. This will take about 10-18 minutes.
Once you have added all the liquid, add the salt, pepper and cheese. Stir for 30 more seconds and remove from heat. Serve topped with fresh herbs! ENJOY!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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