Spring Fresh: Try These Light Spring Recipes
(Page 2 of 4)
May/June 2003
By Susan Belsinger
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4 tablespoons extra virgin olive oil
2 leeks, rinsed and cleaned, halved lengthwise and sliced crosswise
2 bunches beet greens and 1 bunch chard, spinach, or dandelion greens, cleaned, stems removed, and chopped (or use an equivalent amount of spinach only)
3 large cloves garlic, minced
Salt and freshly ground pepper
About 1/2 pound fresh mushrooms: oyster, morels, shiitake, or cremini, cleaned and sliced
Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add leeks and sauté for 3 minutes, stirring occasionally. Add the chard and beet stems, stir, and sauté for 4 minutes. Add garlic and stir for a minute. Add greens, cover, and let wilt for a few minutes, stirring once or twice. Remove from heat and season generously with salt and pepper.
Sauté or grill the mushrooms with a little olive oil; season with salt and pepper. Cook them until they just start to give up their juices, 3 to 5 minutes for most types will do; do not overcook. Set aside.
Reheat the polenta squares on a lightly oiled baking sheet in a 375°F oven if necessary.
Place the polenta squares in a serving dish or on individual plates. Top with greens mixture, and then the mushrooms. Salt and pepper generously. Serve immediately.
Asparagus Soup with Chives
Serves 6
Depending where you live, late February through late May is the season for local asparagus. Happily, it’s also the time when fresh, piquant chives are popping up. This light soup, which brings the two together, gets its substance and texture from potatoes, not cream.
2 medium russet potatoes, peeled 11/2 pounds asparagus 5 cups simmering stock (vegetable or chicken) 1 medium shallot, minced 3 tablespoons unsalted butter 1/4 cup chopped chives Salt and freshly ground pepper Chopped chives
Cut potatoes into one-inch chunks (there should be about 21/2 cups) and bring them to a boil in 3 cups lightly salted water. Reduce heat and simmer uncovered until fork-tender. Drain and set aside.
Bring stock to a simmer. Meanwhile, wash asparagus and break off the tough stems. Break or cut the tender stalks into 3 or 4 pieces and add to the simmering stock. Reduce heat, cover, and cook until just tender. If the stalks are pencil thin, this should take 3 to 5 minutes; if thicker, allow 5 to 7 minutes.