Asparagus shoots break through the soil in the spring, and don’t stick around long. They are harvested with about 6-8 inches. Once harvested, asparagus perishes quickly (about 3 times quicker than tomatoes!), so consume within 2 days. More reason to buy local, because transportation to conventional grocery stores can take up to a week! Asparagus is also very rich in nutrients, especially Vitamin K, folate, C & A. It’s also been praised for its anti-inflammatory and antioxidant qualities. Eat up, it won’t be around long!
Pepper Spaghetti
This pasta is a really simple and affordable 10-minute dish. It would make a great (and healthy!) lunch.
Ingredients:
- 2 servings wheat spaghetti
- 1 red bell pepper
- 1 yellow bell pepper
- 1 jalapeno
- 1 tomatillo
- 1 lime
- 1 Tbsp garlic
- oregano
- Gouda cheese to top
- olive oil for frying
- salt & pepper to taste
Directions:
- Boil water & begin cooking pasta.
- Cut leeks and bell peppers into long, thin strips.
- Dice jalapeno and tomatillo
- Heat olive oil in a frying pan & add garlic and peppers. Fry about 5 minutes.
- Mix veggies with pasta, when finished, and top with lime juice, cheese, herbs, salt and pepper.
Salmon Sushi with Leeks and Peppers
I started off my leek adventure with a veggie stir-fry which turned out great. The flavor inspired me to add fish, which gave me the idea to make sushi. The flavor of the leeks paired wonderfully with the salmon. I chose bell peppers as the other veggie because I had them on hand and I love the flavor, but substitute your favorite veggies for personalized sushi. This is less of a recipe and more of a how-to, but the sushi was great and easy to make, and I had lots of fun doing it.
- Begin cooking your sushi rice (it has to be sushi rice).
- Chop leeks & veggies into long, thin strips and briefly fry. Remember to let leeks sit for 5 minutes after cutting and before cooking.
- Rub oil on sushi mat (oiled aluminum foil works too) and spread a 8″ x 3″ section of rice out on it.
- Cover the rice with a strip of dried seaweed .
- Lay a thin strip of salmon lengthwise across the seaweed.
- Lay a thin strip of leeks & veggies next to the salmon.
- Roll the rice lengthwise into a tube & “glue” seam together with more rice if needed.
- Pop the roll into the freezer to cool for a few minutes.
- Roll tightly & remove from mat.
- Cut sushi into pieces (be sure your blade is sharp so the roll doesn’t smoosh).
You can experiment with different veggie and seaweed layouts to create fancy designs. Here’s what my first attempt looked like:
Pick of the Week: Leeks
Well… the leek season is coming to an end here in Georgia and it would be a shame to not use the veggie in my blog title, so leeks it is! I’ve got to admit, I’ve never cooked with leeks before so this should be a good challenge. Please share any suggestions!
Nero, the Roman emperor, is rumored to have eaten leeks daily to enhance his voice, and Aristotle also boasted their benefits on the throat. WHFoods suggests using at least a cup of leeks in recipes due to their valuable nutritional quality, which is greater toward the bottom & bulb area. They also recommend slicing them thinly and letting sit at least 5 minutes before cooking, which increases the nutritional benefits.
When choosing leeks, pick ones that have a diameter of 1 1/2″ or less, no yellowing, dark green leaves and are firm. You’ll notice their sweet shalloty flavor, which pairs well with poultry, fish, steak and salads. Try sautéing them in chicken broth and/or oil.
Vegetable Medley Linguine
Here’s a quick, colorful and healthy pasta idea. My choice of veggies was solely based on what was in my fridge, so try your own variation based on what you have. I’m really happy with how this turned out, very flavorful and filling. Shown served with garlic bread.
Ingredients:
- 1 yellow squash
- 1/2 bunch kale
- 1/2 bunch rainbow chard
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 2 tomatoes
- a few fresh basil leaves
- a few sprigs fresh thyme
- 2 servings wheat linguine
- garlic salt, pepper and salt to taste
Directions:
- Begin cooking linguine.
- Chop squash, kale and chard and boil for about 10 minutes.
- Heat olive oil in a large pan and add garlic, 1 chopped tomato, 1 muddled tomato and herbs. Add boiled veggies and cook for about 3 minutes.
- Remove thyme stems from veggie medley & serve over pasta.
Sausage, Potato and Kale Soup
Since it’s been surprisingly cool around here the past few days, I chose to make a warm, hearty soup. This one’s quick & easy and is loaded with flavors. Enjoy!
Ingredients:
- 1 cooked spicy sausage link
- 2 1/2 cups chicken broth
- 3 red-skinned potatoes
- 1 medium carrot
- 1/2 bunch Kale
- shredded Parmesan to top
- pinch of crushed caraway seeds
- 1/2 tsp garlic salt
- a few bay leaves
- salt & pepper to taste
Directions:
- Slice sausage into rounds and brown in a frying pan over medium heat for about 3 minutes.
- Thinly slice potatoes and chop the carrot while sausage browns.
- Add potatoes, broth, carrots and spices to frying pan and lower heat. Cover and simmer for 10 minutes.
- Add Kale and simmer for another 10 minutes.
- Top with shredded cheese & serve hot.
Pick of the Week: Kale
Kale is a hearty leafy green vegetable very similar to spring and collard greens (they can be used interchangeably in recipes). It is packed with nutrients and has been shown to lower cholesterol and reduce the risk of some types of cancer. May is usually the last month of the Kale season, so you may want to stock up now and freeze a couple bunches (this also sweetens the flavor). It packs an intense, somewhat bitter taste, so pair with a sweet white wine such as Riesling.
Local foods
The importance of locally-grown foods is often overlooked in the supermarket culture, where products are shipped in from thousands of miles away. Purchasing local foods is a responsible way to to support your local farmers and economy, while enjoying fresher, better quality foods. Each week I’ll choose a seasonal Georgia fruit or veggie from the farmer’s market and share a few recipes using that ingredient. It’s like Top Chef!… kind of.
