Spring Vegetable Recipes
It's the time of year when spring showers sprout fresh veggies like asparagus, artichokes, and green peas, so load up on green foods for a flavorful dinner.
Asparagus and Spinach Frittata
Fennel Braised with Artichokes
Green Beans and Brussels Sprouts
Mojito-Marinated Swordfish with Avocado Chopped Salad
- In bowl of a food processor, add 1/3 cup of toasted shelled pistachio nuts, 1 bag (6 ounces) baby spinach, 2 cups each arugula and flat-leaf parsley, 4 coarsely chopped scallions and 2 cloves garlic. Blend 1 minute.
- With processor running, gradually add 3/4 cup extra-virgin olive oil until fully incorporated. Place in a bowl and stir in 3/4 cup shredded Asiago cheese, 1 teaspoon salt and 3/4 teaspoon black pepper.
Makes 2 1/2 cups (enough for 2 pounds of pasta).
Originally published in the October 2013 issue of Family Circle magazine.