Spring Has Sprung

It’s April and, while some of the country is still in a deep freeze, here in Middle Georgia, spring has sprung.. Locally grown early spring vegetables are or soon will be available in local farmers’ markets and in the grocery store. Look for radishes, carrots, spinach and spring herbs.
I have always said that we just instinctively crave fresh vegetables this time of year. Our grandmothers dosed their families with spring tonics and dandelion tea every year. Instead of spring tonic, I prefer my spring vegetables in the recipes below. They are some of my favorites and I hope they will become favorites of yours. I think young spring greens and root vegetables are best raw in a salad, but they can also enhance pasta dishes and soups.

Radish Dip

8-ounce package fat-free cream cheese
1 clove garlic
6 radishes
1 tablespoon lemon juice
1 teaspoon dried dill weed
pinch of salt, optional
black pepper to taste

Leave the cream cheese out to bring to room temperature. Peel and mince the garlic clove. Mince the radishes.

Put the cream cheese in a bowl and whip with an electric mixer. Add the garlic, radishes lemon juice, dill, salt, if using, and pepper. Whip again to blend all the ingredients.
Serve with raw vegetables or crackers.

Spinach and Radish Salad

6 cups torn spinach leaves
10 radishes thinly sliced
1 carrot, thinly sliced
1/4 cup diced red onion
Combine the above ingredients in a large bowl and toss with lemon vinaigrette, below.

Lemon Vinaigrette
2 tablespoons lemon juice
2 tablespoons water
1/2 teaspoon grated lemon zest
2 tablespoons measures-like-sugar sweetener
Pinch of salt, optional
1 1/2 teaspoons spicy brown mustard
1 1/2 teaspoons cider vinegar
1/4 teaspoon pepper
3 tablespoons vegetable oil

Combine the lemon juice, water, lemon zest, sweetener, salt, if using, mustard, vinegar and black pepper. Slowly drizzle in the vegetable oil, whisking constantly to incorporate.

Carrot Soup with Coriander and Cumin

1 tablespoon heart healthy soft margarine
1 medium yellow onion-thinly sliced
2 cups low sodium low fat chicken or vegetable stock
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons grated fresh ginger root
1 pound carrots-sliced
1 small sweet potato-sliced
1/4 cup lemon juice
1/2 cup fat-free sour cream
pinch of salt, optional
cayenne pepper to taste

Melt the margarine in a soup pan and add the onion, garlic and ginger. Saute until they are soft. Add the stock and spices, carrots and sweet potato, bring to a gentle boil, reduce the heat to low, cover and simmer until the carrots are very tender. Add the lemon juice. Cool. Puree the soup in small batches. Return the soup to the pot, reheat gently and stir in the sour cream. Season to taste with salt and pepper and garnish with parsley if desired.

Pasta with Asparagus and Spring Greens

I found the following delightful recipe on the Care2 site, http://www.care2.com/greenliving, attributed to Neva Atlas, author of Vegetarian 5-Ingredient Gourmet. I used whole grain pasta and reduced the amount of cheese when I tried it. Of course, you may want to omit the salt.

10-12 ounces small pasta, any shape
1 pound fresh asparagus
2 tablespoons olive oil
2-3 garlic cloves, minced
6-8 ounces spring greens
(arugula, watercress, baby spinach leaves, or a combination)
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
Cook the pasta according to package directions. Drain.

Meanwhile, trim the woody stems from the asparagus. Scrape any tough skin with a vegetable peeler. Slender spring asparagus usually need no scraping. Cut the asparagus into 2-inch pieces. Set aside.

Heat the olive oil in a small skillet and add the garlic. Saute over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus are done but still bright green. Add the greens and steam very briefly (less than a minute will do), just until wilted down slightly.

Combine the pasta with the asparagus and greens mixture and cheese in a serving bowl and toss well. Season with salt and pepper and serve immediately.