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Spring cooking is all about showcasing the light and fresh flavours of the vegetables that are in season. Make them the highlight of your next meal with these simple recipes.
Cooking with spring vegetables is easy, as there are so many different ways to prepare them. Some of the stars of the season include asparagus, peas, artichokes, and carrots. The following three recipes each let spring vegetables shine in their own way. They make great side or main dishes for any meal.
Roasted Spring Vegetables
Roasting is an excellent way to bring out the flavour of your favourite spring vegetables. The oven also does most of the work, making this a perfect dish to whip up for big gatherings or busy nights.
Ingredients
- 1 pound assorted spring vegetables (like asparagus, carrots, snap peas, radishes, leeks, and onion)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Garlic powder
- Paprika
- Salt
- Pepper
Instructions
1. Preheat oven to 450 F and chop vegetables into roughly equal-sized pieces for even cooking.
2. Combine vegetables, olive oil, and lemon juice into a large bowl and toss to coat.
3. Spread vegetables onto a rimmed baking sheet in a single layer. Season with salt, pepper, garlic powder, and paprika as desired.
4. Roast for about 20 minutes and serve!
Spring Vegetable Stir Fry
A stir fry is another flavourful dish that compliments the taste of spring vegetables with a tangy sauce. Easily turn it into an entree by serving with rice and your favourite protein.
Ingredients
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 minced garlic cloves
- 1 tablespoon grated fresh ginger
- 1 tablespoon olive oil
- 3 carrots, peeled and cut into rounds
- 1/2 bunch asparagus cut into 2-inch pieces
- 1 red onion cut into small wedges
- 1 cup snap peas
- Salt and pepper to taste
Instructions
1. Make the sauce by combining soy sauce, sesame oil, lemon juice, garlic, ginger, and cornstarch in a measuring cup, whisking until mixed. Set aside.
2. Heat olive oil in a large skillet over high heat. Add carrots and onion and cook until the onion is soft. Add asparagus and snap peas and cook for about 3 minutes, stirring often. Pour sauce over top and continue cooking until sauce has thickened. Season with salt and pepper and serve!
Spring Vegetable Stew
Spring vegetables can also be used to make comfort food, like this warm and satisfying stew. By adding the vegetables at the right time, they will all be cooked to tender perfection.
Ingredients
- 2 1/2 cups vegetable broth
- 1 tablespoon extra-virgin olive oil
- 6 large artichokes, quartered
- 2 medium leeks, cut into 1/2-inch pieces
- 1 cup small carrots
- 1 cup lima beans
- 1 cup shelled peas
- 1 bunch asparagus, cut into 1-inch pieces
- 1 sprig thyme, finely chopped
- 1 teaspoon lemon zest
- 2 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
1. Heat oil in a large skillet over medium heat, then add carrots, leeks, artichoke hearts, and thyme. Season with salt and pepper and cook until vegetables begin to brown.
2. Add broth and simmer over low heat until carrots and artichoke hearts are almost tender.
3. Stir in lima beans, asparagus, and peas and cook until asparagus is tender.
4. Stir in lemon zest and sprinkle with parsley before serving!
Seasonal cooking is always a good chance to diversify your diet. Whether you prefer spring vegetables roasted, stir-fried, or in a stew, they will make a healthy and delicious addition to your day.
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