Why Wait for Spring?

Let's get a jump on spring by cooking with early-spring ingredients. I'm thinking about peas! Here's a recipe I like to whip out in March, when I can find fresh peas in grocery stores and the early farmers' markets. Not only does it remind me of green things and flowers--the bonus is, this dish cooks in no time. The only hassle (IMHO) is peeling the shrimp. Otherwise, it's a breeze!

Recipe: Three-Pea Stir-Fry with Shrimp

Serves 2, may be doubled

Ingredients:

2 T canola oil

1 T minced fresh ginger

1 T minced fresh garlic

¼ teaspoon dried hot red pepper flakes

½ cup chopped red or orange bell pepper

6 ounces snow peas, cut into one-inch pieces

6 ounces sugar snap peas, cut into one-inch pieces

1 cup fresh or frozen green peas

¼ cup chicken or vegetable stock

8 ounces peeled and deveined shrimp

2 T low-sodium soy sauce

1 T sesame oil

1 T sesame seeds

Instructions:

Heat oil in a large skillet over medium high heat. Add ginger, garlic and pepper flakes and stir-fry until fragrant, about one minute. Add bell pepper and stir well, then add snow and sugar snap peas. Stir-fry for about 3 minutes until peas begin to soften.

Add green peas and stock, stirring well. When mixture is thoroughly heated – about another 2 minutes – add shrimp. Stir-fry until shrimp turns pink, another 3-4 minutes.

Remove from heat and add soy sauce and sesame oil, mixing well.

Serve over brown rice and sprinkle with sesame seeds.

Loving springtime -- and this salad

No spring ingredient rings my bells more than asparagus -- OK, maybe strawberries -- and it won't be long before the local crop starts showing up in our farm markets.
Get ready to enjoy the new crop by stocking your pantry and fridge with the ingredients for this lovely, healthy and delicious salad. You can cut the recipe in half if necessary, but it also keeps well and is great as a leftover.

Recipe: Shaved Asparagus and White Bean Salad
Serves 6-8

Ingredients:

2 bunches fresh asparagus (about 1 lb each)

1 tbsp olive oil

1 medium red onion, thinly sliced

3 1/2 cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and rinsed well

2 tbsp fresh orange juice

2 tbsp fresh lemon juice

1 tbsp champagne vinegar

1/2 cup chopped unsalted walnuts (2 oz), lightly toasted

1/2 cup shaved pecorino romano or parmesan cheese (2 oz)

1/4 cup slivered basil

Sea salt and fresh ground black pepper, to taste

Instructions:

1. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (You should be left with about 1 lb shaved asparagus.) Drizzle oil over asparagus and toss to coat.
2. Add onion, beans, orange and lemon juices, and vinegar. Toss to combine.
3. Fold in walnuts, cheese and basil. Season with salt and pepper. This salad can be served immediately or prepared in advance; chill, covered, for 4 to 6 hours in refrigerator.

Source: Clean Eating magazine

A Valentine to Your Heart

Someone once said that a strawberry is a heart-shaped valentine to the human heart, and there’s plenty of evidence that the gorgeous red berry is one of nature’s superfoods.

Strawberries are low in calories, fat free, and are rich in fiber, Vitamin C, folate, potassium and cancer-fighting antioxidants. One study found that regular consumption of strawberries decreases systolic blood pressure and increased blood folate levels, both of which can contribute to heart health.

Even though you can find fresh strawberries in supermarkets almost any time, the season for locally grown berries is coming very soon (May and June). And it’s always better to buy produce grown near your home whenever possible. Local berries have traveled a fraction of the distance between farm and table compared to the fruit you find in fall and winter, and it’s easier to find out whether they have been organically farmed—because you can ask the farmer! Two places to buy locally grown berries are Kremer’s Market in Crescent Springs and Madison’s at good old Findlay Market in Cincinnati.

When you get these treasures home, wash, hull, cut and sweeten them—unrefined cane sugar (such as Sucanat) helps protect strawberries from mold—and store in an air-tight container in the fridge. Then they’re ready to add to your morning oatmeal or cold cereal, or sprinkle over plain or frozen yogurt. I also love the combination of strawberries and high-quality balsamic vinegar, which actually is surprisingly delicious over ice cream, maybe with the addition of a little cracked black pepper. Sounds weird, but if you are the adventurous type, give it a try.

Or use some berries in this salad that combines sweet, sour, bitter, creamy and crunchy flavors in one marvelous springtime treat.

Recipe: Arugula salad with strawberries and walnuts

(Serves 4)

Ingredients:

2 tablespoons olive oil

2 tablespoons walnut oil

3 tablespoons good quality balsamic vinegar

Salt and freshly ground black pepper, to taste

4 cups arugula, rinsed and patted dry

2 cups strawberries, sliced

½ cup coarsely chopped walnuts, toasted

½ cup shaved good quality Parmesan cheese, or more to taste

Instructions:

Combine oils and vinegar in a small bowl and whisk vigorously to blend.

Add salt and pepper to dressing and set aside.

Combine arugula, strawberries and walnuts in a large bowl and add dressing, tossing to coat arugula. Divide into salad bowls or plates, sprinkle with cheese and serve.