Unleash the vibrant flavors of spring on your plate with our captivating Garland of Spring Vegetables! This delightful culinary creation is a medley of fresh, crisp, and colorful vegetables, meticulously arranged to bring life to your table and palate. Embark on a taste journey with recipes for a vibrant spring vegetable salad, roasted vegetable tian, and a refreshing spring vegetable soup. These dishes are not only visually stunning but also packed with nutritional goodness, catering to various dietary preferences with gluten-free, vegan, and low-carb options available. Let's dive into the vibrant world of spring vegetables and elevate your meals to a symphony of flavors.
Check out the recipes below so you can choose the best recipe for yourself!
GREEN GREEN SPRING VEGETABLES
Steps:
- Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
- When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
CITRUS-OIL-MARINATED SPRING VEGETABLES
The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade. Spoon over toast slathered with ricotta.
Provided by Rachel Gurjar
Categories Spring Bean Asparagus Green Bean Lemon Orange Olive Oil Garlic Thyme Rosemary Lunch Mother's Day Appetizer snack Brunch Peanut Free Wheat/Gluten-Free Vegetarian Vegan Vegetable
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
- Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
- Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
- Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
- Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving. Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.
ROASTED SPRING VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
WARM SPRING VEGETABLES
This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast
Provided by James Martin
Categories Side dish
Time 23m
Number Of Ingredients 7
Steps:
- Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
- Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.
Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and tools ready. This will help you stay organized and avoid scrambling.
- Choose Fresh, Seasonal Vegetables: The fresher your vegetables, the better they will taste. When possible, use vegetables that are in season. This will ensure that they are at their peak flavor.
- Don't Overcook the Vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp.
- Use a Variety of Cooking Methods: Don't just boil your vegetables. Try roasting, grilling, or sautéing them for a more flavorful result.
- Season Vegetables Properly: Salt and pepper are essential for seasoning vegetables. You can also add other herbs and spices, such as garlic, onion, thyme, or rosemary.
- Serve Vegetables Immediately: Vegetables are best when they are served immediately after they are cooked. This will help them retain their nutrients and flavor.
Conclusion:
A garland of spring vegetables is a beautiful and delicious way to celebrate the season. With a variety of colors and flavors, this dish is sure to please everyone at your table. Whether you serve it as an appetizer, side dish, or main course, this garland of spring vegetables is sure to be a hit.
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