Best 6 Mixed Spring Vegetables Recipes
**Savor the Goodness of Spring with a Medley of Mixed Spring Vegetables Recipes**
As spring awakens nature, it's time to celebrate the bounty of fresh, vibrant vegetables that grace our gardens and markets. Our collection of mixed spring vegetable recipes offers a symphony of flavors and textures that will tantalize your taste buds and nourish your body. From crisp salads to hearty stir-fries, these dishes showcase the versatility and health benefits of seasonal produce. Whether you're a vegetarian seeking a nutritious meal or a meat-lover looking for a colorful side dish, our recipes cater to diverse dietary preferences. Get ready to embrace the flavors of spring and embark on a culinary journey that celebrates the season's best offerings.
**Recipes:**
1. **Spring Vegetable Salad with Lemon-Herb Dressing:** This refreshing salad combines crisp spring vegetables, such as asparagus, sugar snap peas, and radishes, with a tangy lemon-herb dressing. It's a light and flavorful starter or a perfect accompaniment to grilled meats.
2. **Stir-Fried Spring Vegetables with Tofu:** This colorful stir-fry features a medley of spring vegetables, including broccoli, carrots, and bell peppers, tossed with tender tofu and a flavorful sauce. It's a quick and easy weeknight meal that's packed with nutrients.
3. **Roasted Spring Vegetables with Feta and Mint:** Roasted vegetables take center stage in this vibrant dish. Carrots, potatoes, and zucchini are roasted until tender and tossed with crumbled feta cheese and fresh mint. It's a delightful side dish that pairs well with grilled chicken or fish.
4. **Spring Vegetable Soup with Barley:** This hearty soup is brimming with spring vegetables, barley, and a savory broth. It's a comforting meal that's perfect for a chilly spring day.
5. **Spring Vegetable Pasta:** This pasta dish is a celebration of spring's bounty. Fresh vegetables, such as asparagus, peas, and artichoke hearts, are tossed with cooked pasta and a creamy sauce. It's a delightful vegetarian main course or a side dish for roasted meats.
These recipes capture the essence of spring with their vibrant colors, fresh flavors, and wholesome ingredients. Whether you're a seasoned cook or a beginner, our recipes provide easy-to-follow instructions and helpful tips to ensure success in the kitchen. So gather your fresh spring vegetables and let's embark on a culinary adventure that celebrates the season's best!
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.
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
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.
MIXED SPRING VEGETABLES
Categories Side Steam Easter Vegetarian High Fiber Low/No Sugar Green Bean Carrot Turnip Squash Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl. In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.
SPRING VEG MIX
A colourful mix of asparagus, carrots, green beans, broad beans, peas and cabbage - bursting with goodness
Provided by Sarah Cook
Categories Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large saucepan of water to the boil. Add the carrots and cook for 2 mins, then add the green beans and cook for 1 min more. Tip in the asparagus, peas, broad beans and cabbage, and cook for another 3 mins. Test a carrot and green bean to see if they are done, then drain well. Tip back into the pan with the butter, sugar and some seasoning. Toss together and transfer to a serving dish.
Nutrition Facts : Calories 88 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
SAUTEED SPRING VEGETABLES
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap peas; cook until tender but still crisp, about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again.
- Heat oil in a large skillet over low heat. Add onions; cook, stirring occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
- Remove from heat, add basil, and toss to combine.
Tips:
- Prep your vegetables beforehand: To save time and ensure even cooking, wash, peel, and cut your vegetables before you start cooking.
- Use fresh, seasonal vegetables: When possible, use fresh vegetables for the best flavor and texture. Seasonal vegetables are typically more flavorful and affordable.
- Don't overcrowd the pan: When stir-frying or sautéing your vegetables, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Cook your vegetables in batches: If you're cooking a large quantity of vegetables, cook them in batches to avoid overcrowding the pan.
- Don't overcook your vegetables: Overcooked vegetables lose their flavor and texture. Cook them just until they are tender-crisp.
- Season your vegetables well: Don't be afraid to season your vegetables with salt, pepper, and other spices. This will help to enhance their flavor.
- Add some protein: If you're looking for a more complete meal, add some protein to your mixed spring vegetables. Tofu, chicken, shrimp, or beef are all great options.
Conclusion:
Mixed spring vegetables are a delicious and healthy side dish or main course. They are easy to make and can be customized to your liking. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time. So next time you're looking for a healthy and flavorful dish, give mixed spring vegetables a try. You won't be disappointed!
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