Garden to Plate: Easy Spring Recipes to Enjoy Tonight
Whether you enjoy toiling in the garden, browsing the grocer’s produce department, or picking fresh items at the farmer’s market, spring is all about light, fresh recipes. If the snap of a green bean fresh from the vine or the juice of a sun-kissed tomato makes you salivate, these spring recipes are the perfect way to kick off the season!
Choosing Spring Produce
From strawberries and rhubarb to asparagus and leaf lettuce, there’s no shortage of fresh, healthy produce around at the start of spring that is also available lower prices. Look for fruits and vegetables free of bruising, with a firm flesh. Leafy greens should be crisp and rigid. Pass on any wilted or soggy spinach or lettuce.
Spicy Rainbow Salsa
If you’re craving a simple snack straight from the garden, make a rainbow salsa. This is the perfect way to show off tomatoes, onions, and colorful peppers. Serve the salsa with warmed tortilla chips or fresh pita bread wedges. You’ll need:
- 3 cups washed, diced tomatoes
- 2 cups washed, diced peppers
- 1 cup peeled, diced onions
- Cilantro, washed and chopped
This recipe is so simple because you can use whatever veggies you have available. When choosing tomatoes, try a mixture of low-acid yellow pear tomatoes and juicy red tomatoes. For peppers, dice a blend of sweet orange and green bell peppers. Then add a touch of spice by including a jalapeno or two. Finish the salsa by adding sweet yellow onion and robust red-purple onion. Mix in a large bowl, cover, and refrigerate the salsa for 30 minutes to let the flavors permeate. Serve the rainbow salsa with fresh chopped cilantro on top.
No Mix Strawberry Rhubarb Cobbler
Do you have a sweet tooth? For a decadent dessert packed with vitamins, try combining sweet strawberries and tart rhubarb in a simple fruit cobbler that’s perfect for serving during a warm-weather holiday get together. The ingredients you’ll need are:
- 4 cups of washed, cleaned, halved strawberries
- 4 cups of washed, sliced rhubarb
- 1/2 cup sugar
- 1 box of white cake mix
- 1 stick of real butter, unsalted
Place the strawberries and rhubarb in a large mixing bowl. Sprinkle with 1/2 cup of sugar, then mix. This helps draw the juices out of the fruit, which thickens the cobbler. Let the fruit sit for 10 minutes. Pour the fruit into a greased 9×13 baking dish. Sprinkle the contents of a white cake mix over the top of the fruit. (Do not prepare the cake per the package instructions. Use dry mix.) Finish by topping the cake mix with one stick of real, unsalted butter, sliced into small pats. Place the dessert in a preheated 350 degree oven for 30 minutes. The juice from the fruit will bubble through the cake mix, creating a light, crusty cobbler topping.
How will you use your garden-fresh goodies? Reply below and make our mouths water!