7 New Ways to Enjoy Seasonal ProduceIt's 5:30 on a weeknight, and you're staring off into the abyss of the grocery store produce aisle. You made that resolution to eat more fresh seasonal fruits and vegetables, but how many more ways can you grill asparagus or toss a salad? To make your next grocery store visit a little less daunting, here are some new ways to incorporate seasonal fruits and veggies into your dinners, party menus, and desserts.
Asparagus and Ramp Quiche 1. Asparagus and Ramp Quiche
Quiche please! Two of spring's signature flavors come together in this perfect brunch recipe.
Ingredients (for the crust):
1 1/4 cup all-purpose flour
1 teaspoon salt
pinch of sugar
8 tablespoons butter, cut into cubes
1 tablespoon yogurt
up to 3 tablespoons ice water
In the bowl of your food processor, combine the flour, salt, and sugar. Cut in the butter by pulsing several times. Mix the yogurt and water, and then drizzle in to the dough and pulse several times. Turn the dough onto a work surface and gather into a ball. Flatten into a 4" disc and wrap tightly with plastic. Refrigerate for 30 minutes to an hour. Preheat the oven to 400 degrees. Liberally butter a 9" tart or quiche pan and set aside. On a lightly floured surface, roll the dough into an 11" circle. Fold the dough into quarters and unfold inside the tart pan. Fold any overhanging dough into the sides to reinforce. Poke all over with a fork, place a sheet of foil inside, place onto a rimmed baking sheet, and bake for 8 minutes. Remove the foil and bake for 2 minutes more. Remove from oven while you prepare the filling.
10 asparagus spears, rinsed with woody ends broken off
6 ramps, rinsed and chopped
3 tablespoons butter
1 cup milk
1/2 cup grated Pecorino Romano
1/2 teaspoon salt
1/2 teaspoon white pepper
Preheat oven to 375 degrees. Bring a medium pot of salted water to a boil. Blanch the asparagus for 2 minutes, and then immerse in ice water to stop cooking. Chop the spears into thirds and set aside. In a medium skillet heat the butter over medium-high heat. Add the ramps and saute for 8 minutes, until they are tender and quite fragrant. Add the asparagus, salt, and pepper, and saute for 2 more minutes. Meanwhile, beat the eggs and milk in a medium bowl. Add the sauteed vegetables, and stir. Add 3 tablespoons of Pecorino and stir. Place the quiche shell onto a rimmed baking sheet, gently pour the egg mixture into the shell, and sprinkle the top with the remaining cheese. Bake for 25 minutes, or just until the quiche has set up.
Goat Cheese Tarts with Ramps and Lemon Zest 2. Goat Cheese Tarts with Ramps and Lemon Zest
Serve up these savory tarts on phyllo dough at your next spring dinner party or as a healthier snack at home.
Make goat cheese tarts with ramps and lemon zest
Related: 17 recipe tweaks to make meals healthier
Stuffed Artichokes 3. Stuffed Artichokes
These beautiful stuffed spring artichokes are perfect for a fast weeknight meal. Eat your way to the heart at the center.
Make stuffed artichokes
Phyllo-Wrapped Asparagus Spears 4. Phyllo-Wrapped Asparagus Spears
These elegant and tasty appetizers are perfect for any meal, from brunch to dinner.
Make phyllo-wrapped asparagus spears
Related: 12 snacks that hold the sugar but keep it sweet
Lime Basil Sorbet 5. Lime Basil Sorbet
And here's dessert! This velvety smooth sorbet is refreshing with spring lime. Add basil (or mint!) when your garden's ready!
Make lime basil sorbet
- By Laura Levy
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