Cooking with Spring Vegetables

The produce section of your grocery store is likely bursting with varieties and colors of vegetables ready to bring into your kitchen!

Marguerite Henderson shows us how to prepare and serve these bright and colorful vegetables.
Sauteed Rapini (Broccoli Rabe)
2 heads rapini (broccoli rabe), ends trimmed, cut into bite sized pieces
2 cups boiling water + 1 teaspoon kosher salt + 1 teaspoon olive oil
2 tablespoons olive oil
2 large cloves garlic, slivered
1 teaspoon kosher salt
Ground black pepper

Have the rapini cut and bring to a boil in the water for 1 minute in a medium saucepan. Drain. In a large skillet heat the olive oil. Add garlic; saute for 30 seconds, then add the rapini and salt. Stir fry for 2-3 minutes until heated. Sprinkle lightly with ground pepper and serve at once. Serves 3-4.
Kohlrabi, Carrot and Beet Salad With Ricotta and Honey
2 small or 1 large kohlrabi, cut into thin spirals
2 carrots, cut into thin spirals or julienne strips
2 medium each: red and gold beets, cut into thin spirals
1 celeriac, cut into thin spirals
2 tablespoons ricotta cheese
3 tablespoons honey
3 tablespoons apple cider vinegar or orange scented vinegar
Zest and juice of 1 cara cara orange
3 tablespoons olive oil
½ teaspoon ground ginger
1 teaspoon kosher salt
½ teaspoon ground pepper
¼ cup finely chopped Italian parsley

Place the kohlrabi, carrots, red and gold beets spirals in a bowl. In another small bowl, whisk all the remaining ingredients to create a fairly thick dressing. Taste for seasoning. Place the dressing on the bottom of a plate with sides so the dressing doesn’t overflow. Gently place the vegetables on top of the dressing. Garnish with additional parsley. Serves 6-8.

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