5 Ingredients

Rites of Spring

Fresh new ways to serve up the season's best veggies
Rites of Spring

Cooks are always in search of that “little extra something”—a recipe with an ethnic twist, an easy technique that adds flavor, a new way to use an old favorite. We’ve got you covered, with a few out-of-the ordinary ways to celebrate the bounty of spring vegetables. From a Japanese-inspired coating for roasted asparagus to a simply spectacular way to enjoy rhubarb, these quick ideas are sure to become part of your recipe repertoire.

April 2009 p.44

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Fresh Rhubarb Parfaits

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This quick technique of cooking rhubarb in a dry skillet keeps the pieces firm and intact. The cooked rhubarb also makes a nice topping for morning toast.

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Arugula Panzanella

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This Italian-style bread salad is made with spring-fresh peppery arugula and roasted grape tomatoes.

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Wilted Mexican Spinach

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Cilantro, cumin, and pickled jalapeños give south-of-the-border kick to simple steamed spinach. If you don’t have a steamer, you can wilt the leaves in a large saucepan over medium-high heat: the liquid they release will prevent them from scorching.

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Japanese Asparagus Dengaku

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Dengaku is a Japanese barbecue tradition that calls for grilling foods coated in a miso-based sauce. It also works great in the broiler. Choose asparagus that are not too thin—you want them to stay firm after broiling.

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