It can be daunting to walk into the section of the grocery store. There are so many things to choose from, yet we know some of it has languished too long, traveled too far or been harvested way too early. There is nothing more disappointing than to cook something only to realize the quality of the ingredients was lacking and the end result does not taste good or look good. Do you realize that many of the foods in the market have actually been in cold storage for up to a year? Here is a guide to choosing what is best in March and a few recipe suggestions. For more recipe ideas, complete meals and menus, visit http://www.dinnersinaflash.com Dinners In A Flash.
Avocados, Grapefruit, Kiwi, Lemons, Limes, Pears, Pineapple, Tangerines
Artichokes, Asparagus, Broccoli, Lettuce, Carrots, Celery, Chicory, Endive, Escarole, Green Beans
Greens (kale, mustard, turnip, collard, watercress), Mushrooms, New Potatoes, Onions, Parsnips, Rhubarb, Spinach, Winter Squash, Sweet Potatoes, Turnips, Yams
Asparagus, Ham and Cheese Frittata
Quick and delicious.
1/2 C Asparagus, trimmed and chopped into one inch pieces
1/2 C Ham, diced
5 ea Eggs
1 Tsp Dijon mustard
1/4 C Parmesan cheese – grated
2 Tb Milk
1 Tsp Salt
2 Tb Olive oil
Preheat broiler. Beat together eggs, milk, half the cheese, mustard, salt and pepper. In an oven proof skillet over medium add olive oil asparagus and ham and sauté 8 minutes. Add egg and stir gently to distribute. Cook 8 minutes, top with remaining cheese and then broil until set and cheese is melted about 2 minutes. Let rest 5 minutes, cut into wedges and serve.
Almond, Asparagus and Quinoa Salad
This is a great healthy side dish that also makes a great lunch.
1/2 C Quinoa
1 C Water, boiling (for quinoa)
1 pkg Asparagus, trimmed and chopped
1 ea Red onion, sliced
1/2 Tb Olive oil
1/2 Tb Balsamic vinegar
2 Tsp Dijon mustard
Salt and pepper to taste
1/2 Tb Feta cheese
4 Tb Almonds – chopped, toasted
Add the quinoa to boiling water, reduce heat and simmer 10 to 15 minutes and set aside. Cook asparagus in boiling water until just tender. Whisk together oil, vinegar, mustard, salt and pepper. Add quinoa, feta, onions and asparagus and stir to combine.
Leftovers are even better the next day.
This spectacular vegetable medley makes a great centerpiece for a spring vegetarian supper.
2 C Carrots, peeled and chopped
1 lb Asparagus, washed and trimmed.
1 ea Bunch green onions
2 Tb Olive oil
1 Tb Garlic – minced
1 Tsp Thyme
1/2 Tsp Salt
1 Tb Flour
1 C Vegetable stock
1 C Artichoke hearts – 14 oz
1 C Edamame – shelled – frozen
1/4 C Parmesan cheese – shaved
Chop all the vegetable and quarter the artichokes. In a skillet over medium high heat, cook the garlic, thyme and salt in the oil for moment, then add carrots and asparagus and cook 2 minutes. Add artichokes, cover and simmer until vegetable are just tender. Remove vegetables with a slotted spatula and raise the heat to high and stir in the flour. Add stock and edamame and boil until thickened. Stir the vegetables back in, check the seasoning and serve topped with cheese.
For the more great recipe ideas visit Dinners In A Flash http://www.dinnersinaflash.com