Tastes Of Spring

 Spring brings with it a freshness.It happens in fashion, weather and cooking.Cooking and baking brings a plethora of natural ,refreshing tastes that liven up any meal.

Mint is a lovely addition to any meal. It can be grown in the back yard and bloom sometime in May if you live in the Northeast.Another Spring ingredient lamb is perfect with this herb.Add garlic to a lamb chop sauce rich with mint and soy sauce.  The English have perfected English sauce creating one that also has apple cider vinegar boiling water and just a tablespoon of sugar and a pinch of salt. It's just cooking all of this to two cups of fresh mint(which you can also buy at your local grocery store),It's a ten minutes cook and pureeing when the sauce cools. You can also use this brightly flavored sauce on leg of lamb too.Surprisingly enough chicken and mint pair well together. The sweet herbiness can bring out the bird's earthiness and take it up a level.MInt pairs wonderfully with peas. Add two tablespoons of mint sauce  to mushy peas if you;re making this side dish with fish and chips. Mint tea is also a perfect drink for warmer spring days. Use a mint infused simple syrup for this. It's easy to make and store. It;s boiling a half a cup of sugar with a cup of water and half a cup of mint leaves. Strain to remove mint leaves and cool.

One of the most Springtime flavors is fresh asparagus. It's abundant as we head into April. It;s delicious Piedmontese style steamed and dressed with melted butter,sliced hard boiled eggs and Parmesan cheese. However you can make  a vegan version by using plant based butter and cheese and omitting the eggs. The taste is still the same with the asparagus' earthy greenness shining through.The grills will be getting fired up once warmer weather arrives and it's a good time to try grilled asparagus. This is an easy cook.It 's coated in olive oil and then simply seasoned with sea salt and freshly ground pepper. Cook on a preheated grill, lightly turning the spears.They will be done in anywhere from three to five minutes. Keep in mind you can add them to a salad too for more flavor.Peas are also a tasty Spring veggie and make for a perfect side to any main course. Sauteed petit pois in butter sauce make a good accompaniment to Cornish hens. A pea salad is a great early barbecue dish. You can just dress cooked and cooled with  a simple vinaigrette or the traditional pea salad dressing. This is am mix of mayonnaise, , bacon ranch dressing and red onion. This is the perfect dish for a Spring barbecue.

Spring is here and with it comes fresh flavors. Use these for a taste of brightness.Like Spring flowers hey'll liven up any table.

A Picnic Of Leftovers

 With Easter comes leftovers. Everyone right now is inundated with ham and hardboiled eggs , not to mention Spring potatoes and soem kind fo veggie side. What to do? Use them on an Easter week picnic. Everything cna be repurposed in a tasty outdoors dish.

Of course there is ham and with it comes all sort of leftover ideas. The best for a picnic is slices on a good sourdough or baguette. You can layer it with slices of Gruyere along with either mustard or mayo.A ham salad is also a smart repurpose. This is a mix of cubed ham, mayo and chopped celery. Some add a  tablespoon of chopped dill o sweet pickle for tang and bite. That's up to you as is the addition of mustard. The best seasoning for this is simply  freshly ground pepper (skip the salt because th e ham has it). You could add celery seed which gives it a fresh green undertaste.Devilled ham is another picnic food you can easily make wth the leftover meat.Blend chopped ham with any oil or mayo. You could add celery for color or carraway seeds for a more robust flavor. Some add Worcester sauce to get that unique  Underwood Devlled ham flavor.Again it's up to you tastewise. Devilled ham is great on Hawaiian rolls but would also be good on thin slices of Italian bread too.

All those Easter eggs can  be repurposed too. A plain one with some salt is a nice simple appetizer in any picnic basket. You could also turn them into devilled eggs by peeling them and then cutting thm in half. Mash the yolk with some mayo and ketchup (or mustard ) and then refill the whites . Add a dash of paprika for some color. How to transport? You can use a silicon muffin tray or even an ice cube tray . Make sure they're at the top fo the cooler or have some kind of solid lid so they're not squashed. What's a picnic without egg salad sandwiches? This is a simple make with just the hard boiled eggs and mayo. As with ham salad you can add other ingredients like chopped green onions or mustard if you want. You can make the sandwiches at home or bring a container and rolls and wait until you hit the park or the beach. Those left ove veggies can also be turned into yummy salads too.Add a vinaigrette to those green beans or broccoli florets , mix and pop into a carry all container Slice leftover Spring or new potatoes, add some mayo and chopped celery and you have another tasty picnic dish.

It's the week for sunny picnic and good food. REpurpose those Easter leftovers into a tasty out door lunch. It's a fun way to njoy that ham and Easter eggs a second time.

Spring Into Light Eating

It's Spring and that means a time for eating healthier.This season is the gateway to all thing fresh and verdant. it's time to start planning new recipes with homegrown and farmer's markets produce.

I love this idea of eating fresh and light after a winter of heavy foods.I finally made that avocado salad  with the lemon vinaigrette.It's a nice side to the lighter dishes. Start thinking not of heavy roasts with three or four sides but again Cornish  hens or salmon with a salad.  The avocado one is perfect and it even makes for a nice side for a barbecue. You can also just have a simple chopped salad with the addition of shredded cabbage and carrots. A rice salad is a much  welcomed change up and can be used for lunchthe next day too.

Keep in mind that Spring means planting. If you want to continue in the healthy eating vein then start planning your veggie garden according to what you want and need. Tomatoes are a must (although they'll come later in the season) along with different lettuces. Boston and Bibb lettuces are amongst the healthiest.The leaves are high in folates, iron and potassium. Spinach is another must grow.As we all know it's high in iron and the best for recipes. You can easily turn it into a salad or added to a delicious frittata or quiche. It also can  be frozen. Desserts also get lighter as the season warms up. That means planting strawberries and blueberries, These can be added to salads but also can be turned into a healthy granitas made with just honey and water. The fruits can also be blended into smoothies or used to make all natural toppings for sundaes.

It's Spring! It's time to eat healthier and lighter. Change over today for a new and fresher diet.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Your Spring Diet

In a couple of weeks it will be Spring.That means getting rid of those heavy winter foods and adapting a better and greener diet.Those marshmallow filled hot cocoas and gravy laden dinners were good when the snow was falling and everyone was craving comfort foods. However it's time for healthier foods to help you when you're at your most active.

Warmer weather means more activities. This means energy boosting foods such as salads and veggie based dishes.Lunches can be salads, packed with  both different vegetables and meats.Keep away from the heavy dressings and opt for lighter ones like a lemon vinaigrette. Also cut down on those croutons and try heart healthy add in such as almonds or Craisins.These are both low calorie and energy boosters along with being chock full of antioxidants. Make veggies the main part of the dinner too. You can still have hot meals  but make them without gravy or stuffing. Think fun burritos stuffed with tofu, tomatoes and spinach. Have it with a zesty salsa instead of sour cream and of course guacamole. Ratatouille is another great spring meal to whip up. (although the summer version with garden fresh veggies is the best).This is a mélange of tomatoes, eggplants , onions and pepperscooked in garlic and oil. Serve with a crusty whole wheat baguette to sop up the juices. As for meats stick with fish or chicken, grilled or steamed. You can insert tofu in once or twice a week too.

One bad winter habit is snacking. This was a bad winter , full of days when most of us ate like crazy., Unfortunately most of us ate all the wrong things, from too many cookies to too many chips.Now is the time to change to good for you munchies. Try baked potato chips such as Pop chips. Stick to bags of popcorn or pretzels as opposed to regular chips and dips. Another idea is try making homemade kale or Brussels sprout chips using fresh or frozen vegetables. Get into the habit of eating more fruit. The days of spending a snowy day baking chocolate chips are over. Instead make a varied fruit salad with pears apples , grapes  and bananas. Citrus is still popular so include an orange into your diet two or three times  week.Beverages become light too. Try the new BAI5 and BAI Bubbles which are only five (!) calories each. These are tasty and fruity, perfect  when chilled, for those late Spring days when the temps rise. You can still have coffee, just nix the whipped cream and chocolate add ins.Sertle for a tall glass of iced black instead. Instead of sugar pour in a small amount of agave nectar for sweetening.

Spring is coming and with it  a slew of activities that require a lot of energy. Keep up with them by eating healthier and lighter. Banish those heavy winter foods and start eating and drinking good for you meals and snacks. The new diet will make you burst with a new vitality.

Planning Your Spring Garden

Even though it's still winter and there's a foot of snow on the ground, it's still a good time to plan your Spring garden. Plant what you know you'll use both vegetable and herb wise and then start plotting where each will go. Weigh need with desire in choosing what your cooking and canning needs are.The result is a highly productive garden bursting with ingredients for good summer and even fall eating.

If you haven't already buy yourself the 2015 Farmer's ALmanacIt has the entire year in weather  and more or less  accurate.This guide will aide in picking out when is the best time to start hoeing and seeding. Another must is  ask yourself what plants thrived last year? Did the beets work? Were the green beans dried out?  Stick with vegetables you had success with and replant them. Also plant what you use the most. If last summer was spent making sauces , salsas and catsups then plant plum tomatoes. A family of salad lovers would most  likely plant romaine and Bibb lettuce than they would onions and scallions. For first timers. think of what you bought at the farmer's markets during the summer of 2014 and then buy the seeds for those favorite veggies. Another step in Spring garden planning is laying out where you want the veggies. Using paper and pencil, make a blueprint for where you wish to put each veggie.

The same planning goes for fruits and herbs. Keep in mind that some fruits such as melons and pumpkins (technically squash) require a lot of space.Their vines or tendrils  tend to choke other nearby plants, so they either need isolation or be trained to grow up a lattice. (which is another story if you want them trained). The same applies to grapes which require both trellises and a lot of ground. Another fruit that requires a lot of land sacrificeis the strawberry  . Like grapes they need a distance of eight inches to a foot between each other and a soil build up of five to six inches high. If this is daunting ,then stick to herb growing.The best ones to grow in the Spring are parsley,cilantro (its' seeds are coriander), chervil, dill,and chives. All are easy to plant and are versatile to use in both meat , fish and veggie dishes,Spring is also the time for basil, a kitchen must have no matter what time of year.It's also one of the simplest herbs to grow and yields the biggest harvest.

Yes, there's a foot of snow on the ground yet but Spring will be coming soon upon us. Start thinking about your garden and what you want planted in it.A  well planned one is a successful one,.

Springtime Diet Time

The calendar says April and that means only one thing bikini season is just a month away.It's time to give up those heavy yet comforting winter meals ,desserts and snacks.However this isn't necessarily a bad hinge.Going on a diet means eating healthy along with other benefits.Trading lush dishes for lighter ones means more nutrients and less carbs and fats. One of the biggest changes is going to be breakfast.How many of us have started off a snowy day with pancakes,French toast ,eggs and bacon.These were great when we had to grapple with shoveling snow or sledding with the kids.The weather is warmer now and that means egg white omelets ,chock full of veggies or just plain.Use the lighter in calories turkey bacon as opposed to the pork one.Berry season will be here before you know it and you can start the day off with puffed wheat or Special K cereal topped with blueberries or sliced strawberries.Another good for you start is mixing these fruits along with peaches (which will be in abundance in another month or so) with plain Greek yogurt.You can also lighten up on your snacks too.Nix all those cookies and cupcakes that kept you going when the temps dropped .Replace them with fresh fruit which is a great mid morning or mid afternoon boost.Fruit itself is also a better pick me up than that sugary donut with a mocha latte.You can also switch beverages too.Those cappuccinos and hot cocoas were great chill chasers, but now think about light passionfruit or mint teas.These have zero calories yet provide the same boost as any syrup laced java.Also add ice to them as the temps warm up for a refreshing break. Some of the biggest dietary changes are going to be with lunch and dinner.One of the best parts of Spring cooking is that it doesn't require labor intensive recipes.Instead of spending hours making a weekend roast,you can do a light sauté with steamed veggies.Not only is this healthier for you it's also a change of pace as well.Three or four months of meat drowned in gravy can be a bit wearing on the old taste buds.This is the season for asparagus with its fresh earthy flAvor.Make it as a side,drizzled lightly with butter or Parmesan or have it as part of a main dish inside a crepe or grill it with other vegetables.Lunch is also lighter.Instead of those big hearty sandwiches or even the occasional burger, you can go light with easy to make salads and wraps.Try different variations to mix it up.Think beet salad topped with goat cheese crumbles and dried onions .Tomatoes on their own make a good salad,especially if you add rosemary and a fresh sliced onion.Another light treat is a mini salad Nicoise, made with tuna, olives and artichoke hearts.Enjoy it outside on a warm Spring day and you'll feel like you're in Provence. Spring is here and with it comes lighter ,healthier eating. Leave the heavy food behind until nextbwinter.You'll feel and look better when you're ready to try on that bathing suit,

Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

A Healthy Spring Garden

Now that Spring is here, it's time for serious health foodie's to start planning a garden.It could be full of fruit and veggies.Planting depends on your tastes and how you cook. However a diet full of home grown organic stuff can only be good.It's a great way of eating better as well as creating your owm locavore diet. For beginner farmers think about growing strawberries.These are an easy cropbwith tremendous results.Try to plant on virgin ground, don"t plant the seeds or seedlings where tomatoes,potatoes or even eggplant have been previously planted..They should be planted in the spring as soon as the earth is dry.Plant in full sun.A strawberry crop is invaluable.They can go into everything, from pies to dressings. also the berries are a great snack or dessert just plain or with honey.If you have a lot of land then think about melons.Both watermelon and cantaloupe are delicious and perfect late summer eating.They do require warm sunny days and a lot of care.They have to planted well after the last frost of the season when the ground is warm to the touch.Then they do require fertilizer treatments every three to four weeks.It is hard work but the results are well worth it.If you're a gardening pro,then think about having a few plots dedicated to blueberries and raspberries.Both require much work along with constant trimming and pruning.Treat them right and you will get a phenomenal yield.Blue berries mad raspberries are high in antioxidants as well as flavor.You can create everything from homey cobblers to hand dipped chocolate bonbons. Most people usually start off with vegetables, with tomatoes being their first choice.There are so many varieties to choose from,from beefsteak to plum.The plants require some work(especially if you wind up with an aphid infestation) but the results are so worth it.Nothing beats a fresh picked tomato with just a sprinkling of sea salt.Also bumper crops are perfect for making home made tomato sauce.Their health benefits are tenfold and the more you harvest ,the better your diet.Gardeners are also big fans of carrots and radishes.They are easy togrow and perfect in a summer salad.They also require the least amount of sweat and worry..If you're more adventurous then move on to zucchini.Again this is for more experienced and patient green thumbs.They require constantly misted soil and have to be checked for viruses and blights.Yet ,this squash can be used in all sorts of dishes from ratatouille to being stuffed with chopped meat and breadcrumbs. Now that the season has turned ,it 's time to start planning your garden.Plant what you'll eat the most along with ones that suit your gardening experience.You'll have a cornucopia of just good for you foods to look forward to and enjoy.

Spring Awakening

Now that spring has finally sprung - it’s time to start looking into the season‘s offering. Fresh veggies are going to start coming to supermarkets. There is also going to be a run on just picked fruits as well. We can say goodbye to everything canned and frozen. Ripe from the garden or farm is coming back and with a vengeance.
Even though it’s only march I‘ve noticed an abundance of asparagus both in the markets and at local restaurants. This quintessential Spring vegetable will be seen more next month, gracing Easter dinners and Passover Seders. It’s a wonderful and versatile green. You can grill them , parboil and then add in salad or serve as a lovely side dish,. My favorite recipe is a family one, IN Northern Italy especially in the Piedmonte they are par boiled , then topped with melted butter , Parmesan cheese and sliced hard boiled eggs. Other popular veggies to eat right now are onions, peas and fiddleheads. These are great accompanying any Spring roast such a s lamb or chicken.

Strawberries also make their debut during the spring as well. This is the time to indulge any favorite dishes with them. There’s nothing like a quick made shortcake or just the decadent strawberries and chocolate. Apricots are also ripe and delicious just picked right now too. Another warm weather favorite. The beloved watermelon returns to shelves during this time as well. There’s nothing like eating a slice of watermelon on a balmy spring night after a satisfying dinner.

Now that Spring is here put your cans and frozen foods away for the fall. Enjoy what the new harvests are offering. Treat your winter weary palate to fresh fruits and vegetables.

Spear Shakers Unite! It's Asparagus Festival Time!!!!

What vegetable heralds Spring more than the asparagus? This symbol of rebirth and renewal is the perfect accompaniment to holiday meats such as ham and lamb. In my great grandparents' Swabian and Bavarian hometowns of southwestern Germany asparagus, known as sparkel , has its' own festivals. My cousins go mad for the white variety sold at roadside stands. This love carried over to my grandfather, my mother's father who made it a staple of his springtime dinners(my granddad was a killer cook by the way). His wife, my Piedmontese grandmother, put her own spin on it and produced a buttery , easy to make asparagus dish.

If you don't love asparagus, you should. Why? it's a good source of potassium and fiber along with being low in calories and rich in rutin. Rutin is a much needed bioflavenoid needed by our bodies to strengthen capillary walls. Hey, the real reason why you should love asparagus? The fresh Spring-y taste! Nothing can beat it!
PS - If there's no Asparagus Festival by you - then gather up your fellow spear shakers and throw one!
Here is my Nonna's asparagus recipe:

1 bundle of asparagus
1 hard boiled egg
1/4 cup Parmesan cheese
1 1/4 cup melted butter or margarine

Cut ends off asparagus bottoms. Plunge spears into salted boiling water and cook for ten minutes until all spears are tender. Place in a large dish , with spears all facing one direction. Cover asparagus with a sliced hard boiled egg and grated Parmesan cheese. Pour melted butter over this and serve. You can place the dish under a broiler for about two to three minute to melt cheese if desired. Serves four.
Don't worry about leftovers. There won't be any. Believe me.

My thanks to the Michigan Asparagus Advisory Board for the nutritional information

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