Recipes From the Garden: A Taste of the Season
Julie Hyske, Master Gardener
Are you looking for a super easy spring breakfast? Maybe a brunch dish for Mother's Day? The spring vegetable egg casserole checks off all your boxes. It is loaded with spring vegetables: asparagus, artichokes, brocolli, green onions and spinach nestled in between eggs and cheese. Best of all is that you don't need to limit it to breakfast when you can serve it for lunch or dinner. The one pot pasta primavera is simply delicious with only one pot to wash up. When the pasta cooks in the sauce, you get flavor throughout the dish. This is truly a company-worthy entrée that is quick and easy enough for any weeknight. The strawberry icebox cake can be put together the day before to lessen your load. Not only is it family friendly, but it will receive rave reviews at your next potluck. Miso soup is so light and flavorful. This is a good classic recipe to begin with. Next time, I'm thinking of adding some to-die-for mushrooms and ramping up the protein with some shrimp to take it to the next level of miso happiness. Finally, in honor of earth day, recycle, reuse, and repurpose any leftover bread into some tasty breadsticks as a pre-dinner nibble. Happy spring and to new beginnings in your kitchen!
Spring Vegetable Egg Casserole
Ingredients
1 tbsp olive oil
½ cup diced yellow onion
2 cups asparagus cut into 1-inch pieces
2 cups chopped broccoli florets
6 cups packed fresh spinach leaves
2 cloves garlic minced
1 14 oz can artichoke hearts, drained and roughly chopped
2 tbsp freshly chopped basil
2 green onions sliced
4 oz shredded Havarti cheese
12 large eggs, whisked
½ cup milk
¼ cup crumbled feta cheese
Salt and black pepper to taste
Preheat oven to 350?. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside. In a large skillet, heat olive oil over high heat. Add the onion and cook until tender, about 3 minutes. Stir in the asparagus, broccoli, spinach,and garlic. Cook for 4 minutes or until vegetables are tender and spinach is wilted. Stir in the chopped artichoke hearts, basil, and half of the green onions. Season with salt and black pepper to taste. Pour vegetable mixture into prepared pan and spread out evenly. Sprinkle the Havarti cheese evenly over the vegetables. In a medium bowl, combine eggs and milk. Whisk well. Season with salt and black pepper to taste. Pour egg mixture evenly over the veggies and cheese. Top with remaining green onions and crumbled feta cheese. Bake for 30-35 minutes or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into squares and serve warm.
Serves 9
One Pot Pasta Primavera
Ingredients
16 oz spaghetti, uncooked (cut in half to fit pot)
1 small onion, halved and sliced thin
4 cloves garlic, minced
4 ½ cups chicken or vegetable broth
2 cups broccoli florets
2 cups white button mushrooms, sliced
2 tsp sea salt (more or less to taste)
2 tsp crushed red pepper (more or less to taste)
2 tsp dried Italian herbs
1 tsp freshly ground black pepper (more or less to taste)
½ cup heavy cream
½ cup grated parmesan cheese
½ cup shaved parmesan cheese
1½ cups cooked chicken, shredded
In a large, deep Dutch oven add uncooked pasta, onion, mushrooms, broccoli, broth, garlic, crushed red pepper, dried herbs, salt and pepper. Stir until everything is combined. Bring to a boil, cover and cook on medium heat for 12-15 minutes. Be sure to stir halfway through cooking. Remove lid and stir in grated parmesan cheese, chicken, and heavy cream. Top with parmesan cheese shavings.
Serves 8
No Bake Strawberry Icebox Cake
Ingredients
19 oz graham crackers
2 lbs fresh strawberries
3½ cups heavy cream
1 banana, sliced thin
½ cup powdered sugar
2 tsp vanilla
¼ tsp salt
Cream powdered sugar, vanilla and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks. Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom. Layer 7 graham crackers across the pan, breaking them as needed to fit. Spread a thick layer of heavy cream mix over graham crackers and top with a hearty layer of sliced strawberries. Place graham crackers on top of strawberries, then heavy cream mix, then a layer of thinly sliced bananas. Repeat the graham-strawberries-cream layers 1 more time (3 times total). Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Top with a few sliced strawberries or whole strawberries, if desired. Serve chilled.
Serves 12
Miso Soup
Ingredients
2 tsp dashi granules
4 cups water
3 tbsp miso paste
1 8 oz package silken tofu, diced
2 green onions, sliced diagonally into ½ pieces
In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium and whisk in the miso paste. Stir in tofu. Separate the layers of the green onion and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
Serves 4
Focacia Breadsticks
Ingredients
¾ cup olive oil
7-8 cups of 2-3 day old focaccia or ciabatta bread sliced in finger sizes
½ tsp each kosher salt and fresh ground pepper
? cup grated Parmesan cheese
2 tbsp fresh thyme leaves
Preheat the oven to 350 ?. Drizzle the oil over the breadsticks in a large bowl. Add ½ teaspoon salt and pepper and toss gently until the sticks are evenly coated in the oil. Add the Parmesan and thyme and toss gently to combine. Spread the breadsticks out in an even layer on baking sheets. Sprinkle any remaining unstuck cheese and thyme over the tops. Bake, turning about halfway, until the sticks are deep golden and crunchy, about 12 minutes. Let cool on the baking sheets. Store any leftovers at room temperature in an airtight container for up to 2 days.