Posted on 04/12/2017 at 09:57 AM by YMCA of Greater Des Moines
Spinach is a spring favorite, and bags of tender, prewashed baby leaves make preparation quick and easy. Fresh greens should have no evidence of darkened color or excess moisture. Store the unopened bag in the refrigerator where it should keep for up to a week. Once opened, use the remaining spinach within a couple of days. Wash only the amount you need.
Time: 20 minutes // Makes: 30 (½-cup) servings
A frittata is a cross between an omelet and a quiche, and you can eat it hot or cold, which makes it a great do-ahead dinner.
Hands-on time: 30 Minutes // Total time: 1 hour // Makes: 4 servings
Try this: Instead of spinach, add other favorite vegetables: a big handful of chopped broccoli or cauliflower florets; shredded kale; chopped asparagus; sliced zucchini; diced leftover cooked sweet potatoes; or frozen or fresh corn.
Strawberries: Choose bright red, plump berries that look ripe (they shouldn’t have too much white on them) and still have their green caps. Store the berries in a single layer in an airtight paper towel-lined container for two to three days. Wash and hull the strawberries just before eating.
Lettuce: Look for crisp leaves with no signs of slime or browning. Buy prewashed lettuce, or wash and dry lettuce when you bring it home (which will make it easier to use when you're ready). To wash, gently swish the leaves in a clean sink full of cold water, then dry in a salad spinner, wrap the leaves in paper towels, and store in a plastic bag in the refrigerator, where it should keep for up to a week.
Asparagus: Thick and thin asparagus are equally delicious (it’s a myth that the thinner stalks are sweeter or younger), as long as the stalks are bright and firm with tight tips and cut ends that don’t look dried out. Store asparagus in a plastic bag in the refrigerator for up to two days. Wash before using, and snap off the tough bottoms (they will break naturally right where the tough part starts).
Radishes: Radishes should be smooth, firm, and brightly colored. Most radishes are bright pink-red and sometimes white, yellow, or even grey/black. If they have greens attached, the greens should be bright. Remove the greens from the radishes, wash both in cold water, wrap them in a paper towel, and store them in a plastic bag in the refrigerator for up to 1 week. Did you know you can cook and eat the radish greens, too? Wash, then steam, raise, or sauté them the way you would turnip or collard greens. They're a little bitter, a little spicy, and really tasty.
What are your favorite spring recipes? Share them with us in the comments!