Asparagus, Snap Peas and Green Beans with Mint

Serves 8

Setting out to create my Easter menu, asparagus was one of the first thoughts that came to mind. Ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver years ago, I associate asparagus with spring.
I’ve learned to look for tender stalks as they have the most delightful taste; beware those with thick stalks; they tend to be “woody” and flavor diminishes.
Snap peas at the Farmer’s Market were too delicious to pass up so they came home with the asparagus along with some delightfully crunchy fresh green beans. Steaming them seemed to be the way to go in to preserve as much of the crunch (and nutrients) of these lovely spring farm-fresh vegetables. And voila’, this dish came to be. Hello spring!

Note: The snap peas, green beans and asparagus can be steamed the day before; make sure not to overcook or they become mushy.

Variations:
– Add 2 tablespoons chopped toasted almonds (or other tree nut, pine nuts would make a special treat!)
– Use edamame instead of snap peas, or even frozen peas (defrosted)
– Serve over a bed of quinoa (adding the above nuts) for a lunch entrée

Asparagus, Snap Peas and Green Beans with Mint
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Asparagus, Snap Peas and Green Beans with Mint
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Ingredients
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Units:
Instructions
  1. Cut green beans in bite size pieces.
  2. Cut asparagus into bite-size pieces. Set aside asparagus tips.
  3. Steam green beans, asparagus (except for tips) and snap peas for 6 minutes. Add asparagus tips and steam another 2 or 3 minutes. Remove from steamer.
  4. Place on serving platter. Gently mix in mint and green onion.
  5. Sprinkle on salt, drizzle lemon juice and extra-virgin olive oil over the vegetables and gently mix again.
Recipe Notes

A Color My Food original recipe

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Lemon Roasted Green Beans

Sometimes the simplest foods are most enjoyable.

Roasting the green beans brings out a different texture and flavor than boiling or even steaming them. The lemon zest gives this dish a delightful zip.

Or punch up the color and micronutrients by adding red bell pepper.

For a change of flavor, add chopped fresh herbs when the green beans come out of the oven. Experiment with fresh basil, parsely or dill instead of the mint.

Asparagus can also be prepared this way, simply use in place of green beans.

Variations

  1. Add 1 red bell pepper, chopped and toss with green beans and minced garlic.
  2. Add 1/4 cup pine nuts (or chopped almonds) with the green beans and minced garlic
  3. Omit lemon juice and lemon zest and toss with 2 tablespoons finely chopped mint.

 

 

 

 

 

Lemon Roasted Green Beans
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Servings
8 servings
Servings
8 servings
Lemon Roasted Green Beans
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Preheat to 450°F. Brush a baking dish with 1 tablespoon extra-virgin olive oil.
  2. Combine green beans and minced garlic,. Drizzle with oil, and toss well.
  3. Roast vegetables 15 minutes. Mix. Continue roasting until green beans are tender about 10 more minutes.
  4. Remove from oven, toss with lemon juice and lemon zest.
  5. Season with salt and pepper to taste.
Recipe Notes

A Color My Food original recipe

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Ingredients
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Units:
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Pumpkin Shrimp Curry

“Curry Powder has a number of valuable health benefits, including the prevention of cancer, protection against heart disease, reduces Alzheimer’s disease symptoms, eases pain and inflammation, boosts bone health, and increases the liver’s ability to remove toxins from the body.”

Facts about Curry Powder

Pumpkin Shrimp Curry
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Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Pumpkin Shrimp Curry
Print Recipe
Simply yum. Make it vegan by using red lentils or garbanzo beans instead of shrimp. Or replace shrimp with chicken or even grass-fed beef tips. Onion, garlic, broccoli (or cauliflower) and pumpkin are super foods, loaded with nutrients—making this an immunity boosting dish. Curry and turmeric also have health benefits.
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat canola oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Add curry, coriander, cumin and turmeric; cook, stirring 1 -2 minutes. Stir in plum tomato, pumpkin purée and vegetable broth; and cook about 5 minutes. 3. Add coconut milk, simmer, covered, for 15 minutes. 4. Add shrimp, broccoli, green beans and lime juice and cook over low heat until shrimp, broccoli, and green beans are cooked, about 10 minutes. 5. Add spinach and mix in, cooking an additional 3 – 5 minutes just until it is wilted.
  2. Serve over cooked rice. Top with chopped cilantro, and toasted pumpkin seeds (or chopped nuts) Serve chopped jalapeño or Serrano pepper on the side.
Recipe Notes

Modified from http://www.epicurious.com/recipes/food/printerfriendly/Pumpkin-Shrimp-Curry-368281" target="_blank">Epicurious: Pumpkin Shrimp Curry

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