Spring is a wonderful time to enjoy fresh, vibrant produce bursting with flavor and nutrients.
Spring Pea and Mint Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups fresh or frozen peas
- 1/2 cup fresh mint leaves, chopped
- Salt and pepper to taste
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the vegetable broth to the pot and bring to a simmer. Add the peas and cook for 5-7 minutes until tender.
- Remove from heat and stir in the chopped mint leaves. Using an immersion blender or regular blender, puree the soup until smooth.
- Return the soup to the pot and season with salt and pepper to taste. If the soup is too thick, you can thin it out with additional vegetable broth or water. Serve hot, garnished with a sprig of fresh mint.
Pickled Radishes
Ingredients
- 1 bunch radishes, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 teaspoons salt
- Optional: spices such as black peppercorns, garlic cloves, or red pepper flakes
- Wash the radishes thoroughly and trim off the tops and roots. Slice the radishes thinly using a knife or mandoline slicer.
- In a small saucepan, combine the white vinegar, water, sugar, and salt. If using any additional spices, add them to the saucepan as well.
- Bring the vinegar mixture to a simmer over medium heat, stirring occasionally until the sugar and salt are completely dissolved. Remove the saucepan from heat and let the mixture cool slightly.
- Place the sliced radishes in a clean glass jar or container. Pour the warm vinegar mixture over the radishes, ensuring that they are fully submerged.
- Allow the pickled radishes to cool to room temperature, then cover the jar or container with a lid and refrigerate for at least 1 hour, or overnight for best flavor.
- Serve the pickled radishes as a tangy and crunchy condiment alongside sandwiches, salads, tacos, or grilled meats. Enjoy!
Roasted Spring Vegetable Platter
Ingredients
- 1 bunch thin asparagus, trimmed
- 1 bunch baby carrots, peeled and trimmed
- 1 bunch radishes, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or rosemary)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Place the trimmed asparagus, baby carrots, and halved radishes on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, and chopped fresh herbs.
- Toss the vegetables to coat evenly in the oil and seasoning. Spread them out in a single layer on the baking sheet.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and starting to caramelize around the edges.
- Remove from the oven and transfer the roasted vegetables to a serving platter. Serve hot or at room temperature as a delicious side dish or appetizer.