When it comes to eating seasonally, it can seem a bit challenging for us New Englanders. While it sounds lovely on paper, good luck finding abundant fruit or vegetable options during the winter months. What’s in season in mid-December aside from Salt and Pepper? But that doesn’t mean you can’t make the most out of what’s available.
Last week we had a bit of a heat wave and although we’re back to normal March weather already, we can’t help but think about the beautiful Spring produce that is just starting to hit the market and it’s only going to get better. We hit the markets daily, and we’ve noticed some beautiful vibrantly green bundles of Asparagus, bunches of Radish and bulbous Spring Onions bursting their way onto the scene. Rhubarb is bright pink and looking promising, and nectarines and peaches are already finding their way onto the shelves and into our grocery bags. Has the winter left you sick of soups, stews and braises? Us too, so here are some quick ideas to add a little Spring-flair to your dishes, and have a taste of the season that’s about to come.
Pan-Roasted Asparagus with Gremolata Breadcrumbs
1 bunch of Asparagus, trimmed
Olive Oil
Salt and Pepper
1 Clove of Garlic, finely chopped
1/3 Cup Panko Bread Crumbs
2 Tablespoons Fresh Parsley, chopped
½ Lemon, zested
Heat a large skillet over medium-high heat, add enough oil to coat the pan and heat the oil for another minute. Add the asparagus, season with salt and pepper and cook until just tender, about minutes for thin asparagus, 7 minutes for thicker asparagus. Remove to a plate. In the same skillet, add the garlic, bread crumbs and a splash of olive oil, season with salt and pepper. Cook until the bread crumbs turn golden, about 3 minutes. Add the parsley and lemon zest and stir to combine. Sprinkle the bread crumbs over the asparagus and enjoy.
Pickled Radishes
1 bunch of radish, cleaned well and sliced thinly
1 cup Champagne or other Vinegar
½ cup water
½ cup sugar
Bring the vinegar, water and sugar to a boil, stirring to dissolve the sugar. Cool to room temperature and pour over the radishes, add to a Mason Jar and refrigerate. The pickled radish will keep in the fridge for about a month. Use to top salads or simply enjoy in a sandwich for some added crunch.
Saute of Spring Onions and Zucchini with Dill
1 bunch Spring Onions, trimmed and sliced
1 large or 2 small Zucchini, ends trimmed, cut into slices
Olive Oil
Salt and Pepper
2 Tablespoons fresh Dill, chopped
Heat a large skillet over medium-high heat and add enough oil to coat the pan. Heat the oil for a minute then add the onions, zucchini and a good pinch of salt and pepper. Cook, without stirring, until the vegetables start to caramelize, about 5 minutes. Give them a stir and continue to cook until tender, another 5 minutes. Add the dill, taste for seasoning and serve.
Contributed by Chefs Richard Chudy and Katie Barszcz of The Skinny Beet. A native Bostonian, Richard Chudy graduated from the Professional Chef’s Program at the Cambridge School of Culinary Arts in 2007 and started a private chef business. When he’s not busy in the kitchen, he runs Boston Burger Blog, his ongoing quest for the perfect burger in Boston. Katie started her blog, The Small Boston Kitchen, in December of 2009 as a way to document her hours spent in the kitchen, as well as her eating adventures throughout the Greater Boston area. In January 2011, Katie attended the Cambridge School of Culinary Arts, where she received her Culinary Certificate. Katie co-owns a personal chef and catering business, The Skinny Beet
