Spring Pea Orzo

Photo: Helen Norman; Styling: Carrie Purcell

Ready in 25 minutes

DIRECTIONS
3 to 4 lemons
8 ounces uncooked orzo pasta (whole wheat optional)
1/4 cup minced shallot or red onion
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups cooked fresh or frozen peas
1 cup snow peas or sugar snap peas, blanched and chopped (I used frozen green beans)
1 cup assorted chopped fresh herbs (such as mint, chives, and parsley)
1/2 cup sliced almonds, toasted
Optional - Athenos, Crumbled Feta with Garlic and Herbs, 4 oz

PREPARATION
1. Grate zest from lemons to equal 2 tsp. Cut lemons in half; squeeze juice from lemons to equal 1/2 cup.

2. Prepare pasta according to package directions. Whisk together shallots, next 4 ingredients, and lemon juice. Toss together pasta and shallot mixture. Cover with plastic wrap, and chill 1 to 48 hours.

3. Toss together pasta, peas, snow peas, next 2 ingredients, and lemon zest just before serving. Add salt, pepper, and additional lemon juice to taste. Sprinkle with feta cheese.

NOTES: from Southern Living's April 2014 issue. Reviews mentioned to use less shallots, lemon and mustard. 

Fresh Asparagus Soup

Prep Time: 10 Minutes     ♦     Cook Time: 20 Minutes     ♦     Ready In: 30 Minutes

Ingredients:

Thank you Amir for the
wonderful hand blender

    * 1 pound fresh asparagus (I buy close to 2 pounds fresh asparagus / 2 bundles and cut off the edges so it ends up being about 1 pound of usable asparagus)
    * 3/4 cup chopped onion
    * 1/2 cup vegetable broth (or chicken broth)
    * 1 tablespoon butter
    * 2 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 pinch ground black pepper
    * 1 1/4 cups vegetable broth (or chicken broth)
    * 1 cup soy milk
    * 1/2 cup yogurt
    * 1 teaspoon lemon juice
    * 1/4 cup grated Parmesan cheese

Directions:

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Comments: 

    *  Original recipe posted by Nanook on AllRecipes.Com lists this to make 4 servings. I find that I am left with between 2 and 3 servings.
    * Very delicious.

Spinach & Cabbage Frittata

Here's the recipe to a quick, easy, healthy and filling dish.  Recipe taken from the first and to-date only cook book I have ever purchased; Pillsbury Fast and Healthy Cookbook. The original recipe can be found on their website here.

INGREDIENTS

1 teaspoon oil

2 cups finely shredded cabbage

1 medium onion, thinly sliced

1 teaspoon dried oregano leaves

2 eggs (I used 1 egg and 2 egg whites)

1/2 cup skim milk

2 oz. (1/2 cup) shredded reduced-fat Cheddar cheese

1/4 teaspoon salt

1/2 cup all-purpose or whole wheat flour

1 (9-oz.) pkg. frozen spinach in a pouch, thawed, squeezed to drain

DIRECTIONS
  1.   Heat oven to 450°F. Heat oil in large nonstick skillet over medium-high heat until hot. Stir in cabbage, onion and oregano. Reduce heat to medium; cook and stir about 7 minutes or until vegetables soften.  

  2.   In large bowl, combine egg product, milk, cheese and salt; mix well. Add flour; stir until well blended. Stir in spinach and cooked cabbage mixture. Pour into ungreased ovenproof 9-inch nonstick skillet or 9-inch round nonstick cake pan.  

  3.   Bake at 450°F. for 13 to 15 minutes or until puffed and golden brown. If desired, serve with warm spaghetti sauce.

This cookbook always posts to nutritional information... info for this recipe can be found below:

1 Serving (Servings per recipe: 4): Calories 180 (Calories from Fat 45), Total Fat 5g (Saturated Fat 2g), Cholesterol 10mg; Sodium 350mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 4g) Protein 12g; Percent Daily Value*: Calcium Exchanges: 1 Starch; 1 Other Carbohydrate; 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet.

Tips & Comments

• I always want it to come out a little more hearty and less mushy. Next time bake longer than 15 minutes. 
• Try adding mushrooms.
• Sprinkle shredded cheese on the top for look.

Fruit & Vegetable Season Chart

Spring	Summer	Fall	Winter
Asparagus	Apricots	Apples	Beets
Blackberries	Blueberries	Broccoli	Cabbage
Green Onions	Cherries	Brussels Sprouts	Carrots
Leeks	Eggplant	Cauliflower	Citrus
Lettuces	Fresh Herbs	Collards	Daikon Radishes
New Potatoes	Green Beans	Grapes	Onions
Peas	Hot Peppers	Kale	Rutabagas
Red Radishes	Melons	Pears	Turnips
Rhubarb	Okra	Persimmons	Winter Squash
Spinach	Peaches	Pumpkins
Strawberries	Plums	Winter Squash
Watercress	Sweet Corn	Yams
	Sweet Peppers
	Tomatoes
	Zucchini