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Seasonal Recipes for May Wanted

5/5/2009 1:13:11 PM

Tags: seasonal recipes, spring, May, seasonal food, eat in season

asparagus
Well, your farmers markets should be up and going by now. Have you taken a Saturday afternoon stroll through the aisles of fresh green goodies yet? There's no time like the present! Maybe you can even find some luscious, wonderful treat to spoil your Mother for Mother's Day this weekend.

And then tell us what you made! We're interested in your seasonal recipe for the month of May. You can use the comments section below to share recipes with our readers, and encourage more seasonal cooking.

Not sure what's at its peak right now? Check out this list of in-season foods right now.



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Post a comment below.

 

elizahleigh
5/28/2009 7:57:19 PM
I'm a member of an online green social network at www.greenwala.com and noticed that in addition to community members sharing green living tips, they've begun to post interesting recipes. Here are links to two that people here might like: 1) http://tinyurl.com/mxaju3 2) http://tinyurl.com/l5lsre There are lots of other recipes there and when you sign up (free), a tree is planted in your honor courtesy of Trees For The Future!

Jonele
5/18/2009 6:53:24 PM
If you like sushi, now is a great time to make asparagus and cream cheese rolls!

Kathy_47
5/14/2009 6:47:34 AM
From the Fine Cooking website Asparagus Soup with Saffron Croutons delicious hot or cold! http://www.finecooking.com/recipes/asparagus-soup-saffron-croutons.aspx?ac=fp

M. Haller Yamada
5/13/2009 3:23:14 AM
I had the best spring meal recently -- scallops fried in butter, asparagus steamed and topped with yogurt mixed with ranch powder, and cheese-stuffed mushrooms. The best thing about it is that it was sooo easy to fix, and since everything was fresh, it needed very little adornment.

Mary Jane Cummings_1
5/11/2009 3:54:55 PM
[Springtime plants detox our livers] Leek & Fennel Soup 1-3 leeks 1 large bulb of fennel 3-4 crushed garlic cloves or 1 tsp. of garlic powder 1 quart of chicken or vegetable stock or water ½ tsp. salt or seaweed powder Optional: milk, hemp milk or nut milk Pinch of nutmeg or cayenne powder Wash and cut leeks and fennel. Simmer in stock or water for 25-30 minutes. Puree in blender with stock (or milk options for a creamier texture). Garnish with a pinch of nutmeg or cayenne powder and serve. Dandelion Dip Makes about ¾ of a cup ½ cup dandelion leaves, chopped finely ½ cup cottage cheese ½ tsp. salt dash of pepper Optional: 1 tsp. chopped chives, onion or garlic, dill 1 tbsp. toasted sesame seeds Put all ingredients in blender or processor and blend mixture until desired texture. Chill and garnish with sesame seeds. Serve with crackers and/or raw veggies. Dandelion Spread This is a Northern Italy specialty served on toasted rounds ½ lb. dandelion greens or watercress 8 oz. cream cheese at room temperature 2 oz. anchovies salt and pepper to taste Put all ingredients in blender or food processor and blend mixture until desired texture. Spread on crackers or celery sticks.

Mary Jane Cummings_1
5/11/2009 3:51:08 PM
[This is THE GREATEST salsa] Mango Salad (or a Tropical Salsa for Chicken or Fish 3-4 mangos) 2 red peppers 1 small red onion 1 Anaheim pepper 1/2 -1 jalapeno pepper 3-4 cloves garlic ½ cup parsley (or cilantro) salt & pepper to taste lime juice Dice all ingredients and toss together. Optional: top with vinaigrette salad dressing. Water Cress and Avocado Salad 2-3 ripe avocados (peeled, sliced and sprinkled with lemon or lime juice) 3 cups water cress washed & chopped 3 cups parsley 1 cup dandelion greens 1 cup thinly-sliced mushrooms 1 finely-chopped spring onion 2 garlic cloves smashed and diced salt and pepper to taste Toss everything together with vinaigrette salad dressing. Simple Vinaigrette Dressing ½ cup olive or sesame oil 1/3 cup apple cider or red wine vinegar 1 tbsp. agave/honey/2-3 drops Stevia 2 cloves garlic smashed and diced salt and pepper to taste optional: mustard, tarragon or dill or other herbs/spices (thyme and oregano are really anti-bacterial) Store mixture in refrigerator. Shake before use.

Mary Jane Cummings_1
5/11/2009 3:45:02 PM
Dandelion Pesto 4 cups dandelion greens washed & chopped 4 garlic cloves ½ cup walnuts or ½ cup of hemp nuts ½ cup olive oil Puree all ingredients in blender till smooth and creamy. It will store in fridge for up to two weeks. Dandelion Frittata 4 cups dandelion greens (any greens will do) (you can wilt them first) 8 eggs 1 cup low-fat cottage cheese 2 cups sweet peppers 2 cups artichoke hearts 1/8 tsp nutmeg Salt and pepper to taste Whip eggs and cottage cheese together. Fold in rest of ingredients. Pour into buttered baking dish. Bake 350 degrees for one hour or until knife inserted in middle comes out clean. Let stand for 5 to 10 minutes, then serve. Excellent garnished with Dandelion Pesto.

Mary Jane Cummings_1
5/11/2009 3:41:29 PM
Creamed Amaranth Leaves with Baked Chicken 2 pounds fresh leaves, washed and stems removed 1 tbsp flour, such as quinoa ½ cup finely chopped shallots or onions 1 tsp. minced garlic 3/4 tsp. salt (optional) 1 cup hemp milk cauliflower chopped fine to resemble rice chicken pieces Bake chicken plain. Spread layer of cauliflower in bottom of a baking dish. Place baked chicken piece on top of cauliflower. Bring pot of salted water to boil over high heat. Add amaranth leaves (without stems, or chop stems finely and steam before adding leaves) and steam until wilted (one to two minutes). Drain in fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt butter in medium-size sauté pan over medium-high heat. Add onions and garlic and cook stirring until soft and fragrant (about two minutes). Add milk and salt to onions. Add quinoa and stir until creamy. Stir in amaranth. Pour mixture over chicken and cauliflower. Serve. Garnish with chopped onions. Cream of Amaranth Soup Steam pot full of amaranth leaves (with stems) and place in blender. Add two garlic cloves (and any other preferred seasonings). Puree and serve.

DrMaguire
5/10/2009 9:47:10 AM
Here's an excellent recipe that's fat-free and tastes delicious! At our last soiree', it got rave reviews. http://www.natures-health-foods.com/asparagus-guacamole.html

headred_1
5/10/2009 8:26:35 AM
I am a huge asparagus fan! This time of year it is so plentiful and usually easy to find a pick your own in some parts of the country. The fish are biting too, so fresh fish is a must! http://www.whatupduck.com/category/food/

Michael Hilliker
5/9/2009 3:56:36 PM
Asparagus tossed with EVOO and balsamic vinegar placed on a hot grill and cooked for about 5 minutes is my favorite.

Kate Gallardo
5/8/2009 9:39:51 PM
Broccoli Salad Mix: 2 cups finely chopped fresh broccoli 1/2 cup raisons 1/3 cup sunflower seeds 1/4 cup walnut oil 1/3 rice vinegar Store in the refrigerator if there is any left Cole Slaw with Sesame Oil dressing Mix: 2 cups finely chopped cabbage (or angel hair cut) 1/4 cup toasted sesame seed oil 1/3 cup rice vinegar 2 T honey 1 t. lime juice

californiaflame_1
5/8/2009 8:05:43 PM
I adore asparagus as well; non-vegetarians may like Proscuitto-Wrapped asparagus - steam or boil the asparagus until tender, wrap with one sheet of proscuitto, then pan fry in olive oil to brown. Delish!

Chris_53
5/8/2009 10:46:33 AM
We really enjoy asparagus and have a lot of nice recipes online. They are all free and there are no advertisements on the site. Perhaps you find one that sounds good to you. Asparagus-with-potato-dressing http://www.vegalicious.org/2009/04/22/asparagus-with-potato-dressing/ Asparagus-almondine http://www.vegalicious.org/2009/04/26/asparagus-almondine/ Asparagus-strawberry-salad http://www.vegalicious.org/2008/04/18/asparagus-strawberry-salad/ Sweet-potato-and-asparagus-soup http://www.vegalicious.org/2007/05/29/sweet-potato-and-asparagus-soup/ Warm-asparagus-and-avocado-salad http://www.vegalicious.org/2007/05/21/warm-asparagus-and-avocado-salad/

sam strohl
5/6/2009 3:04:38 PM
my favorite for asparagus is to coat with olive oil &put in plain brown paper bag add some sliced lemons and bay leaves or basil or what ever herb you like,coat the bag in olive oil so it dont burn,fold closed and bake at 375 until desired tenderness-15-20 min.

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