Spring Greens Recipes

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GREEN GREEN SPRING VEGETABLES



Green Green Spring Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  • When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

SPRING GREENS BORSCHT



Spring Greens Borscht image

This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

Provided by crainny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Borscht

Time 3h5m

Yield 8

Number Of Ingredients 12

4 large potatoes, peeled and diced
2 bunches green onions, chopped
1 bunch fresh spinach leaves, chopped
1 bunch fresh sorrel, chopped
2 eggs, beaten
salt to taste
1 tablespoon white sugar
1 teaspoon white vinegar, or to taste
1 cucumber, diced
2 hard-cooked eggs, diced
¼ cup sour cream, for topping
2 sprigs fresh dill weed, chopped

Steps:

  • Fill a large pot about 3/4 full with water; bring to a boil. Add diced potatoes and cook until fork-tender, 8 to 10 minutes. Stir in green onions and cook another 1 to 2 minutes. Stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat.
  • Pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. Season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. Pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely.
  • Garnish with any combination of cucumber, chopped egg, sour cream, and dill.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 43.3 g, Cholesterol 102.7 mg, Fat 4.7 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 1.8 g, Sodium 92.2 mg, Sugar 5.2 g

SPRING GREENS WITH ORANGES



Spring Greens with Oranges image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 0

Steps:

  • Whisk the grated zest and juice of 1 orange, 1 teaspoon honey and 1/2 cup olive oil in a bowl. Add 12 cups watercress and/or arugula, 3 sliced oranges, 2/3 cup toasted walnuts and 1/4 cup finely sliced fennel and toss.

SPRING GREENS WITH BERRIES



Spring Greens with Berries image

My busy sister-in-law gave me this refreshing salad recipe years ago, and it quickly became a favorite with my family-just as it is with hers. It's crisp, colorful, goes together in a snap and complements a variety of entrees. Plus, the dressing can be refrigerated several days for make-ahead convenience. -Vikki Peck, Poland, Ohio

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 14

2 packages (5 ounces each) spring mix salad greens
1 can (11 ounces) mandarin oranges, drained
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1/2 cup slivered almonds, toasted
ORANGE VINAIGRETTE:
1/4 cup canola oil
1 tablespoon red wine vinegar
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon grated orange zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large bowl, combine the greens, oranges, berries and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.

Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

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