Women2Women - Spring 2017 - 45

Celebrate the season with the abundance of farm-fresh
vegetables grown right in our back yard.
To store, place green onions in a perforated
bag in the refrigerator, or wrap in damp
paper towels and use within four or five
days. Onions are low in sodium, free of fat
and saturated fat and high in vitamin C and
dietary fiber.

remove the leafy tops and refrigerate in an
open plastic bag for up to a week.

green leaf, red leaf, baby romaine, oak leaf,
butter and Boston.

Besides being spicy and delicious, radishes are
free of fat and saturated fat, low in sodium
and calories and high in vitamin C.

radishes: Best from April through September,
radishes should be firm and smooth with
bold colors and fresh green tops. To store,

lettuce: Best from late March through
May, locally grown lettuce is tender and
flavorful, and available in varieties such as

Store lettuce before washing in a perforated
plastic bag in the refrigerator, or wrap in
damp towels. Use as soon after purchase
as possible, rinsing just before use. Lettuce
is extremely versatile, as well as very low in
calories and fat-free. Lettuce is a good source
of fiber, vitamin A and carotene. n

Asparagus, Smoked Salmon, Goat Cheese and Egg Spinach Salads. For a complete-meal savory spinach salad
Scramble. Steam or sauté 8 or 10 stalks of asparagus until combine spinach with sliced mushrooms, red onion, pieces of
crisp-tender, then chop into one-inch pieces. Scramble eight
eggs in a little melted butter, stirring in a quarter to a half cup
of goat cheese when the eggs are almost done. After removing
from the heat, combine the eggs with the asparagus pieces and
a quarter cup of chopped smoked salmon. Serve immediately.

crispy-cooked bacon, blue cheese crumbles and chopped hardboiled eggs. Finish the salad with a simple vinaigrette. For a
sweeter version, combine spinach with seasonal fruits, red onion,
and crumbled goat cheese and serve with raspberry vinaigrette
or poppy seed dressing.

Snow Peas with Pine Nuts and Garlic. Stir-fry snow peas,
pine nuts and a clove or two of minced garlic in a little olive oil
for a minute or two; until the snow peas are crisp-tender. Add a
drizzle of sesame oil and some chopped up, fresh mint leaves.
Serve immediately or cool and serve at room temperature.

Quick Radish Pickles. Mix together a half cup each of white

Grilled Spring Onions. Brush spring onions with olive oil
and season with salt and pepper. Grill them on high heat until
they are crispy and slightly blackened, about 10 or 15 minutes,
depending on size. Serve with grilled beef, chicken or fish.

vinegar and sugar; stir in 1½ teaspoons salt. Thinly slice a half
pound of trimmed radishes. Peel a small onion and cut it into thin
slices, then add the radishes and onions to the vinegar mixture.
Add fresh dill or peppercorns, if desired. Cover and refrigerate
the radishes for at least eight hours, and use within three days.

Lettuce Wraps. Use tender leaves of

butter, Boston, red
or green leaf lettuce as wraps for chicken, tuna, egg, crab or
shrimp salads. For a warm version, sauté ground chicken with
some grated fresh ginger and chopped green onion. Add some
soy sauce and top with hoisin sauce before wrapping in lettuce.

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