March Seasonal Produce

It could be daunting to enter the produce portion of the grocery store. There are plenty of things to select from, yet we all know some of it has languished too much time, traveled too much or been harvested far too early. There's nothing more disappointing rather than cook something simply to realize the caliber of the ingredients was lacking and also the end result doesn't taste good or look great. Do you realize that lots of of the foods on the market have actually been in cold storage for approximately a year? This is a guide to choosing what's best in March and some recipe suggestions. For additional recipe ideas, complete meals and menus, visit dinnersinaflash.com Dinners Super fast.

Fruit:

Avocados, Grapefruit, Kiwi, Lemons, Limes, Pears, Pineapple , Tangerines

Vegetables:

Artichokes, Asparagus, Broccoli, Lettuce, Carrots, Celery, Chicory, Endive, Escarole, Green BeansGreens (kale, mustard, turnip, collard, watercress), Mushrooms, New Potatoes, Onions, Parsnips, Rhubarb, Spinach, Winter Squash, Sweet Potatoes, Turnips, Yams

Asparagus, Ham and Cheese Frittata

Quick and delicious.

Serves 4

Ingredients

1/2 C Asparagus, trimmed and chopped into 1 inch pieces

1/2 C Ham, diced

5 ea Eggs

1 Tsp Dijon mustard

1/4 C Mozzarella dairy product - grated

2 Tb Milk

1 Tsp Salt

2 Tb Olive oil

Instructions

Preheat broiler. Beat together eggs, milk, half the cheese, mustard, pepper and salt. In an oven proof skillet over medium add essential olive oil asparagus and ham and sauté 8 minutes. Add egg and stir gently to distribute. Cook 8 minutes, top with remaining cheese after which broil until set and cheese is melted a couple of minutes. Let rest 5 minutes, cut into wedges and serve.

Almond, Asparagus and Quinoa Salad

This an excellent healthy side dish which makes a great lunch.

Serves 2

Ingredients

1/2 C Quinoa

1 C Water, boiling (for quinoa)

1 pkg Asparagus, trimmed and chopped

1 ea Red onion, sliced

1/2 Tb Olive oil

1/2 Tb Balsamic vinegar

2 Tsp Dijon mustard

Salt and pepper to taste

1/2 Tb Feta cheese

4 Tb Almonds - chopped, toasted

Instructions

Add the quinoa to boiling water, reduce heat and simmer Ten to fifteen minutes and hang aside. Cook asparagus in boiling water until just tender. Whisk together oil, vinegar, mustard, pepper and salt. Add quinoa, feta, onions and asparagus and stir to mix.

Leftovers are better still the next day.

Spring Vegetables

This spectacular vegetable medley constitutes a great centerpiece for any spring vegetarian supper.

Serves 4

Ingredients

2 C Carrots, peeled and chopped

1 lb Asparagus, washed and trimmed.

1 ea Bunch green onions

2 Tb Olive oil

1 Tb Garlic - minced

1 Tsp Thyme

1/2 Tsp Salt

1 Tb Flour

1 C Vegetable stock

1 C Artichoke hearts - 14 oz

1 C Edamame - shelled - frozen

1/4 C Mozzarella dairy product - shaved

Instructions

Chop all of the vegetable and quarter the artichokes. Inside a skillet over medium high temperature, cook the garlic, thyme and salt within the oil for moment, adding carrots and asparagus and cook 2 minutes. Add artichokes, cover and simmer until vegetable are simply tender. Remove vegetables having a slotted spatula and lift the heat to high and stir within the flour. Add stock and edamame and boil until thickened. Stir the vegetables in, check the seasoning and serve topped with cheese.

For the greater great recipe ideas visit Dinners Super fast dinnersinaflash.com

Julie Languille

Mom, step-mom, foster mom and adoptive mom and who owns Dinners Super fast dinnersinaflash.com Easy Dinner Recipes, Menus and Meal Planning Busy Families