Easy recipes to get the most out of spring’s freshest vegetables.
When I see patches of green finally return to the otherwise brown and dreary landscape, I know it’s early spring in Vermont. It’s a sign of rejuvenation and, to celebrate, I indulge in everything green. Many early spring vegetables are good sources of lutein and zeaxanthin, phytochemicals that accumulate in the eyes and help prevent age-related macular degeneration, a leading cause of blindness in older people. Leafy greens are also rich in beta carotene, a potent antioxidant.
This bumper crop of quick recipes is a great way to get some spring "greens" into your diet. Hawaiian Ginger-Chicken Stew is packed with zesty mustard greens. Greek Orzo Stuffed Peppers combine baby spinach and feta cheese with tangy sun-dried tomatoes. Green leaf lettuce and crispy snow peas give crunch to sweet-and-salty Vietnamese Tofu-Noodle Lettuce Wraps. Fresh scallions and cilantro adorn the gorgeous Cashew Salmon with Apricot Couscous and asparagus turns up in Crab Salad Melts. With these delicious recipes I can kick off the spring season in fine green style.