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March 18, 2013

Spring, Sprang, Sprung

Green Spring Vegetable Medley 
Poor Mr. B. The look on his face when he found out there would be no corned beef and cabbage this year was rather priceless. Although he was disappointed, even a bit crestfallen, he did understand my reasons.

I wanted to 'corn' my own brisket. Is that so wrong? But an un-corned brisket was nowhere to be found and trust me, I searched high and low with the hope that I could avoid seeing Mr. B's sad little face.

I may be incorporating a bit too much fiction into the story to tell you that my green vegetable mix made up for the missing corned beef, so I won't even try to convince you--or myself that it's the truth. I will say, though, that Mr. B was quite pleased with this dish and even went back for seconds.

All the ingredients came fresh from the farmers market where, from the looks of it, spring has truly sprung forth. This dish is a mega-nutritional hit high in vitamins A and C, folate, potassium, fiber and protein. With a bit of olive oil, a sliver of butter and a handful of parmesan cheese, the dish comes alive with the light, sweet, fresh flavors of spring, and best of all, you can use up any leftovers in a risotto or an omelette. I call that one lucky dish.


Green Spring Vegetable Medley

1 small bunch of asparagus, stems snapped; cleaned
8 ounces fresh peas
8 ounces fresh snap peas, trimmed
1 bunch of green onions, cleaned and trimmed; finely sliced
1 clove of garlic, finely minced
1 tablespoon of balsamic vinegar
1/4 cup of chicken broth
Parmesan cheese
2 tablespoons fresh mint, finely minced
Olive oil
2 teaspoons of butter
salt and pepper

1. Bring a pot of water to a boil; add peas and cook for 90 seconds. Remove peas to a bowl and set aside.
2. If necessary, bring water back to a boil. Add snap peas and cook for 2 minutes; remove to a strainer and rinse under cold water; set aside.
3. Place asparagus spears on a plate and add 2 tablespoons of water. Cover with plastic wrap and microwave for 2 minutes. Remove from microwave and drain water; set aside.
4. Heat 1 tablespoon of olive oil in a large sauté pan until hot. Add sliced green onions and garlic and cook until softened, but not browned.
5. Toss in peas and snap peas and cook, stirring frequently, until warmed through.
6. Add asparagus.
7. Add balsamic vinegar and chicken broth and bring to a furious boil; reduce mixture slightly.
8. Add butter and salt and pepper.
9. Turn off heat and add parmesan cheese and mint; toss to evenly distribute.
10. Serve immediately.

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