My Meal Planner
Tips & Information
Supermarket produce counters are overflowing with an abundance of
vegetables this spring--bright red peppers, brilliant green artichokes,
tender asparagus, small emerald zucchini, young leeks--all the fresh
produce needed for a perfect spring supper. Once pushed to the side of the
plate, vegetables are a main event right now.
Sweet red peppers have become
very trendy these days. They are, of course, nothing more than green
peppers that have been allowed to ripen on the plant. They are sweeter to
the taste than the green and more perishable.
Artichokes can range in size
from a tiny 2-ounces (no choke has formed yet, so they can be eaten whole)
to a 20-ounce thorny giant that can be a meal in itself.
When shopping for
asparagus, look for tightly closed tips and bright green color that extends
at least 2/3 of the way down the stalk. Totally white asparagus, which is
produced by mounting soil over the growing stalk so that it is hidden from
the sunlight, is popular in Europe.
For the many varied textures and ripe
flavors of spring vegetables, there is no better complement than versatile
chicken. This menu is designed to make your life easier , everything can be
prepared ahead of time. Even the souffle can be refrigerated for several
hours before baking. This is a great time of the year to "eat your
vegetables!"--and enjoy every bite--even cake (carrot, of course).
Cornmeal Pepper Souffles
Roasted Chicken and Vegetables
Carrot Apple Squares
By Carole Kotkin, co-author of MMMMiami--Tempting Tropical Tastes for Home
You can buy the book from our affiliate, Barnes and Noble, online!
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