A Taste of Spring

Spring A TASTE OF

A Fresh Green Start to the Season Easy Recipes from the Garden

Crispy Parmesan ASPARAGUS STICKS

Quick&Easy SMOOTHIE

P. Allen Smith’s

BROCCOLI WITH LEMON &HAZELNUTS bonnieplants.com

Plant Now Enjoy All Year BAKED TILAPIA with Herbs&Zucchini 1 | Spring recipe book

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Green Vegetables & Herbs Talk about a miracle plant! According to the USDA, getting plenty of green leafy vegetables in your diet can help to lower your risk of breast, lung and colon cancer, as well as heart disease, and improve digestion and protect your bones.

When was broccoli first brought to the U.S.? a. When the pilgrims arived at Plymouth Rock. b. When Italian immigrants began growing it in California. c. When the British Prime Minister requested the White House serve it at a state dinner. d. It wasn’t - broccoli is native to America.

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Answer: b

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G reen Vegetables

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reen vegetables and hardy herbs are the perfect way to start the spring season. Select the plants you want to see in your garden (and ultimately on your plate!), and then click on their links for growing tips.

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VEGETABLES 1. Arugula 2. Asparagus 3. Broccoli 4. Brussels Sprouts 5. Cabbage 6. Collards 7. Kale 8. Lettuce 9. Mustard Greens 10. Spinach 11. Swiss Chard

Click an image to learn more from Bonnie Plants.

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HERBS 12. Chives 13. Cilantro 14. Mexican Tarragon 15. MInt 16. Oregano 17. Parsley 18. Rosemary 19. Sage 20. Thyme

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Pea Mint SouP PREPARATION eat the olive oil in a large saucepan over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add the mint and continue to cook for 3-5 minutes. Stir in the peas and cook another 2 minutes or until the peas are well coated with the onion, oil and mint mixture. Add the stock and bring to a boil. Reduce the heat and simmer until the peas are tender, approximately 10 minutes.

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Purée the soup using an immersion or regular blender. Transfer to a large bowl and allow the soup to come to room temperature or place the bowl in the fridge. When the mixture is cool, stir in the yogurt. Serve chilled, topped with shredded fresh mint.

INGREDIENTS Serves 2 - 3 2 Tablespoons olive oil 1 Diced medium onion 1 Cup mint leaves 2½ Cups peas (frozen or fresh) 2½ Cups vegetable stock 1 Cup plain greek yogurt

Serving Suggestion

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Add color and panache to the dish by garnishing each serving with a sprig of mint or a few fresh peas.

When you begin to prepare the recipe, place your soup serving bowls in the refrigerator. They will be chilled to the perfect temperature when you are ready to serve your dish.

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BROCCOLI WITH LEMON HAZELNUTS

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Broccoli Lemon Hazelnuts

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recipe by p. allen smith

PREPARATION Bring water to a simmer in the bottom of a vegetable steamer. Add the broccoli to the steamer basket, cover the pan and steam until the florets are al dente—tender but still with some firmness—approximately 5 to 7 minutes. While the broccoli steams, fill a large bowl with ice and cold water, and set it aside.

When the florets are done, plunge the broccoli into the ice water to stop the cooking and help it to retain its vibrant green color. When it has cooled thoroughly, drain it well and set it aside in a large bowl.

Toast the chopped hazelnuts in a nonstick skillet over medium heat until they are lightly golden. Be sure to keep the nuts moving in the pan so they do not burn.

Set the nuts aside to cool.

Whisk the lemon zest, juice, hazelnut oil, sea salt and white pepper together in a small bowl. Pour most of the mixture over the broccoli, and toss it all together to make sure the broccoli is well coated with the vinaigrette (you can use your hands for this). Sprinkle in the toasted hazelnuts, and then arrange the broccoli on a serving platter. Spoon a little more vinaigrette over the top, and serve.

INGREDIENTS Serves 6 4 Cups broccoli florets ½ Cup roughly chopped hazelnuts

Did you know a serving of broccoli contains more vitamin C than an orange?

Grated zest and juice of 2 lemons 6 Tablespoons hazelnut oil ½ Teaspoon sea salt ¼ Teaspoon ground white pepper

Serving Suggestions

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Make this dish a full meal by adding chopped chicken and serving over a bed of rice.

For an easy alternative to chopping, place your hazelnuts in a food processor and pulse a few times.

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s d i K enCrispy Parmesan h c t i K

ASPARAGUS STICKS

PREPARATION reheat oven to 425ºF. Lay a wire rack on a baking sheet and coat with nonstick spray.

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Snap off the tough ends of each asparagus spear. Lightly beat the egg whites and pour them onto a plate. Combine the breadcrumbs, flour and cheese and place on a second plate. Season the breadcrumb mixture with salt and pepper if desired.

Coat each asparagus spear in egg whites, then lay it in the breadcrumb mixture and thoroughly cover. If the breadcrumbs won’t stick, dip back in the egg whites, and then roll in mixture once again. Lay each spear on the wire rack.

Bake for 15 minutes or until golden brown and crispy.

INGREDIENTS Serves 4

1 Bunch asparagus 3 Egg whites 1 Cup seasoned breadcrumbs ¼ Cup soy flour ¼ Cup Parmesan cheese Salt Pepper

Serving Suggestions

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To keep this snack kid friendly, serve the sticks in coffee mug They are the perfect size for little hands.

Use thin asparagus spears from the garden to allow them to crisp easily when baking— and they’ll be just the right size for kids.

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chicken

A sparagus spinach salad with citrus dressing recipe by blogger

Amy James

PREPARATION oil asparagus for approximately 3 minutes.

Then, drain it and place it in an ice water bath to stop the cooking process, which allows the asparagus to retain its color and crunch. Combine the lime juice, mustard, honey, olive oil, salt and pepper in a small jar and shake to mix. Cut the white meat of the rotisserie chicken into small bite-sized pieces. Toss the spinach and asparagus withthe dressing, and top the salad with the chicken and goat cheese. Sprinkle with additional salt and pepper to taste.

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INGREDIENTS Serves 2 1 Bunch asparagus Juice of 3 limes 2 Teaspoons dijon mustard 2 Teaspoons honey ¼ Cup olive oil 1 Teaspoon salt ½ Teaspoon pepper Spinach salad leaves ¼ Cup goat cheese

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1 Rotisserie chicken, white meat

Serving Suggestions As the seasons change, reinvent this salad by topping it with tomatoes, carrots, onions, peas or other garden-fresh favorites.

This salad makes a great lunchbox staple. Make the salad and place in an airtight container. Pack the dressing separately and pour over the salad when you’re ready to eat.

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E ME

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Amy James of Our Everyday Dinners is a full-time mom and part-time blogger who writes about real, family friendly, easy meals. After leaving the corporate world to be at home with her three young children, James began reading cookbooks cover-to-cover, watching The Food Network and training herself in all things culinary.

Today, she snaps pictures of the dishes she creates and shares them to inspire others to cook healthy and delicious meals. bonnieplants.com

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baked tilapia

Herbs&Zucchini with

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Let your garden inspire your presentation by serving this tilapia dish garnished with curled leaf parsley. bonnieplants.com

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baked tilapia

Herbs&Zucchini with

PREPARATION reheat the oven to 425°F. Lightly grease a baking dish with ½ tablespoon butter.

Add the chopped leeks and wine to the dish. Place the fish on top of the leeks and dot with the remaining 2 tablespoons of butter. Sprinkle the fish with salt, pepper and 2 teaspoons of lemon juice. Bake for 15-20 minutes, or until the fish flakes easily with a fork. During baking, baste once or twice with pan juice.

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While the fish is baking, combine remaining lemon juice, water, zucchini, parsley, garlic, oregano and thyme in small saucepan. Heat on medium until zucchini is tender.

When fish is done, remove from baking pan and add remaining liquids from the baking pan to the saucepan. Continue cooking until sauce thickens slightly. Pour over fish.

INGREDIENTS Serves 3 - 4 2 ½ Tablespoons butter, divided ½ Cup chopped leeks ½ Cup dry white wine 1 ½ Pounds tilapia fillets Salt and pepper to taste 4 Tablespoons + 2 teaspoons fresh lemon juice ¼ Cup water 1 Sliced zucchini 1 Tablespoon chopped parsley 2 Minced garlic cloves 1 Tablespoon fresh oregano 1 Tablespoon fresh thyme

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Have extra leeks left over?

They will last for up to a week in an airtight bag in your refrigerator’s crisper. You can also freeze leeks. Be sure to wash, slice and blanch for 1 minute in boiling water, then drain, drip dry and place into plastic freezer bags for storage. u ic k T

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Kale

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reen Apple smoothie

PREPARATION Combine all ingredients in a blender and blend until smooth. Serve chilled INGREDIENTS Serves 2 ¾ Cup chopped kale 1 Banana 1 Small Granny Smith apple 1 ½ Cups of ice ½ Cup of apple juice

Serving Suggestions

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Soak a slice of apple in lemon juice, and then add the wedge to the glass’s rim for a colorful and edible garnish.

For a creamier smoothie, add a 1/4 of an avocado to the ingredients. This can be done for any smoothie recipe.

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SHOPPING LIST

Ready to get started? You’ll find everything you need to make the recipes in this book on this convenient checklist.

Pea And Mint Soup

□ Olive oil □ 1 Medium onion □ Mint leaves □ 1 Package of peas (frozen or fresh) □ 1 Carton of vegetable stock □ 1 Small container of plain greek yogurt

Broccoli with Lemon and Hazelnuts

□ 1 Head of broccoli □ Hazelnuts □ 2 Lemons □ Hazelnut oil

Kids’ Kitchen: Crispy Parmesan Asparagus Sticks

□ 1 Bunch asparagus □ Eggs □ Seasoned breadcrumbs □ Soy flour □ Parmesan cheese

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Chicken Asparagus Spinach Salad with Citrus Dressing

□ 1 bunch asparagus □ 3 limes □ Dijon mustard □ Honey □ Olive oil □ Spinach salad leaves □ Goat cheese □ Rotisserie chicken

Baked Tilapia with Herbs and Zucchini

□ Butter □ Leeks □ Dry white wine □ 1 1/2 Pounds tilapia fillets □ 2 Lemons □ 1 Zucchini □ Parsley □ 2 Garlic cloves □ Fresh oregano □ Fresh thyme

Kale and Apple Smoothie

□ Kale □ 1 Banana □ 1 Small Granny Smith apple □ Apple juice bonnieplants.com

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