IN SEASON: SPRING GREENS

IN SEASON

Spring is for Greens

BY SUZANNE LEDBETTER

There is something special about spring. From longer days and warmer nights to the joy found in new growth and blossoming flowers, we love to celebrate the changing of the seasons on our plates. So, as we usher in April, be sure to spring for more greens in your diet.

Dark, leafy greens are packed with nutrients and much needed fiber, and they are easy to incorporate in many dishes. This month, we are keeping things easy and letting the ingredients speak for themselves.

GREENS WITH YOGURT, DILL, & PICKLED SHALLOTS

INGREDIENTS

2 tbsp. whole-Greek yogurt 1/3 c. lemon juice 2/3 c. EVOO ½ tsp. dried dill ¼. tsp. kosher salt ¼ tsp. black pepper 8 c. mixed tender greens, mizuna, baby lettuce ¼ c. coarsely chopped fresh dill 2 tbsp. toasted sesame seeds

SPRING SENSATION SALAD

INGREDIENTS

6 oz. grilled chicken, seasoned and sliced 1 c. arugula 1 c. spinach ¼ c. strawberries, sliced ¼ c. blackberries 2 tbsp. almonds, sliced ¼. c. blue cheese, crumbled 2 tbsp. balsamic vinegar 1 tbsp. EVOO Salt and pepper, to taste

DIRECTIONS

Slice seasoned chicken breast on the bias. Arrange arugula, spinach, strawberries, blackberries, blue cheese, and almonds in large bowl. Drizzle with balsamic vinegar and olive oil. Season with salt and pepper.

GRILLED GREENS

INGREDIENTS

1 bunch of baby bok choy 1 bunch of green onions 1 head of cabbage, quartered 3 tbsp. olive oil 2 tbsp. lemon juice Salt and pepper, to taste Red pepper flakes, optional

DIRECTIONS

Prepare a medium-hot charcoal grill. Wash and trim ends of baby bok choy, separating each leaf to dry. Wash and quarter cabbage into wedges. Wash and trim ends of green onions. Arrange greens onto lined cookie sheet and brush with olive oil and lemon juice. Season generously with sea salt and cracked pepper. Place greens cut-side down on grill and cook for five minutes. Turn vegetables and recover, cooking for an additional five minutes, until golden and tender but crisp. Arrange on platter and squeeze fresh lemon juice over greens.

PICKLED SHALLOTS

1 shallot, large, sliced 1/3 c. red wine vinegar 2 tsp. sugar 1 tsp. hot honey (recommended: Mike’s Hot Honey or Jacobsen Sea Salt Hot Honey) 1 tsp. peppercorns 1/8 tsp. salt

DIRECTIONS

wine vinegar, sugar, hot honey, and peppercorns. Let soak for two hours, or overnight. Whisk olive oil, lemon juice, and dried dill in resealable jar. Shake to emulsify. Season with salt and pepper. Set aside vinaigrette. Wash and chop greens before adding to large platter. Coarsely chop fresh dill and layer on top of greens. Toast sesame seeds in a skillet over medium heat for two to three minutes, or until golden and aromatic. Add seeds and pickled shallots to greens. Just before serving, take two tablespoons of Greek yogurt and add to ¼ c. of lemon vinaigrette. Stir until combined and pour generously over salad. Toss to combine, and serve.