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Spring Garden Recipe

by Shaina Blakesley

Springtime is here. April is the first full month of spring and it is time to indulgeĀ in all of the spring vegetables that are hard to find or are costly during other months.

Here are some easy-to-prepare vegetable treats in your dorm that are now in-season.

You can microwave all six of these vegetables.

  • Asparagus: Cut off about one to 1.5 inches off the bottom. For crispy, dampen towels, keeping the asparagus in a cluster, and sprinkle with salt and roll the dampened towels around the asparagus. On a microwave safe plate, with the open seam facing up, cook the bundle for three to four minutes. For tender, place on a microwave-safe plate and pour 1/4 cup of water, orange juice or white wine on the bundle. Cover the plate and cook for four to seven minutes.
  • Bell peppers: Wash the peppers and remove the seeds, stems and membranes. Cut the bell peppers into strips until you fill two cups and place in a microwave-safe dish. Pour two tablespoons of water and cover the dish, microwaving the peppers for about two minutes per cup or until crisp-tender.
  • Broccoli: In a microwave-safe bowl, place in one pound of broccoli and add two to three tablespoons of water. Cover the bowl tightly and cook for three to four minutes.
  • Carrots: Slice one cup of baby carrots and place into a microwave-safe dish along with two tablespoons of water for three minutes.
  • Green beans: In a microwave-safe dish, place up to one pound of green beans in 1/4 cup of water or broth and cook on high for four minutes.
  • Spinach: Dampen the spinach and then place them in a microwave-safe bowl. Cover the bowl loosely with a microwave-safe lid or plastic wrap. If plastic wrap is used, then lift the corner to allow moisture in. Microwave the spinach until all the leaves are dark green, which is roughly three minutes for half of a pound.

You can utilize any variety of these vegetables in this quick recipe. You can even make this recipe and save it for another day. You can prepare the recipe, cover and store in the refrigerator for up to one day. If storing for more than one day, refrigerate mixed greens separately and add them right before serving.

Roasted Veggie and Hummus Pita Pocket

Ingredients:

  • 1 whole wheat pita or naan bread
  • 4 tablespoons of hummus
  • 1/2 cup of mixed greens
  • 1/2 cup of roasted vegetables, any variety
  • 1 tablespoon of crumbled feta cheese

Optional:

  • Against The Grain and Flatout Bread both make gluten-free pita bread. There are also several gluten-free naan bread options.
  • You can use any mix of the vegetables listed above or roast in any way you like.
  • Since feta cheese is made from goat milk, it isn’t vegan but you can always substitute it with vegan tofu feta cheese.

Instructions:

  1. Cut pita bread in half.
  2. Spread two tablespoons of hummus inside each half of the pita pocket.
  3. Stuff each pita pocket with greens, roasted vegetables and feta.

Recipe adapted by Eating Well.

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