Eating seasonally can be a delightful challenge. Here are a few ideas to inspire your spring menu . . .
Salad with Wild Greens & Flowers
You can start with a base of domestic greens you are familiar with such as spinach and lettuce, so sweet and tender this time of year. Then grab a basket and scissors and head out to your yard or closest green space (one free of lawn sprays and road exhaust residue) to forage for the rest. The process of collecting a wild spring salad can be as invigorating to soul as the nutrient dense ingredients are to the body!
Wild greens and flowers to look for (if new to foraging, take a field guide to help you find and identify your edibles, they will become old friends in no time) -
- Dandelion (greens and flowers)
- Sheep sorrel
- Lambs quarters
- Creasy greens
- Field and water cress
- Miner's Lettuce
- Wild Mustard
- Mustard Garlic
- Violets - greens and flowers
- Redbud flowers
A sweet vinaigrette goes nicely with the bitter-sweetness of wild greens -
- 3/4 cup apple cider vinegar
- 1/2 cup olive oil
- 1 - 2 tablespoons maple syrup
- 1/2 teaspoon salt
- fresh black pepper ground to taste
Chilled Asparagus with Dilled Mustard Sauce
from The Enchanted Broccoli Forest by Mollie Katzen
Steam until just tender but still crisp at heart, 1 lb asparagus spears. Run under cold water and drain.
- 1 cup firm plain yogurt
- 1/4 cup mayonnaise
- 1/3 cup Dijon mustard
- 2 heaping Tbs. each of freshly minced dill and chives
- salt and freshly ground black pepper, to taste
Place asparagus in a long, shallow dish, pour the dressing over and chill.
Makes 4 servings.