The most blessed month of spring serene days of pampering us, motley palette of colors, and of course, fresh vegetables and herbs. We offer to remember our favorite dishes with the May products.
In spring, bright crispy radish appears among the first vegetables on the beds. Vitamins, trace elements and essential oils are rich not only in its juicy fruits, but also in lush tops. Radish dishes include stews, fancy sauces, vegetable soups, and even baked goods. But first of all, this root vegetable is associated with salads, because it goes well with any vegetables. To prepare spring salad, boil 2 potatoes in their uniforms, 2 hard-boiled eggs, peel them and cut them into cubes. Cut a bunch of radish into rings and combine with potatoes and eggs. Add half a cup of green peas, 3 sprigs of chopped dill, 4-5 green onions and mix all the ingredients. Whisk 100 g sour cream in a separate bowl, 1 tsp. vinegar, 1 tsp. powdered sugar, a pinch of salt, black pepper and season the salad with the resulting sauce.
Asparagus, called aristocratic food, is one of the most expensive vegetables in the world. However, such honors are well deserved, because asparagus is full of valuable fiber, folic acid, vital minerals and at the same time contains very few calories. In addition, this vegetable successfully complements a variety of dishes, especially delicate cream soups. Preparation of a dish of asparagus begins with chicken broth in volume 1½ liters. Bring it to a boil, pour out 250 grams of diced potatoes and cook until done. Meanwhile, we clean 500 g asparagus stems, cut them into small pieces and pour them into a saucepan with broth. Add 2 cloves of chopped garlic, salt and pepper to taste, after which we cook for 10 more minutes. Slightly cool the soup, whisk it with a blender until the creamy mass. Before serving, we savor it with butter and decorate with cilantro petals.
Green on white
Spinach is a juicy tender herb with a mild, neutral flavor. It goes well with vegetables, meat, fish and dairy products. This is why spinach dishes are so varied. We suggest you opt for a spring casserole with feta cheese. Scald 200 g of spinach with boiling water and put it in a colander. While it is draining, we sauté chopped red onion and a clove of garlic in oil. Finely chop a bunch of dill and parsley, knead 200 g of feta with a fork. We heat 3 tbsp in a saucepan. l. olive oil and lightly fry 2½ tbsp. l. flour. Then pour 200 ml of milk in a thin stream and, stirring constantly, bring to a boil. The mass should be homogeneous, thick and free of lumps. Add ½ tsp. baking powder, 2 eggs and mix again. Gradually add onion with garlic, fresh herbs, spinach, feta to the flour base and knead the dough. Grease a baking dish with butter, fill it with dough and place in an oven preheated to 180 ° C for 20-25 minutes.
Salad in a salad
Many people mistakenly believe that lettuce is a completely useless vegetable. Meanwhile, the ancient Egyptians used it as a powerful aphrodisiac, and the Greek athletes ate it to maintain tone. This herb is really rich in vitamins and minerals. The simplest and most affordable recipes for lettuce salad are, of course, various vegetable mixes. We suggest trying a light, refreshing, vitamin salad, which will surely please those who persistently improve their forms for the coming summer. Tear 4–5 lettuce leaves into pieces, cut 5 cherry tomatoes in half. Saute 100 g of green beans and 100 g of asparagus for 5 minutes on 1 tbsp. l. olive oil. A small piece of trout or salmon - 150-200 g - grill, and then carefully divide into pieces with a fork. We combine all the ingredients, mix gently. As a dressing for such a salad, lemon juice is suitable - 1 tbsp. l.
Polka dot cutlets
Tinned peas are on our tables all year round. But now juicy young peas are slowly appearing on sale, much more tasty and healthy. There are many recipes for dishes with green peas. It can be added to pasta, omelettes, rice, noodles, salads, soups, and toppings. You can also make spring cutlets from peas. Grate medium zucchini, 2 fresh carrots and 300-400 g of young cabbage. Thoroughly squeeze excess moisture out of them and add 200 g of green peas to the vegetable mixture, a bunch of chopped dill and green onions. Add 200-300 g of minced chicken, pour 3 tbsp. l. sifted flour, break 2 eggs and mix well. We form cutlets from minced meat and fry them on both sides. Meanwhile, puree another 200 g of green peas in a blender, transfer to a saucepan, pour 70 ml of heavy cream and bring to a boil. Season the sauce with a pinch of nutmeg and serve along with the cutlets.
If your culinary collection has recipes for spring salads with photos and other original dishes, share them in the comments. Together we will put together an excellent May menu.