ONLINE EXTRA -- SPRING FAVORITES: Roast Pork Tenderloin and Asparagus with Mustard Vinaigrette . . . Creamy Avocado-Artichoke Salad . . . Ragout of Spring Vegetables, etc.

Roast Pork Tenderloin and Asparagus with Mustard Vinaigrette 1/3 cup plus 2 tablespoons extra-virgin olive oil 1 pork tenderloin, about 1 1/4 pounds 1/2 teaspoon salt Freshly ground pepper 1 pound asparagus 3 shallots, cut in wedges 2 tablespoons...

Roast Pork Tenderloin and Asparagus with Mustard Vinaigrette

1/3 cup plus 2 tablespoons extra-virgin olive oil

1 pork tenderloin, about 1 1/4 pounds

1/2 teaspoon salt

Freshly ground pepper


1 pound asparagus

3 shallots, cut in wedges

2 tablespoons cider vinegar

1 tablespoon whole-grain mustard

Heat oven to 400 degrees. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season pork with teaspoon of the salt and pepper to taste. Cook, turning, until browned, 5 to 6 minutes. Transfer skillet to the oven. Roast until pork is cooked through, 12 to 15 minutes. Let rest 5 minutes before slicing.

Meanwhile, on a rimmed baking sheet, toss asparagus, shallots, 1 tablespoon of the oil, remaining ¼ teaspoon of the salt and pepper to taste. Arrange vegetables in a single layer. Roast, tossing once, until tender, 12 to 15 minutes.

Whisk together vinegar, mustard and remaining 1/3 cup of the oil. Slice pork; serve with vegetables. Drizzle all with vinaigrette.

Yield: Serves 4.


Approximate nutritional analysis per serving: 440 calories, 64 percent of calories from fat, 31 grams fat (6 grams saturated), 94 milligrams cholesterol, 7 grams carbohydrates, 33 grams protein, 422 milligrams sodium, 2 grams fiber.

Creamy Avocado-Artichoke Salad

1 small bunch parsley

1 head Boston lettuce

½ pound oil-packed artichokes

1 ripe Haas avocado

Mustard-shallot vinaigrette (recipe follows)

Remove leaves from parsley. Immerse in cold water. Discard any browned or cracked lettuce leaves and tear remaining leaves into bite-size pieces. Soak lettuce with parsley leaves, then spin dry.


Cut artichoke stems into 1-inch segments; slice the artichoke "heads," through the hearts, into quarters.

Cut avocado in half lengthwise. Remove pit and skin. Cut halves in half again, lengthwise, and then slice into ¼-inch slices.

Place greens in a large bowl with most of the artichokes and avocado. Drizzle with a little vinaigrette, toss, and then add more dressing, if necessary. Pour into a serving bowl or platter or onto individual serving plates, and garnish with remaining artichokes and avocado pieces.

Yield: Serves 4.

Note: Look for fancy artichokes with the stems attached and packed in oil, rather than in vinegar. It's important that the artichokes and avocado be at room temperature.

Mustard-Shallot Vinaigrette

1 part vinegar or lemon juice

3 to 4 parts good extra-virgin olive oil


Pinch of salt

Grinding of pepper

Shallot, minced

Simple vinaigrette: Combine vinegar or lemon juice with shallot. In a screw-top jar, combine mixture with extra-virgin olive oil, salt and pepper. Shake.

Spring Vegetables Baked in Parchment

Juice of 1 lemon

4 medium or 8 small artichokes (about 1½ pounds)

2 bulbs fennel (about 1¾ pounds)


1 pound fingerling potatoes

4 cloves garlic, minced

Pinch cracked red pepper flakes

Zest of ½ orange (about 1 teaspoon)

Fresh thyme

1 teaspoon salt

¼ cup olive oil

2 ounces unpitted black olives


Heat the oven to 375 degrees.

To prepare the artichokes: Fill a bowl with cool water and add the juice of 1 lemon. Hold an artichoke in one hand with the stem facing toward you and the tip facing away. Slowly turn the artichoke against the sharp edge of a knife while making an abbreviated sawing motion. (It's easier to control if you use the base of the knife rather than the tip.) You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it. Keep trimming until you've cut away enough of the tough leaves so you can see only light green at the bases. Cut away about the top half-inch of the artichoke tip and dip the artichoke into the lemon water so the cut surfaces don't get discolored.

With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You'll have to do this at least 5 or 6 times to make it all the way around the artichoke. When you're done, there should be no dark green tough spots left, only pale green and ivory.

Cut each artichoke into lengthwise quarters, and if there is a fuzzy choke inside, cut just below the choke to the very base of the leaves and the choke will pop off, leaving a clean heart below. Place the artichoke in the lemon water and go on to the next artichoke.

To prepare the fennel, trim away the dried-out bottom of the bulb. Cut the bulb in quarters lengthwise and slice away most of the triangular solid core at the center, leaving just enough to hold the bulb together. Cut each wedge in half again lengthwise to make 8 lengthwise wedges from each bulb.

Slice the potatoes in half lengthwise

Transfer all of the vegetables into a mixing bowl. Add the minced garlic, cracked pepper flakes, orange zest, the leaves of two to three sprigs of fresh thyme, the salt and olive oil and mix well with your hands to make sure the vegetables are all evenly covered with oil and flavorings.

Spread a rectangular sheet of parchment paper or aluminum foil on a work surface. You'll need a sheet at least 2 feet long and 1 foot wide. You also can bake this in 6 smaller individual-serving-size packets.

Arrange the oiled vegetables in a low mound centered on half of the paper and top with the olives. Fold the other half of the paper over and fold and crumple the edges together to form a tight seal. Place the packet on a jellyroll pan and bake until the potatoes are tender, about 45 minutes.

Remove from the oven. If you wish, serve the vegetables in their baking paper, cutting an "X" in the top at the table. Be careful, as there will be hot steam. Sprinkle lightly with coarse salt to taste and serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 326 calories, 8 grams protein, 44 grams carbohydrates, 17 grams fiber, 16 grams fat (2 grams saturated), no cholesterol, 2 grams sugar, 828 milligrams sodium.

Ragout of Spring Vegetables

¾ pound fingerling potatoes

½ pound carrots

½ pound cauliflower

1 onion

1 head garlic

6 tablespoons butter, divided


¼ pound arugula or other lettuce cut in thin strips

1 to 2 tablespoons white wine (optional)

1½ teaspoons minced fresh tarragon, chervil, parsley or chives, or a mixture

Prepare the vegetables: If the potatoes are very small, leave them whole. If they are walnut-sized, cut in half. If they are larger, cut in bite-sized pieces. The carrots should be about as wide as a pencil. If the carrots are very thin, leave them whole; otherwise, cut them lengthwise in halves or quarters. Break the cauliflower into florets. Cut the onion in half lengthwise and then into thin slices crosswise and add to the pan. Separate the garlic into individual cloves, but leave them unpeeled.

Steam the potatoes in a tightly covered pot over boiling water until tender, about 15 minutes, then drain.

While the potatoes are cooking, melt 2 tablespoons butter in a large saute pan over medium-low heat and add the onion and unpeeled garlic cloves to the pan. Cook, stirring occasionally, until the onions soften, about 5 minutes.

Reduce the heat to very low. Add the carrots and cauliflower to the pan, season with 1 teaspoon salt and scatter the arugula over the top. Cover tightly and cook very gently, stirring occasionally, until the carrots are tender, about 20 minutes. The arugula should exude enough moisture, but if the pan looks dry, add a tablespoon or two of water or white wine.

When the carrots are tender, transfer the steamed potatoes to the pan and stir gently to combine. Divide the remaining ¼ cup of butter into 1-tablespoon chunks and add a piece or two at a time to the pan, stirring them into the vegetables to make a light sauce. Scatter the minced tarragon over the top and serve.

Yield: Serves 6.

Approximate nutritional analysis per serving: 189 calories, 3 grams protein, 19 grams carbohydrates, 3 grams fiber, 12 grams fat; (7 grams saturated), 31 milligrams cholesterol, 4 grams sugar, 48 milligrams.

Speed Spring Vegetable Stew

1 tablespoon olive oil

1 large shallot, chopped

5 green onions, chopped

3 cloves garlic, minced

1 small bunch asparagus cut diagonally in 1-inch pieces

1 10-ounce package thawed frozen artichoke hearts (or canned), cut in half

1 cup chicken or vegetable broth

1 14-ounce can crushed tomatoes

1 15-ounce small white beans

½ teaspoon dried tarragon or other herb (optional)

½ teaspoon salt

Freshly ground pepper

½ cup grated pecorino or Parmesan

Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.

Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

Add cubes of chicken or turkey, if you like, and serve over pasta or rice.

Yield: Serves 4.

Approximate nutritional analysis per serving: 272 calories, 22 percent of calories from fat, 7 grams fat (2 grams saturated), 9 milligrams cholesterol, 39 grams carbohydrates, 17 grams protein, 706 milligrams sodium, 11 grams fiber.

Spring Vegetable Salad with Herb Vinaigrette and Parmesan Lace


Baker's parchment paper

½ cup finely grated fresh Parmigiano-Reggiano

1 pound English peas (in pod)

1 pound asparagus

Pan-Fried Artichokes

¼ cup Herbed Vinaigrette (recipe follows)

1 tablespoon finely minced chives

2 teaspoons finely minced fresh dill weed

2 tablespoons finely sliced fresh basil leaves

4 cups stemmed spring lettuce mix

Preheat oven to 325 degrees. Prepare Parmesan Lace by lining a baking sheet with parchment paper. Spread Parmesan into a rough 7-by-4-inch rectangle and bake on center rack until lightly golden, about 5 minutes. Remove from oven and transfer parchment to a cooling rack.

Prepare a bowl of ice water. Shell the peas and measure a generous 1 cup. Snap ends from asparagus spears and cut into 2-inch pieces. Bring a pot of lightly salted water to a boil. Add peas and time 1 minute. Transfer with a strainer to the ice water. When cooled transfer to a paper-towel-lined plate.

Add asparagus to the boiling water and time 1½ minutes. Transfer with a strainer to the ice water. When chilled, transfer to a paper-towel-lined plate. When vegetables have dried a bit, combine in a bowl, cover and refrigerate up to 24 hours.

Prepare Pan-Fried Artichokes and set aside. Cover and refrigerate if not using right away. Prepare Herbed Vinaigrette and set aside; refrigerate if not using within an hour. Combine chives, dill, basil and spring lettuce mix in a bowl. Cover with a paper towel and refrigerate up to 2 hours.

Toss greens with a little vinaigrette and divide among plates. Toss asparagus and peas with some vinaigrette and spoon on top of the greens. Top with artichokes and some of the Parmesan Lace. Drizzle with a little vinaigrette and serve.

Simplified Salad: Combine herbs with salad mix and toss with a little vinaigrette and a few defrosted frozen peas. Use a vegetable peeler to remove a few paper-thin slices from a wedge of Parmesan, sprinkle over the salad and serve. Four cups of dressed greens will serve two.

Yield: Serves 4.

Herbed Vinaigrette

1 tablespoon Dijon mustard

4 tablespoons sherry vinegar

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 cup extra-virgin olive oil

1 tablespoon minced fresh basil

1 tablespoon minced fresh dill

2 teaspoons minced fresh chives

1 to 2 tablespoons water

Whisk together mustard, vinegar, salt and pepper. Slowly whisk in olive oil to create a smooth emulsion. Stir in basil, dill and chives. If the vinaigrette seems too thick, whisk in a tablespoon or so of water.

Kitchen notes: This vinaigrette is a good, basic dressing that can be paired with any tossed salad. It will hold in the refrigerator up to 2 weeks.

Yield: 1½ cups.

Spring Asparagus with Melted Brie, Balsamic Vinegar and Olive Oil

24 thin to medium asparagus stalks, trimmed to matching lengths

¼ cup fresh bread crumbs

1 tablespoon butter, room temperature

1 teaspoon each fresh, minced: chives, tarragon

½ teaspoon salt

Freshly ground pepper

8 ounces brie cheese, cut into 8 slices

½ cup extra-virgin olive oil

¼ cup balsamic vinegar

Heat a large, deep skillet half-filled with salted water to a boil; add asparagus. Cook until crisp-tender, about 6 minutes. Drain; transfer to ice water. Drain; pat dry. Meanwhile, mix the bread crumbs, butter, chives, tarragon, half of the salt and pepper to taste in a bowl.

Heat broiler. Place asparagus in a broiler pan in single layer; arrange brie pieces evenly over asparagus. Top with bread crumbs; season with remaining salt and pepper to taste. Transfer to broiler; cook until bread crumbs just brown and brie melts, about 30 seconds-1 minute. Whisk together oil and balsamic vinegar; drizzle over asparagus.

Yield: Serves 4.

Approximate nutritional analysis per serving: 510 calories, 80 percent of calories from fat, 46 grams fat (15 grams saturated), 64 milligrams cholesterol, 11 grams carbohydrates, 15 grams protein, 735 milligrams sodium, 2 grams fiber.

Green Onion and Ginger-Fried Rice with Bean Sprouts

3 tablespoons vegetable or chicken broth

1 tablespoon soy sauce or tamari

1½ teaspoons each: Asian sesame oil, salt

½ teaspoon freshly ground pepper

2 tablespoons vegetable oil

18 green onions, finely chopped

1 2-inche piece ginger root, minced or finely grated

1½ cups bean sprouts

1 cup fresh or frozen peas

1/3 cup rice wine or sake

5 cups leftover cooked rice, or 1¼ cups uncooked rice, cooked according to package directions

Stir the broth, soy sauce, sesame oil, salt and pepper in a small bowl; set aside. Heat a wok or large skillet over high heat. Add the vegetable oil; heat. Add the green onions and ginger; stir-fry until fragrant, about 20 seconds. Add the bean sprouts, peas and rice wine; stir-fry 1 minute.

Add the cooked rice; stir-fry until the rice is heated through, about 2 minutes. Remove the wok from the heat; pour the broth mixture over the rice. Toss until the grains are well coated.

Yield: Serves 8.

Approximate nutritional analysis per serving: 210 calories, 23 percent of calories from fat, 6 grams fat (1 gram saturated), no cholesterol, 34 grams carbohydrates, 6 grams protein, 582 milligrams sodium, 2 grams fiber.

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