Fresh and delicious spring recipes from Master Gardeners
If you're in a rut and sick of cooking the same old stuff for dinner, fear not. In this episode of NewsMD's "Health Fusion," Viv Williams teams up with some fellow Master Gardeners to share their favorite, fresh and healthy spring recipes. Delicious!
ROCHESTER, Minn. — Sometimes coming up with tasty ideas for meals day after day and night after night can be challenging. It's easy to get stuck preparing the same old things.
But springtime means that early fresh fruits and vegetables are starting to pop up in gardens. Throwing some of them into recipes can be game changers.
My guests in this "Health Fusion" episode are my fellow Master Gardeners and stars of "The Tom and Kelly Show," a weekly super fun gardening show on Facebook and YouTube. Tom Bellinger is president of the Olmsted County Extension Master Gardener Volunteers and Kelly Rae Kirk Patrick is vice president.
Watch or listen as we share some of our favorite springtime recipes, chat a little about nutrition and cover some plant growing tips.
Kelly Rae's Salad Nicoise Recipe
Salad ingredients: You can improvise and use whatever you have in the amounts you want.
- Greens (fresh spring lettuces)
- Small red potatoes
- Haricots verts (thin green beans)
- Hard boiled eggs
- Fish (canned tuna) - Kelly omits this item
- Cherry tomatoes
- Chopped dill
- Olive oil
- Dijon mustard
- Balsamic vinegar
- Salt and pepper
For the salad: In a medium saucepan over medium heat, boil potatoes (peeled or unpeeled - your preference) in water for 5 minutes. Remove from heat and set aside to cool. Once cool, slice.
Boil the asparagus and/or green beans (each separately) for 2 or 3 minutes. Remove from heat, plunge into ice water to stop them from cooking further.
Boil eggs by putting them in a saucepan (don't crowd them) and pour cold water over them until they are completely covered. Put the saucepan on medium heat and bring the water to a boil. Once it is boiling, allow the eggs to cook for 10 minutes. Remove from heat and carefully remove them (they will be hot!) with tongs or a slotted spoon and put them in ice water to cool. When cool, slice them.
Rinse other ingredients.
Place salad ingredients on a plate and top with dressing.
Vinaigrette directions: You might have some left over.
Pour 1 cup olive oil into bowl. Add 2/3 cup Dijon mustard (or more if you want) and emulsify with a wire whist until it glistens. Drizzle in balsamic vinegar, salt and pepper to taste.
Pour over salad and enjoy!
Follow the Health Fusion podcast on Apple, Spotify and Google podcasts. For comments or other podcast episode ideas, email Viv Williams at firstname.lastname@example.org. Or on Twitter/Instagram/FB @vivwilliamstv.