Spring is upon us, The tulips are poking through, so let the flavours of the season begin! After a long winter, there is something so satisfying about those first fresh tastes.
Fresh perennial onion greens are our first garden offering. Sometimes referred to as walking onions, they are just like a store-bought green onion.
This form of onion is so easy to have in your garden. It pops up each spring and produces onions all season. I have even planted onion bulbs at our cottage so the amazing flavour is available at all locations.
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Enjoy the various stages of this plant, first using the greens as cuttings for your menus, then as time goes by, the onions form on top of the stalk and are ready for use. You can also pull the plant and use the entire onion. All parts are edible.
Their fresh flavour lends itself to menus. As the season gets busy, we often make the same standbys each spring. This includes grilling burgers, fresh greens with dressing, salads and traditional sides such fries.
Creamy Macaroni Salad
- 2 c. uncooked elbow macaroni 500 mL
- 1 c. mayonnaise 250 mL
- 2 tbsp. sweet pickle relish or finely chopped sweet pickles 30 mL
- 2 tsp. sugar 10 mL
- 3/4 tsp. ground mustard 4 mL
- 1/4 tsp. salt 1 mL
- 1/8 tsp. pepper .5 mL
- 1/2 c. chopped celery 125 mL
- 1/3 c. grated or finely chopped carrot 80 mL
- 1/4 c. chopped onion, winter or green 60 mL
- 1 hard-boiled large egg, chopped
- dash paprika
Prepare macaroni according to the package directions, drain and rinse with cold water. Do not skip the rinsing. Cool completely.
In a small mixing bowl, combine the mayonnaise, pickle, sugar, mustard, salt and pepper. In a large mixing bowl, combine the macaroni, celery, carrot and onion. Add dressing and toss gently to coat.
Refrigerate until serving. Garnish with egg and paprika. Serves six.
Saucy Burgers
These burgers are often requested at our house. They are great for busy days because this dish just simmers away, allowing family and friends to eat whenever they are hungry. So casual, so delicious.
Prepare approximately eight hamburger patties on the grill. Then combine the following in a large casserole, roaster or slow cooker.
- 1 c. ketchup 250 mL
- 1 / 2 c. chili sauce 125 mL
- 2 tbsp. Worcestershire sauce 30 mL
- 1 c. water 250 mL
- 1 / 4 c. brown or white sugar 60 mL
- 2 tbsp. dry mustard 30 mL
- 1/2 c. finely chopped onion, winter or green 125 mL
Once warm, add the cooked burgers to the sauce. Serve warm with fresh hamburger buns, a cheese slice, a dab of mustard and a sliced pickle if desired. Serves six.
Spicy Potato Wedges
What are burgers without fries? This is so easy to make at home.
- 4 large russet potatoes
- 1 / 4 c. olive or vegetable oil 60 mL
- 2 tsp. paprika 10 mL
- 2 tsp. chili powder 10 mL
- 1 tsp. seasoning salt 5 mL
Cut potatoes into wedges either peeled or with skin. In a small mixing bowl, combine the oil and spices. Coat the potato wedges with the oil mixture and place on a baking pan.
Bake at 400 F (200 C) for 30 to 35 minutes. Serve with condiments of your choice — ranch dressing, ketchup or vinegar. Serves six.
Filled with nutrients and fibre, this seasonal vegetable is a springtime taste sensation.
Whether you are picking right out of the garden or preparing a bundle from the farmers market or produce section, simply bend with your hands and the asparagus will snap at the perfect spot for the best flavour. This method of preparation eliminates eating the woody part of the spear.
Rinse and prepare by steaming for about 3 1/2 minutes, roasting in the oven on a baking pan at 425 F/220 C for about 20 minutes, or on the grill. Turn often when using the oven or grill method. When tender, drizzle with butter and season with salt and pepper. If looking for a bit of gourmet, try this variation.
Simple Asparagus Salad
- 2 bunches medium asparagus (2 lb./0.9 kg)
- 4 tbsp. extra virgin olive oil 60 mL
- 4 tbsp. freshly grated parmesan cheese 60 mL
- 2 tsp. lemon zest 10 mL
- salt and ground black pepper
Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
While the water is coming to a boil, rinse the asparagus and cut the spears into one- to two-inch sections, slicing the asparagus at an angle on the bottom.
Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil for exactly two minutes. Drain the hot water. Toss with the olive oil, parmesan, lemon zest and add salt and pepper to taste. Serve warm or room temperature. Serves six.
When spring arrives, the weather warms up enough to tell the maple trees to begin secreting their sweet sap in parts of Canada’s eastern countryside. Go for 100 per cent pure. Although expensive, it often goes on sale.
Maple syrup is a less processed form of sugar and contains nutrients like vitamins, minerals and antioxidants that processed sugar will not offer. It also boasts a lower glycemic index to help with blood sugar while still enjoying a sweet treat.
Maple salmon
This is a great spring protein dish, and an alternative to a burger grilling night. Use salads as sides to make the plate complete.
- 1/4 c. maple syrup 60 mL
- 2 tbsp. soy sauce 30 mL
- 1 clove garlic, minced
- 1/4 tsp. salt 1 mL
- 1/8 tsp. ground black pepper .5 mL
- 1 lb. salmon (make into four to six sections) .45 kg
In a small bowl, mix the maple syrup, soy sauce, garlic, salt and pepper together.
Cut salmon into four equal-sized fillets; place in a shallow glass baking dish and coat with maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once halfway.
Preheat the oven to 400 F/200 C.
Place the baking dish in the preheated oven and bake salmon uncovered until flesh easily flakes with a fork, about 20 minutes. Serves four to six.
Maple Brown Sugar Cookies
Don’t forget the treats! I added maple extract to the pantry, bought specifically for this cookie. It is the secret weapon for that bursting maple flavour.
- 2 1/3 c. all-purpose flour 580 mL
- 1 tsp. baking soda 5 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. unsalted butter, softened to room temperature 125 mL
- 1 c. packed brown sugar 250 mL
- 1 large egg, at room temperature
- 1/3 c. pure maple syrup 80 mL
- 1 tsp. pure vanilla extract 5 mL
- 1 tsp. maple extract (pure or imitation) 5 mL
- 1 c. chopped pecans or walnuts 250 mL
Maple Icing:
- 2 tbsp. unsalted butter 30 mL
- 1/3 c. pure maple syrup 80 mL
- 1 c. confectioners’ sugar 250 mL
- pinch salt, to taste
In a medium mixing bowl, combine the flour, baking soda and salt. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about one to two minutes. Add the egg and beat on high until combined, about 30 seconds. Add the maple syrup, vanilla extract and maple extract, then beat on high speed until combined.
Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the nuts, then beat on low speed until combined. Dough will be creamy and soft.
Cover and chill the dough for at least two hours in the refrigerator. If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. This dough can chill for two or three days.
Preheat the oven to 350 F (180 C). Prepare two large baking sheets. Set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned on the sides. The centres will look very soft.
Remove from the oven. Cool cookies on the baking sheets for five minutes before transferring to a wire rack to cool completely.
Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set in about one hour.
Cookies stay fresh covered at room temperature for up to one week. Makes approximately 30 cookies. Source: www.sallysbakingaddiction.com.
What is springtime without lemons? Refreshing and light in flavour, this yellow gem transforms into the most decadent dishes. I recently tried making lemon curd. It was a hit!
Lemon Curd
- 4 large egg yolks
- 2/3 c. granulated sugar 160 mL
- 1 tbsp. lemon zest (about 1 lemon) 15 mL
- 1/3 c. fresh lemon juice (about 2–3 lemons) 80 mL
- 1/8 tsp. salt .5 mL
- 6 tbsp. unsalted butter, softened to room temperature and cut into 6 pieces 90 mL
Fill the bottom pot of your double boiler with one to two inches of water. (If you do not own a double boiler, you can place a small heatproof glass bowl over a saucepan of simmering water and cook the curd in the top pot/bowl). Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
Use as a topping for angel food cake, in a trifle or over cheesecake. The list is endless, be creative. Refrigerate the curd for up to about 10 days. Source: www.sallysbakingaddistion.com.
In closing, each year as we move into a new season, we also celebrate Earth Day. We can all do our part by making even the smallest changes. I am trying to reduce the use of plastic at our house by finding alternatives, such as storing food in wax wraps or replacing storage containers and drink bottles with glass or stainless steel.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
