Let There Be Color!

Spring has finally made its way here and with all this sun and warmth comes colorfully delicious spring vegetables! So, be gone winter veggies! We have endured you long enough ... In with the parade of bright and beautiful artichokes, asparagus, avacados, radishes, arugula, beets, carrots, scallions, peas, spinach, purple-sprouting broccoli, leeks, spring onions ... come and freshen up our tired dishes.

Here are some tips to liven up some your meals:

  • Simple is our specialty and that is exacly what asparagus calls for... just sauteĆ© with some garlic and drizzle with some luscious balsamic vinegar.
  • Have half an avacado by itself or toss it into a salad or a sandwich - just remember to squirt a little lemon juice after slicing to prevent browning.
  • Sneak some chopped spinach leaves into any dish for a nutritional boost and antioxidants.
  • Dress beets with a flavorful vinaigrette and serve warm or at room temperature, however add them last because their full-bodied color tends to seep into everything else.

Asian Asparagus

Italian Artichoke Salad

Chunky Avocado Salad

Broccoli Bean Salad

Baby Spinach and Goat Cheese Salad

Chicken Salad

Shrimp Scampi Pasta and Peas

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