Late Winter/ Early Spring Produce

Spring is upon us! Now that the clocks have been turned forward, there's more time for cooking. And with the arrival of new seasonal fruits and veggies, it is easier than ever!

March – April

Produce

asparagus cabbage acorn squash pea greens grapefruit escarole leeks celery butternut squash navel oranges mandarin oranges radishes

Here's some recipes to get you started:

Black Beans & Acorn Squash Chili with Toasted Pepitas

1 tablespoon olive oil

1 small yellow onion (chopped)

4 cloves garlic (chopped)

2 teaspoons ground cumin

1 (15-ounce) can diced tomatoes, in juice

1 cup low-sodium vegetable broth

1 lb acorn squash puree (fresh or canned)

1 teaspoon chili powder (or to taste)

1 small jalapeno, seeds removed, finely minced

1 teaspoon dried oregano

2 (15-ounce) cans low-sodium black beans (rinsed and drained)

1/2 cup pumpkin seeds

1/4 cup chopped cilantro leaves

1 avocado cubed

6 tablespoons low-fat sour cream or plain Greek yogurt

1. Heat oil in a medium saucepan over medium heat and sauté onion until lightly browned, 6–10 minutes. Add garlic and cumin; cook for 30 seconds, stirring. Stir in tomatoes with juices, broth, and squash; mix until smooth. Add chili powder, chipotle, oregano, and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 15–18 minutes, until beans are soft and chili is thickened. Season with salt and pepper.

2. While chili cooks, heat a small skillet over medium-low and toast pumpkin seeds until they begin to brown and pop, 3–5 minutes, shaking pan frequently.

Serve chili hot, topped with pumpkin seeds, cilantro, avocado, and sour cream or yogurt.

From Delicious Living (March 2012) with some substitutions: replaced pumpkin with seasonal acorn squash. You can bake and puree it yourself, or get it in a can.

Chicken Fra Diavolo with Angel-Hair Pasta

1 pound boneless, skinless chicken breasts

½ tsp salt

1 tsp ground black pepper

1-2 tsp crushed red pepper flakes

2 tbsp plus 2 tsp olive oil, divided

1 small yellow onion, thinly sliced

4 large cloves garlic, minced, divided

1 (15-oz) can diced tomatoes, in puree or juice

3 tbsp tomato paste

½ cup white wine

½ tsp dried ground rosemary

1 cup chopped asparagus

8 oz whole-grain angel hair pasta

¼ cup chopped fresh flat-leaf parsley

1/3-1/2 cup shaved Parmesan, Asiago, or other hard, sharp cheese

1. Bring a large pot of water to boil.

2. Cut chicken into strips about 1 ½ inches long and ¾ inch wide; toss with salt, pepper, and red pepper flakes. Heat 1 tbsp oil in a skillet over medium-high heat. Add half of the chicken; cook for 3-5 minutes, until lightly browned on all sides. Transfer to a plate and cover to keep warm. Repeat with remaining chicken.

3. Reduce heat to medium. Add 1 tbsp oil, onion, and half of the garlic; cook for 1-2 minutes, stirring constantly. Add tomatoes with juices, tomato paste, wine, and rosemary. Return chicken to pan, and stir to mix. Reduce heat to simmer and cook. covered, for 5-10 minutes.

Stir in remaining garlic and peas; cook for 5 minutes more, until peas are hot and chicken is cooked through.

Meanwhile, cook pasta al dente in boiling water. Drain well, and toss with remaining 2 teaspoons olive oil. To serve, divide pasta among plates, spoon chicken and sauce over pasta, and sprinkle with parsley and cheese.

Taken from Delicious Living Magazine (March 2012) with substitutions: replaced frozen peas with fresh asparagus.