50
Spring for
greens
Jude’s Kitchen JUDIE STEEVES
The spring or vernal
equinox is March 19 this year, when winter officially ends and spring begins. It’s the time when night and daylight hours are of approximately equal length and we begin that joyous climb to the longest day of the year, and the beginning of summer, June 20.
Because of those longer hours of daylight, it’s also the time of year we begin planting and when we can enjoy fresh young sprouts and greens from the garden, whether that’s our own home garden or the much-larger garden of our local farmer. It’s a time for the taste buds and the body to rejoice at the arrival of healthy, luscious, fresh, local produce for salads and a variety of other dishes we’ve missed during the darker days of winter. I love fresh greens, along
with fresh sprouts such as spring asparagus, young chives, green onions and a variety of other herbs and vegetables that mark the start of spring and the growing season in this part of the world. March is also the month when many of us claim – however ridiculous it may be – that we have a touch of the Irish in our background, so we can dance a jig with the best of them on St. Patrick’s Day, March 17. Luckily, there’s no shortage
of green food with which to celebrate the day, because it’s spring. With tongue firmly planted
in cheek, I claim my Irish heritage and enjoy the chance to be innovative in the kitchen to see how many dishes I can set out which are either green or in the shape of a shamrock. It’s pretty amazing – when
you put your mind to it – what you can accomplish. Irish or not, eat your greens
and stay healthy.
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Helping Yiing Yo YOUR
ou OUR Perfect for snacking: low-fat spinach dip. JUDIE STEEVES PHOTO LOW-FAT SPINACH DIP
This is tasty and makes a great dish to take to a friends’ appie party because you can make it up ahead of time, and it travels well.
2 c. (500 ml) minced spinach dab of butter
3 tbsp. (45 ml) low-fat whipped cream cheese 1 tbsp. (15 ml) dry, white wine (opt.) 1/4 tsp. (1 ml) cumin powder pinch of cayenne pepper salt and pepper, to taste
2 tbsp. (30 ml) minced green onion 1/4 c. (60 ml) plain, fat-free yogurt 2 tbsp. (30 ml) low-fat mayonnaise 2 tbsp. (30 ml) fresh parsley 1/4 tsp. (1 ml) chili powder sprinkle of chili flakes
• Mince fresh spinach leaves, along with several very finely-minced green onions and saute gently in a dab of butter over medium heat, just until the spinach is wilted. Remove from heat and let cool while you prepare the rest of the ingredients.
• In a medium-sized bowl, thoroughly mush together the whipped, low-fat cream cheese, fat- free, plain yogurt and mayonnaise. Add a shot of dry, white wine if the consistency is too thick for dipping.
• Finely mince fresh parsley and add, along with the spinach mix and the spices, tasting to determine what level of spice suits you.
• Serve with pita crisps or light crackers for dipping. ASPARAGUS RISOTTO WITH PRAWNS
Asparagus is low in calories but contains a variety of nutrients so it’s a healthy sprout to add to your diet. Double this recipe to serve 4.
1 tbsp. (15 ml) olive oil 1 smallish onion 2 garlic cloves
1/4 tsp. (1 ml) ground cumin 1/2 c. (125 ml) arborio rice 2 c. (500 ml) chicken broth
1 1/2 c. (375 ml) chopped fresh asparagus 3/4 c. (180 ml) small prawns minced chives, to garnish
1 tbsp. (15 ml) butter
2 tsp. (10 ml) fresh ginger 1/4 tsp. (1 ml) turmeric 3-4 mushrooms
1/4 c. (60 ml) dry white wine 1/4 c. (60 ml) cream cheese 3 tbsp. (30 ml) fresh parmesan salt and pepper, to taste
• Melt the butter in the olive oil in a deep frypan or pot over medium heat. • Finely chop the onion; mince the ginger and garlic. • Add the onion and ginger to the oil and stir about until the onions are soft, turning the heat down a bit if needed, and adding the turmeric and cumin.
• Meanwhile, in a separate pot, bring the chicken stock to bubbling and reduce heat to a simmer.
• Chop the mushrooms and add to the onions, stirring about for a minute or two. • Add the rice, turning it about in the pan so each grain has a coating of oil. • Add the wine and stir for a minute or two before adding the first half-cup ladle of hot broth. Stir in and once the rice has absorbed the liquid, add another ladle of stock, repeating until there is only a cup or so of broth left and you’ve been cooking it for 20 minutes or so.
• Add the cream cheese and stir in until it’s well-combined, then the asparagus. Stir for a few minutes.
• Add another ladle of stock and the parmesan cheese. • Once that’s been absorbed, add the shrimp and the last of the stock, stirring until it’s the right consistency, nice and creamy. Don’t overcook the shrimp. • Taste for seasoning and add salt and pepper, if needed. Serves 2.
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COUNTRY LIFE IN BC • MARCH 2020
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