FEED YOUR SOUL SPRING GREENS

Color your greens: Plant pre-chilled tulips among your veggies. Photo: Www.bulb.com / This image is provided free-of-charge and copyright-free by the Netherlands Flower Bulb Information Center.  Credit would be app

Photo from My San Antonio and Netherland Bulbs

FEED YOUR SOUL

Spring is on the way with its beautiful colors and peak-season produce bursting with taste.  Clean, fresh and nutrient-rich greens make cooking and holiday entertaining eye-catching, flavorful and fun.  Such goodness can elevate Sunday suppers, Passover and even Easter dinner into a true feast for the eyes and soul.

The leafy Spring veggies shine best from January through April, when they’re truly in season.  Look for crisp green leaves with no yellowing, wilting or insect damage, and keep them refrigerated in a plastic bag for three to five days.

Below are two of my all-time favorite recipes to help kick-start your holiday home-cooking: Spring Salad; and Lamb Stuffed with Spring Greens and Feta.  If interested in learning how to create featured recipes and reinvent your own kitchen with a provocative pantry ingredient make-over, contact us at info@mealsonheelsbymindy.com.  Happy holidays that Feed Your Soul!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Exercise!  Breathe Fresh Air!  Exhale Sunshine!  Listen to INSPIRING TUNES WHILE COOKING!

  • Fresh, Kool & the Gang
  • Happy Hour, Housemartins
  • Holiday, Madonna
  • Ray of Light, Madonna
  • Rapper’s Delight, Sugarhill

SPRING SALAD WITH CELERY, FENNEL, RADISH AND SNAP PEAS WITH CITRUS VINAIGRETTE
Prepared in 15 minutes or less.

1 head celery, outer stalks removed, rinsed well
2 medium fennel bulbs, stalks removed
10 scallions, root ends removed and outer layer peeled away
2 bunches fresh red radishes, tops removed, rinsed well
1/3 lbs sugar snap peas, stem end cut off with thread at seem peeled

For the dressing:
4 large garlic cloves, peeled and grated with zester
3/4 cup Extra Virgin olive oil
1/4 cup fresh lemon juice
1 Tbs fresh orange juice
Kosher salt and freshly ground pepper to taste

Preparation

Using a sharp knife, thinly slice celery and fennel.  Toss together in a large bowl.

Cutting on the bias (slightly diagonal) sliver the scallions and sugar snap peas.  Add and toss together with celery and fennel.

Thinly slice radishes and add to bowl.

In a small bowl, grate garlic cloves over microplane zester.  Mix together the garlic, oil, lemon juice and orange juice.  Season with salt and pepper.

Pour citrus vinaigrette over salad and toss well.  Allow to stand for a few minutes before serving.  Serves 4.

Option:  Add six ounces crumbled blue cheese to salad.

LAMB STUFFED WITH SPRING GREENS AND FETA
Prepared in 15 minutes or less plus 1 hour and 15 minutes to cook.

1/3 cup olive plus, plus extra for brushing the meat
1 fennel bulb, trimmed, halved and thinly sliced (reserve fronds and stalks)
1½ cups scallions, thinly sliced (white and green parts used)
1Tbs chopped garlic plus 2 whole cloves, peeled and quartered
1½ cups mixed greens coarsely chopped including Swiss chard, baby spinach, romaine leaves, beet greens
1 tsp fennel seeds, ground or crushed
Freshly ground pepper
1/4 cup fresh chopped mint leaves
4 lbs butterflied leg of lamb (your butcher can prepare for you)
½ cup crumbled Feta cheese plus 1 tsp dried oregano
½ cup dry white wine, plus more if needed
½ cup chopped fennel fronds or fresh dill

Heal olive oil in a medium skillet over medium-high heat.  Saute the fennel bulb until just tender, approximately 3 minutes.  Add scallions, chopped garlic and saute an additional 1-2 minutes more.  Add the mixed Spring greens and saute, stirring frequently until wilted.  Remove skillet from heat and stir in the fennel seeds and freshly ground pepper.  Allow to cool a few minutes then add the chopped fresh mint.  Set aside.

Take the entire butterflied leg of lamb and make 8 small slits to insert the 8 garlic quarters.

Transfer half of the wilted Spring green mixture to a bowl.

Add the crumbled Feta cheese to the remaining greens in the skillet.  Season with pepper and salt.  Adjust seasoning flavor to your liking.  Spread the cheese and greens mixture stuffing all over the lamb with your hands.  Add extra greens if necessary.  Roll  up the butterflied lamb and tie securely with kitchen twine.

Rub the entire lamb with remaining wilted greens.  Cover and refrigerate overnight (or at least 3 hours).

Preheat oven to 450°F.

Scrape wilted greens off the lamb’s surface and set them aside.

Brush stuffed leg of lamb with olive oil and generously sprinkle with dried oregano, salt and freshly ground pepper.

Place lamb in a large roasting pan and roast for 20 minutes.

While roasting, heat a medium saucepan and bring the white wine to a boil.  simmer for 1 minute then add reserved wilted greens.

Pour the wine and greens over the stuffed leg of lamb and roast an additional 5-7 minutes.

Reduce oven to 350°F.

Roast the lamb for 30-35 minutes, basting frequently with the pan juices to keep it moist.  You might want to add a little more white wine to the pan during this process.

Remove lamb when meat thermometer  reaches 135°F when inserted in its thickest part for medium.

Sprinkle with chopped fennel fronds or fresh dill.  Cover with foil and allow lamb to rest for 15-20 minutes.

Carve the stuffed leg of lamb and spoon juices on top before serving.  Serves 6-8.

 

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>