Spring brings an abundance of fresh-grown vegetables from the farm to the table

Posted: April 25, 2014 at 6 a.m.

Asparagus and

Mushroom Quiche

8 oz. refrigerated crescent rolls

2 tsp. Dijon mustard

1½ lb. fresh asparagus, chopped

1 medium onion, chopped

8 oz. fresh sliced mushrooms

¼ cup cubed butter

2 eggs lightly beaten

2 cups shredded cheese

¼ cup fresh parsley minced

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. each basil, oregano and rubbed sage

Separate crescent dough into eight triangles and place in an ungreased 9-inch pie plate with the points toward the center. Press into pan and seal the perforations to form a crust. Spread with the mustard and set aside.

In a large skillet, saute the asparagus, onion and mushrooms in butter until the asparagus is crisp and tender.

In a large bowl, combine the remaining ingredients and stir in the asparagus mixture. Pour into crust. Bake at 375 degrees for 25-30 minutes or until a knife comes out clean. Let it rest for 5 minutes before cutting.

-- courtesy of Dana Ramsey

Fried kale with

mushrooms and bacon

1 bunch fresh kale, chopped

1 cup white mushrooms, sliced

4 slices bacon, cooked, crumbled

½ medium yellow onion, diced

1 tbsp. minced garlic

2 tsp. turmeric, ground

2 tsp. salt

1 tsp. pepper

1 tbsp. oil

1 tbsp. butter

Fry bacon and set aside. Saute onions in oil and butter for a few minutes then add mushrooms. Cook for five minutes then add chopped kale, garlic and turmeric. Cover with a lid and cook on a medium heat for about 20 minutes; stirring occasionally. Add ¼ cup of water if it seems too dry.

Crumble bacon and add to pan. Season with salt and pepper to taste.

-- courtesy of Kim Biegacki

Beef and broccoli

stir-fry in brown sauce

¾ lb. flank steak, thinly sliced against the grain

Peanut oil for cooking

3 cups fresh broccoli, celery, bell peppers, onions, mushrooms, bok choi

2 clove minced garlic

1 tsp. minced ginger

2 large scallions, minced

pinch each salt and sugar

¼ cup peanuts


1 large egg white

1 tbsp. rice wine vinegar

1 tbsp. corn starch

Brown sauce:

½ cup chicken broth

1 tbsp. cornstarch

1 tbsp. soy sauce

1 tbsp. Hoisin sauce

1 tbsp. rice wine vinegar

Marinade meat at least one hour. then drain off excess marinade.

Heat ¼ inch of peanut oil in a wok or skillet over medium-high heat.

Add the beef, cook until browned. Remove from pan and cover to keep warm. Wipe out pan.

Add 2 tablespoons of oil to pan, heat to medium-high. Add minced garlic, minced ginger, salt and minced scallions. Stir fry for about 30 seconds. Add pinch salt and sugar.

Add veggies, starting with the ones that cook the longest. Stir fry until crisp and tender.

Add the beef and sauce. Stir until everything is hot and sauce thickened.

Serve with hot cooked rice.

-- courtesy of Jane McMillan

Asian noodle soup

6 cups water

2 tbsp. soy sauce

2 tbsp. Heinz chili sauce

1 tsp. ground ginger

⅝ tsp. cayenne pepper

2 pkg. instant noodle (ramen) soup

2½ cups cabbage, thinly sliced

3 carrots, peeled and sliced

½ cup sugar snaps pea pods

1 cup mushrooms, sliced

½ cup corn

½ lb. cooked steak, chicken or pork, thinly sliced

4 green onions, thinly sliced

2 tsp. dark sesame oil

Mix first five ingredients and one seasoning packet from the noodles in a large saucepan (reserve other packet).

Bring to a simmer; add cabbage and carrots; cook 5 minutes.

Add mushrooms, corn, pea pods and both packages of the noodles. Simmer 3 minutes. Add meat and green onion.

Heat through. Stir in sesame oil.

-- courtesy of Karla Everett

Turnip-Carrot Mash

2 lb. carrots

2 lb. turnip or rutabagas

cream or milk


salt and pepper

Boil carrots and turnips separately.

When fork tender, mash each separately adding cream, butter and seasonings to taste.

Gently combine before serving. Leftovers freeze well.

-- courtesy of Lee Jacintho

NAN Dining Guide Kitchen Talk on 04/25/2014

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