a taste of spring

1 | Spring recipe bookbonnieplants.com

A TASTE OFSpring

Quick&EasysMOOTHIE Plant now

Enjoy all yEar

crisPy ParmEsanasParaGus sticks

BakED tilaPiawith hErBs&Zucchini&

P. Allen Smith’sBroccoli with lEmon haZElnuts

A Fresh Green Start to the SeasonEasy Recipes from the Garden

Spring

2 | Spring recipe book bonnieplants.com

4 | Spring recipe book bonnieplants.comAnswer: b

what’sGrowinGGreen VeGetables

& herbs

Talk about a miracle plant! According to the USDA, getting plenty of green leafy vegetables in your diet can help to lower your risk of breast, lung and colon cancer, as well as heart disease, and improve digestion and protect your bones.

a.

b.

c.

d.

When the pilgrims arived at Plymouth Rock.

When Italian immigrants began growing it in California.

When the British Prime Minister requested the White House serve it at a state dinner.

It wasn’t - broccoli is native to America.

When was broccoli first brought to the U.S.?

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13 VEGETABLES1. Arugula2. Asparagus3. Broccoli4. Brussels Sprouts5. Cabbage6. Collards7. Kale8. Lettuce9. Mustard Greens10. Spinach11. Swiss Chard

Green vegetables and hardy herbs are the perfect way to start the spring season. Select the plants you want

to see in your garden (and ultimately on your plate!), and then click on their links for growing tips.

VeGetables&herbsGreen

HERBS12. Chives13. Cilantro14. Mexican Tarragon15. MInt16. Oregano17. Parsley18. Rosemary19. Sage20. Thyme

2018

1917

Click an image to learn more from Bonnie Plants.


Pea&Mint souP

PREPARATION

Heat the olive oil in a large saucepan over medium heat. Add onions and sauté until translucent, approximately 5 minutes. Add the mint and continue to cook for 3-5

minutes. Stir in the peas and cook another 2 minutes or until the peas are well coated with the onion, oil and mint mixture. Add the stock and bring to a boil. Reduce the heat and simmer until the peas are tender, approximately 10 minutes.

Purée the soup using an immersion or regular blender. Transfer to a large bowl and allow the soup to come to room temperature or place the bowl in the fridge. When the mixture is cool, stir in the yogurt. Serve chilled, topped with shredded fresh mint.

INGREDIENTS Serves 2 - 3

2 Tablespoons olive oil1 Diced medium onion1 Cup mint leaves2½ Cups peas (frozen or fresh)2½ Cups vegetable stock1 Cup plain greek yogurt

Serving Suggestion Add color and panache to the dish by garnishing each serving with a sprig of mint or a few fresh peas.

When you begin to prepare the recipe, place your soup serving bowls in the refrigerator. They will be chilled to the perfect temperature when you are ready to serve your dish.

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uick Tip


&broCColi with leMon haZelnuts



broCColiwithleMon&haZelnuts

reCiPe by P. allen sMith

PREPARATIONBring water to a simmer in the bottom of a vegetable steamer. Add the broccoli to the steamer basket, cover the pan and steam until the florets are al dente—tender but still with some firmness—approximately 5 to 7 minutes. While the broccoli steams, fill a large bowl with ice and cold water, and set it aside.

When the florets are done, plunge the broccoli into the ice water to stop the cooking and help it to retain its vibrant green color. When it has cooled thoroughly, drain it well and set it aside in a large bowl.

Toast the chopped hazelnuts in a nonstick skillet over medium heat until they are lightly golden. Be sure to keep the nuts moving in the pan so they do not burn. Set the nuts aside to cool.

Whisk the lemon zest, juice, hazelnut oil, sea salt and white pepper together in a small bowl. Pour most of the mixture over the broccoli, and toss it all together to make sure the broccoli is well coated with the vinaigrette (you can use your hands for this). Sprinkle in the toasted hazelnuts, and then arrange the broccoli on a serving platter. Spoon a little more vinaigrette over the top, and serve.

INGREDIENTS Serves 6

4 Cups broccoli florets½ Cup roughly chopped hazelnutsGrated zest and juice of 2 lemons6 Tablespoons hazelnut oil½ Teaspoon sea salt¼ Teaspoon ground white pepper

Serving Suggestions Make this dish a full meal by adding chopped chicken and serving over a bed of rice.

For an easy alternative to chopping, place your hazelnuts in a food processor and pulse a few times.

Did you know a serving of broccoli contains more vitamin C than an orange?

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PREPARATION

Preheat oven to 425ºF. Lay a wire rack on a baking sheet and coat with non-stick spray.

Snap off the tough ends of each asparagus spear. Lightly beat the egg whites and pour them onto a plate. Combine the breadcrumbs, flour and cheese and place on a second plate. Season the breadcrumb mixture with salt and pepper if desired.

Coat each asparagus spear in egg whites, then lay it in the breadcrumb mixture and thoroughly cover. If the breadcrumbs won’t stick, dip back in the egg whites, and then roll in mixture once again. Lay each spear on the wire rack. Bake for 15 minutes or until golden brown and crispy.


1 Bunch asparagus 3 Egg whites1 Cup seasoned breadcrumbs¼ Cup soy flour¼ Cup Parmesan cheeseSaltPepper

Serving Suggestions To keep this snack kid friendly, serve the sticks in coffee mug They are the perfect size for little hands.

Use thin asparagus spears from the garden to allow them to crisp easily when baking—and they’ll be just the right size for kids.

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Kids

KitchenCrisPy ParMesanasParaGus stiCKs


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PREPARATION

Boil asparagus for approximately 3 minutes. Then, drain it and place it in an ice

water bath to stop the cooking process, which allows the asparagus to retain its color and crunch. Combine the lime juice, mustard, honey, olive oil, salt and pepper in a small jar and shake to mix. Cut the white meat of the rotisserie chicken into small bite-sized pieces. Toss the spinach and asparagus withthe dressing, and top the salad with the chicken and goat cheese. Sprinkle with additional salt and pepper to taste.


1 Bunch asparagusJuice of 3 limes2 Teaspoons dijon mustard2 Teaspoons honey¼ Cup olive oil1 Teaspoon salt½ Teaspoon pepperSpinach salad leaves¼ Cup goat cheese1 Rotisserie chicken, white meat

asParaGus sPinaCh salad with Citrus dressinG reCiPe by bloGGer aMy JaMes

This salad makes a great lunchbox staple. Make the salad and place in an airtight container. Pack the dressing separately and pour over the salad when you’re ready to eat.

ChiCKen

Serving Suggestions As the seasons change, reinvent this salad by topping it with tomatoes, carrots, onions, peas or other garden-fresh favorites.


Amy James of Our Everyday Dinners is a full-time mom and part-time blogger who writes about real, family friendly, easy meals. After leaving the corporate world to be at home with her three young children, James began reading cookbooks cover-to-cover, watching The Food Network and training herself in all things culinary. Today, she snaps pictures of the dishes she creates and shares them to inspire others to cook healthy and delicious meals.

MEE

T THE BLOGGER

http://www.oureverydaydinners.com/


herbs&ZuCChinibaKed tilaPia with



Let your garden inspire your presentation by serving this tilapia dish garnished with curled leaf parsley.


PREPARATION

Preheat the oven to 425°F. Lightly grease a baking dish with ½ tablespoon butter. Add the chopped leeks and wine to the dish. Place the fish on top of the leeks and

dot with the remaining 2 tablespoons of butter. Sprinkle the fish with salt, pepper and 2 teaspoons of lemon juice. Bake for 15-20 minutes, or until the fish flakes easily with a fork. During baking, baste once or twice with pan juice.

While the fish is baking, combine remaining lemon juice, water, zucchini, parsley, gar-lic, oregano and thyme in small saucepan. Heat on medium until zucchini is tender. When fish is done, remove from baking pan and add remaining liquids from the baking pan to the saucepan. Continue cooking until sauce thickens slightly. Pour over fish.

herbs&ZuCChinibaKed tilaPia

with

INGREDIENTS Serves 3 - 4

2 ½ Tablespoons butter, divided½ Cup chopped leeks½ Cup dry white wine1 ½ Pounds tilapia filletsSalt and pepper to taste4 Tablespoons + 2 teaspoons fresh lemon juice ¼ Cup water1 Sliced zucchini 1 Tablespoon chopped parsley2 Minced garlic cloves 1 Tablespoon fresh oregano1 Tablespoon fresh thyme

Have extra leeks left over? They will last for up to a week in an airtight bag in your refrigerator’s crisper. You can also

freeze leeks. Be sure to wash, slice and blanch for 1 minute in boiling water, then drain, drip dry and place into plastic freezer bags for storage.

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Kale&Green aPPle sMoothie

PrEParationCombine all ingredients in a blender and blend until smooth. Serve chilled

inGrEDiEnts Serves 2

¾ Cup chopped kale1 Banana1 Small Granny Smith apple1 ½ Cups of ice½ Cup of apple juice

For a creamier smoothie, add a 1/4 of an avocado to the ingredients. This can be done for any smoothie recipe.

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uick TipServing Suggestions Soak a slice of apple in lemon juice, and then add the wedge to the glass’s rim for a colorful and edible garnish.


SHOPPING LISTReady to get started? You’ll find everything you need to make the recipes in this book on this convenient checklist.

Pea And Mint Soup

□ Olive oil□ 1 Medium onion□ Mint leaves□ 1 Package of peas (frozen or fresh)□ 1 Carton of vegetable stock□ 1 Small container of plain greek yogurt

□ 1 Head of broccoli □ Hazelnuts□ 2 Lemons□ Hazelnut oil

Broccoli with Lemon and Hazelnuts

□ 1 Bunch asparagus □ Eggs□ Seasoned breadcrumbs□ Soy flour□ Parmesan cheese

Kids’ Kitchen: Crispy Parmesan Asparagus Sticks


Chicken Asparagus Spinach Salad with Citrus Dressing

□ 1 bunch asparagus□ 3 limes□ Dijon mustard□ Honey□ Olive oil□ Spinach salad leaves□ Goat cheese□ Rotisserie chicken

□ Butter □ Leeks □ Dry white wine□ 1 1/2 Pounds tilapia fillets□ 2 Lemons □ 1 Zucchini □ Parsley □ 2 Garlic cloves □ Fresh oregano□ Fresh thyme

Baked Tilapia with Herbs and Zucchini

□ Kale□ 1 Banana□ 1 Small Granny Smith apple□ Apple juice

Kale and Apple Smoothie

a taste of spring

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