There's no better way to celebrate spring than with a few delicious seasonal recipes. BentallGreenOak Residential Services has a few dishes for you to try that incorporate four spring veggies.
Farro Salad with Asparagus, Peas and Feta
Pass the peas, please! Celebrate a classic spring veggie with this delicious Warm Farro Salad with Asparagus, Peas and Feta.This salad has a lot going on. It incorporates crunchy textures and tangy flavours and is super easy to make. It will leave you wanting more! To start, heat up 2 tbsp of olive oil in a saucepan and add 2 cups of asparagus and chili flakes. Cook everything for 4 minutes or until lightly browned and set aside. Sprinkle the asparagus with salt and pepper. In the same saucepan, add vegetable stock and farro and cook for 30 minutes. When it's done, transfer the farro to a large bowl and add 1 cup of peas and 1 bunch of kale. Let it stand until the peas and kale are tender. In a separate bowl, mix 4 tbsp of olive oil with lemon juice, mustard, salt and pepper. Pour the vinaigrette in with the farro and add everything else including the cooked asparagus, feta, almonds and scallions. Let the mixture stand for 5 minutes to absorb the flavours, then toss and serve.
Are you a rhubarb fan? Celebrate its abundance this spring with a sweet and delicious jam! Try this Rhubarb-Rose Oven Jam recipe which you can use in oatmeal, on scones or with toast. Begin by preheating your oven to 350F. Place 2.5lbs of cut rhubarb into a bowl and add ½ vanilla bean, 1 ¾ cups of sugar, 2-inch strips of orange zest and ¼ tsp of salt. Mix everything together and transfer into a pan and bake for 60 to 70 minutes. Keep an eye out and stir every so often. When it's done, the rhubarb should be soft and the juices thick. Now you can add some rosewater and lemon to taste. Transfer the jam into a container and use up within a couple of weeks.
Caramelized Broccoli with Garlic
If you're not a fan of broccoli, you will be after you try this delicious Caramelized Broccoli with Garlic recipe. Start by heating 2 tbsp of olive oil in a skillet. Cut the broccoli and place it cut-side down on a pan and cook until brown on medium heat. Add some water, cover and cook until the broccoli is tender (when the water evaporates). Now add 1 tbsp of olive oil, 3 sliced garlic cloves and crushed pepper and cook until the garlic turns golden. Sprinkle some salt and pepper on the broccoli and drizzle with the lemon juice. Serve as a side dish with chicken, fish or pretty much anything else.
Chicken, Asparagus and Broccoli Stirfry
When asparagus and broccoli come into season, you know spring has sprung! With this yummy Chicken, Asparagus and Broccoli Stirfry recipe, you'll impress yourself and your friends. Begin by heating up some olive oil in a skillet on medium heat. Add 2 cloves of chopped garlic and stir for 30 seconds, then add in 2 cups of broccoli, 2 cups of asparagus and 4 tbsp of broth. Cover and heat until everything is tender, then transfer into a bowl. Use the same skillet and add 1 tbsp of olive oil, 1 ¼ pounds of thinly sliced chicken and chopped green onions. Once the chicken is cooked through, add in all the veggies, hoisin sauce, oyster sauce, and the remainder of the broth. Toss around for a few minutes, add a bit of salt and pepper and serve!
BentallGreenOak Properties hopes these delicious recipes get you in the mood for spring!