#spring vegetable

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spring vegetable crostini with macadamia nut ricotta

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shrimp and spring vegetable cauliflower rice paella

[soupblessings]

Try our spring vegetable soup with lemon. This easy spring vegetable soup recipe is an easy vegetarian vegetable soup recipe. Try our spring

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[justanothercookery]

Bring on the broad beans

Roast chicken with roast potatoes, lemon-braised leeks, cabbage, and minted broad beans, followed by rhubarb crumble, on Sunday 29 May 2016

The broad beans have begun. My father grows a mixture of Aquadulce and Martock broad beans, with the occasional Sutton, too. While we much prefer the heritage Martock, growing a variety of, ehm, varieties is important. First, they come ready at different times, which helps to prevent glutting, but also it is security for the crop from the vagaries of the weather or the disaster of an insect strike or infection. 

The Martocks are not yet ready, and won’t be for a few weeks. But the Aquadulce are young and tender and ready for eating. Take our advice, do not wait for them to grow to size. It is a waste of a good broad bean and the time that you could be eating them and not skinning them.

Broad beans and mint are a marriage made in heaven. They love garlic and lemon, as well. We pair them with avocados in salad and puree them to top bruschetta. I love broad beans with fish, but they are excellent with lamb, too. I am determined to try a pasta dish my father had in Sicily which combined broad beans with fresh, young cheese to make a scrumptious sauce. But this is how I prepared them to accompany our roast chicken last night.

These beans had been picked that morning and were so tender that they did not require skinning after podding. I melted a little butter (actually vegan margarine, but if you can use butter, do) in a sauce pan and fried off a few slivers of wet garlic, also fresh from the allotment. When the garlic had softened, I tipped in the broad beans, moved them around the pan to coat them with the garlic-infused butter, and added a splash of vegetable stock together with a handful of chopped fresh mint. I put the lid on the pan and cooked the beans for a few minutes until they split. That was it. Mouthfuls of heaven.

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[recipehouse]

(via Smoked Barramundi with Spring Vegetable Salad | Coley Cooks...)

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