Spring Fling

For us foodies, few things herald the coming of spring like the arrival of the season's first vegetables. Asparagus, watercress, garden peas, fresh herbs—they emerge, tentative and wistful, tender and bright as our hopes after winter's long slumber. More refined than squash and heavy root vegetables, with the irresistible blossom of youth, they inspire us toward all manner of flings.

If you're feeling inspired to have a fling of your own, start by taking it outside. Move a table into the back yard, cover it with a colorful cloth and a Mason jar of fresh flowers, put on some inspiring music and invite a handful of friends over for an impromptu spring feast. Or pack a festive picnic and take it on the road. Start with a roomy wicker basket, and load it up with easy-to-transport foods that celebrate spring: steamed asparagus with basil aioli for dipping, tangy watercress salads, boiled new potatoes tossed with fresh basil and olive oil. Round out your meal with whole-grain breads, organic cheeses, fresh fruit and a selection of festive beverages: sparkling water with pomegranate juice, iced herbal teas, apple cider or champagne are good choices.

Ready to have a spring fling? Celebrate the season with these easy-to-make dishes that highlight spring's tender best.

Recipies
Spring Vegetables with Couscous and Lemon-Mint Butter
Serves 4
1 tablespoon olive oil
1 leek, washed well and thinly sliced (white part only)
1 pound sugar snap peas
1 small red pepper, cored and thinly sliced lengthwise
2 cups baby spinach leaves
Juice from 1/2 lemon
1 to 2 tablespoons minced fresh mint
1 tablespoon butter
2 cups cooked whole-wheat couscous

In a large skillet, heat olive oil and sauté leeks until just tender, about 1 minute. Add sugar snap peas and red pepper, and cook for 3 to 4 minutes longer, until vegetables are crisp-tender. Add spinach, lemon juice, mint and butter, and cook, stirring, until butter is melted and spinach is just wilted. Add couscous and toss to mix. Season with salt and pepper, and serve hot.

Watercress Salad with Mango and Papaya, Coconut-Lime Dressing and Cumin-Roasted Pecans
Serves 4
1 tablespoon melted butter
1 cup pecans
1/4 teaspoon ground cumin seed
1 medium lime
2 tablespoons honey
1/4 cup coconut milk
1 bunch watercress, trimmed
3 cups arugula
1 large mango, peeled and cubed
1 medium papaya, seeded, peeled and cubed
1/2 pound jicama, peeled and cubed

Preheat oven to 375 degrees F.
In a small bowl, mix butter with cumin. Add pecans and toss to coat. Spread in a single layer on a baking sheet; sprinkle with salt and pepper, and roast at 375 degrees for 7 minutes. Remove from oven and let cool.

While pecans are roasting, make dressing: squeeze lime into a small bowl, removing seeds. Whisk in honey. Whisk in coconut milk, season with salt, and set aside.
Place watercress, arugula, mango, papaya and jicama in a medium bowl; drizzle with just enough dressing to lightly coat, and toss to mix. Store extra dressing in a glass container. Divide salad among four individual plates. Top with pecans and serve.

Asparagus, Tomato and Penne Pasta with Montrachet
Serves 4
1 pound asparagus, trimmed
1/2 pound whole-wheat penne pasta
1/2 pint pear or grape tomatoes, halved
3 green onions, thinly sliced
1 garlic clove, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
6 ounces Montrachet or other soft goat cheese, coarsely crumbled
1/2 cup coarsely chopped fresh basil

In a large pot of salted boiling water, cook asparagus until barely tender and bright green, about 2 minutes. Transfer to a bowl of ice water to cool. Drain well. Cut into inch-long segments and set aside.

In a large pot of salted boiling water, cook pasta until just tender. While pasta is cooking, combine tomatoes, onions, garlic, vinegar and oil in a large bowl. Stir to mix.

Drain pasta well, add to tomato mixture and toss gently to combine. Let cool slightly. Stir in asparagus, Montrachet and basil, and season with salt and pepper. Serve immediately, or chill for 2 to 4 hours before serving.

Garden Pea and Sweet Corn Soup
Serves 4
1 tablespoon butter or canola oil
1 medium leek, thinly sliced (white part only)
4 ears fresh corn
3 cups fresh garden peas
3 cups vegetable stock
1/8 teaspoon white pepper, or to taste
1/4 cup chopped basil leaves
Fresh basil for garnish

Melt butter or heat oil in a heavy pan over medium-low heat. Sauté leeks, stirring frequently, until soft, about 4 minutes.
While leeks are cooking, remove husks from corn and cut kernels from cob into a medium bowl; after cutting off kernels, scrape the edge of the knife down the cob from top to bottom, holding corn cob over the bowl to catch the “cream.”

Stir corn and peas into leeks; add stock, bring to a boil, reduce heat and cook for 3 to 4 minutes, until peas are just tender. Stir in white pepper and basil. Puré soup in two batches at high speed for 1 minute. Pour into individual bowls and garnish with fresh basil leaves. Serve immediately.

Asparagus, Morel Mushroom and Baby Spinach Risotto
Serves 6
1/2 pound fresh asparagus, tough ends trimmed
6 cups vegetable stock
1 tablespoon olive oil
1 medium leek, halved lengthwise and thinly sliced (white part only)
3 garlic cloves, minced
1 cup arborio rice
1/4 pound fresh morel mushrooms, washed well, trimmed and sliced crosswise*
1 cup baby spinach leaves
1/4 cup minced parsley
1/2 cup grated Asiago cheese (optional)

Bring a large pot of water to boil; add asparagus and cook for 5 minutes, until bright green. Drain and rinse in cool water. Cut asparagus into 1-inch sections and set aside.

While asparagus is cooking, pour stock into a medium saucepan; place on stovetop on low heat to warm. Heat olive oil in a large skillet and sauté leeks until soft, about 4 minutes. Add garlic and rice and cook, stirring, for 1 minute. Stir in 1 cup warm stock and cook, stirring frequently, until all the liquid is absorbed by the rice. Continue adding stock 1 cup at a time and stirring until absorbed, until all stock is added (about 25 minutes).

Stir in asparagus, mushrooms, baby spinach and parsley and cook, stirring, for 2 minutes longer. Stir in cheese, if desired. Season with salt and pepper and serve.

* Or use one-half ounce dried morel mushrooms, soaked for 30 minutes in 1 cup boiling water, then drained well.

Lisa Turner is a food writer, nutrition consultant and private chef. Her Inspired Eating program is a system of health and nutrition that recognizes the power of food to delight the senses, deeply nourish body and soul, and inspire us on every level. For more details, call 303-588-8523, email Lisa at InspiredEating@aol.com or visit her website at www.InspiredEating.com.