From the Hearth

Fresh Fare

With spring and summer quickly approaching, gone are the days of heavier "stick to your ribs" comfort foods. Fresh vegetables in season give great flavor and a variety of nutrients, not to mention the sensation of eating lighter. The focus is on "fresh"- it adds such a wonderful flavor that even good recipes cannot make up for a lack of freshness.

May to June is considered the season for "Late Spring" for fruits and vegetables. A visit to the grocer will allow you to notice what is in season by the abundance of fresh produce. From artichokes to wild mushrooms, tender greens to leeks, sweet corn and peas... you'll find a wide variety to choose. Some produce have been picked some time ago, and shipped cross country- the time spent in transit removes a bit of the freshness. To obtain the freshest fruits and vegetables, buy produce grown locally and buy what is in season. If you have a chance, visit local farmer's markets.

This girl's enclosed some of her favorite fresh produce recipes. She hopes you enjoy- Salut!

Fresh Fare Recipes

Iced Mint-and-Fruit Tea

4 teaspoons loose tea, or 4 teabags
8 mint sprigs
2 cups boiling water
1/4 cup sugar
4 cups cold water
1/3 cup lemon juice
1/3 cup orange juice
garnish with lemon or orange slices

1. Place the mint springs with the tea, and let steep in boiling water for 20 minutes.

2. Remove tea and mint. Add sugar or sweetener, stirring well until it has dissolved.

3. In large pitcher, combine cold water and juices. Stir in tea.

4. Serve over ice. Garnish each serving with fruit slices.

Mango Salsa

2 cups diced peeled mango
1/4 cup chopped fresh herbs (choose from mint, cilantro, or basil)
2/3 cup chopped green onions
1 cup chopped red bell pepper
1/2 teaspoon freshly grated lime zest
2 tablespoons fresh lime juice
4 teaspoons olive oil
salt and pepper to taste
optional: one chopped jalapeno

Combine all ingredients together in small sized bowl, and season with salt and pepper as desired. For an additional "kick", add one jalapeno. Cover, and keep in the refrigerator.

This salsa can be made a few hours ahead, and will last in the refrigerator for 2 days.

Broccoli Salad

Dressing: (made the night before)
1/2 cup mayonnaise (not salad dressing)
1 Tbsp. white vinegar
1/4 cup sugar

Mix and cover the dressing - store overnight in the refrigerator.

Salad:
1 bunch fresh broccoli florets (2 stalks or 3 cups)
1/4 cup red onion, finely chopped
1/2 lb. bacon, fried crisp - crumbled
1/2 cup sunflower seed kernels 1/2 cup raisins

Lightly steam broccoli florets. About 30 minutes before serving, mix all other ingredients together and place into large bowl.
Stir dressing over the salad to coat lightly.


NOTE: Do not save any leftovers, on the rare occasions you will have any. This dish will not serve well the next day.

Citrus Steamed Fish

filet of orange roughy or other mild white fish
1 lime, cut into wedges
1 lemon, cut into wedges
1 orange, cut into wedges
Olive oil
Salt
Freshly ground black pepper

1. Preheat the oven to 425 F. On a baking sheet, set out a large piece of aluminum foil, and place fish in the center.

2. Cover the fish with the lemon, lime and orange wedges. Drizzle with olive oil. Season with salt and pepper.

3. Wrap the aluminum foil around the fish, and seal neatly to trap the steam.

4. Bake the fish in the oven for 30 minutes or until done. To clean up, just toss the foil away.

Simple Veggie Sides

Sauteed Spinach with Garlic

Wash the spinach gently but thoroughly by immersing in a cold water bath, and swishing lightly. Let it drain, and then chop as desired.

In a hot skillet, add olive oil and saute minced garlic for 2 minutes. Add in spinach, and saute lightly for a few moments. Top with pepper and fresh lemon juice.

Grilled Vegetables

Zucchini or yellow squash spears, sliced eggplant, sweet onion, bell peppers, mushrooms, aparagus, and roma tomatoes all grill exceptionally well. Simply brush lightly with olive oil, then season with a touch of pepper and salt. Place vegetables on a hot grill coated in cooking spray. Cook until tender: tomatoes will cook more quickly then the others, so add them last. This is a good side dish option when you are grilling the main meat course. Top with a light balsamic vinaigrette, or just lemon juice.

Baby Carrots with Lemon Mint Glaze

Place baby carrots in saucepan. Cover with just enough water, and bring to boil. Simmer until tender, about 12 minutes. Drain water and return carrots to pan. Add a pat of butter, 1 tsp. of brown sugar, juice of one half a lemon, and some chopped fresh mint. Stir until ingredients melt... coat the carrots lightly with the glaze and serve.

Broiled Tomatoes with Cheese

3 large tomatoes

Dash of pepper

3 Tablespoons crumbled blue cheese

Optional version:Use 2 Tablespoons chopped basil and 3 Tablespoons feta cheese instead of blue cheese

1. Halve and core tomatoes, then sprinkle with pepper.

2. Top with blue cheese (or a layer of fresh chopped basil, then feta cheese on top).

3. Broil for five minutes, or until tops are golden brown.


NOTE: In selecting tomatoes, remember that they are fruit and should not be refrigerated, but stored in a cool dry place.

Peachberry Cobbler

3 cups sliced fresh peeled peaches (canned peaches do not taste the same)
1 cup fresh blueberries, raspberries, or blackberries
1/2 teaspoon of ground cinnamon
1 Tablespoon lemon juice
1 cup sugar
1 cup flour
1/2 teaspoon salt
1 egg (beaten)
6 Tablespoons melted butter

1. Preheat over to 375 F. Place peaches and berries in 8 x 8 inch-square baking pan.

2. Sprinkle with cinnamon, and then lemon juice.

3. In small bowl, mix dry ingredients (sugar, flour, salt). Add beaten egg and mix until crumbly.

4. Spread crumbly mixture over peach-berry mixture. Pour butter over top.

5. Bake for 30-35 minutes. Let cool and serve with optional vanilla bean ice cream.

If anyone would care to submit one of their favorite recipes, this one can be reached at kaylee{G}