Top 10 Quick-to-Prepare Spring Vegetables

To help you with quick meal ideas, here are ten springtime veggies that are easy and quick-to-prepare. The idea of eating foods in season is not new. Eating foods that are grown in season ultimately means eating foods that are grown closer to your front door and taste better. Best of all, fresh equals quick! So go to local farmers markets, visit the local farm stand—the more you use foods of your region, the better you’ll be eating. Fresh, local foods are smart choices for the pocketbook too.

Although not every one of these foods may be available at your market now, most of these are available in many areas throughout the springtime season – and they’re all veggies that are a snap to prepare in 20 minutes or less!

1. Asparagus – Look for firm stalks with closed tips and wash under cool running water. Snap or cut the tough end off the spears and then it’s time to cook. 
    Steam: whole spears or half-lengths
    Sauté or pan-fry: cut into 1- to 3-inch diagonals and sizzle in a bit of olive oil
    Roast: toss with oil, sprinkle with salt and pepper; bake at 400ºF for 10-15 minutes.

    Try this: Orzo with Asparagus or Pasta w/Asparagus & Mushrooms

2. Carrots – Choose firm ones that are vibrant orange. Carrots store well in the fridge so this is one veggie that most everyone has on hand during the week. Scrub under cool running water before using. A bag of baby carrots is the ultimate in easy-to-use.
    Raw: munch ‘em as-is or shred and add to salads
    Steam or boil: in soups, stews or tossed with butter and brown sugar

                                          Try this: Moroccan Carrot Salad

3. Greens: collards, kale, spinach – Greens are not the neatest, but they’re first place in quick-cooking plus nutritional vitality. Wash under cool running water or dunk in a bowl of cool water, then chop and use.
    Bake: Tossed with oil and seasoning, kale bakes up crisp and fast (even kids say this is good!).
    Sauté or pan-fry: start with a bit of olive oil and garlic, add a splash of soy or lemon and any green will taste great.

Try this: Krispy Kale or Sautéed Spinach with Garlic

4. Onions & green onions – Choose firm, smooth globes, and fresh green onions should have tall, crisp tops. Remove the root-ends (and skin as needed), then dice, slice, or chop finely to use in many dishes.
    Sauté or pan-fry: in a bit of olive oil to flavor soups, stews, or cook alongside burgers for  added flavor.
    Raw: Sliced thinly in salads, topping burgers, or minced and added to salsa and other sauces.

Try this: Sausage-n-Onion Pierogies or Italian Penne Pasta

5. Peas – So many to choose from: snow, snap, sugar, or garden peas (the round, green frozen ones we all know!). They’re available fresh, canned, or frozen—and they’re all quick cooking. When buying fresh, choose bright green crisp pods. Rinse well and remove the ‘string’ on pod varieties before cooking.
    Boil/steam: serve hot with butter and salt, with potatoes in a milk/butter sauce, or tossed into pasta or tuna casseroles
    Sauté or pan-fry: in stir-fries, with carrots, onions or mushrooms
    When cooked and cool: add to tossed salads, pasta salads, even chicken and tuna salads

Try this: 3-Step Stirfry or Ham Loaf Patties with Peas & Potatoes

6. Potatoes – Who doesn’t love potatoes? They’re the veggie that mixes-n-matches in so many ways. Avoid any that look wrinkled, green, or in any way past their prime. Scrub well under cool water before using.
    Microwave: whole, fork-pricked ‘baked’ potatoes cook quickly
    Sauté or pan-fry: Sliced, diced or shredded and crisply pan-fried in a bit of olive oil
    Leftovers: perfect cubed and pan-fried or broiled with cheese

                                                      Try this: 10-Minute Fried Potatoes

7. Radishes – It’s the wake-me-up-after-a-long-winter’s-sleep crisp crunch that adds a pungent bite to salads and raw veggie trays. Select firm, smooth orbs—the freshest radishes usually have greens attached. Scrub clean under cool running water.
    Raw: slice, dice or shred for salads
    Sauté or pan-fry: slices or strips add quick-cooking zest to stir-fries

8. Salad greens: lettuce, spinach – This is the season to enjoy the ease of tender melt-in-your-mouth greens. A quick wash under cool water, dry (use the salad spinner, if you like), top with a dollop of your favorite dressing, and mealtime veggies are ready!

Try this: Lettuce Wraps
 
9. Watercress – Some markets will have small bundles of this green setting in a shallow pan of water. Others will have it in cellophane boxes all ready-to-go. Either way, select bunches of watercress that are not yellowed or wilted, and use within 2 days. Rinse under cool, clear water before using.
    Raw or quick parboil: dunk watercress in boiling water for 5 seconds (it will turn bright green), and remove to drain and cool. Add to salads.
    Quick simmer: Chop into 1-inch pieces and add during last minute of cooking for a nutritious tender veggie addition to soups and lighter spring stews.
   
10. Wild greens: chickweed, dandelion, mustard, plantain – If you’re lucky enough to have a pristine gathering ground nearby, now’s the prime time to gnab some free-for-the-taking edible wild greens. After positive ID, wash greens well under cool running water.
    Raw: chickweed or early dandelion is the perfect salad addition—just tear into 1-inch pieces and toss in.
    Sauté or pan-fry: Try a fast sizzle with minced garlic or onion and dandelion. A splash of soy or lemon adds flavorful zing.
    Boil: Plantain needs 10 minutes of cooking time to become tender—then it can be seasoned much like spinach, or simply topped with butter and salt.

    Try this: Mediterranean Roll-ups
 

There you have it! Ten quick and awesome ways to luv spring—yep, meeting your 5-A-Day just got 10 times easier.