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The Cookstr Weekly: Greens for Early Spring

March 26, 2014

We’re starting to feel the beginnings of spring fever around here, and so far it’s mostly manifesting itself in the shedding of winter parkas and the sudden urge to eat something other than soup. It’s not time yet for the bounty of full-blown spring, with its asparagus and peas, but there are plenty of leafy greens, leeks, and artichokes in the markets to freshen up your menus.

As I crave less comfort foods this time of year, I want to eat less meat and starches, and I demand bigger pops of flavor in vegetable-based dishes. The ones below will do the trick, and a few sweets certainly don’t hurt either.
Warmest regards,

Kara Rota
Editorial Director


  by Terry Golson

Vegetable fried rice is an ideal meal when you’ve got a smattering of leftovers and bits and pieces on hand: some cold cooked rice (plain rice saved from a takeout meal is perfect), frozen or fresh vegetables, and a few mouthfuls of cooked chicken, ham, or shrimp. Bites of perfectly scrambled eggs hold the dish together. This makes a satisfying lunch or dinner, and a forgiving one when it’s nice out and you’d rather not spend extra time in the grocery store or over the stove!

More Early Spring Recipes from Cookstr

Mushroom Spring Rolls by Jean-Georges Vongerichten and Mark Bittman
Goat Cheese and Green Onion Flatbread by Phillis Carey
Ear-Shaped Pasta with Baby Artichokes, White Wine, Garlic, Parsley and Bread Crumbs by Janet Fletcher
Hummingbird Cake by George Geary
Syllabub by Christopher Idone
  by Celine Steen and Joni Marie Newman

Making bagels from scratch might not be part of your morning routine, but you’re unlikely to find a version like this at your local bakery. You’ll want to chop the kale into tiny pieces, and then marinate the pieces in a secret sauce of sweet, savory, tangy and umami. As the authors write, “These green-speckled bagels make it easy to add a little extra roughage to your diet. Even the veggie haters of the household will find themselves smitten with these.”


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