A Is for April, Asparagus, Artichokes & Arugula

Goodbye, March, just shut that door tight on your way out. Hello, April, the no-foolin' start of spring, the month of fresh starts, new growth and spiritual renewal. Let's make it a Triple AAA, A+++ month with three of spring's vanguards, A-sparagus, A-rtichokes and A-rugula.

ASPARAGUS

Photo by Show Me Vegan

Simply Recipes ~ Asparagus with Lime & Mint

A Crafty Lass ~ Asparagus & Potato Tart

Show-Me Vegan ~ Green Coconut Curry with Asparagus & Tofu

ARTICHOKES

Photo by Sanctuary from a Mad World

Sanctuary from the Mad World ~ I'll Give You My (Artichoke) Heart

Sassy Chefs ~ Artichoke Soup

Bitchin in Camero ~ Roasted Baby Artichokes

ARUGULA

Photo by Zested

Zested ~ Savory Brunch Pizza with Poached Egg

DigginFood ~ Arugula Pesto

Eat Outside the Box ~ Cauliflower & Arugula Soup

And you?
And you, what's your favorite way to break out the spring vegetables? Leave a recipe or a link to a recipe in the comments!

BlogHer food editor Alanna Kellogg top three picks are Asparagus Scallion Salad, Stuffed Artichokes and Simple Arugula Salad.

Submitted by Alanna Kellogg (view blog

) on Tue, 03/31/2009 - 11:22am

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It's Still Too Cold for Local Spring Veg

Here in Central NY it's still too cold for any local veg (though the occasional hot-house tomato can be found), and once it's finally warm enough we go straight into summer vegetables. I feel a little left out!

I was able to find imported artichokes at the grocery. I've never cooked them from fresh before, so I'll be checking out those links!

Amanda
Mrs.W's Kitchen

Submitted by MrsWsKitchen on Wed, 04/01/2009 - 06:59

No local vegetables in St. Louis yet either
...

... but there's no passing up the beautiful asparagus for $2 a pound. As for artichokes, I'd wait a long time before finding local ones. And arugula? I'm buying it at the grocery because the 'local' stuff is currently priced at $16 a pound. YIKES.

Alanna Kellogg
Kitchen Parade &
A Veggie Venture

Submitted by Alanna Kellogg on Wed, 04/01/2009 - 07:13

Lovely idea!

What fun to celebrate the arrival of April with these wonderful vegetables. I'm headed out to the grocery right now!

Cathy

cathylwood.wordpress.com

Submitted by shoalswriter on Wed, 04/01/2009 - 11:06

spring pasta salad

I was looking for "something more" with my ravioli, and am always looking to add more veggies to my diet. I stumbled on this recipe: http://www.101cookbooks.com/archives/001568.html

I improvised, using what I had in the fridge, which was: brussel sprouts, asparagus, peas & carrots(frozen), the vegan pumpkin squash ravioli, red onions, and some artichoke tapenade. Came out ridiculously yummy and very high in veggies, and relatively low in calories(compared to traditional pasta salads). I will definitely make this one for the next picnic/BBQ I have!!

Submitted by missemerson on Thu, 04/02/2009 - 22:34

Good pick, Miss Emerson!

Heidi's always got something creative in her apron's pocket. I'm always switching the proportion of starch:vegetables or starch:protein. Works like a charm ...

Alanna Kellogg
Kitchen Parade &
A Veggie Venture

Submitted by Alanna Kellogg on Fri, 04/03/2009 - 09:15