Spring Vegetable Recipes

Why not try something new, with these spring vegetable recipes. They are full of seasonal spring vegetables that will be readily available in your local shops now! Enjoy!

Chicken, leek and asparagus pie

2 large leeks

2 bunches of asparagus

1.5kg whole free-range chicken

Extra virgin olive oil

2 heaped tbsp flour

4 sprigs of tarragon or thyme, chopped

100ml sour cream

1 tbsp Dijon mustard

500g shortcrust pastry

Salt and black pepper

Optional: free-range egg or milk, for brushing

Halve and wash the leeks, roughly slice the green parts and finely slice white parts. Trim ends off the asparagus then slice the stalks.

Put the green parts of leek and asparagus ends into a large pot with salt, add chicken and cover with water. Put heat on high and bring to the boil. Reduce to low, cover with a lid, and simmer for 1 hour, skim off any scum from the top. Remove the chicken and shred once cooled.

Bring the poaching stock to the boil with chicken carcass and bones. Boil for 20 minutes.

Place a large, frying pan on medium-low with olive oil, add remaining leek and asparagus, cook for 10 minutes, until softened. Stir in the flour and cook for 1 minute.

Strain the chicken stock, then gradually add to frying pan, stirring until smooth, then simmer until thickened. Season with salt and black pepper. Leave to cool.

Add herbs, chicken, sour cream and mustard and stir well.

Preheat the oven to 180°C.

Grease a 22cm pie dish with olive oil. Take 2/3 of pastry, roll it out between two sheets of greaseproof paper to a few millimetres thick. Line the dish, with excess pastry hanging over sides. Add the filling,  roll out the remaining pastry the same way and lay over the top. Seal the edges with thumb and finger or a fork and make a small incision in the centre for steam to escape. Brush with egg or milk, and bake for 30 minutes, until golden.

Pasta primavera

1 ½ cups broccoli florets
1 bunch asparagus, trimmed and cut into 2.5cm segments
1 cup snow peas, sliced into 3-4 segments
250g angel hair pasta or spaghetti
4 tbsp butter
3 cloves garlic, minced
1 small zucchini, diced into 0.5cm half rounds
10 cherry tomatoes, halved
1/4 cup chicken or vegetable stock
1/2 cup cream
1/2 cup peas, fresh or frozen
1/2 cup grated Parmesan cheese
12 basil leaves, chopped
Salt and pepper
 

Blanch the broccoli, asparagus, snow peas, in a large pot of salted boiling water. Boil the broccoli for 1 minute. Add the asparagus and boil another minute. Add the snow peas and boil for 30 more seconds. Remove all the vegetables and plunge them into a bowl of the ice water. Once cool, drain. Set pan of salted water aside to cook your pasta in.

In a large frying pan, heat the butter over medium-high heat. When the butter is hot, add garlic and zucchini and sauté 1 minute. Add the diced tomatoes and sauté another 2 minutes, stirring.

Pour in the stock and turn the heat to high to bring to a boil.

Add the cream, blanched vegetables, and peas and stir. Turn the heat down until the mixture is just simmering.

Add the Parmesan and stir to combine.

If the sauce is too thick, add some more chicken broth, cream or water.

If you are using spaghetti, you will want to start cooking it before you begin sautéing the garlic and zucchini. Angel hair will only need 1 to 2 minutes to cook, vermicelli or spaghetti can take 8 to 12 minutes.

As soon as the pasta is cooked, add it to the sauce and stir to combine.

Add the basil, and salt to taste (if needed). Grind some black pepper and serve immediately.

Stuffed zucchini

Extra virgin olive oil
400 g minced beef
1 red onion, finely chopped
2 garlic cloves, minced
400 g can diced tomatoes
1 red capsicum, diced
1 sprig rosemary, leaves picked and finely chopped
1 tbsp tomato paste
1½ tsp salt
¼ tsp ground black pepper
130 g (1 cup) grated mozzarella cheese
¼ cup parsley leaves, roughly chopped (stalks reserved and chopped)
2 large zucchinis
2 tomatoes, roughly chopped
25g (¼ cup) grated parmesan
¼ cup basil leaves, roughly chopped
1 lemon, zest
green salad, to serve
 

Preheat the oven to 180°C.

Heat a good drizzle of oil in a large frying pan over high heat. Add the beef, onion and garlic and stir, breaking up any lumps with the back of a spoon, until meat is cooked. Drain any fat from the pan.

Stir in the tomatoes, capsicum, rosemary, tomato paste, salt and pepper. Simmer for 15 minutes. Remove from the heat and stir in half the mozzarella and the chopped parsley stalks. Taste for seasoning.

Slice the zucchini lengthwise and scoop out the centres to create a shell. Place the chopped tomatoes in base of a baking dish and place the zucchini halves, cut – side up on top. Fill each zucchini half with the beef cheese mixture. Top with the remaining mozzarella, the parmesan and a few twists of black pepper.

Bake for 25 minutes or until the zucchini is tender and the cheese is bubbling. Place the parsley, basil and lemon zest in a bowl and serve on top of the baked stuffed zucchini with a green salad on the side.

Spring meatball minestrone

500g pork and veal mince
1 brown onion, coarsely grated
1 small zucchini, coarsely grated
1/4 cup parmesan, coarsely grated, plus extra to serve
100g dried large pasta shells
2 tbsp extra virgin olive oil
2 cups white cabbage, shredded
1 garlic clove, crushed
6 cups salt reduced chicken style liquid stock
200g green beans, trimmed, cut into 3cm lengths
2 bunches asparagus, trimmed, cut into 3cm lengths
1 cup frozen peas
1 tbsp fresh dill
Place mince, onion, zucchini and parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 15 minutes.

Meanwhile, cook pasta following packet directions. Drain. Set aside.

Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.

Heat remaining oil in a saucepan over medium-high heat. Add cabbage and garlic. Cook, stirring, for 2 minutes. Add stock and 2 cups water. Bring to a simmer. Add beans, asparagus and peas. Simmer for 3 to 5 minutes or until vegetables are tender. Add meatballs and pasta to soup. Season with salt and pepper. Top soup with dill and extra parmesan. Serve.

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Sources:

https://www.jamieoliver.com/recipes/chicken/chicken-leek-asparagus-pie/

https://www.simplyrecipes.com/recipes/classic_pasta_primavera/

https://www.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/stuffed-zucchini/wnk8451hh

https://www.taste.com.au/recipes/spring-meatball-minestrone/580290be-d51e-4eb0-bef7-4401e982d941?r=recipes/q1svkrzk