Tag Archives: Spring

Spring Vegetable Soup

by on 14. Aug, 2011 in Recipes

1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 medium potato, peeled and chopped
1/2 cup chopped broccoli
1/2 cup frozen corn
1/2 cup torn spinach
1/2 cup chopped fresh mushrooms
1/2 cup chopped carrots
1/4 cup chopped cabbage
2 (32 fluid ounce) containers chicken broth
6 ounces egg noodles
1 cup canned white beans

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Roasted Spring Vegetable Risotto

by on 29. Apr, 2011 in Recipes

1 pound asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups Swanson® Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

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Penne with Spring Vegetables

by on 09. Apr, 2011 in Recipes

1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste

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Special Spring Vegetable Mix

by on 20. Mar, 2011 in Recipes

2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
1/2 teaspoon salt
1 cup frozen green peas
1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste

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Spring Vegetable Medley

by on 18. Mar, 2011 in Recipes

2 cups quartered small red potatoes
1 cup fresh baby carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups cut fresh asparagus (2 inch pieces)
1 medium zucchini, cut into 1/4-inch slices
1 tablespoon butter or margarine, melted
1 1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt

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Spring Vegetable Bundles

by on 15. Mar, 2011 in Recipes

4 green onions
1 cup water
1 pound thin asparagus spears, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme sprigs
1 1/3 cups white wine
3 tablespoons butter

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