SEASOBABLY DRESSED SPRING VEGETABES

Thanks to modern, global horticulture, improved refrigeration and transportation, we’re no longer relegated to serving vegetables strictly in season and waiting for local harvests. Many produce items are in markets all year both fresh and frozen.

They are welcomed for their tender crispness and fresh, delicate favors but also because they are positive proof that winter is really over. Unfortunately, much as we want to feature these veggies in our spring holiday meus, Mother Nature isn’t always in sync with pre-set, calculated calendar dates.  So we have to improvise.

Never have we had more access to fresh ‘spring’ produce all year, carrots, spinach, radishes, scallions, or to better quality frozen, green beans. So, although they don’t equal the truly fresh, new, local crop, there’s a lot to work with in creating acceptable substitutes.

The thing which sets spring vegetable apart from those of other seasons is that they are best while young and tender, rather than ripe and fully matured. Youth and freshness are key to both appearance and taste. Preparation is focused on maintaining and conveying these qualities, so cooking them is a case of less is more. A pinch of salt in the water, a dab of butter when plating them is often enough. For Spring Vegetable recipes see posts on  May 17,2014,   Apr. 9, 2015,   Mar. 3, 2016,   Mar. 31, 2016,   Apr. 6,2016,   Apr. 20, 2017,   Mar. 15, 2018,   Mar. 29, 2018,   Apr. 2, 2020,   Mar. 25, 2021.

On the other hand, this is the saving grace if you’re forced to depend on regular market offerings. The door is open to doctor them a bit to taste like the real thing. Not by using the sauces, syrups or bolder herbs and spices which are used on vegetables of other seasons, but with the delicate addition of herbs and spices also associated with spring. Mint, parsley and dill are prime examples. Ginger root is considered a light spice, and a squeeze of fresh lemon juice, though not seasonal, always brightens taste. I’ve written several posts giving recipes to use as examples.

Two tips on dealing with fresh or frozen vegetables at any season; first, they can always be made a bit special by preparing them in 2 quick ways. One to glaze them; boil or steam them to crisp tender, then sauté them with butter (about 1 Tbs. per pound) and appropriate seasonings until well coated and shiny. See carrots below. Two: braise them by immersing them in a flavored liquid, covering the dish and slow baking until vegetables are tender. See leeks below. Second tip: adding herbs is the easiest way to flavor vegetables, especially in spring when herbs are themselves, a new spring growth.

The recipes below illustrate how this is done, and, hopefully, give you ideas for serving spring vegetables. Oh, and do try the radishes. They’re delicious! Two easy tips on

RECIPES

Green Beans with Shallots: Serves 4 – From- https://www.onceuponachef.com/recipes/french-string-beans-with-shallots.html

2 Tbs. olive oil or unsalted butter

2 large shallots, thinly sliced

1/2 cup water

3/4 pound (12 ounces) French string beans (haricots verts), trimmed

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Pinch sugar

Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 min. Do not brown. Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 min. Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 min. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.

Peas and Mint Serves 4-6

1 lb. fresh or frozen peas

¼  cup. chopped fresh mint.

2 Tbs. butter

Steam or lightly boil the peas until crisp tender about 5 min or as stated on package. Drain, add mint or butter and toss to coat and mix, Serve at once.

Green Peas, Lettuce and Scallions (Green Onions) Serves 6

1 Tbs. butter

Salt and pepper and lemon pepper

2 heads Bibb lettuce-halved lengthwise

3 bunches scallions—roots and tough green ends trimmed

1 lb. peas- frozen or fresh

1 Tbs. oil

Salt and pepper and lemon pepper

Melt the oil in a sauce pan over low heat; gently toss the lettuce and scallions to coat well.

Gingered Carrots: Serves 4

1 lb. carrots sliced on an angle

2 Tbs. oil

1 inch fresh ginger grated

1Tbs. poppy seeds

Lightly boil the carrots until just tender 8-10 min; drain well… Sauté in a pan with the oil, ginger and poppy seeds until glossy and just tender. Don’t allow to burn. Serve hot.

2) Prepare the carrots as above. Sauté them with 2 Tbs. melted butter, ½ cup maple syrup, 1 tsp. cinnamon until tender and glossy. Season with salt and pepper if needed. Serve hot.

3) Proceed as above and sauté the carrots in 2 Tbs. butter, ½ tsp. nutmeg, juice of 2 oranges and zest of 1 orange until glossy and tender. Add freshly ground pepper to taste.

4) Proceed as above, using 3 Tbs. butter and ¼ cup honey. This may need a drop of lemon juice.

Carrots roast well tossed with a bit of oil, 1 tsp. of balsamic vinegar and dusted with herb of choice, they take about 30 min. at 350 deg. just watch that they don’t shrivel.

2) They can also be baked. Cut them in sticks and lay the raw carrots in a shallow pan. Pour over 1 cup stock or broth and sprinkle with 2 Tbs. fresh or 1 Tbs. dried herb of choice, thyme, rosemary, sage, marjoram or dill. Dot with 2 Tbs. butter and bake 350 deg. for 30-35 min. until stock is absorbed Taste for salt and pepper if needed. Serve hot.

Thyme Baked Carrots: Serves 4 

1 lb. carrots-small regular carrots are best for this-peeled, julienned (¼ x 3 inches)

1 cup chicken or beef stock

2 Tbs. chopped fresh thyme-parsley, marjoram or sage will also due

2 Tbs. butter

Place the vegetables in a shallow baking dish, pour the stock over, season, scatter the thyme on top and dot with butter. Bake at 350 deg. for 35-40 min. until stock is absorbed and carrots are tender. Serve warm.

Asparagus

Break off the woody part of the stems and put the spears in a microwave proof dish in one layer, if possible, no more than two, or cook in batches. Microwave on high 3 to 9 min. depending on the thickness of the stems. If marinating, put drained spears on a serving plate, pour marinade over and allow to infuse as the asparagus cools, then refrigerate or serve. If saucing, shock spears with cold water, chill them and sauce before serving or sauce and serve hot.

For Marinating: A vinaigrette of choice is best

For Saucing: A plain white sauce is good or optionally for 4 servings combine

1 cup cooled cooking water

1 Tbs. cornstarch

Lemon pepper to taste

Dissolve the cornstarch in the liquid and bring to a simmer, stirring constantly until thickened. Add seasoning to taste. For a richer sauce, add 1 beaten egg yolk to the cooled sauce and reheat, over low, stirring constantly until sauce is quite thick. Check to adjust seasoning.  

Garnishes: Asparagus loves to be decorated and will accept many things: sliced or chopped roasted or fresh peppers, chopped eggs, toasted chopped nuts and seeds, anchovies, capers, herbs crumbled bacon, even breadcrumbs.

Braised Leeks: Serves 6

Leeks are prone to retain soil. To clean cut to within 1 inch of the white part, soak well and hold under running water. If some dirt is still visible, cut them in half lengthwise.

6-8 Leeks-cleaned

1 cup + chicken broth

6 Tbs. Butter

Salt

Steam the leeks in a covered pot with the broth and salt to taste until tender. Drain and melt the butter in a pan, add the leeks and cook over medium heat, turning often, until lightly colored. Check salt and serve hot with butter pored over. Garnish with parsley or dill.

Braised Fennel: Serves 4

2 heads fennel – stalks removed and quartered

1 Tbs. butter

1 Tbs. oil

Enough broth to partially cover

Salt and pepper

Sauté the fennel in the butter and oil until golden on one side and slightly translucent about 5 min. Pour over broth, cover pan and simmer until tender about 15- 20 min. Season and serve hot. 

Fennel also combines well with radishes, cucumber, cabbage, celery, pears, apples, grapes and most nuts citrus fruits, pieces, zest or juice spark its flavor as does a bit of vinegar in the dressing. Because of fennel’s unique flavor, some may think it’s hard to be creative in using it, but the opposite is true. Aside from braised, fennel doesn’t like to be alone and readily combines with other foods.  Actually, it’s an excellent place to learn to be creative, and salads are a good platform, especially the newer ones combining many ingredients, including grains and seeds.

Spring Spinach Salad: Serves 6-8—depending on size of bag OR

7-12 oz. . fresh, spring spinach

4-6 red radishes= 1 per serving

¼ cup toasted, chopped walnuts

4-5 fresh strawberries per serving – halved if large

½ cup crumbled feta cheese—optional for garnish

Vinaigrette dressing of choice—Raspberry suggested

Wash greens snap off hard stems, wash and hull berries, wash and thinly slice radishes, discarding greens. Chill all ingredients, in water if necessary. Drain and divide the spinach among plates, scatter radish slices, then berries, nuts and cheese over. Drizzle with dressing.

Nana’s Hot Boiled Dressing

This dressing is an old, favorite family recipe. It’s wonderful cold in place of mayonnaise for sandwiches and salads like potato, chicken, tuna and salmon. Hot it gives a new dimension to spinach and, if you can get them, dandelions. Young spring spinach is best but the “baby” found pre-packed in bags all year is acceptable. Just make sure all greens are well washed and the hard part of the stems is snapped off. Either salad can be garnished with crumbled bacon. Used cold with the addition of quartered hard boiled eggs it can make a meal of the spinach version.

Recipe: Makes about 2 cups

3 Tbs. sugar

½ tsp. dry mustard

1/8 tsp. paprika

1 Tbs. flour

1 tsp. salt

1 Tbs. butter

½ cup cider vinegar

½ cup water

2 eggs – well beaten

Using the top of a Bain Marie or double boiler, whisk together the first 5 ingredients. Whisk in the next 3 and place top pot over bottom in which the required amount of water is boiling. Cook, constantly stirring, until smooth and butter is melted. Pour a little into the beaten eggs, stirring to prevent curdling, pour the rest of the hot liquid into the eggs. Then return the mixture to the top of the double boiler and cook constantly stirring until mixture is thick and smooth.

Serve hot over chosen cleaned greens. Do not use over lettuces. All greens will wilt with the heat and lettuces don’t stand up well.

NOTE: Chill leftover and use as mayonnaise or a salad dressing.

Sautéed Spinach and Garlic: Serves 4

1 ½ lb. baby spinach or 1 large bunch field spinach

6 cloves garlic -chopped

2 Tbs. oi

Salt and freshly ground pepper to taste

Fresh lemon juice-optional

Trim stems of field spinach if using. Wash spinach and spin almost dry. In a large skillet, sauté garlic in oil over medium heat, 1 min. but don’t allow to brown. Add all the spinach, salt and pepper and stir with a wooden spoon to coat with oil. Cover pot and cook for 2 min. to wit spinach evenly. Uncover and continue cooking and stirring until spinach is tender and garlic is fragrant, about 2-5 min. more. Serve at once with an optional squeeze of lemon.

Sautéed Radishes: Serves 4- from 500 3-Ingredient Recipes by Robert and Carol Hildebrand.

1 lb. radishes-trimmed and split lengthwise

1 Tbs. minced garlic

1 Tbs. rice vinegar or other light, flavored vinegar

¼ cup olive oil

Salt and pepper

Heat the oil in a sauté pan over medium heat, add the radishes, season and add garlic. Cook 5-6 min. gently tossing. Add the vinegar and stir to incorporate. Serve at once.

Caramelized Shallots or Pearl Onions: Serves 4-6

1 ½ lb. shallots or pearl onions – skins peeled but root ends left on

1 Tbs. sugar

2 Tbs. butter

2 Tbs. oil

1 cup water, wine or broth

Sauté the shallots in the melted butter and the oil over medium heat until golden. Sprinkle in the sugar, toss to coat and continue to cook on low heat, until vegetables begin to glaze. Add liquid, cover and cook for 2-7 min. until vegetables are tender. Remove lid, allow steam to escape and cook until liquid evaporates and shallots are light brown and well glazed.

SPRING ROAST RECIPES FOR 2024

Everything about spring menus is lighter than the hearty ones of winter-the vegetables, the desserts and especially the roasts. In today’s world of rapidly rising meat prices, spring roasts are also less expensive, with lamb, ham and pork loin replacing beef and chicken, duck and game hens replacing turkey. I deal with this in my book Spring Roasts.

The fact is foods have changed with the times. They aren’t so seasonally specific. For example pork, formerly associated with colder weather is found on menus all year, offering an economic option. Summer squash and asparagus are available in fall and winter. I deal with this subject in my post on Spring Roasts for March 22, 2018.  Incidentally, that post lists different entrée recipes than this, so check it out. 

Basically, the main criteria for spring roasts are that they be smaller, more tender, than those of fall and winter. onfirmation# 0201202409200730V035013

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 Also, in keeping with the season, spring roasts are treated in a lighter manner and/or presented in a more delicate cut, such as a rack rather than a leg, and are often served au jus rather than with thickened gravy. They are meant to be accompanied by and compliment the fresh, young produce of spring not overpower it.

The recipe suggestions in my book, Spring Roasts for Easter and Passover, are selected for holidays, occasions or simply dinners at this season.  I’ve written several posts with different excerpts from this book specifically on April 5, 2012,   April 21, 2014, March 22, 2015,   March 22, 2018,  April 1, 2019, March 25, 2020 each with different takes on the book and one on brunch options on March 23, 2016.  However, the past few years, with gatherings undergoing first changes due to Covid and now rising food costs making menu options a real consideration, I’m adding a few cost effective entrees to those in the book.

Beef is welcome, but no longer in expensive cuts like fillet mignon and sirloin; now it’s London broil. Pork too is now acceptable, as loin, tenderloin or the elegant chop display of a crown roast filled with steamed spring vegetables. Lamb is making a comeback, but as a mature animal because it’s sustainable. Poultry is still popular and ham, cured over the winter has always been popular.

Spring Roasts does contain recipes for veal, which is still available in specialty butcher shops but recipes for veal, turkey, chicken and pork are interchangeable. There are also lots of recipes for sides and desserts. There also are many menu options and available selections cover a wide price range resulting in a huge variety of possible presentations. This book offers suggestions for the complete entrée as well as tips on seasonal upgrades. For example, if you feel comfortable with your own method of roasting, say a chicken, there are ways to perk it up for spring.

1. Rub the roast with oil and sprinkle inside and out with a dried herb of choice

2. Instead of potatoes, roast whole carrots, onions or lightly blanched fennel quarters around the roast. About 40 min. before it’s done, add the vegetables with a bit of canned, condensed broth, baste them a time or two.

3, Forget thickening gravy. Use the rest of the broth to deglaze the roasting pan at the end, adding a little wine or herbs to make a sauce to pass at table.

4. Try one of the easy stuffings below. I suggest the rice because it’s lighter than bread. The first 2 recipes can be made ahead, frozen and thawed for use on the day

In general, for spring meals, I like to go easy on the carbs and serve several vegetable dishes,

including a leafy salad with fruit. If I’m catering to big or growing appetites, muffins, especially fruit ones or focaccia with a flavored topping are great fillers.” However, there is a selection of spring carb recipes in the post on March 31, 2022. Additionally, if you prefer stuffing, or want to roll a roast, there are seasonal options for that in Spring Roasts as well. Some examples are below:

RECIPES

Apricot Glazed Cornish Hens

 4 Cornish Hens

1 cup apricot nectar

4 Tbs. apricot jam

1 tsp. butter – melted

Marinate the hens in a plastic bag with the nectar, in the refrigerator for at least 2 hr. turning often. Remove the hens, reserving marinade, and place in a pan breast side up. Bake in a 350 deg. oven basting with marinade often during first 40 min. Mix butter with jam and baste the hens a final time. Bake 20 min. more or until hens are tender. Deglaze pan drippings with a bit of white wine or apple juice and serve with the hens.

Duck with Cherries: Serves 4-6

4lb. duckling

2 cups white wine or apple juice

Salt, pepper, powdered ginger –

2 Tbs. flour

(1) 20 oz. can pitted Bing cherries in syrup

Clean the duck, trim the fat and remove the oil gland. Place the duck on a rack in the sink, prick the skin with a fork all over and pour 2-4 cups of boiling water over the duck. This shrinks the skin and helps it crisp. Sprinkle with the seasonings and put the duck, on the rack in a pan into a preheated 450 deg. oven for 15 min. reduce heat to 350 deg. and cook for 20 min. per pound until tender. Baste often with the wine or juice, using all. When duck is done, keep warm. Strain fat from pan drippings. Mix the flour with the drippings and cook until smooth and thickened. Add the cherries with syrup and heat through. Spoon some of the sauce over each portion as served and pass the rest.

Chicken with Herb Butter: Serves 6-8

6 lb. oven roaster

5 cloves garlic – mashed

1 cup mixed chopped fresh herbs- rosemary, thyme, sage & parsley OR ¼ cup mixed dried herbs

¼ lb. butter softened

Salt and pepper

2 cups water or broth –   more if needed

1 Tbs. cornstarch

Mix herbs, butter and garlic. Gently lift the breast skin on the chicken and spread about ¼ the butter mixture under the skin on each side. Put the chicken in a roasting pan breast side up. Gently dot some of the butter over the top and pour about ¼ cup both in the pan bottom. Put the chicken in a preheated 350 deg. oven and roast 30 min per pound dotting with the remainder of the butter and adding broth to keep the pan drippings fluid during roasting. Don’t baste unless it looks dry. Remove the chicken to a serving plate and tent with foil to keep warm. Mix broth with the pan drippings to equal 2 cups. Whisk in the cornstarch and stir over medium heat until slightly thickened. Serve with chicken.

Chicken with Fruit Stuffing: Serves 6-8.

6 lb. oven roaster

¼ cup diced onion

¼ cup diced celery

1 large cooking apple like Granny Smith, peeled, cored and in large cubes

1 orange cut in half and segments removed—rind zested and reserved

1/3 cup raisins\

½ tsp. each dried thyme, rosemary and sage

1 egg

6 slices cinnamon raisin bread – lightly toasted and torn in 1 inch pieces OR 6 slices white bread lightly toasted with ½ tsp. cinnamon added to the mix

@ 3 Tbs. orange juice or apple juice – more if needed to just moisten stuffing

Salt and pepper to taste

Chicken broth

1 Tbs. cornstarch

Mix all the ingredients above except the broth and cornstarch, adding only enough fruit juice to moisten. Stuff the chicken and put it in a roasting pan breast side up, with ½ cup broth in the bottom. Cook 30 min. per pound, adding broth to keep pan drippings fluid. When chicken is golden and juices run clear, remove to a serving plate and add enough broth or, optionally, broth and fruit juice to pan to equal 2 cups. Whisk in cornstarch and stir over medium heat until slightly thickened. Serve with roast.

Rack of Lamb: Allow 1 chop per serving

Number 1

2 racks of lamb

½ cup mint jelly

2 Tbs. vinegar

Trim the meat well and place fat side up in a roasting pan. Brush with jelly melted with vinegar and roast 375 deg. 15-20 min per pound. Brush with rest of the jelly mix just before finished. Serve on a platter and divide into servings at table.

Number 2

2 racks of lamb

½ cup panko- lightly crushed

2 tsp. garlic powder

2 tsp. chopped fresh chives

3 tsp. chopped fresh mint

1 Tbs. lemon juice

1 tsp. lemon zest

Water

4 Tbs. butter

SAUCE

1 Tbs. lemon juice

½ cup white wine

2 Tbs. mint jelly

4 Tbs. butter

Mix the panko and next 6 ingredients in a bowl using just enough water to bind. Trim lamb and press breading into meat, Place bones down in a pan, drizzle with butter and roast 375 deg. for 15-20 min per pound. MAKE SAUCE by deglazing pan with lemon juice and wine, add a bit of water if more liquid is needed. Dissolve first jelly then butter in pan to make sauce. Serve drizzled on plates when carving.

Leg of Lamb with Mint Sauce: Serves 8-10

5-7lb. leg of lamb

½ cup of mint sauce – a vinegar based sauce, not mint jelly. For recipe see p.28*

¼ cup of cider vinegar

1 cup chicken broth

1 cup beef broth

3Tbs. flour

Trim all the fat from the lamb, rub with the vinegar and place in a roasting pan with ¼ inch of water. Pour about ¼ cup of mint sauce over the lamb and put in a 325deg. oven. Roast 13-15 min. per pound for rare, 16-18 min for medium After 15 min. pour over the other ¼ cup of mint sauce. Baste frequently with drippings, adding water as necessary to maintain the liquid level. Meanwhile, dissolve the flour in 1 cup broth. When meat is done, remove to a plate and keep warm. Use I cup of broth to deglaze pan add to the cup with the flour in a saucepan. Bring to a simmer and stir until thickened. Serve hot with the meat and pass mint jelly on the side.

* Mint Sauce:

Per bunch of fresh mint- I use spearmint;  Cut off the thickest part of the stems and any root tendrils. Wash the leaves well. Place in a stockpot and just cover with apple cider vinegar. Bring to a simmer and add sugar to a sweet-sour taste. Don’t over sweeten. You may use sugar substitute. Cook until stems are soft—about 5-8 min. Cool and blend or process until mint is almost a powder. Pour into glass bottles. Leave to cool completely and screw on tops. I use well cleaned 8oz.salad dressing bottles. Store in a dark place at room temperature.  Keeps for months.

Rub this over the leg of lamb before roasting and add a bit to pan drippings to baste. I make gravy of the pan drippings and 2 beef plus 1 chicken bouillon envelopes and 2 cups water mixed with ¼ cup mint sauce, pan drippings and about 5 Tbs. flour or 2 ½ Tbs. cornstarch.

1.For broiled lamb chops, or lamb patties, I pour a light covering of mint sauce over them before cooking.

2.Sauce can also be used for flavoring in Sheppard’s Pie, stews, soups etc.

3.Excellent over fresh fruit and vegetables.

Pork Loin and Beets: Serves 4- from Bon Appetit.com

¼ cup walnuts

3 Tbs. plus ½ cup olive oil

1 ½ pounds pork tenderloin

Kosher salt

2 medium onions, coarsely chopped

3 medium golden beets, scrubbed, cut into bite-size pieces

Freshly ground black pepper

4 garlic cloves, chopped

2 cups sauerkraut, plus ½ cup brine

1 cup low-sodium chicken broth

½ cup dry white wine

4 Tbs. fresh lemon juice, divided

½ cup finely chopped mint”

½ cup finely chopped parsley

¼ cup finely chopped dried tart apricots

Toast walnuts in a skillet or on a rimmed baking sheet, in a 350 deg. oven, tossing once, until golden brown, 7–10 minutes. Let cool, and chop. Heat 3 Tbs. oil in a large skillet over medium-high. Season pork loin with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning occasionally until instant-read thermometer inserted into the thickest part of loin registers 150 deg., 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbs. lemon juice, and remaining ½ cup oil in a small bowl; season with salt and pepper. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Spinach Stuffed Pork Loin: Serves 6

3 lb. boneless pork loin

(1) 4 oz. can mushroom stems and pieces

½ cup diced shallots

1 garlic clove-minced

2 Tbs. brandy

1 Tbs. butter

(1) 10 oz. box frozen, chopped spinach-thawed

1 Tbs. oil

Salt and pepper to taste

2 cups condensed canned chicken broth + more if needed

¼ cup white wine

Mix the broth and the wine. Butterfly the pork by lengthwise slicing almost through. Open it like a book and make similar slices down each half. Cover with plastic wrap and pound the meat to an even thinness. Sauté the shallots and mushrooms in the butter until golden, remove to a bowl. Add the oil to the pan and toss the spinach over with the garlic, remove to the bowl with the shallots and add seasonings. Save any pan juices and add to the broth mix. Spread the vegetable mixture on the meat to within a about an inch of each edge. Roll the meat around the stuffing, starting with a long side and secure with string. Pour over about ½ cup of broth mix and cook in a 350 deg. oven about 1 hr.45 min. >2 hrs. adding more broth mix as necessary. Deglaze the pan with the rest of the broth mix and pass at table.

Baked, Glazed Ham: For those on restrictive diets, Smoked Turkey can be substituted for the ham. The GLAZE is an old family recipe

1 ham, shank or butt 7-10 lbs.

½ cup molasses

2 Tbs. cider vinegar

@24 whole cloves

2 cups apple juice + more if needed

1 small can pineapple rings

4-5 Candied or Maraschino cherries + equal number of toothpicks

½ cup raisins

Trim all fat from the ham, lightly score the top and dot it with cloves.  Put the ham in a roasting pan with 1 cup of apple juice to prevent sticking, and set it in a 350 deg. oven. After about 20 minutes, or when the scoring opens, baste it with ½ the glaze and add more juice to the pan, if needed. Allowing 15min. per pound, halfway through the cooking, add a bit more juice to the bottom of the pan to deglaze and baste with that, then spoon ½ the remaining glaze over the ham. 30 min. before it’s finished, open a small can of pineapple slices and, reserving the juice, place 4 slices on top of the ham, centering each with a cherry on a toothpick, then spoon the remaining glaze over them.

Raisin Sauce

Meanwhile, combine the reserved pineapple juice and enough apple juice to make 2 cups, with 2Tbs. cornstarch and ½ cup raisins. Stirring constantly, I bring the mixture to a boil in a small saucepan until it thickens and clarifies. Add the pan drippings and stir to incorporate. To make a delicious Raisin Sauce!

STUFFINGS –Stuffing with egg tends to puff and rice spills out. An easy way to keep the stuffing in a bird is to flatten a piece of bread with a can or rolling pin to compact it and place it over the cavity opening secured with a couple of poultry pins or skewers.

Apricot and Herb Stuffing: Yield 3 cups-Adapted from Memorable Roasts published by Konemann

1 cup chopped dried apricots

1 onion chopped

1 stalk celery chopped

¾ cup raisins

1 Tbs. dried parsley

¼ tsp. EACH dried sage, thyme, rosemary

About ¼ cup milk*

3 cups fresh breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice.

Walnut and Ham Stuffing: Yield 3 cups- Adapted from Memorable Roasts published by Konemann

1cup finely chopped ham

½ cup chopped walnuts

½ cup chopped mushrooms

¼ cup chopped parsley

About ¼ cup milk*

2 cups chopped breadcrumbs*

1 egg beaten*

Mix all the ingredients adding just enough milk to hold it loosely together and seal in a freezer bag or covered container. To use, thaw and stuff bird, cook as directed.

*Replace these ingredients with 3 cups cooked rice—suggestion brown rice

Fruit Stuffing for Duck or Chicken: Yield about 3 cups

2 apples, peeled, cored and diced

½ navel orange sectioned + 1Tbs. slivered orange peel OR (1) 8oz. can mandarin oranges, drained

About ¼ cup orange juice or milk

1/3 cup raisins

1 small onion chopped

1 stalk celery chopped

1 tsp. dried sage

3 slices raisin bread toasted-torn in1 inch pieces

Mix all the ingredients adding just enough liquid to hold it together. Stuff bird and cook as directed

12 SPEEDY ‘FRESH’ FISH RECIPES FOR LENT

Christians traditionally observe Lent with some type of fasting. The most customary and frequent choice is to forgo meat the first and last days, Ash Wednesday and Good Friday. Some also abstain one day each week for the duration of Lent. The popular substitute for the meat is fish, which can present a problem for busy people, especially working parents and anyone who shops once per week.

Unlike meat, fresh fish can’t be purchased several days ahead, it must be eaten within a day. Freezing, often, isn’t an option either. Depending on geographical location and species of fish, chances are it was frozen or chilled to near freezing for transport to market. Re-freezing would render it inedible. If you want to know more about handling, choosing and using seafood, I have a book, All About Seafood, available on this site’s bookshelf and on Amazon and Etsy.

There’s a wide variety of frozen seafood available from shellfish to prepared dishes, but much of it may be expensive for a week night, be over dependent on bread for coating or filling, be an unacceptable recipe, or simply require too much time to prepare.

For those nights, I like the freedom of options supplied by the individually wrapped fish fillets usually sold in bags. They are perfectly proportioned, so it’s easy to take just what’s needed. They thaw fast and cook quickly in different recipes allowing the cook freedom of choice. Although several species are packaged this way, the three most often found in markets are Tilapia, Salmon and Flounder. I’m giving 3 recipes for each and 3 for shrimp, because it also fits this category.

These recipes suit a busy lifestyle, needing only about 30 min. to prepare, including prep time. Several even allow a bit of kick-back time while they’re cooking, and none of them are in the splurge category, although a few are acceptable ‘company- fare.’

First though, I’m including a recipe that can be used to prepare each of the above items and most other types of seafood. This vegetable sauce can either be presented as a bedding for larger pieces of seafood or as a sauce containing smaller pieces to be served over pasta or rice. The actual ingredients can be changed, adding string beans, zucchini or broccoli or omitting the celery or peppers according to whim, but the method and outcome remain the same—fast, easy and delicious.

RECIPES

Mediterranean Baked Fish
This is a delicious way to cook fish and a wonderful way to serve vegetables. Mackerel is originally recommended but I find the technique works well with almost any fish fillet, though I prefer a white fish like Tilapia or Flounder. I use a variety of vegetables, cut beans, broccoli, zucchini, usually peppers and always onions. For the tomatoes, anything goes, leftover sauce, any type fresh or canned. I allow for at least 1 cup cooked vegetables, per portion. I like a dash of Tabasco or a sprinkle of cayenne added and maybe a touch of garlic powder too.

Microwave the diced raw onions, peppers and any raw vegetables you’re using in a bit of oil for 1 min. Add any frozen ones and cook 1 min. more. Mix with any cooked items and the tomatoes or tomato sauce. Put in a pan, cover with the fish fillet. Lightly spray the fish with cooking oil and sprinkle with a little lemon pepper and paprika. Bake at 350 deg. 8 min. per 1 inch width of the fillet, on average about 20-24 min. until fish flakes and vegetables bubble. Serve at once while very hot.

Coconut Crusted Tilapia: Serves 4
4 Tilapia filets – about 1lb
1 cup plain Panko
½ cup sweetened coconut flakes – toasted
½ cup + mayonnaise
Lemon pepper
Step I- Preheat oven to 350 deg. Toast coconut on a piece of foil until golden, about 4 min. watching that edges don’t burn. When cool mix with Panko.
Step 2 – Place fish on a lightly oiled cooking surface, a pan or baking sheet. Completely cover the tops with a thin sheet of mayonnaise, more like a veneer. Dust lightly with lemon pepper.
Step 3 – Sprinkle with Panko-coconut mix, and bake 8 min. per 1 inch width of filet, until top is golden, fish puffs slightly and edges bubble. Serve at once
Note: I put the breading mix in an empty herb bottle with a shaker top. It’s easy to apply, and any extra can simply be stored in the bottle.

Fusion Tilapia: Serves 4
4 large Tilapia fillets
3 bunches scallions – also called green onions- trimmed of roots and course green stems
1 Tbs. garlic powder
1 Tbs. powdered ginger
3 Tbs. butter – divided
2 Tbs. oil
2 Tbs. Soy Sauce
½ cup Cream Sherry
(1) 2lb . 4 oz. can sweet potatoes*
2 Tbs. brown sugar
Salt and pepper.

Drain the sweet potatoes. Using 1 Tbs. butter and the brown sugar, and if needed a bit of their own syrup, candy them, either in a skillet on the stove, or in a cooking oil sprayed pan in the oven, as per directions on the can. (I have been known to do this in the microwave, by melting the butter, dissolving the sugar in it, coating the potatoes well, covering and cooking on high for @ 3 min .in one minute intervals.)
Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.
Melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white, adding more butter as needed. You may need to do this in batches. Remove to a plate. Add the remainder of the butter and oil then the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy Sauce, Sherry and scallion pieces. Stir for 30 sec. Reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.
*NOTE: Sweet potatoes can be used straight from the can, leftover, fresh baked or cubed and boiled, even replaced by squash. It’s a matter of preference and what’s on hand.

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Tilapia-Zucchini Kabobs: Serves 4- From Quick and Easy by Parragon Publishing
4 tilapia fillets
2 zucchini or yellow squash cut into 12 thick slices
12 cherry tomatoes
12 thick chunks or slices of slightly cooked white or sweet potatoes or carrots
1 lemon –quartered
8 skewers-if wood, soak in water first
SAUCE
4 bay leaves crushed
3 Tbs. olive oil
2 Tbs. lemon juice
¼ tsp. lemon pepper
¼ tsp. dried thyme
Cut the fillets in halves lengthwise and then into 2 strips each half. Roll the fish strips and thread alternately on the skewers with the vegetables. Place the skewers on a lightly oiled, foil lined baking sheet. Mix the sauce it ingredients in a bowl and liberally brush the skewers. Grill or broil about 4 inches from the heat about 10 min. or until fish is done, turning and basting often with the sauce. Serve hot with the lemon wedges.

Baked Flounder Meniere: Serves 4- Tilapia can also be used
4 flounder filets-about 1 ½ lb.
¾ cup white wine
3 Tbs. butter- cut in small pieces
¼ cup chopped fresh parsley OR 4 tsp. dried
Put the fillets in a glass baking dish, close together but not touching. Pour over the wine and spread the butter pieces equally over the fish then sprinkle the parsley on top, 1 tsp. per fillet. Bake at 350 deg. 5-8 min. per 1 inch of width, basting twice, until fish flakes easily. Serve at once hot, with pan juices as sauce.

Flounder Veronique: Serves 4-Tilapia can also be used
4 large flounder fillets-about 24 oz. .
¼ cup butter
¼ cup white wine
¼ tsp. powdered rosemary
Pinch lemon pepper
½ cup milk
1 tsp. cornstarch
1 cup seedless grapes halved-green is traditional
Sauté the fish in the butter until it is begins to flake, about 8-10min.add the wine and seasonings, cover and cook over low heat 5 min. Remove fish to a plate and keep warm. Bring pan juices to a boil. Have cornstarch dissolved in milk and add to the pan. Simmer until thickened about 2 min. Add grapes and heat through. Serve fish with hot sauce and grapes over it.

Spinach Centered Fish Ring: Serves 4
4 filets of a mild flavored white fish-tilapia, flounder, scrod.
(2) 10 oz. boxes frozen chopped spinach -thawed
1 egg
1 envelope or 1 Tbs. bouillon granules either chicken or beef
1/8 tsp. ground nutmeg
Step 1-cut the fish filets lengthwise in half and form each filet into a ring, head to tail, securing with toothpicks. Place in a lightly greased close-fitting pan, but not with the rings touching.
Step 2 – Squeeze excess water out of the spinach and mix it with the egg and the bouillon
Step 3 – Fill the fish rings with the spinach and sprinkle the nutmeg over the tops.
Step 4 – Bake in a preheated 350 deg. oven about 20- 25 min. or until egg cooks and forms custard in the bottom of the pan. Serve at once with pieces of the custard as a garnish.
Alternatively for hearty appetites, form the halves of fish filets into only 2 rings and divide the spinach between them. Add 5 to 8 min, to cooking time.

Poached Salmon with Dill Sauce: Serves 4
4 salmon fillets or steaks – about 24 oz.
½ cup mayonnaise
½ cup sour cream
1-1 ½ Tbs. dried dill weed-depending on taste
Mix the mayonnaise and sour cream with the dill until smooth and chill at least a couple of hours in advance to meld flavors. Boil enough water to cover, in a skillet or pot that easily holds all the fish. Slide the fish into the water and poach 5-8 min. per inch of width until it is opaque, firm and a pale pink. Remove from pot one at a time, and run under cold water until cool enough to slip off the skin and, if using steaks, carefully remove the bones without tearing the meat. Plate and chill the fish, covered to prevent drying if being made in advance. When ready to serve, plate the fish and top with equal mounds of the sauce. Garnish with more dill or chopped chives.

Maple Marinated Salmon: Per portion –to be multiplied as needed
(1) 5-6oz salmon filet – skinned
1 Tbs. oil
2 Tbs. maple syrup
2 tsp. balsamic vinegar
2 tsp. bourbon
Whisk the oil, syrup and vinegar and bourbon to combine well.  Pour the marinade over the fish in the baking pan, and turn the filet over a few times to coat both sides. Marinate in the refrigerator at least 1 hr. and up to 4 hrs.  Bake in a preheated 350 deg. oven for 8 min. per inch of width. Baste occasionally with pan juices. Serve at once, with any pan juices that remain and garnished with a sprinkling of freshly cracked black pepper.

Salmon Teriyaki*: Serves 4- From Eat Up and Slim Down by Jane Kirby and David Joachim
(4) 5 oz. salmon steaks or fillets
Sauce*
½ cup soy sauce
2 Tbs. rice vinegar
3 garlic cloves or ½ tsp. garlic powder
1 Tbs. chopped fresh ginger OR 1tsp. powdered ginger
1 ½ cups (12 oz.) thawed frozen apple juice concentrate
½ cup finely chopped scallions or onions
Puree everything but scallions and salmon. Refrigerate the fish and onion in the marinade at least 8 hr. or overnight. Preheat the oven to 350 deg. and bake the fish in the marinade 8-10 min. until opaque and flakes.
* A good commercial Teriyaki sauce may substitute for the sauce recipe. Use only enough to cover the fish and look for those labeled Marinade – Sauce preferably.

Shrimp Kabobs: Serves 4
Cubes of Monkfish, Salmon steak, Swordfish, even Tuna steaks will work in place of shrimp:
2 lbs. extra-large (26-30 count) raw shrimp, peeled and deveined, tails on
2 Tbs. olive oil
1 tsp. Tabasco
1 tsp. Worcestershire Sauce
2 tsp. chopped fresh rosemary or equal amount dried
3 cloves minced garlic
1 tsp. dried oregano
¼ tsp. allspice powder
2 lemons – one juiced one in quarters
Kosher salt to taste
Freshly ground pepper
Barbeque Sauce –l optional for dipping
Skewers

Mix all the ingredients but the salt and quartered lemon in a bowl large enough to hold the shrimp. Add the shrimp and marinate, covered at room temperature at least 1 hr. or several hours in the refrigerator. Thread shrimp head to tail on as many skewers as necessary – long metal ones require about 4. Preheat broiler or grill, and cook shrimp until pink and beginning to brown, basting frequently with the marinade. Sprinkle with salt. Serve with lemon quarters.

Shrimp Stew: Serves 4-One of the very few of my recipes using canned soup
1 lb. shrimp-preferably cleaned, raw, size optional -tails off-cooked can be used
2 cans condensed shrimp soup
½ cup milk or half and half
1 stalk celery sliced thin
1 medium-large onion –halved, halves quartered
1 Tbs. oil
1 cup frozen peas
4 oz. can sliced mushrooms- drained
Lemon pepper to taste
Parsley for garnish
Microwave the onion and celery in the oil about 2 min. until crisp tender. In a pot large enough to hold all the ingredients, whisk the soup and the milk until smooth over low heat; stir in the celery and onion with their juices. Stirring, add the peas and raise heat until nearly at a simmer but do not let it boil. Still stilling, add the mushrooms and shrimp and cook until shrimp is cooked-to opaque and pink. Add the lemon pepper to taste and serve hot garnished with parsley, in bowls or optionally over rice.

Shrimp Cucumber and Dill Sauce: Serves 4-6
1 medium cucumber peeled seeded and chopped
1 tsp. salt
4 tbs. butter
1 bunch of scallions-white parts only chopped
1 clove garlic chopped
1 cup white wine
1 Tbs. chopped dill
1 cup half and half
1 lb. raw shelled and cleaned shrimp
1 lb. cooked pasta
Sprinkle salt over cucumber in a bowl and allow to sit for 20 min. Rinse well and drain then chill. Sauté scallions and garlic in butter until soft, add wine and reduce by half, add shrimp and dill. Cook until shrimp are pink, add cream and simmer to reduce and thicken slightly, add reserved cucumber just to heat through and season with salt and pepper if needed. Serve over pasta.