Meatless Monday Roundup: 4 Spring Vegetable Recipes
Spring is in the air… it’s time to take advantage of all that greenery! From peas to asparagus, fava beans to morel mushrooms, farmers markets and produce stands are brimming with delicious, nutritious treats, perfect for your meatless Monday meals. Here are four of our favorite recipes from around the web featuring only the best of this season’s vegetables.
Image: Laura Klein
Our very own arugula and fava bean bruschetta makes the perfect appetizer. These little morsels are a delicious hors d’oeuvre to serve at parties. The fava beans take a bit of work, but you’ll be rewarded by the creamy texture and fantastic, nutty flavor. Peppery arugula is the perfect foil. If you can’t find fresh basil yet, you can leave it out — the arugula is enough — but keep an eye out… it’ll be popping up soon!
Risotto is a fantastic way to use spring vegetables. Use any vegetables you like in this delicious spring vegetable risotto. The recipe calls for fennel, leeks, mushrooms and chives, but as the season progresses, you can use whatever becomes available. Just use white vegetable stock instead of chicken broth to make this truly delicious meal a veggie-friendly dish! The egg on top adds a protein punch.
Try our asparagus with tarragon vinaigrette, for a delicious play on a familiar ingredient. Asparagus go perfectly with the slightly licorice flavor of tarragon. This simple vegetable side dish is delicious as part of a vegetable platter, which is a wonderful way to welcome spring for meatless Monday.
Curry might not be the first thing you think of when it comes to spring food, but this delicious, seasonal version will blow your mind! A spring vegetable curry with ramp-cilantro chutney, this dish features a host of spring veggies including fiddleheads, dandelion greens, and bell pepper. Change it up to include your favorite spring vegetables… it’s versatile and easy to switch up the ingredients.
