Hope you're staying dry and haven't felt the need to build yourself an ark yet. I'm not going to lie...I don't like all of this rain! However, with all of these rain showers comes beautiful greenery, and that is a welcome sight.
Last weekend, as we drove from Baltimore to my parents' home in Ohio, I was struck by the change in colors of the scenery outside my window. At my house, everything is very lush and verdant; as we traveled west across Pennsylvania, the landscape was less and less green. I thought about this a bit, how the change in climate from the mid-Atlantic to the Midwest really affects the plants and landscape, and realized how much I enjoy the greenery that it so abundant at my home. With all of this week's rainfall, there's a lot more shades of green to be admired!
But enough about the rain and the greenery outside, what I'm most interested in are all the edible green plants that are growing and making their way into my kitchen! Springtime is truly a time of renewal, when plants wake-up from their long winter nap. Almost instantly, my recipes are full of brightness from all of the fresh local vegetables available at the farmers markets. Right now, asparagus is at its peak in Maryland, so I'm thrilled to use it whenever possible in an easy to assemble dish.
Another sign of spring at the farmers market is sorrel. Do you know sorrel? Turns out, it's a nutritional powerhouse - one cup contains more than 100% of your daily vitamin C needs! Until a few years ago, I'd never used this leafy green perennial herb in any recipe. I remember noticing it for the first time at the weekend farmers market; my daughter asked me to buy some, and like any good mom, I agreed. (note - when your child asks you to buy vegetables, buy them!). I brought home some fresh sorrel, it was very fragrant, and immediately looked for a recipe to use it. My search for a recipe quickly brought me to Yotam Ottolenghi, an Israeli chef in London, who has a restaurant empire (I'm a huge fan of eating at his spots in London) and the author of numerous cookbooks (I own them all). In just a few moments, I put together his recipe for sorrel sauce, and the rest is history...my daughter fell in love with the flavor of the sauce. Now, it's a springtime right of passage - buying fresh sorrel at the farmers market at making Ottolenghi's sorrel sauce.
This Springtime Green Goddess Bowl is so simple to make, and it's the perfect recipe to cover with a generous drizzle or hefty pour of the sorrel sauce. I love to throw a bunch of vegetables together with some sautéed onions and a can of beans for added protein, all topped with the sauce and a handful of freshly chopped herbs. It's really the taste of springtime in a bowl. All of the nourishment helps me feel like I'm glowing like a goddess, it wakes up my senses and makes me feel vibrant. Try this recipe, I promise you'll feel its wonderful vibes, too.
Wishing you a relaxing weekend, full of delicious food, health & wellness.
Springtime Green Goddess Bowl
Ingredients: (note - use organic whenever possible)
2 T extra-virgin olive oil
1/2 white onion, finely chopped
2 zucchini, cut into half-moons and sliced 1/4” thick
1 can (14oz) cannellini beans, rinsed & drained
1 bunch (approx 1 pound) asparagus, woody stems removed, cut into 1” pieces
cooked quinoa or cooked brown rice
Ottolenghi’s Sorrel Sauce (recipe follows)
sea salt & freshly ground black pepper, to taste
fresh parsley, chopped (optional)
Heat oil in a large skillet over medium-high heat. Once hot, add the onion and sauté until softened, approximately 4-5 minutes. Stir frequently to prevent the onion from burning.
Add the zucchini to the pan and continue to sauté. The zucchini will release liquid as it cooks; continue to stir periodically until the zucchini has begun to soften, 10-12 minutes. Pour the white beans into the pan and toss to combine. Lower the heat to low, cover the pan, and let the mixture steam for 5 minutes.
Remove the lid and raise the temperature to medium-high. Add the trimmed asparagus and toss into the mixture. Continue to cook for 3 minutes, stirring often to prevent burning. Remove the pan from the heat and allow to cool for a few moments before serving.
To serve, put a big spoonful of cooked quinoa or cooked brown rice in a bowl. Add the zucchini-bean-asparagus mixture and drizzle generously with Ottolenghi’s Sorrel Sauce.
recipe yields 3-4 generous servings
double the ingredients, if desired, to yield more servings. Leftovers keep for up to 3 days in a covered container; they taste wonderful, either warm or at room temperature.
adapted from Yotam Ottolenghi
90g fresh sorrel leaves, washed (approximately 1/4 pound)
150g Greek yogurt (approximately 1/2 cup, I use dairy-free unsweetened yogurt)
1 garlic clove, crushed
2 T extra-virgin olive oil
1/2 t Dijon mustard
sea salt, to taste
Put all of the ingredients into a food processor or blender. Blend until smooth, stopping to scrape down the sides of the bowl, as needed. Taste and season with sea salt, as desired. Chill to balance the flavors until serving.