Is It Spring Yet? Three Seasonable Dishes to Say It Is

by David Orr · 2010-03-19 13:11:00 UTC
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I find that March is one of the hardest months for eating sustainably: Our minds are thinking spring, but the weather often says otherwise. We've eaten more root vegetables than we can count, and the first signs of new blooms are still weeks away.

The thought of more of the same might sound difficult, but by taking some familiar winter ingredients and giving them a lighter, spring twist, you can transition out of winter with ease.

Potato and Leek Soup
Leaving out the traditional heavy cream in this soup makes for an easy and light meal that's perfect for the transition season.

  • Heat some oil over low heat in a heavy-bottom soup pot

  • Add 2 large, well-cleaned and thinly sliced leeks (white and light green parts only) and cook until tender, about 7-10 minutes, stirring often

  • Add 2 large potatoes, peeled and diced, and cook for another 10 minutes (don't let the potatoes brown)

  • When slightly tender, add 4 cups vegetable broth or more, and a few splashes of white wine (optional). Cover and let simmer for 30 minutes.

  • Puree the soup in a blender along with some fresh parsley or other herbs, if you have them, and salt to taste. Serve warm alongside some thick whole wheat bread.

Cabbage Coleslaw
I've written about cabbage before (it's my favorite winter vegetable), but rather than using it for a hearty soup or heavy braised dish, try this:

  • Finely slice a half head of cabbage and shred 1 carrot

  • Toss it with 2 tablespoons olive oil, 3-4 tablespoons vinegar, salt/pepper, and a pinch of sugar, and let sit for an hour to develop a light and crunchy kick.

For a festive looking dish with an Asian flair, mix red and Napa cabbage and use sesame oil, rice vinegar, and some sliced green onions. What better way to get you thinking about an outdoor picnic in the park?

Springlike Matchstick Vegetables
This recipe from cookbook author Deborah Madison is a great way to "trick" yourself into thinking spring while still using winter vegetables. It's all about presentation, and by using the bright colors of the carrots, broccoli stems, turnips, and rutabagas, you can make a very springlike dish of colorful, matchstick vegetables.

Eat well, and get ready for spring!

Photo: ilovemypit

David Orr is a sustainable cook, writer and activist.
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