Living - SOUTHERN LIVING Fresh Garden Recipes 130 Homegrown Favorites

Contents Southern Living Fresh Garden Recipes Spring Asparagus FRESH PRODUCE PRIMER Asparagus SELECT Look for asparagus with smooth skin, uniform color, and a dry, compact tip. STORE To extend freshness, wrap them in damp paper towels for several days or refrigerate stalks, tips up, in a cup of shallow water. Dont freeze fresh asparagus. PREPARE Snap fibrous ends from asparagus spears. Cook asparagus as is, or peel the skin with a vegetable peeler to make the stalks more tender. COOK Boil, steam, grill, roast, or saut for a few minutes until crisp-tender.

Asparagus Mimosa MAKES 4 SERVINGS HANDS-ON TIME 10 MIN. TOTAL TIME 10 MIN. Trim 1 lb. fresh asparagus; cook in boiling salted water to cover 1 to 2 minutes or until crisp-tender. Drain. Plunge into ice water; drain.

Toss with 1 tsp. cider vinegar, 1 tsp. extra virgin olive oil, tsp. kosher salt, and tsp. freshly ground black pepper . sauted finely diced spicy smoked sausage, and 1 tsp. chopped fresh chives . chopped fresh chives .

Serve with hot sauce . Fettuccine-and-Asparagus al Burro MAKES 3 TO 4 SERVINGS HANDS-ON TIME 30 MIN. TOTAL TIME 30 MIN. Al burro means with butter. This simple sauce is a more authentic version of todays popular Alfredo, which calls for whipping cream. 1 lb. fresh thin asparagus 4 to 6 oz. thick pancetta slices, diced 1 (9-oz.) package refrigerated fettuccine 2 Tbsp. butter, at room temperature 3 Tbsp. extra virgin olive oil cup freshly shredded Parmigiano-Reggiano cheese 2 Tbsp. chopped fresh flat-leaf parsley tsp. table salt tsp. freshly ground black pepper Toppings: shaved Parmesan cheese, freshly ground black pepper Cut asparagus into -inch diagonal pieces, discarding tough ends. freshly ground black pepper Toppings: shaved Parmesan cheese, freshly ground black pepper Cut asparagus into -inch diagonal pieces, discarding tough ends.

Saut pancetta in a large skillet over medium heat 5 minutes or until crisp; remove from skillet. Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes. Drain, reserving cup pasta water. Melt butter with oil in skillet over medium heat; add hot cooked pasta and asparagus, cheese, and next 3 ingredients. Toss to coat, adding enough reserved pasta water to make a glossy sauce. Remove from heat, and sprinkle with pancetta.

Serve immediately with desired toppings. Note: We tested with Buitoni All Natural Fettuccine. Roasted Orange-Ginger Asparagus MAKES 6 TO 8 SERVINGS HANDS-ON TIME 15 MIN. TOTAL TIME 30 MIN. 2 lb. olive oil 1 Tbsp. grated fresh ginger 1 Tbsp. grated fresh ginger 1 Tbsp.

Dijon mustard tsp. table salt tsp. black pepper Garnishes: orange zest, chopped fresh basil Preheat oven to 400. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Whisk together orange juice, olive oil, and next 4 ingredients; drizzle mixture over asparagus, tossing to coat. EDITORS TIP Plant asparagus in late winter or early spring. EDITORS TIP Plant asparagus in late winter or early spring.

Pick a sunny spot where it can stay permanently. Dig a trench 10 inches deep and a foot wide. Fill the bottom with 4 inches of compost. Spread the roots over the compost, and then cover with 2 inches of good soil. As the young plants grow, gradually fill in the trench, being careful to cover the growing tips. Carrots FRESH PRODUCE PRIMER carrots SELECT Choose carrots that are firm and brightly colored, avoiding ones that are cracked.

STORE Remove tops, if attached; place carrots in plastic bags, and refrigerate up to 2 weeks. PREPARE Wash and cut carrots into sticks for dipping and eating, or shred them to add to salads or slaw. COOK You can steam, braise, saut, bake, or microwave your carrots. Add them to soups and stews, or serve them as a side dish. Baby Carrot Soup MAKES 5 cups HANDS-ON TIME 10 min. TOTAL TIME 45 min.

Smoky adobo sauce gives this creamy soup a subtle touch of heat. Artful Garnish Stir together about 1 Tbsp. reduced-fat sour cream and 2 tsp. water; drizzle over soup, and swirl with a wooden pick. Top with chives and chopped chile peppers, if you wish. 1 (7-oz.) can chipotle peppers in adobo sauce 1 small sweet onion, chopped 1 Tbsp. olive oil 1 (32-oz.) container low-sodium fat-free chicken broth 1 (16-oz.) package baby carrots cup half-and-half 1 tsp. table salt Toppings: chopped fresh chives, chopped dried chile peppers, reduced-fat sour cream Remove 2 tsp. adobo sauce from can; reserve peppers and remaining sauce for another use. adobo sauce from can; reserve peppers and remaining sauce for another use.

Saut onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Stir in broth, carrots, and 2 tsp. adobo sauce; cover, increase heat to medium-high, and bring to a boil. Reduce heat to medium, and simmer, partially covered, 15 to 20 minutes or until carrots are tender. Remove from heat, and let cool 10 minutes. Process carrot mixture in a blender or food processor 1 minute or until smooth, stopping to scrape down sides as needed.

Return carrot mixture to Dutch oven. Stir in half-and-half and salt. Cook over low heat 2 to 4 minutes or until thoroughly heated. Serve with desired toppings. Glazed Baby Carrots MAKES 6 SERVINGS HANDS-ON TIME 20 MIN. 1 lb. small carrots with tops (about 3 bunches) cup orange marmalade cup fresh orange juice 2 Tbsp. butter 1 Tbsp. butter 1 Tbsp.

Dijon mustard Preheat oven to 425. Cut tops from carrots, leaving 1 inch of stems on each; gently wash and peel carrots. Bring marmalade and next 3 ingredients to a boil in a large ovenproof skillet over medium-high heat; add carrots, stirring to coat. Bake 30 minutes or until carrots are tender and lightly browned, stirring every 10 minutes. Lydas Cream of Carrot Soup MAKES 8 CUPS HANDS-ON TIME 1 HOUR, 5 MIN. TOTAL TIME 1 HOUR, 10 MIN.

Heres a delicious, low-fat way to get your veggies. 2 Tbsp. butter 1 (1-lb.) package baby carrots, chopped 1 (1-lb.) package parsnips, peeled and chopped 1 medium-size yellow onion, chopped tsp. table salt tsp. freshly ground black pepper 2 (32-oz.) containers chicken broth cup uncooked long-grain rice cup half-and-half (optional) Toppings: sour cream, chopped fresh chives, freshly ground black pepper Melt butter in a large Dutch oven over medium heat; add carrots and next 4 ingredients; saut 8 minutes or until onion is tender. Stir in chicken broth.

Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring often, 20 minutes. Stir in rice, and cook, stirring often, 18 minutes or until rice is tender. Remove from heat. Process mixture with a handheld blender until smooth. Stir in half-and-half, if desired.