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Every January, my pantry inevitably needs an in-depth examination. So I clear out the remnants of holiday foodstuffs that have collected – candy canes, cracker fragments, sprinkles and other cookie decorations – and take a good look at what is left.

A lot of my homemade jam and preserves have been given away as gifts; my stash of nuts, dried fruit and olives has dwindled (as it should over the entertaining season), and there is plenty of space for starting over.

With my intentional food-related goals for the new year at the forefront of my planning, I sit down to write a list of staples I need to stock. I take notice of low granola supplies, the absence of canned beans, and other clues that point to my need for a grocery haul.

The result is a list of basic staples that I think anyone striving to serve wholesome family food should stockpile and I’m sharing it here with you today.

If you’re serious about maintaining a diet of nourishing foods, one of the best things you can do is stock your pantry with quality ingredients. You’ll be inspired to try new recipes – and have the resources to follow through with them – and more inclined to steer clear of prepackaged and processed foods.

9 Foods to Stock in Your Pantry

1. Cereals (hot, not cold)

Easy to source, affordable and nutritious, hot cereals are an ideal breakfast choice. Oatmeal, steel-cut oats, cornmeal, and the all-Canadian Red River are just a few of these energy boosting options. We enjoy hot cereal most weekday mornings, either spooned up with a variety of toppings or prepared in one of these favorite recipes:

• Overnight Apple Cinnamon Baked Oatmeal
• Chai Spice Granola with Dried Apple and Almonds
• Brown Butter-Toasted Oatmeal with Roasted Pears

2. Canned Goods

Most legumes I cook from scratch, but I still like to have their canned versions on hand as well such as beans (black, pinto, and kidney), chickpeas, and even lentils. I buy the organic, low salt varieties, and find they come in handy for the occasional impromptu chili or burrito.

Other canned items I try to have around are coconut milk and diced  tomatoes, as well as a few winter pizza toppings such as artichokes and olives.

• Black Bean Burritos
• Layered Taco Bake

3. Lentils & Split Peas

They’re versatile, frugal, quick-cooking and healthy, but I’ve told you all that before. Go ahead, fill a few jars with lentils and their counterparts from the bulk section of your local organic store.

• Simple French Lentil Soup with Bacon
• Coconut Curried Green Lentil Soup

4. Good Fats

Because of the varied properties of fats, I like to stock several different fats for both cooked and uncooked dishes. When cooking, I reach for extra-virgin olive oil, coconut oil, and duck or bacon fat. The duck fat I buy rendered and frozen from my local butcher; bacon fat I strain through a paper towel when still hot and store in a jar in the refrigerator. I’ll often finish an dish (vegetable, pasta, sauce, etc) with butter, and that is my preferred substance for baking as well.

For uncooked meals, olive, sesame and nut oils are amazing to have to help elevate salad dressings or drizzle over roasted vegetables.

Fat is a real, wholesome ingredient necessary for our good health; choose wisely when stocking your pantry.

• Maple Dijon Vinaigrette
• Balsamic Vinaigrette
• Rich Pie Crust

5. Rice and Beans

I’m currently soaking a pot of navy beans to slow cook tomorrow with molasses, onion and a ham bone. One of the most frugal and healthy items you can keep on hand, beans come in a wide assortment, making them suitable for many types of cuisine and dishes.

Brown rice and wild rice do take a bit of cooking time, but their nutty flavors and versatility make the planning well worth the effort. I also store Arborio rice for risottos and sushi rice for when I get a craving.

• Malaysian Shrimp Fried Rice
• Frijoles Rancheros
• Mexican Black Bean Burgers
• Simple Spanish Paella with Chicken and Roasted Red Peppers

6. Whole Grain Pastas

My kids are crazy about pasta, so you’ll find it in all shapes and forms in my pantry. Whole-wheat spaghetti is a must, as is orzo, and the occasional spelt fusilli or other fun shape.

• Butternut Squash Whole-Wheat Mac & Cheese
• Quick Turkey Noodle Soup

7. Baking Supplies

Whole-wheat pastry flour and organic all-purpose flour lead the pack in this department and allow us to make everything from the essential Honey Pizza Dough to the Best Zucchini Bread Ever.

A lot of baking goes down in my kitchen, so I try to source the best quality ingredients possible. Natural sweeteners such as maple syrup, honey, agave and natural case sugar are always in stock, as are Scharffen Berger Semisweet Dark Chocolate Baking Chunks and plenty of nuts and seeds.

• Honey-Oat Cookies with Chocolate Coated Sunflower Seeds
• One-Bowl Oatmeal Muffins
• No-Knead Bread

8. Quick Cooking Grains: Cous Cous, Quinoa, Millet & more

Don’t worry if none of those grains sound familiar to you, just introduce them to your repertoire one by one and then marvel at how you ever cooked without them! Perfect for wholesome winter salads or quick sides, these small grains are versatile and pair well with a host of flavors.

• Mediterranean Quinoa-Stuffed Artichokes

9. Flavor Enhancers

Varying in every cook’s repertoire, flavor enhancers can be spices, condiments, or other ingredients that pack a punch. Although yours may differ, some of my favorites include: sriracha sauce, soy sauce, mustards, rice wine vinegar, salts and peppers, quality spices, home grown herbs, and that is just the beginning!

• Ten Ingredients You Absolutely, Positively, Must Have on Your Spice Rack
• What You Need to Know About Buying, Storing, and Cooking with Spices

Are you adding any new ingredients to your pantry this year? What are a few of your staples?

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Written by Cheri of Kitchen Simplicity.

Last year Lynn gave a wonderful tutorial on how to make your own pumpkin purée. Whether you make your own or use a can, it seems you’re almost guaranteed to always have just a little bit left over. And, nobody likes to waste any precious pumpkin purée.

Today’s post is all about ways to use up that little bit of extra pumpkin so you can squeeze every last drop out of pumpkin season.

If you’re anything like me you like to find as many recipes as possible to help use up that last half a cup (or less) of pumpkin purée. I wanted to compile a list of recipes and ideas for doing just that and I thought I would share it with you. Make sure to tuck these ideas away for reference later. If you save them for that little extra, you’ll have something to look forward to and no reason to get bored of eating pumpkin the same way over and over.

Sometimes it makes sense to simply freeze the leftovers (especially when using canned purée) but if you already thawed your own pumpkin purée, you probably don’t want to stick it back in the freezer.

Here are a couple of ideas (and some recipes too) that use half a cup or less of pumpkin purée.

Stir it Into Your Favorite Beverage

It seems that this time of year, recipes for Pumpkin Spice Latte’s abound. But don’t limit it to just latte’s. Stir some purée into your favorite hot chocolate recipe, make a milkshake or smoothie, add it to some hot apple cider or even a cup of spiced tea. Just don’t forget to add some Pumpkin Spice!

Recipes:

• Pumpkin Spice Latte | Sugar Crafter (uses 1.5 tablespoons)
• Pumpkin-Spiced Hot Chocolate | Kitchen Simplicity (uses 1/3 cup)
• Pumpkin Pie Blizzard | Dulce Dough (uses 1/4 cup)
• Pumpkin Spice Smoothie | Healthful Pursuit (uses 1/2 cup)
• Pumpkin Spice Vietnamese Iced Coffee | Food + Words (uses 1 oz)

Use it in Sweets and Baking

Not all sweets use a large amount of pumpkin. If you find a recipe that interests you, and uses a small amount of pumpkin, make note of it so you can reference it later.

Make sure to include it in some of your tried and true favorites as well. Stir some into rice pudding, frozen yogurt or ice cream, vanilla pudding or substitute it for some banana in banana bread.

Recipes:

• Pumpkin Bao Buns | Stetted (uses 1/2 cup)
• Pumpkin Gingersnap Cookies | Two Peas & Their Pod (uses 1/2 cup)
• Mini Pumpkin Swirl Cheesecakes | Gingerbread Bagels (uses 1/3 cup)
• Pumpkin Biscotti | Dessert for Two (uses 1/4 cup)
• Pumpkin Chai Spiced Mantecados | A Little Bit of Spain in Iowa (uses 2 oz)
• Pumpkin Garlic Knots | Handle the Heat (uses 1/2 cup)
• Pumpkin Semifreddo | Tartelette (uses 1/2 cup)

Photo by the craving chronicles

Serve it Up for Breakfast

Mix it with cream cheese and spread it on a bagel, stir it into oatmeal or your favorite pancake recipe. Breakfast is the perfect vessel for including small amounts of pumpkin. Try mixing some into yogurt and layer it with granola to make a parfait or turn it into a spread and eat it with toast.

Recipes:

• Microwave Pumpkin Pie Oatmeal | The Craving Chronicles (uses 2 tablespoons)
• Pumpkin Spice Pancakes | Pennies on a Platter (uses 1/2 cup)
• Pumpkin Cream Cheese | Easy. Everyday. Eats. (uses 1/3 cup)
• Pumpkin Spice Granola | Baking Bites  (uses 1/2 cup)
• Pumpkin Maple Butter | Healthy Happy Life (uses 1/2 cup)
• Maple Pumpkin Pie Yogurt Breakfast Parfait | The Yummy Life (uses 1/2 cup)

Use it for Dinner

Pumpkin isn’t only for sweets, it has it’s place on the dinner table too. Stir some into risotto or a creamy pasta sauce. Add it to soup to give it some body and warmth or use it as a substitute for squash to switch up an old favorite.

Don’t forget about mashed potatoes! Give them a well-buttered look by adding a few tablespoons of pumpkin purée in while mashing. Delicious!

Recipes

• Chicken Enchiladas with Pumpkin Cream Sauce | Cheeky Kitchen (uses 1/2 cup)
• Super Mac & Cheese | Simple Bites (uses 1/2 cup)
• Easy-As-Pie Pumpkin Rotini | Simply Stardust (uses 6 spoonfuls)
• Pumpkin Gnocchi with Sage Butter | Dishing up Delights (uses 1/2 cup)
• Spicy Pumpkin Hummus | Once Upon a Cutting Board (uses 1/2 cup)

With a little bit of creativity no pumpkin need go to waste. Have fun experimenting and if something doesn’t turn out, don’t sweat it. That’s all part of the fun of experimenting in the kitchen.

What do you do with the little bit of pumpkin leftover?

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Written by Kristen of Dine and Dish.

With fall comes the yearning for food, which brings overall comfort and warmth to those who eat it. We retreat into our kitchens, hoping to provide our family with a meal that will “stick to their ribs”, bringing them warmth from the inside out. Hearty, rich dishes, full of flavor and made with spices and seasonings reminiscent of the season adorn our tables as we gather together in celebration of the cooler days.

There are certain spices and seasonings associated with this season. We draw on their use to provide essence to our favorite comfort foods, add them to our most beloved beverages and use candles reminiscent of their aroma to bring us refuge from the chilly temperatures outside.

Among the most common autumn spices and seasonings, cinnamon, ginger and cloves seem to be firmly associated with the season, making appearances in many of the recipes we associate with this time of year.

Photo by Kristen Doyle of Dine & Dish

Cloves

Grandma will tell you that the holiday ham just isn’t complete without the addition of cloves. Cloves are a spice you might be surprised to find in many of your comfort dishes. A small amount of cloves will go a long way to enhance recipes like mulled apple cider, marinara sauce and savory glazes.

Ginger

Ginger can be found in many recipes during the fall months. Ginger, in both the dried and fresh root form, is a spice routinely found in both sweet and savory recipes this time of year. Gingersnap cookies and gingerbread treats are included in many holiday gift trays. Pumpkin and apple pie recipes count on ginger to bring an added dimension of flavor to them. On the savory side ginger is often added to hearty curries, stir-fry recipes and marinades.

Cinnamon

From your morning toast and tea to homemade cookies baking in your oven, there is probably no other spice as widely recognized to give flavor to seasonal cooking as cinnamon. Cinnamon is commonly used in baking but can also be found giving an unexpected hint of flavor to chili, roasted vegetables and savory meat dishes.

One recipe to keep on hand to add a little fall flavor to many of your dishes is a Pumpkin Spice Blend. Skip buying the pre-made version at the store, and make up your own using the most common spices of autumn.

Recipe: Pumpkin Spice Blend

This splice mixture will really sing if you can grind the spices yourself. Here are Aimee’s tips for buying whole spices and three options for grinding them at home.

• 3 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon nutmeg
• 1  teaspoons ground allspice
• 1  teaspoons ground cloves

1.  Place ingredients in a small bowl and combine. Store in an airtight container until ready to add to your favorite fall recipes.

TIP: If you wish to store the leftover ground spices or the spice mix longer than a week, keep them in the freezer where they will maintain their freshness for up to two months.
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What is your favorite spice to use in the autumn months?

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Last Sunday night, as my weekly menu plan started to take shape, an autumnal influence became obvious. Cabbage, apples, leeks and carrots all had a featured spot over the week. And why not? This produce is beckoning from the market stalls: firm, vibrant and, best of all, a bargain. It deserves to be snapped up and served for dinner.

Cabbage just might be the best bargain out there. At this time of the year the heads are tight, bright green and so crisp, they practically snap in two at the nudge of a knife. Green, red and savoy cabbage are all competing for attention, but I’ve been buying the green for its versatility.

Today, I’d like to offer you 4 easy ways to prepare this leafy fall vegetable.

Simple Cooking Methods for Cabbage

Note: In general, fresh cabbage heads can be stored in a refrigerator crisper for up to two weeks. Once it is quartered, wrap each wedge tightly with plastic wrap and use within 2-3 days.

Braised

When chopped cabbage is cooked with a small amount of liquid -either stock, vinegar, alcohol or water- and covered with a lid, this is called braising. The results are tender and flavorful and the cabbage needs only a pat of butter before serving.

Red cabbage is most frequently prepared this way, braised with flavorings such as beer, port, or apple cider, but green cabbage is equally delicious. Molly of Orangette professes her love of a slow-braised Green Cabbage with Onions, Carrots, and a Poached Egg and I am inclined to agree – it looks scrumptious.

Sauteed

If you enjoy cooked cabbage with a bit more texture, as I do, then a quick saute does the trick. Melted butter in a skillet, a mound of thinly sliced cabbage and 5-7 minutes of cooking time is all you need to enjoy your sauteed cabbage.

My recipe below elaborates slightly on the sauteed method, with leeks and apples joining the cabbage for a quick cook. It makes for a hearty side dish that highlights the season’s best ingredients.

Photo by Elizabeth Nyland

Raw

Crunchy coleslaw is a favorite salad of ours and we make it regularly over the winter months when we’re craving something green and fresh. Often our slaws are as simple as chopped cabbage and grated carrot with a light sour cream and lemon dressing, but Elizabeth of Guilty Kitchen suggests an Apple and Fennel Slaw that has me thinking I need to expand my repertoire soon.

She also pairs creamy coleslaw and pulled pork together in a wrap for a scrumptious fall dinner. Yes, I’m thinking the humble slaw is getting its makeover by Elizabeth.

Preserved

We’ve talked about lacto-fermentation before and Cordito, or fermented sauerkraut, is a great way to preserve cabbage. It’s also extremely nutritious and very beneficial for the digestive system.

Traditional sauerkraut is also fairly simple to make, just be willing to wait nearly a week for the natural fermentation to happen.

Recipe: Sauteed Cabbage & Leeks with Apples

This recipe comes together quickly and in one big pot for easy clean-up. We like to pair our rustic cabbage saute with grilled bison sausages or slices of traditional Kielbasa, as pictured above.

Notes: Chardonnay vinegar can be substituted for apple cider vinegar and the whole dish would be lovely with a sprinkling of caraway seeds sauteed in the mix.

ingredients:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 whole leek
• 1/2 green cabbage head
• 1 large apple
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

method:

1. Prepare leeks by cleaning them, drying and chopping them into 1/2 inch rounds. Divide cabbage into two quarters, lay them on a flat, cut side and roughly chop them into chunks, avoiding the core. Separate the cabbage pieces slightly.
2. Heat a 5 quart French oven or a large cast iron skillet over medium heat. Add olive oil and butter and heat until butter is bubbling.
3. Add leeks to melted butter and saute for two minutes. Add the cabbage all at once and immediately stir thoroughly to coat the cabbage with butter. Season with salt and pepper.
4. Partially cover and cook on medium heat for about 7 minutes, stirring often, until cabbage has wilted significantly. During this time, quarter and core the apple and roughly dice.
5. Add the apple to the cabbage as well as the apple cider vinegar. Saute on medium heat for another three minutes, stirring often. Taste for seasoning and adjust if necessary. Serve hot.

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More Cabbage Recipes Well Worth a Mention

White Beans and Cabbage :: Steamy Kitchen. It’s the cover recipe for Heidi Swanson’s fantastic cookbook, Super, Natural Everyday. Comfort food at its finest.

Cabbage Apple Casserole :: Serious Eats. Obviously, I’m a fan of pairing apples and cabbage. Add bacon and I’m perfectly happy! PS. This would make an ideal rustic side dish to a baked ham Sunday dinner.

Simple Summer Slaw :: Stetted. Megan spikes her coleslaw with a dash of curry and suggests using the salad as a topping for fish tacos. You don’t have to tell me twice.

Reuben-Inspired Panini with Corned Beef & Roasted Cabbage :: Katie Goodman for Craft. These sandwiches have gotten into my head and I’m not going to rest until I’ve made a stack!

How do you enjoy green cabbage?

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Tomatoes are out in full force. Tomatoes that are full of flavor, have ripened naturally and cost a dime a dozen (almost). Everywhere you look, they are being served up in a myriad of ways.

This past weekend at Big Summer Potluck, a food blogging retreat in Pennsylvania, we ate them sliced in a simple salad of tomato, red onion, feta cheese and olive oil. Fresh pepper and salt was the only condiment needed to finish off that simple salad.

On Friday, at New York City’s famous Clinton St. Bakery Company, I ate tomato jam on a buttermilk breakfast sandwich, a perfect accompaniment to a rich breakfast of eggs, bacon and cheese. I now can’t get the idea out of my head for homemade tomato jam. It was perfect.

I herald the arrival of the fresh summer tomatoes as enthusiastically as sundresses and bare feet. Like most produce, they are best enjoyed simply adorned. Here are a few more ideas for serving up tomatoes.

Slow-Roasted Cherry Tomatoes

One of my favorite ways to preserve tomatoes is to slow-roast them, then pack them in olive oil and freeze. These little jewels pack a punch of flavor and are great on pizzas, added to past dishes, or just enjoyed on crackers with soft cheese.

Get the recipe: Slow-Roasted Cherry Tomatoes.

Homemade Pizza Sauce

We’ve got three versions of homemade pizza sauce, my personal favorite being Roasted Tomato and Garlic Pizza Sauce. Make it in small or large batches; either way, you’re guaranteed to make your kitchen smell amazing.

Fresh Tomato Bruschetta

Bake rounds of French baguette until crisp. Pile tomatoes onto the crostini, drizzle with olive oil and dot with fresh goat’s cheese for a fast bruschetta. Chopped fresh herbs optional.

Grilled Corn, Cherry Tomato & Avocado Salad

Hands down, my favorite late-summer salad. The cherry tomatoes are the perfect balance for the sweet corn and rich avocados.

Get the recipe: Grilled Corn, Cherry Tomato & Avocado Salad

Chilled Yellow Tomato Soup

This quick chilled tomato soup requires just a bowl and a blender and can be kept in the fridge for no-fuss light lunches all week long.

Open-faced BLT

Toast thick slices of rustic country bread. Spread with mayonnaise and top with a generous amount of sliced tomatoes. Top with crisped bacon and lettuce. Enjoy, and don’t forget to wipe your chin.

More Tomato Recipes:

• Watermelon, heirloom tomato and feta salad :: Gourmande in the Kitchen
• Savory Tomato Pie :: Bluebonnets and Brownies
• Pan-seared Eggplant with Tomato Cream Sauce :: Stetted
• Creamy Tomato Basil Soup :: Food for My Family
• Tomato Tart Tartin :: Dinner with Julie
• Roasted Garlic and Tomato Bruschetta :: My Baking Addiction
• 14 Ways to Enjoy Ripe Tomatoes

How are you serving up your tomatoes?

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This is a guest post from Sylvie of Gourmande in the Kitchen. Welcome, Sylvie!

The fresh grassiness of a sprinkle of chopped chives over soup, the robust earthy flavor of fresh thyme leaves on roasted vegetables, and the heady aroma of just-picked mint in your tea are just a few of  the reasons it’s easy to fall in love with cooking with fresh herbs.

Fresh herbs offer us good looks, great flavor, and intoxicating scents. Luckily, these rewards aren’t limited to those of us with a garden; just a few pots indoors can supply you with a variety of flavor-enhancing culinary herbs all year long.

Cultivating an extensive herb garden is wonderful if you have a yard, but many people don’t have access to an outdoor space. Fortunately, it’s not hard to grow the same herbs indoors, even in a small space.

If you’re a novice gardener or don’t have much of a green thumb, growing an indoor culinary herb garden is an easy place to start.  Most herbs are sun worshipers, so all you need to get started is a nice, sunny place in your house for them to call home.

ALL photos by Sylvie.

Commonly used herbs

Each herb has a different aroma and taste. Choose ones you use the most often in your cooking.

Rosemary is an evergreen herb that is generally found in warm climates, but that will do well inside in containers in colder areas.  It has a strong aroma and flavor and is generally used in Mediterranean cuisine.

Basil is a member of the mint family. The most popular kind of basil used in Italian cooking is sweet basil, but another widely-known type is Thai basil.

Chives are a member of the onion family.  They grow in clumps like grass, producing hollow, thin leaves.  Another popular variety is garlic chives.  Both varieties have a mild flavor that is great with eggs or on top of baked potatoes.

Oregano is another Mediterranean herb with a strong flavor; it’s a favorite in Greek and Mexican cuisine.  Another herb with a similar flavor profile is Marjoram.

Thyme has woody stems with small intensely aromatic green leaves.  It is a classic addition to French cuisine and pairs well with numerous vegetables, meats and egg dishes.

Parsley comes in two main varieties: curled leaf and Italian.  The Italian variety is milder and most often used in cooking.  It adds freshness to a dish.

Sage is a beautiful herb, with a soft grayish green color.  Like oregano and rosemary, it’s another strong herb that should be used sparingly.

Mint comes in two main varieties: spearmint and peppermint.  Peppermint is the stronger of the two and is the mint of choice for medicinal purposes like soothing upset stomachs.  While spearmint is milder in flavor, either can be used for cooking purposes.

Caring for Your Herbs

Potting

Choose a container large enough to accommodate growth and make sure it has ample drainage holes.  Also make sure to buy a tray for underneath your pot, to collect and drain off excess water.

1. Start with a high quality organic potting soil (one that is appropriate for vegetables) and a few of your favorite herbs.
2. Fill the pot with soil about three quarters of the way up.
3. Moisten the soil lightly with water until moist but not wet.
4. Remove the herbs from their containers, loosening the soil at the root base, taking care not to damage the roots.
5. Evenly space the herbs in the pot and fill with enough potting soil to cover to the top of the root ball.
6. Pat the soil down lightly and water well when finished.

TIP: Mint grows like a weed and can easily overtake and crowd out other herbs, so it’s best planted in its own container.

Light

Light is the most important element in growing indoor herbs.  Find a spot in your house that gets at least 6 to 8 hours of light per day.  If you find your herbs are growing long stems but few leaves, then they are probably not getting enough light and are stretching to find it.

TIP: Regularly rotate the orientation of your pots with respect to the source of sunlight so that they don’t lean in one direction.

Water

Water each herb according to its individual needs.  To test whether your herbs need watering, insert one finger up to the knuckle into the soil to test for dryness.  If the soil is dry, water the herbs.  Make a habit of testing the soil before you water your herbs to prevent overwatering.

Good drainage is also important; don’t let water accumulate at the bottom of the pot.  Water thoroughly, then let drain completely to avoid water logging the roots.  Leaves turning yellow are one of the first signs of overwatering.

TIP: Plant herbs with similar watering requirements together.  Rosemary, for example, prefer to remain on the dry side while basil needs to be watered frequently.

General Tips

Regular clipping will promote further growth.  Even young plants need to be clipped regularly to encourage them to branch out and become fuller, but don’t cut more than a third off.
If your herbs start flowering, they are not being clipped regularly enough.  Cut off the blooms and clip back down to one third.

Growing your own herbs indoors can be a rewarding experience that doesn’t require a lot of experience or effort to be successful. Their beauty and aroma are sure to inspire your cooking creativity.

What are some of your favorite herbs?

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Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season. Written by Katie Goodman

Spring is here and so is one of my favorite vegetables – Asparagus!

Asparagus has been one of my favorite vegetables for as long as I can remember. Growing up, I recall times and the family dinner table where my siblings would sneak their stalks onto my plate as my mother’s back was turned.

I remember eating asparagus and loving it even before entering kindergarten, which is saying something because I’ve yet to get my kindergarten-er to try even a bite!

Before you go purchasing asparagus, there are a few things to consider: Asparagus Season; Selecting and Trimming; and Simple Ways to Enjoy Asparagus.

Asparagus Season

If you’re a backyard gardener, you may want to consider adding asparagus if you have room to spare.  Because asparagus is a perennial, you plant it once and enjoy it for many years to come (of course, as long as you don’t move). But you will have to be patient. It is recommended that you don’t harvest asparagus during the first couple of years to allow time for the plant to develop a strong root system.

Fresh asparagus is at its peak between February and June, but that varies according to location. If you aren’t sure when asparagus is at its peak in your area, check out this handy Peak-Season Produce Map.

How to Select Asparagus

1. Select spears that are brightly colored, straight, round, and without strong odor. Colors may vary: green, white, or purple.
2. The tips of the asparagus should be tightly closed.
3. Look for asparagus that is uniform in thickness. This will allow for even cooking.

Note: Asparagus thickness does not affect the taste, but is rather a personal preference. Some prefer pencil thin asparagus stalks while others prefer thicker. Choose what suits you best.

How to Trim Asparagus

all photos by Katie Goodman

Asparagus stems often have a tough, woody part that needs to be removed. I find this bend and snap method simple and more accurate than trimming the ends with a knife.

To easily remove that portion, hold the asparagus at its mid-point with one hand. Using the thumb and index finger of your other hand, hold the asparagus about an inch from the bottom.

Then, simply bend the stalk and it will snap on it’s own. Discard the small portion and reserve the remaining stalk for cooking. It might seem like waste, but you don’t want to eat the tough portion anyway – it doesn’t taste very good.

5 Simple Ways to Enjoy Asparagus this Spring

Asparagus is a very versatile vegetable and is often my go-to for a vegetable side this time of year.

1. Stir-Fried – I love how adaptable stir-fry is to whatever vegetables you have in the refrigerator. Snap asparagus into 1 – 2 inch pieces for asparagus so it cooks more quickly. Go vegetarian or use whatever meat you have on hand: chicken, shrimp or beef.

2. Grilled or Roasted – Grilled or roasted asparagus is my favorite way to cook this vegetable as a simple side. Drizzle with olive oil and season with salt and pepper. Then, just before serving add lemon juice or balsamic vinegar.

3. In a Frittata – Using my Easy Frittata Formula, you can cook up all kinds of creative flavor combinations with asparagus as the star. Frittatas are easy meals for breakfast, lunch or dinner.

4. In Risotto or Fried Rice – Fried Rice and Risotto are filling dishes that can serve as sides or the main dish. Next time, try adding asparagus to your rice dishes.

5. Puréed – Puréed might not be the method you think of first, but asparagus is absolutely delicious in this mild, spring soup.

Cream of Asparagus Soup

Weather can be finicky during spring and although we’re usually craving lighter foods we might need something a little more warming on cooler days. Give this Cream of Asparagus soup a try next time your spring weather takes a dip.

adapted from Soups, Stews and Chilis

• 1 1/2 tablespoon unsalted butter
• 1/2 cup cleaned and chopped leeks
• 1 1/2 tablespoons all-purpose flour
• 3 cloves garlic, minced (about 1 tablespoons)
• 1/3 cup dry white wine
• 3-4 cups chicken or vegetable broth
• 1 1/2 pounds trimmed green asparagus, cut into 1 inch pieces
• 1 bay leaf
• 1/2 cup crème fraîche or heavy cream
• 1/2 – 1 teaspoon salt
• 1/4 teaspoon black pepper
• dash nutmeg
• 1/4 – 1/2 teaspoon fresh lemon juice, to taste
• fresh Parmesan, for serving (if desired)

1. Melt the butter in a large dutch oven over medium heat. When melted, add the leeks and sauté until tender, about 5 minutes. Add the garlic and sauté an additional minute.
2. Stir in the flour, mixing well with the butter, and cook for 2 minutes. Whisk in the white wine. Make sure to scrape up any browned bits. Cook for 1 minute.
3. Add 3 cups of broth, whisking to eliminate any lumps. Bring liquid to a simmer over medium-heat. Add the asparagus pieces and the bay leaf. Reduce to medium-low heat and cook for 7-10 minutes, or until the asparagus is tender.
4. Discard the bay leaf. Add the mixture to a food processor, working in batches if needed, and purée until soup is very smooth, about 2-3 minutes. Add the remaining 1 cup of broth, if needed.
5. Pour the soup back into the pot over low heat. Stir in the cream, salt, pepper, nutmeg and lemon juice. Heat the soup for 2-3 minutes. Adjust seasonings to taste, and add extra liquid until preferred consistency is reached. If desired, grate a bit of fresh Parmesan on top.

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Asparagus is a very popular spring vegetable. Does it make your top three favorites?

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Join us as we Salute Spring with this series featuring the finest fruits and vegetables of the season. Written by Cheri of Kitchen Simplicity.

Strawberries. The name alone makes my mouth start to water. When they’re in season they can be as sweet as candy. Except so much better.

Here in Norway, they’re one of the first fruits to show up in the produce aisle (even before rhubarb!) when spring rolls around, a sure sign that summer is on it’s way.

I have an early childhood memory of stumbling upon some wild strawberries on the top of a hill. They were so teeny tiny but I remember them being the best strawberries I had ever tasted. I’m sure in the mind of a four year old discovering wild strawberries and picking them on your own automatically qualifies them as tasting The Best!

That’s why this year I’m planning on taking my son strawberry picking. We live in an apartment and therefore don’t have a garden and I would love for him to experience the wonder of picking and eating something for himself.

There will be plenty of preserving going on as per Aimée’s many freezing methods, along with a variety of different jams. But, the way I like to enjoy strawberries most in the spring and early summer is in their fresh state.

I concentrate on making recipes that call for fresh berries, which I can’t make any other time of year. The recipes I love that can use frozen berries I tend to leave for winter months.

Strawberry Salad with Sugared Almonds

This salad is a great way to enjoy those fresh berries. You get a double dose of strawberry goodness with a good drizzle of Strawberry Poppy Seed Dressing.

I also love adding the crunch of homemade sugared almonds. They add a little bit of pizazz and compliment the strawberries so well. This is my favorite way to add strawberries to the main meal instead of just dessert.

• 130g salad greens
• 1 cup sliced strawberries
• 1/2 cup sliced almonds
• 3 tablespoons sugar
• Strawberry Poppy Seed Dressing

To make the sugared almonds:

1. Heat a small non-stick skillet over medium heat. Add sugar and almonds.
2. Cook and stir until nuts are golden and coated with the melted sugar.
3. Spread on a sheet of foil to cool.

To serve:

1. Toss together salad greens and strawberries, top with almonds. Serve with Strawberry Poppy Seed Dressing.

Serves: 4

Strawberry Poppy Seed Dressing

As with most dressings this gets better as it sits in the fridge. So if you can, make it a couple of hours ahead of time, although it still tastes delicious when served right away.

• 3 tablespoons red wine vinegar
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 cup canola oil
• 3/4 cup sliced strawberries
• 3/4 teaspoon poppy seeds

1. Place vinegar, sugar, salt and mustard in a blender. Pulse to mix together.
2. With blender running, slowly drizzle in oil until mixture is creamy.
3. Add strawberries and process until smooth. Stir in poppy seeds.
4. Refrigerate until ready to serve.

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I’m linking up to Cheryl’s I’m Lovin’ It party this week.

What’s your favorite way to enjoy fresh strawberries?

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Join us as we Salute Spring with a week-long series featuring the finest fruits and vegetables of the season. Written by Megan of Stetted.

Peas make me optimistic. After a cold winter, they’re the first of the spring plants to push through the dirt and begin reaching toward the sun. Once the tendrils start their grab, they’ll climb as high as you let them, only stopped by the limit of your trellis. They are harbingers of things to come, with lovely white blossoms leading the way for plump green pods.

If I had known how sweet and crunchy fresh peas could be when I was a child, I probably would have not shunned them as I did, choking down only what was necessary to be able to leave the table.

My son has no such qualms about peas. He gobbles them up as soon as they’re shelled, leaving the possibility for even attempting a recipe almost impossible. I can’t fault the kid.

All photos by Megan

Peas are one of the easiest plants to grow – all you need is some dirt and a structure for the peas to climb up. Trellises can be made of wood, metal, string, or a combination of those.

In our garden we’re using nylon netting strung up between two metal poles that had been use to support trees in the yard. I highly recommend using what you have rather than purchasing a lot of gear. Once the pods start showing up, you’ll be picking peas daily!

Recipe: Pea-camole

This dip is a great way to get picky kids to gobble up their veggies. Use crunchy carrot sticks for dipping and you’ll get a two-fer on the healthy food intake.

• 1 cup shelled peas
• 1 poblano pepper
• 2 avocados
• 1 tomato, diced
• 1 lime
• 1 clove garlic, diced
• Salt

1. Set a pot of water to boil and cook the peas until they are easily mashed with a fork. Drain, rinse with cold water, and set aside.
2. Meanwhile, broil the poblano pepper until blistered, flipping over once. Remove the pepper to a plastic bag and seal – this will release steam and help loosen the skin from the pepper.
3. Peel the avocado and scoop the flesh into a medium bowl. Mash with a fork until it is the consistency you desire. Halve the lime and squeeze out the juice over the avocado. Mash the peas and add them to the avocado.
4. Remove the blackened skin from the pepper, remove the seeds, and dice. Add the pepper, tomato, and garlic to the bowl. Add salt to taste and serve.

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Do you love or hate peas? What’s your favorite way to serve them?

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• Tattler - reusable, BPA-free canning lids.
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© 2010-2011 Simple Living Media, LLC | All rights reserved - This feed is provided for the convenience of Simple Bites subscribers. Any reproduction of the content within this feed is strictly prohibited. If you are reading this content elsewhere, please contact hello@simplelivingmedia.com to let us know. Thanks.