It is March, a time for change! The Spring birds are beckoning and the March winds are stirring our appetite for all things green.
From the St. Patrick’s Day green garb to the sprouting of green foods in grocery stores, March offers a seasonal resurrection of renewed hope as we shed the weight of winter for a lighter being.
Enjoy a few of our green Spring recipes below.
ATG Broccoli Cheddar Soup for Spring
1-2 cloves of garlic, chopped
1 small yellow or white onion diced
1 head of broccoli
3 tbsp. butter
2-3 cups chicken stock
2 cups water
1 cup whole milk
1 cup whipping cream
Dash of Nutmeg
2 tbsp. Butter, softened
2 tbsp. Flour
2 tbsp. Sour Cream
2-3 cups good quality shredded cheddar cheese
Sauté garlic and onion in butter in heavy bottomed stock pot on medium stove for 2-3 minutes until tender. Add cut broccoli pieces and stir until broccoli evenly coated. Add chicken stock and water and let simmer for 20-30 minutes with pot slightly covered until broccoli is tender. Puree in batches in blender and return to pot. Add milk and cream and season, tasting as you go, with salt and pepper. Add a dash or pinch of nutmeg.
For the thickening paste:
In a shallow bowl cream together the butter and flour and then the sour cream. Scoop one ladle of soup and whisk in butter/flour/sour cream mixture until smooth and then add back into the soup and stir thoroughly. Turn to low and let simmer for 15-20 minutes. Serve with a sprinkle of white or yellow cheddar cheese on top.
ATG’s Maple Glazed Brussels Sprouts with Bacon
1 lb. bacon, cut into 1-inch pieces
2 lb. brussels sprouts, trimmed and halved lengthwise
1/4 cup maple syrup
Salt and freshly ground black pepper
In large frying pan, cook the bacon over medium-high heat until crisp. Remove the bacon with slotted spoon, leaving the bacon fat in the pan. Add the brussels sprouts and cook over medium heat, stirring, until the sprouts are a golden brown and barely tender, about 12-15 minutes. Add the maple syrup and cook for another 5 minutes. Toss in the bacon and season to taste with salt and pepper.
Note: I halved this recipe. You need to use fresh sprouts. You can use as much or as little bacon as you wish; I always use a leaner center cut bacon which doesn’t leave as much fat and so I add a tablespoon of butter to cook the sprouts in. I use kosher salt and pepper from grinder.
Irish Soda Bread (adapted from King Arthur’s All-Purpose Baking Cookbook)
4 cups flour
1 tsp. baking soda
1 & 1/2 tsp. salt
3 tbsp. sugar
4 tbsp. butter, room temp.
1 & 1/2 cup buttermilk
1 large egg
1 cup raisins
Combine all dry ingredients in large bowl. With your fingertips, quickly rub in the butter. Make a well in the middle of the bottom of bowl and pour in egg/buttermilk mixture and mix with wooden spoon (or food processor). Turn the dough out on floured surface and knead a few times into a smooth ball of dough. Place on baking sheet and form into a round or egg shaped loaf. With a knife, cut into the top of the dough making a cross. Bake at 375 for 50-55 minutes and nicely and evenly browned. Remove from oven and allow to cool thoroughly before slicing. Enjoy!