Spring Celebration: 4 Easy Vegetarian Recipes

Celebrate spring’s fertility with this fresh, festive meal.


| March/April 2004



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Fresh asparagus dressed with spring herbs makes a delightful dinner entrée.

Photo By Joe Coca

In most regions, the long winter months have meant making do with less-than-vibrant greens and vegetables. The advent of spring brings fresh, green brilliance to the taste buds. Farmers’ markets are opening again, the first spring greens are available, and every meal can sparkle with new life. It’s time to celebrate!

Pasta with Asparagus and Herbs

This is a versatile dish; you can use whatever mushrooms are available, replace the red wine with white, or just use broth. Try different herbs such as parsley, chives, cress, marjoram, or arugula. It’s all good.

Steamed Artichokes with Garlic Mayonnaise  

There’s a sense of spring ritual to eating artichokes. Their flavor—bitter, sweet, and green all at once—is wonderful with simple butter and lemon, but this easy mayonnaise-based sauce adds a pleasant tang. The artichokes can be prepared in advance and served at room temperature.

New Lettuces and Baby Greens with Fennel and Radishes





elderberry, echinacea, bee hive

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