Got 20 Minutes?

 

Then you've got dinner! And not only will tonight's meal be fast, fresh and fabulous, it screams SPRING! It's been a harsh winter all across the map, so celebrate spring's produce bounty and grab fresh apricots, artichokes, asparagus, chives, fennel, leeks, scallions, peas, pineapple, rhubarb,  watercress, and more. Check out these three recipes using my favorite spring ingredients!

Chicken Fried Rice with Pine Nuts and Apricots

Fresh spring onions (scallions) and apricots take this family-friendly meal over the top (as does the nutty crunch of pine nuts).  You may also add fresh green peas and substitute leeks for the scallions if desired. And, if apricots are not available, substitute nectarines.

1 tablespoon peanut oil

1/2 cup chopped scallions (white and green parts)

2 cloves garlic, minced

2 cups cubed cooked chicken (from a rotisserie chicken or leftover roasted or grilled chicken)

2 cups cooked brown or white rice (to save time, use the cooked rice that cooks in 90 seconds in the microwave)

2 cups diced fresh apricots

1/4 cup toasted pine nuts

2-3 tablespoons reduced-sodium soy sauce

2 teaspoons sesame oil

Heat peanut oil in a large saucepan over medium-high heat.  Add scallions and garlic and cook 1 minute.  Add chicken and cook 2 minutes, until golden brown.  Add remaining ingredients and cook 2 minutes to heat through, stirring frequently.  Season to taste with salt and freshly ground black pepper.  Serves 4

Pizza with Shrimp and Roasted Asparagus

This pizza boasts fresh asparagus and tender shrimp coupled with pesto-enriched cream cheese and pungent feta cheese.  You may also add 1/2 cup of chopped fresh watercress to the cream cheese mixture if desired.

1 bunch fresh asparagus, ends trimmed and cut into 1-inch pieces

1 pound frozen bread dough, thawed according to package directions

4 ounces cream cheese

2 tablespoons prepared pesto

1/2 pound cooked medium shrimp, peeled and deveined

1/2 cup crumbled feta cheese

Preheat oven to 400ºF. 

Immerse asparagus in boiling water and cook 2 minutes.  Drain and set aside.

Roll dough out into a large circle or rectangle, about 1/4-inch thick; transfer to a baking sheet.  Combine cream cheese and pesto and mix well; spread mixture all over crust, to within 1/2-inch of the edges. Top with shrimp, asparagus and feta.  Bake 12-15 minutes, until crust is golden brown.  Serves 6

Spaghetti with Roasted Fennel, Grape Tomatoes and Chives

This pasta dish marries the anise flavor of fennel with sweet grape tomatoes and fresh chives.  It may be served warm or chilled, making it the perfect meal for dining al fresco!

12 ounces spaghetti

1 bulb fennel, chopped (reserve the feathery green fronds for garnish if desired)

2 cups grape tomatoes, halved

3 tablespoons garlic-flavored olive oil, divided

1 teaspoon dried oregano

2 tablespoons chopped fresh chives

1/4 cup shredded parmesan cheese

Preheat oven to 400ºF.

Cook spaghetti according to package directions.   

Meanwhile, combine fennel, tomatoes, 1 tablespoon of the oil, and oregano and toss to coat.  Spread vegetables out on a baking sheet; roast 10-15 minutes, until golden brown and soft.  Transfer to a bowl, add spaghetti, remaining 2 tablespoons of oil and chives; toss to combine.  Season to taste with salt and freshly ground black pepper.  Top with parmesan cheese just before serving.  Serves 4