How to Cook With Spring Produce

Arugula, Asparagus and Fennel Salad With Orange Vinaigrette

Ingredients

  • 1 large bunch organic arugula, washed well and dried
  • 1 bulb fennel, fronds removed and sliced thinly
  • 1 pound asparagus
  • navel orange segments
  • 1/4 cup toasted walnuts, chopped
  • 1 wedge Pecorino cheese
  • zest of 1 navel orange
  • juice of 1 navel orange
  • 1 tablespoon white balsamic vinegar
  • 1 small shallot, minced
  • 1/4 cup extra virgin olive oil
  • salt and pepper

Whisk together orange zest, juice, shallot, vinegar and olive oil. Season with salt and pepper to taste.

In a large pot of boiling water, cook asparagus for three to four minutes. Remove asparagus from hot water, and place in a bowl of cold water with ice to stop the cooking. Allow asparagus to dry on a kitchen towel. Cut into 1/2-inch pieces.

Arrange arugula, fennel, asparagus and oranges on a large serving plate. Top with toasted walnuts. With a vegetable peeler, add curls of pecorino on top of salad. Drizzle lightly with vinaigrette.

Fava Bean and Leek Crostini

Ingredients

  • 3 pounds fava beans in the pod
  • 2 large leeks, white and light green parts only, well rinsed and chopped
  • 2 garlic cloves, minced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon olive oil
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • couple splashes of chicken or vegetable broth
  • 2 tablespoons Parmigiano-Reggiano cheese, optional
  • 12 slices baguette, toasted in oven until crisp
  • 2 radishes, thinly sliced

Shell fava beans (you'll have about 2 cups of fava beans). Boil beans in salted water for 3 to 4 minutes. Remove from water and set aside to cool. When cool, remove skins from beans by tearing it open at its round end, and popping out the bean.

In a medium skillet over medium heat, saut? leeks and garlic in olive oil (not extra virgin) for 5 to 6 minutes, or until leeks are cooked and soft.

Combine fava beans, leek and garlic mixture, extra virgin olive oil, broth, lemon juice and a few sprinkles of salt and pepper in a blender. Blend until mostly smooth. Add cheese, if using, and pulse until combined. Spread bean puree on warm toasts, and top with radish slices.

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About the Author

Sabrina Tillman Grotewold

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

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