Spring Vegetables, Pure and Simple

Something dreadful happened to our Spring over the weekend: It disappeared. The temperatures plummeted into the 40's, chill winds howled, and frigid rains descended. On the upside, though, since Spring had been breezing along quite contentedly and characteristically for the past few weeks, I already had a bounty of Spring in the form of artichokes, yellow squash, and zucchini tucked away in the fridge when the mercury lost its courage and ran downhill again. Thus, as I battled my way through the rains driving home from work, and listened to the winds outside as I cleaned the house yesterday evening, it seemed the only logical thing to do - along with finishing up the sweeping while enjoying a long phone chat with Kathleen - was to celebrate Spring anyway. With the simplest of preparations, a glorious cornucopia of delicate vegetables seemed to whisper the promise that Spring would triumph again. Admittedly, I might have also cooked a cozy, hearty wild-rice medley to go along with my dainty vegetables, but ultimately it was the artichokes and summer squashes that warmed my shivering self, bundled into fuzzy slippers and flannel, with the reminder that Spring would return once more...

Lemon-Braised Artichokes

* This recipe is adapted from the gorgeous recipe I discovered via Fresh, Local and Best, where I always know I'm sure to find the most astoundingly gorgeous, elegant recipes... As soon as I read the recipe, I knew it was one I would fix immediately, if not sooner!

5 cups quartered artichoke hearts, either fresh or frozen and thawed
3 cloves garlic, minced
3 T olive oil
1/8 cup lemon juice
1/3 cup vegetable broth
1 1/2 T minced parsley

~ In a large skillet over medium-high heat, saute the artichoke hearts and the garlic in the olive oil until the artichoke hearts are lightly browned.
~ Reduce the heat to medium, stir in the lemon juice, and begin to deglaze the pan. You will soon have very little liquid left. At this point, stir in the broth and continue deglazing the pan, scraping the bottom to loosen any flavorful browned bits.
~ Stir in the parsley, and simmer for just a bit more - until the broth has reduced a tiny bit.
~ Season to taste with salt and pepper, and serve warm!

Sauteed Summer Squash with Rosemary

* Suffice to say this is the recipe that enabled Zach to discover he did enjoy zucchini after all!

1 onion, chopped
2 cloves garlic, minced
3 T light, nonhydrogenated vegan margarine (such as SmartBalance Light) or butter
4 cups thinly sliced zucchini
4 cups thinly sliced yellow squash
4 sprigs fresh rosemary

~ In a large skillet over medium heat, saute the onion and garlic in the vegan marg or butter until the onion is limp and translucent.
~ Stir in the zucchini and yellow squash, along with the rosemary leaves, removed from the sprigs. Cover the skillet and continue to cook, stirring occasionally, until the squashes are tender.
~ Serve warm!

(Zach adding the rosemary...)

The soundtrack for the day's commute: Reel Big Fish, Cheer Up

On the blog this time last year: Baked Ziti!