EARLY SPRING Vegetables for Healthy Eating in Spring | Seasonal Cooking

At last, Spring arrives with her variety of fresh greens and other vegetables. Thank goodness! It is Vegetables that carry us from Deep Winter into Transitional Spring. How important it is in Early Spring to increase the intake and variety of fruit and vegetables. We are here to help.

Enjoy our Vegetable Inspiration for Early Spring.

You can also browse other Early Spring recipes:

 

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Garlic Yoghurt Dressing | Garlic Yoghurt Sauce

Yoghurt is used predominately for sweet purposes in my country – it is sold already sweetened (although the yoghurt makers don’t alert us to that fact) and it is often eaten as is, out of the carton. The beautiful French really sour yoghurt is not a thing here. Nor is it used for its sour notes as it is in India. It is spooned over fruit or cereal, made into frozen yoghurt, or incorporated into fruit smoothies. Not so often do we use it in dips, stir it into soups or make dressings and sauces out of yoghurt. It is a sad thing really, as the savoury uses of yoghurt are infinite and wonderful. More enlightened countries include Turkey, Greece, India and Middle East Countries. There, yoghurt is used with abandon.

When buying yoghurt for non-sweet uses, look for a Greek Yoghurt, or an Indian Yoghurt. If you can’t find any in your supermarket, visit your local Greek, Middle Eastern or Indian shop, they will definitely have beautiful, creamy, unsweetened yoghurt for sale.

Garlic and yoghurt go together so well, and the pairing is used across many parts of Europe and the Middle East – think falafel, for example. What would it be without a creamy yoghurt sauce? Often cucumber is added, but this recipe is simple and directly garlicky.

Similar recipes include Umbrian Sauce for a Cure, Roast Capsicum Dressing, and Lemony Yoghurt Dressing.

You might like to explore our other Yoghurt recipes and our Dressings. Our Salad Dressings are here. Or simply explore our Late Spring recipes.

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Balinese Sambal Iris | Onion, Tomato and Chilli Condiment

An Indonesian sambal is a fiery blend of fresh hot chillies and other seasonings which are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served and used in much the same way we might use Sriracha or tabasco sauce.

They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours.

Of course, our ingredients here are different to the ingredients available in Bali. Our chillies are different, our onions are different, rices are different, and so forth. So when we cook Balinese dishes there will be a difference to the traditional ones. But the flavours will still be so good. Plus, that gives us some leeway to play with the traditional recipe, adding freely available, local ingredients. I love to include cumquat juice and zest and kaffir lime leaves. Coriander and/or Basil leaves go nicely too.

Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, and Sweet Chilli Sauce.

All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.

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Umbrian Sauce for a Cure | Salsa di Curata | Herby Mustard Sauce or Dressing

This Umbrian Sauce is an approximation of an old recipe for a sauce which is said to cure many maladies, using modern day ingredients. It keeps very well in the fridge, so if you are feeling under the weather, make a batch and drizzle it on everything. I do love it on a green salad. Since moving into this house with its excellent back yard, we are never without greens suitable for salads.

It is herby and mustardy. You can imagine why it has a reputation of being a cure-all.

Similar recipes include Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing, Almond Butter Dressing, and Umbrian Broad Bean Puree.

You might like to browse our Dressings here and Sauces here. Our Italian recipes are here. Or browse our Late Summer recipes.

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Roast Capsicum Sauce or Salad Dressing

A salad dressing in a whizz – and much more…

So simple, how have I never thought of this before? With a surfeit of roasted peppers, due to roasting them on the BBQ after a Sunday lunch, I whizzed them into a perfect salad dressing.

The puree can also be used as a sauce – use with halloumi, for example, or some lentil balls. Drizzle over steamed or roasted vegetables. Mix with stir fried greens. Drizzle a little in wraps and sandwiches, or use it thick as a spread. It could be a dip. Mix with yoghurt for a wonderful sauce, dip or dressing. Use as a pasta sauce. Use as a base for a cold soup. Use for a dressing on a cold pasta salad. It is a pure delight!

Similar dishes include Grilled Pepper and Apple Relish, Sweet Onion Salad with Roasted Red Peppers, and Grilled Sweet Peppers and Eggplant Salad.

Have a look at our other Salad Dressings and Sauces. Or simple explore our Salads. You will enjoy our Late Spring recipes too.

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Georgian Coriander and Walnut Sauce or Dip

Coriander and walnuts – who would have thought the zingy freshness of coriander would pair well with the earthy brown flavours of walnuts? It seems they do, with a plethora of recipes around for pastes and sauces containing the two ingredients.

This recipe is a little different than most. I first saw in The Guardian newspaper. It includes dried apricots. The sauce is both slightly sweet from the apricots, a little peppery and fragrant from the herbs with a pinch of heat from the chilli and, well, garlicky. This sweet, pungent sauce is a mainstay of Georgian national cuisine. It works beautifully as a marinade – try rubbing it on vegetables before baking or BBQing. Stir into cooked red beans. Marinate some tofu in it. Glaze cooked carrots with it. Put it in your soup. And it is rather good with roasted summer vegetables too. It is great included in your salad dressing. Spread it on your salad sandwiches. You will constantly find more and more ways to use this glorious paste.

My most favourite way to eat it is as a dip. It is non-traditional, but I have to let you into a secret. This is very good with some Middle Eastern flatbread. Put it on your next mezze or tapas plate.

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven’s table scraps was Georgia.

Georgian of course refers to the country in the Caucasus rather than the southern U.S. state or the period of time when knights roamed England.

Are you looking for other coriander recipes? Similar recipes include Coriander PasteZhoug, the Middle Eastern Coriander Paste and Dip, White Bean, Sage and Roasted Garlic Spread, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.

Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.

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Pomegranate Vinegar

The cheery colour of Pomegranate Vinegar brightens any Winter Salad Dressing

When pomegranates are plentiful in late autumn and early winter, I love to make pomegranate honey for the winter, pomegranate molasses and pomegranate vinegar. The vinegar is great in salad dressings or over roasted vegetables, and the colour is cheery in the midst of winter.

Are you after more Pomegranate recipes? Try Pomegranate Salsa, Tomato and Pomegranate Salad, Pomegranate Molasses, and Pomegranate and Banana Coconut Salad.

Also try our Roast Capsicum Sauce and Dressing.

You might like to browse all of our Pomegranate recipes here. Check out a range of ways you can preserve in Autumn for Winter eating. Or enjoy our Early Winter recipes.

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Quick Tomato Salad with Mustardy Mayo

Sometimes the mornings are rushed, but I still insist on my salad each day, at least until the winter arrives in full force. So I take what I can from the fridge, and some mayo that I made the night before (good thinking!) and a simple salad is born.

Eating a salad a day makes a difference to your life. Trust me.

Are you after other Tomato Salads? Try Simple Tomato and Bread Salad, Ensalada, Marinated Zucchini and Tomato Salad, Tomato and Strawberry Salad,  Tomato and Basil Salad with Grilled Cheese Croutons, and Kachumber.

Or try some of our other Salads – Spicy Celery Salad, Green Salad with Chickpeas and Preserved Lemon, and Jicama, Red Radish and Green Mango Salad.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.

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Spicy Celery Salad

Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.

The original recipe was inspired by The Back Yard Lemon Tree, and she credits Lottie and Doof as her inspiration.

Are you after Celery recipes? Try Quick Pickled Celery with Chilli, Celery Yoghurt Salad, Celery and Avocado Cold Soup, Nashi Pear and Celery Salad, and Simple Celery Salads.

Or try these Salads – Jicama and Green Mango Salad, Mediterranean Buckwheat Salad, and Sweet Red Pepper Salads.

You might see our other Celery Salads. Or browse all of our Salad recipes here and here. All Celery dishes are here. Or explore our easy Mid Spring recipes.

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Beetroot with Yoghurt-Tahini Dressing and Za’atar

Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.

This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.

If you are interested in other Beetroot Salads, try Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, Raw Beetroot and Herb Salad, and Warm Beetroot and Carrot Salad with Indian Spices.

Or try other Beetroot Recipes – Beetroot Risotto, Beetroot Fry and Beetroot Halwa.

Otherwise, have a look at all of our Beetroot Salads and all of our Salads. You can have a look at all of the other Beetroot recipes too. Or browse our Early Autumn dishes.

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BBQ’d Spiced Asparagus

This recipe comes from the Asparagus Growers in Victoria, and it is quite a Summer hit. It is the recipe attached to the bunches of Asparagus we buy in the shop. With the BBQ (Grill) heated to roast some eggplant, it seemed perfect to throw the Asparagus on too. The asparagus spears are coated in a yummy dressing with cumin and coriander powder before being quickly grilled on the BBQ hotplate. Straight to the table from there, it is a quick and easy recipe.

AND we put the leftover oil-lemon juice-spice mixture to good use  in the Grilled Eggplant with Tahina (the reason the eggplants were being roasted). A perfectly timed coincidence.

Are you after other Asparagus Recipes? Try Asparagus Risotto, Asparagus Pesto, and Asparagus Soup.

Are you looking for BBQ’d Recipes? Try Grilled Pecorino in Vine Leaves, Stuffed Mushrooms, Spicy Potatoes, and Marinated Eggplant.

Feel free to browse all of our Asparagus recipes and all of our BBQ recipes. Or take some time to explore our Late Summer dishes.

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Chickpea and Carrot Salad with a Curry Dressing

If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.

Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.

Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.

Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.

If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.

All of our various Salads are available here, or simply explore our Mid Summer dishes.

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Green Peppers in Yoghurt

The Middle East has a variety of flavours and dishes that are amazing and under-explored in other countries. And yoghurt, one of my favourite food stuffs, features strongly there as it does in India. The recipes using yoghurt are often simple – take a vegetable, some yoghurt, garlic, dried mint and some spices, mix and serve.

Traditionally it is used as a pre-dinner snack or appetiser, generally served with pita bread., but you can use any flat bread. We get a great Afghan flatbread cooked fresh on the tandoor from our local shop, and it is amazing.

You can use the Green Peppers in Yoghurt as you might use a salad. If you use thick, drained yoghurt they can be used as a dip or spread, or it can be used as a sauce or dressing.

If you are looking for other Middle Eastern dishes, try Fragrant Eggplant with a Garlic-Yoghurt Sauce, Cucumber and Yoghurt Mezze, Green Tahini Dip and Sauce, and Chickpea “Tabbouleh”.

Capsicum recipes you might like to explore include Grilled Peppers and Eggplant Salad, Roasted Red Pepper Salad, Char Grilled Banana Chillies Stuffed with Tomatoes and Spices, and Baked Peppers with Cherry Tomatoes.

Explore all of our Capsicum dishes, our Middle Eastern dishes and all of our Salads are here. Our Dips are here if you are after dips and sauces. Or simply take some time to explore our Mid Summer dishes.

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Vermicelli (Glass Noodles) and Green Mango Salad

This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.

This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.

You might like other Green Mango salads: Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad.

Or try Glass Noodles with Spinach.

Browse all of our Green Mango dishes, and all of our many and varied Salads. Our Glass Noodle dishes are here. Or explore our easy Early Summer dishes.

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EARLY AUTUMN Salads, Dressings, Dips and Sauces for Good Autumn Eating | Seasonal Cooking

Salads are excellent in Autumn. As the heat retreats, so many vegetables are at their best in Early Autumn. Salads are still very much at the fore of our kitchen fare. As the heat tempers and the gardens once gain flourish, a slow Autumn rhythm begins to emerge.

Enjoy our Salad Inspiration for Early Autumn.

You can also browse other Early Autumn recipes:

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