Thinking spring

Great ideas for all that fresh produce “springing” up

Spring Herb Hummus Vegetable Garden Ingredients

• 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed

• ½ cup tahini

• ½ cup water

• 1 lemon, zested and juiced

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh parsley

• ¼ cup chopped fresh chives

• ¼ cup chopped fresh mint

• 1 clove garlic, peeled

• ½ teaspoon salt

• 6 small carrots with greens still attached, or as desired

• 6 sugar snap peas, or as desired

• 6 fresh asparagus, or as desired

• 6 radishes with greens, halved, or as desired

• 6 small stalks celery hearts with leaves, or as desired

Directions

1. Blend chickpeas, tahini, water, lemon zest, lemon juice, basil, parsley, chives, mint, garlic, and salt in a blender until smooth. Spread hummus in a 2-inch deep baking dish.

2. Arrange carrots, sugar snap peas, asparagus, radishes, and celery in neat rows in the hummus to resemble a garden.

Cook’s Note:

Feel free to use your favorite dip here just so long as it’s thick enough to help the vegetables stand. It should be at least 1-inch thick in the pan to support the vegetables.

Taste hummus after blending and add more salt or lemon juice, if you’d like.

Use any variety of fresh herbs in place of the ones listed here. Use fresh vegetables of varying heights, textures and color. Try slender carrots with a bit of their greens still attached, snap peas, radishes cut in half with their greens, asparagus tops (great raw or you can blanch if you’d like), celery (the interior stalks with the leaves), and small peppers.

Fingerling Potatoes with Tarragon Chive Butter Ingredients

• 1 ½ pounds fingerling potatoes

• 8 tablespoons butter

• 1 large clove garlic, thinly sliced

• 3 tablespoons creme fraiche

• 3 tablespoons chopped fresh chives

• 2 teaspoons chopped fresh tarragon

• salt and ground black pepper to taste

Directions

1. Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.

2. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.

3. Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.

4. Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.