Marinated Spring Vegetables

Spring vegetables(see options below)
Seasoned rice vinegar

Choose from a variety of spring vegetables such as beets, carrots, cauliflower, asparagus, or broccoli. Wash, peel if needed, and cut vegetables into bite size, attractive pieces. Steam until tender, but still slightly crisp. As each vegetable may differ in cooking time, it may be necessary to steam them separately. Cool. Place the cooked vegetables in a covered container. Pour enough rice vinegar to cover the vegetables. Marinate at least three hours. Arrange vegetables over fresh salad greens and serve with favorite salad dressing.

Roasted Asparagus

1 bunch asparagus
1-2 TBS. olive oil
splash of soy sauce

Wash the asparagus and snap off the tough ends. Brush olive oil over the asparagus and lay them in a baking pan. Roast at 400 degrees until tender when pierced with a fork. Splash a little soy sauce over the roasted asparagus.

Cheesy Chard

1 bunch fresh chard (or spinach, beet greens, kale), washed
4 TBS. blue cheese, crumbled (or favorite goat cheese)
2 TBS. olive oil splash of balsamic vinegar
2 TBS. toasted walnuts salt and fresh ground pepper to taste

Chop greens. Sauté with olive oil over med-high heat for a few minutes until wilted. Stir and toss while cooking. Add balsamic vinegar, salt and pepper to taste. Garnish each serving with walnuts and cheese.

Spring Onions & Chard

1 bunch chard (or spinach, beet greens, kale)
1/2 cup mild spring onions such as scallions or leeks
2 TBS. olive oil
1/2 lemon
Tarragon, dill, salt and fresh ground pepper to taste.

Sauté onions until almost tender. Add the chard and continue cooking until stems are tender to the bite. Season with lemon, herbs, salt and pepper to taste.