Wednesday, May 13, 2009

Spring delight

The farmer's market was overflowing with green–green peas, asparagus, onion, lettuce, spinach, kale, mustard greens, herbs–and dotted with bright red strawberries. I decided to make a quick & easy lunch with my spring vegetables. 

several tbsps olive oil
ground coriander
diced red onion
3 stalks of chopped green onion
1 clove of garlic, sliced
asparagus
peas
capers
half a lemon
basil
dill
splash of red wine vinegar & olive oil

Heat the oil. Add the coriander, onions & garlic. When translucent add the asparagus and peas. Add a little water so they don't stick to the pan. When asparagus and peas are tender remove from heat. Add the lemon juice, basil, dill, capers, oil & vinegar. Enjoy! 
Mix in quinoa or rice for a heartier meal.