Posts tagged ‘march’

March 18, 2012

Last Night’s Dinner: A warm purple sprouting broccoli, quinoa, chick pea, tomato and goat’s cheese salad

There are some of our favourite ingredients combined in a warm salad here, so, for us, what’s not to like? It’s a very simple thing that can define a mood, or short time of year (erm, March?) when winter is just about over and signs spring is about here – a time after the year’s first warmth from the sun but before the last frost. That’s the time when purple sprouting broccoli appears. Sometimes we have it in wintery stews, but here it almost nods to summer, in a just-warm, almost room-temperature salad, with fluffy grains of quinoa, oven-dried tomatoes and goat’s cheese that tell you summer is not far away.

The recipe is not much more than an assembly job. First, roast the tomatoes on a low heat for as long a time as you’ve got (around 45 minutes at least) – they should dry out a little rather than cook to mush. As they’re cooking, roughly chop and steam the spears of broccoli for 5 minutes or so and cook the quinoa as per the packet instructions in a light vegetable stock. Leave both to cool slightly. Scatter the quinoa into a wide salad bowl and stir in a tin of chick peas, then add the broccoli and, finally crumble in some goat’s cheese. C’est ca.

March 7, 2011

Spring greens

At ETP Towers we usually prefer the crinkles of a Savoy cabbage to the slightly drearier, flat old leaves of ‘spring greens’. But there is a lovely – somehow sweet and bitter – sharpness to their leaves. The Savoy is more earthy, don’t you think?

Anyway, while harvesting some greens recipes today I came across this old ‘East Seasonably’ website, which still provides an easy tip off for seasonally adjusted menus and places to eat locally etc. March really is all about spring greens. Think soups, stews, stir fries and, of course, bubble and squeak.

Eat Seasonably