EagleTribune.com, North Andover, MA


March 14, 2013

Spring in with veggies


Golden Carrot Coins

6-8 servings


1/4 cup butter

3/4 cup chicken broth

Scant 2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon pepper

14 medium carrots, cut into quarter inch slices

3 tablespoons minced fresh parsley

2 teaspoons orange juice

In a large saucepan, melt butter. Stir in the broth, sugar salt, and pepper; bring to a boil. Add carrots. Return to a boil.

Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are crisp-tender. Stir in parsley and orange juice. Serve with a slotted spoon.

Asparagus Stir-Fry w/ Walnuts

Makes 6 servings


One and one-half pounds fresh asparagus, trimmed (5 to 6 servings)

2 tablespoons olive or canola oil

1/4 cup thinly sliced sweet red pepper

1/4 cup coarsely chopped walnuts

1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger

1 garlic clove, minced

one-quarter teaspoon crushed red pepper flakes

2 tablespoons chicken broth

2 tablespoons soy sauce

1/2 teaspoon sugar

1/2 teaspoon salt

In a skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. In the same skillet, stir-fry red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is fork-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; stir to coat.

Sautéed Spinach or Swiss Chard

About 4 half-cup servings

Heat 1/4 cup zesty Italian dressing in a large deep skillet or dutch oven on medium heat. Add 2 minced garlic cloves; cook and stir 1 minute or until tender. Add 8 cups packed spinach leaves (does not need to be baby spinach), or equal amount of swiss chard.

Cover and cook an additional 4-6 minutes or until greens are wilted, stirring after 3 minutes.

Optional: Sprinkle with 2 tablespoons bacon bits.


I was totally surprised at how many of you like to bake bread, or were semi-beginners who had not baked bread very much, but that you were inspired to bake this month. It must be the snowy weather we have been getting.

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