Spring Vegetable Medley

Vegetarian Recipe: Spring Vegetable Medley with Shiitake Mushrooms and Asparagus

| Servings: 4 |

Vegetarian diet

Introduction

Spring Vegetable Medley is a delicious and nutritious dish that combines a variety of fresh vegetables with flavorful herbs and seasonings. This recipe is perfect for a light and healthy meal that celebrates the vibrant flavors of spring.

History

The Spring Vegetable Medley recipe is inspired by the abundance of fresh produce that is available during the spring season. This dish is a celebration of the new growth and vibrant colors that come with the changing of the seasons.

Ingredients

1 oz (28 g) package of dried shiitake mushrooms
2 cups of boiling water
1.5 tsp of olive oil
3 cloves of garlic, minced
0.5 cup of sliced scallions
1 cup of baby carrots, quartered lengthwise
6 oz (170 g) package of sliced cremini mushrooms
12 oz (340 g) of fresh asparagus, trimmed and cut into 2-inch pieces
10 oz (283 g) package of precooked, shelled edamame
1 tbsp of onion soup mix
0.5 cup of boiling water
2 tbsp of chopped fresh marjoram
1.5 tsp of dried thyme
2.5 tbsp of dijon mustard
1 tsp of Bragg Liquid Aminos

How to prepare

Combine dried mushrooms with boiling water in a small saucepan.
Bring to a second boil, then reduce heat to low and cook for 10 minutes.
Set aside.
In a medium-sized saucepan, heat oil over medium-high heat.
Add garlic, scallions, and carrots, and cook for 5 minutes, stirring frequently.
Drain and slice shiitake mushrooms, discarding the soaking liquid.
Reduce heat to medium, and add shiitake and cremini mushrooms and asparagus to the pan.
Cook for 5 minutes, stirring occasionally.
Add edamame, soup mix, water, marjoram, and thyme.
Mix thoroughly, and stir in mustard and Bragg Liquid Aminos.
Reduce heat to low, and cook for 6 minutes, or just until vegetables are tender.

Variations

Add in your favorite vegetables such as bell peppers, zucchini, or cherry tomatoes.
Swap out the edamame for chickpeas or tofu for a different source of protein.
Experiment with different herbs and spices to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to properly trim and cut the vegetables to ensure even cooking.

- Soaking the dried shiitake mushrooms in boiling water helps to rehydrate them and infuse the dish with a rich umami flavor.

- Adjust the seasonings to suit your taste preferences, adding more or less herbs and spices as desired.

Serving Suggestions

Serve the Spring Vegetable Medley as a side dish with grilled chicken or fish, or enjoy it as a light and healthy main course on its own.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the vegetables, rehydrating the dried mushrooms, and simmering the dish to allow the flavors to meld together.

Ingredient Substitutions

If you don't have shiitake mushrooms, you can use any other variety of dried mushrooms. You can also substitute fresh herbs for the dried herbs if desired.

Make Ahead Tips

You can prepare the Spring Vegetable Medley ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stove or in the microwave before serving.

Presentation Ideas

Garnish the Spring Vegetable Medley with fresh herbs or a sprinkle of parmesan cheese for a beautiful and flavorful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light-bodied red wine like Pinot Noir. It also complements a variety of proteins such as grilled chicken, fish, or tofu.

Storage and Reheating Instructions

Store any leftovers of the Spring Vegetable Medley in an airtight container in the refrigerator for up to 2 days. Reheat it on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of the Spring Vegetable Medley contains approximately 180 calories.

Carbohydrates

The Spring Vegetable Medley is a low-carb dish, with approximately 15 grams of carbohydrates per serving.

Fats

This dish is low in fat, with only 3 grams of fat per serving.

Proteins

The Spring Vegetable Medley is a good source of plant-based protein, with approximately 10 grams of protein per serving.

Vitamins and minerals

This dish is packed with vitamins and minerals, including vitamin C, vitamin K, folate, and iron from the variety of vegetables used in the recipe.

Alergens

This recipe contains soy from the edamame and gluten from the onion soup mix. It may also contain traces of other allergens depending on the specific brands of ingredients used.

Summary

Overall, the Spring Vegetable Medley is a nutritious and balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

The Spring Vegetable Medley is a delicious and nutritious dish that celebrates the flavors of spring. Packed with a variety of fresh vegetables and flavorful seasonings, this recipe is perfect for a light and healthy meal. Enjoy it as a side dish or a main course, and customize it with your favorite ingredients to make it your own.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Spring Vegetable Medley. It was a warm, sunny day in April, and I was at the local farmers market browsing through the stalls filled with fresh produce. As I made my way through the market, I came across a little old lady selling a variety of vibrant vegetables.

Intrigued by the array of colors and textures in her stall, I struck up a conversation with her. She told me that she had been a chef for many years and had traveled all over the world, learning new recipes and techniques from different cultures.

I asked her if she had a favorite recipe that she would be willing to share with me, and without hesitation, she began to tell me how to make her famous Spring Vegetable Medley. She explained that it was a simple yet delicious dish that highlighted the flavors of the season.

As she spoke, I could see the passion and love she had for cooking shining through. I knew that I had to learn how to make this dish myself.

She handed me a piece of paper with the recipe written in beautiful cursive handwriting. I thanked her profusely and promised to make it soon.

That evening, I gathered all the ingredients listed on the recipe and set to work in my kitchen. The smell of fresh vegetables cooking filled the air, and I couldn't wait to taste the final result.

When the dish was finally ready, I took a bite and was instantly transported to a garden in full bloom. The flavors of the vegetables were bright and vibrant, with a hint of sweetness from the honey and a touch of freshness from the herbs.

I knew that this recipe would become a staple in my kitchen, and I made it a point to share it with my family and friends. They all raved about how delicious it was and asked for the recipe themselves.

Over the years, I have made this Spring Vegetable Medley countless times, always remembering the kind old lady from the farmers market who shared her recipe with me. It has become a symbol of my love for cooking and my passion for trying new dishes.

Each time I make it, I am reminded of that warm, sunny day in April when I stumbled upon this recipe and how it has brought joy and flavor to my kitchen ever since. I am grateful for the chance encounter that led me to discover this wonderful dish, and I will continue to make it for years to come.