, Gloucester, MA


March 13, 2013

Spring in with veggies

Editor's note: In response to a reader's question, Pat suggests using finely chopped Kalamata olives or capers (a tablespoon or to taste) as a substitute for the anchovies and anchovy oil in the cauliflower recipe.

I have chosen some recipes that will add both color and flavors to your springtime dinner table.

The first is actually a broccoli casserole made in a slow-cooker. Even those who don’t usually like broccoli might enjoy this. Since it frees up the oven, keep this in mind for Sunday meals or holidays.

Cauliflower is in season now, and you might even find it on sale. The two recipes below spice it up a bit. Since I like anchovies in cooking, I especially like the first recipe.

I feel sure many of you will like the way carrots are highlighted here. Sometimes just lemon and a different herb makes all the difference. Both carrot recipes would be perfect for your Easter table.

And how could I leave out asparagus? You have let me know over the years that it is a favorite for many of you, and your favorite way of cooking it is oven roasted with olive oil, black pepper and garlic. Try this asparagus stir-fry this season; it goes with most anything, and I like it left-over for lunch the next day.

Lastly, I know I do not eat enough greens, so I added this quick way to cook spinach and/or swiss chard (using your favorite Italian dressing), that can be quickly done for a week-night supper.

Broccoli in Slow-Cooker

Serves 8-10


2 packages(10 ouncese each) frozen chopped broccoli, partially thawed

1 can condensed cream of celery soup

6 ounces shredded sharp cheddar cheese (11/2 cups), divided

1/4 cup chopped onion

1/2 teaspoon Worcestershire sauce and one-half teaspoon pepper

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