I love to cook but don’t always have time, especially in the spring and summer when there is so much to do on the farm. You know the saying, "Make hay while the sun shines"? It's true but it doesn't even mention all the other things we have to do while the sun shines: fix fences, tend the garden and flower beds, cut wood for winter heat, etc.

Add whatever veggies are fresh and available

No matter where you live - in the city or in the country - summertime in the Upper Midwest is a time to enjoy the weather, not to spend hours in the kitchen preparing meals!

I try to make good use of my kitchen time by preparing large dishes that can be easily repurposed in the following days. I made these veggies on a Sunday, as a side dish for some lovely lamb chops we got from a neighboring farm. I made a big batch and put the leftovers in the fridge. There was no leftover lamb so on Monday I cooked up some bacon and mixed it with the veggies. I heated the bacon and veggie mix in chicken broth for a quick soup and mixed some cold with a lettuce mix and greek dressing the following day. The last of it made a delicious homemade pizza.

Start with the veggie mix and see what inspired creations you can come up with!

Spring Veggies

Ingredients:

• 1 bunch fresh asparagus cut into 1 inch pieces

• 8 oz. sliced shiitake mushrooms, stems removed

• 1 small red onion, sliced

• 2 cups fresh baby spinach or other spring greens

• 2 tbsp cooking fat of choice

• 1/2 lemon

• Grated parmesan (optional)

• salt & pepper to taste

• fresh herbs to taste - rosemary, oregano, basil Directions:

• Zest lemon and set aside

Instructions:

Heat the cooking fat in a large skillet over medium heat

Add asparagus and cook 2 minutes

Add mushrooms & onions, cook until onions are translucent and slightly brown

Add spinach and lemon zest - mix in until wilted

Remove from heat

Salt & pepper to taste

Finish with a squeeze of lemon juice, grated parmesan, and fresh herbs

5 Ways to Serve Sautéed Spring Veggies

1. Toss in linguini with a little butter or olive oil

2. Add to a basic quiche or frittata recipe

3. Spread veggies on a pizza crust sprinkle with your favorite cheese. Goat cheese, parmesan, and asiago are nice options.

4. Add to veggie or chicken broth for a light soup

5. Serve over rice as main dish or side

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Tracy Hovde, E-RYT 200, RYT 500, YACEP

Tracy has a background in dance, bodywork, aromatherapy, martial arts, and personal training. After a dance injury led her to yoga for physical healing, she found that her yoga practice not only supported her body, but it also changed her perspective of the world and her connection to it. For her, yoga engenders peace and clarity, both on and off the mat, and gives her a way to balance her energetic anatomy. Inspired to share her perspectives with others, she completed her 200-hour training with Devanadi Yoga, 500-hour training with Green Lotus, and teaches workshops, classes, and trainings for Green Lotus.

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