From downtown Memphis to the heart of your very own suburb, farmer’s markets are in full swing every weekend around the Mid-South.
Each and every one of those markets is filled with exactly what you need to create a healthy and delicious array of spring recipes.
Here are a couple of our favorite new recipes:
Warm Snow Peas with Grilled Chicken
Makes: 4 servings, 11/4 cups each
Active Time: 40 minutes
Total Time: 40 minutes
- 1 pound boneless, skinless chicken breast, trimmed
- 1 14-ounce can reduced-sodium chicken broth
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 3 teaspoons toasted sesame oil, divided
- 2 tablespoons tahini, or cashew butter
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound snow peas, trimmed and thinly slivered lengthwise
- 2 tablespoons chopped cashews
Place chicken in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size pieces. (Cool and refrigerate the broth, reserving it for another use.)
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.
Add the chicken to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
Per serving: 284 calories; 13 g fat (2 g sat, 5 g mono); 64 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 30 g protein; 3 g fiber; 509 mg sodium; 499 mg potassium.
Meringue-Topped Strawberries with Rhubarb
Makes: 6 servings
Active Time: 30 minutes
Total Time: 55 minutes
- 1 pound fresh or frozen (not thawed) rhubarb, cut into 1/2-inch pieces
- 1/2 cup sugar
- 1 teaspoon grated fresh ginger, (optional)
- 2 cups (1 pint) fresh or frozen (not thawed) strawberries, hulled and halved or quartered, if larger
- 3 large egg whites, at room temperature, or equivalent dried egg whites (see Ingredient Note)
- 1/4 teaspoon cream of tartar
- 1/3 cup sugar
Preheat oven to 350°F.
Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil.
Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.)
Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks.
Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
Tips & Notes Make Ahead Tip: Equipment: Six 8-ounce ramekins
Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered “safe”). You’ll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Per serving: 148 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 35 g carbohydrates; 3 g protein; 2 g fiber; 31 mg sodium; 340 mg potassium.
Head out to your local farmer’s market tomorrow morning and stock up on snow peas, farm-fresh eggs, and rhubarb for these two amazing recipes.