Recipes And Teas For Spring

Here are some recipes for a great meal and some spring tea drinks you can make yourself.

GREEN SPRING SOUP

6 cups of water

4 medium potatoes chopped

¼ medium onion or leek, chopped

2-3 cups kale or spring greens

2 cloves of garlic

1 tsp of sea salt

1 tsp of olive oil

Directions:

• Bring liquid to boil
• Add potatoes, onion, and salt.  Cover.
• Reduce heat.  Simmer until tender.
• Add kale and garlic.  Simmer until the kale is tender and bright green.
• Puree all ingredients together.
• Add olive oil before serving.
• Serves 6.

BRUSSEL SPROUTS WITH PINE NUTS AND MUSHROOMS

1 pound of brussel sprouts

4 shitake mushrooms, soaked and sliced

½ cup of pine nuts

1 tsp thyme

½ tsp ginger

½ tsp sea salt

1 cup of water

Directions:

• Steam or cook brussel sprouts by a waterless method until tender
• Cook the mushrooms, nuts and seasoning in water until mushrooms are tender
• Arrange brussel sprouts on a dish and pour mushroom mixture on top.
• Serves 4.

SLOW ROASTED HALIBUT WITH ASPARAGUS/FENNEL SALAD

Salad:

4 1/2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
2 tablespoons drained capers, chopped
3/4 pound asparagus spears (about 1 bunch), trimmed
1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)

Fish:

Nonstick vegetable oil spray
2 1/2 cups fresh breadcrumbs made from crustless French bread
3 tablespoons finely grated Parmesan cheese
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh thyme
2 teaspoons finely grated lemon peel
3 tablespoons butter, melted
6 6-ounce halibut fillets

Directions For salad:

Whisk lemon juice and mustard in small bowl. Gradually whisk in oil, and then add capers. Season dressing to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.

Place 1 asparagus spear flat on work surface. Using vegetable peeler, shave asparagus into long thin strips. Place asparagus strips in medium bowl with shaved fennel. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Directions For fish:

Coat rimmed baking sheet with nonstick spray. Mix breadcrumbs, cheese, herbs, and lemon peel in another medium bowl. Sprinkle with salt and pepper. Drizzle melted butter over. Using fork, toss to incorporate evenly.

Place halibut fillets on prepared baking sheet, spacing apart. Sprinkle with salt and pepper. Divide breadcrumbs among fillets to cover top (about 1/3 cup each), pressing to adhere. DO AHEAD: Can be made 1 hour ahead. Cover and chill.

Preheat oven to 300°F. Bake halibut until opaque in center, about 20 minutes. Turn on broiler. Broil halibut just until breadcrumbs start to brown, about 1 minute.

Place 1 halibut fillet on each of 6 plates. Pour dressing over asparagus and fennel mixture; toss to coat. Season salad to taste with salt and pepper. Divide salad among plates and serve.

WILD MINT TEA

1-cup lemon balm leaves
1-cup spearmint leaves

4 tablespoons orange peel — grated
1/2 tablespoon cloves

Directions
Mix the herbs. For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.

SPRING CLEANING DETOX TEA

2 parts red clover blossoms
1/4 part olive leaf
1 part nettles
1/2 part chickweed
1/4 part fenugreek seed
1/4 part fennel seeds
1/4 part licorice

Directions:
Mix ingredients and store in a covered container. Brew as below.

HERBAL INFUSION IN WATER:
1 cup water
2 tsp Herb tea

Directions: Boil water in a glass, enamel coated or stainless steel pan and take off the burner. Add the herb tea to the water. Cover, and let it steep for 10 minutes. Strain into a cup. Can be sweetened with honey.

ICED CHAMOMILE TEA

8 cups water
4 chamomile tea bags
zest of 1 orange and one lime, removed in strips with a vegetable peeler
1/4 cup sliced peeled fresh gingerroot
3/4 cup pure cane sugar

Directions:
In a 4-quart saucepan bring all ingredients to a boil and simmer, covered, 15 minutes. Remove pan from heat and cool mixture. Steep mixture, covered and chilled, at least 8 hours and up to 24.

Pour mixture through a fine sieve into a pitcher. This tea keeps, covered and chilled, 1 week.

Serve in ice-filled tall glasses.

Makes about 2 quarts.