THINK GREEN FOR SPRING

With so many people into the “greening” of America and the globe, spring seems a good time to expand upon this theme in our cooking and household. Also, this week I’ve noticed the green leaves appearing more fully on the trees and bushes, the lawns displaying green grass (almost tall enough to bring out the mower), and green plants blooming.

Also, the stores are displaying flowers inside and out, as well as many more green vegetables.

Green Leafy Vegetables

These are the ones generally known as “salad greens” although we often use some of them steamed or tossed in a pan for a few minutes with olive oil and vinegar.

Most are rich in Vitamins A, C, and K. They may contain iron, minerals and fiber.

For those concerned about memory loss, one study has associated the dark, leafy greens containing folate with slowing down this decline. When selecting greens, remember that the darkest ones generally are highest in nutrients.

(Incidentally, when we had guinea pigs, I noticed they went for the dark greens before the lighter ones or white stalk ends. Do they instinctively know something?)

But I Don’t Like Salads!

If someone in your family doesn’t like salads, try including greens in the diet through other recipes.

*Use endive as a sandwich wrap. Instead of flat or pita bread, spread your sandwich ingredients on a large piece of endive and roll it for a wrapped sandwich.

*Make cabbage rolls. Use the ingredients you would for stuffed green peppers. Roll this mixture in large, green cabbage leaves. Bake as you would the green peppers.

SPINACH SALAD

(You can substitute any type of salad greens for the spinach or use a combination.) Mix together 1 pound spinach, torn into small pieces, 4-8 ounces (as you desire) of fresh sliced mushrooms, and 6-8 slices crisp bacon crumbled. Serve with your favorite dressing.

(You can use smaller quantities and make an individual salad with these ingredients, too.)

BAKED ASPARAGUS

Fresh asparagus is a favorite green vegetable for me. Usually I cook it in a microwave steamer, and then serve with butter or low fat Italian dressing. However, you can bake it or serve with cream sauce.

Steam 1 1/2 pounds asparagus until slightly tender. Lay in buttered baking dish. Drizzle with 6 tablespoons virgin olive oil and sprinkle with 1/8 to 1/4 cup Parmesan cheese, depending on how much cheese you like. Bake at 300 degrees for 6-10 minutes, until asparagus is tender.

(You also can use cheese other than Parmesan.)

(Mary Emma Allen researches and writes from her woodland NH home.)

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