We have been eagerly awaiting the arrival of spring, and with it all of the different varieties of veggies and herbs popping up in the garden and at the local markets. But what to do with all those freshly-picked vegetables? So many of our spring favorites don’t need anything other than a quick wash before serving in a tossed salad or on a colorful crudité platter. But to coax even more flavor out of your garden’s bounty, read on for six delicious ways to cook your favorite fresh from the garden vegetables.
Roasting
Properly roasting vegetables is a simple but subtle art, with a depth and complexity of flavor that can’t be matched. And while we commonly think of roasting hearty root vegetables like potatoes and carrots, roasting is also ideal for crisp veggies like radishes, broccoli and cauliflower, zucchini and bell peppers. All you need is a roasting pan or baking dish high heat, olive oil and a dash of salt and pepper to bring out the best of fresh-from-the-garden veggies. Master the art of roasting and you’ll be rewarded with tender vegetables with deep, savory flavor.
Shop: Signature Everyday Pan Get the Recipe: Roasted Radishes with Baby Cauliflower
Grilling
Summer produce screams for the charbroiled flavors of the grill. There is something irresistible about seeing grill marks on a freshly picked spear of asparagus or slice of eggplant, and the anticipation of its delicious slightly smoky flavor. Non-starchy, quick cooking vegetables are best cooked this way, whether you’re outside or using your favorite indoor Grill Pan. Once you learn the in and outs of grilling, you’ll be rewarded with juicy, sun-soaked flavor with every meal.
Shop: Signature Square Skillet Grill Get the Recipe: Grilled Asparagus with Lemon and Feta
Stir-Fry & Sauté
The most versatile, and possibly the fastest, way to cook vegetables is by giving them a quick stir-fry or sauté. Almost every veggie can be cooked using this classic preparation. It involves cooking the food in a small amount of oil or butter over relatively high heat in a Skillet or Sauté Pan. Sautéing is often also the first step in many recipes, from soups and stews to sauces and casseroles. Once caramelized, vegetables like onions, shallots, carrots and celery become the building blocks to depth and flavor in your cooking.
Shop: Signature Round Wide Oven Get the Recipe: Sesame Green Bean Stir-fry
Frying
There’s no better spring alfresco porch snack than crispy fried veggies served with a chilled glass of white wine. Quick-cooking vegetables with a high water content like artichokes, summer squash and mushrooms emerge flavorful and juicy when fried with a simple effervescent batter like tempura. Enameled cast iron Dutch Ovens are ideal for this preparation because it maintains the heat at the perfect temperature for veggies that come out light and crispy, not greasy and heavy.
Shop: Signature Cassadou Get the Recipe: Vegetable Friture with Lemon Aioli
Braising
Often used for tougher cuts of meat, Braising can also transform vegetables into melt-in-your-mouth, flavorful bites of spring. Hardy, fibrous vegetables like fennel, leeks and root vegetables all benefit from this simple, yet delicious technique that is accomplished in a pan appropriately called a braiser. The key is to sear your veggies first before adding a flavorful braising liquid, and you’ll be rewarded with tender results and complex flavor every time.
Shop: Toughened Non-stick PRO Braiser Get the Recipe: Smoky Braised Swiss Chard with Crispy Bacon and Pickled Onions
Steaming
For pure, unadulterated vegetable flavor, there is no better method than steaming. By applying even, moist heat to fresh spring vegetables, their natural sweetness and flavor blossoms. No special equipment is needed for steaming – you could use a Dutch Oven or Stockpot, but Braisers also work well with their shallow base and rounded bottom. A favorite of health-conscious cooks, finish the dish with a splash of citrus juice, an herb sauce or a crunchy topping like crispy chickpeas to make your vegetables truly shine.
Shop: Signature Braiser Get the Recipe: Wilted Escarole with Crispy ChickpeasSpring Vegetable Preparation Guide
Still not sure which method to use? Here is a handy chart with the best ways to prepare the fresh vegetables coming out of your garden, or some of the varieties that you might find at a local market this spring.
