Spring months bring not only warmer weather, but also fresh new produce at the market. Take advantage of the green vegetables you missed this winter and try a new recipe for dinner!
Greens with Almond and Lemon
- 2 teaspoons butter or coconut oil, melted
- 1 teaspoon lemon rind, grated
- 1 tablespoon lemon juice
- ¼ cup almonds, blanched and sliced
- 2 bunches broccolini
- 2 bunches asparagus
- 1 handful sugar snap peas
Place the butter, lemon rind, and lemon juice in a glass jar. Screw on the lid tightly and shake to combine. Lightly toast the almonds in a dry frying pan over medium heat. Lightly steam the broccolini, asparagus, and sugar snap peas for 1 minute or until they are bright green in color. Place the steamed greens in a serving dish. Top the greens with the almonds and drizzle with the lemon mixture, then serve.
For more recipes like this, check out Hungry for Change by James Colquhoun and Laurentine ten Bosch, available from HarperOne.