Best 2 Green Green Spring Vegetables Barefoot Contessa Ina Garten Recipes

With the arrival of spring, the bounty of verdant vegetables beckoning from farmers' markets and gardens offers a delightful inspiration for culinary creations. The vibrant hues and tender textures of green spring vegetables are a testament to nature's renewal and provide a palette of flavors that can elevate any dish. From sautéed baby spinach and tender asparagus to vibrant pea shoots and crisp sugar snap peas, these seasonal gems offer a symphony of flavors and textures that can transform simple meals into culinary masterpieces. Whether you prefer to embrace the simplicity of steamed asparagus drizzled with lemon-herb butter or indulge in a hearty pasta primavera brimming with an array of spring vegetables, the possibilities are endless. One celebrated culinary artist who has mastered the art of capturing the essence of spring in her dishes is the renowned Ina Garten, also known as the Barefoot Contessa. In this article, we will explore some of her most beloved recipes featuring green spring vegetables, guiding you on a culinary journey that celebrates the flavors of the season and inspires you to create unforgettable meals that showcase the vibrancy of spring.

Here are our top 2 tried and tested recipes!

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN

Green Green Spring Vegetables Barefoot Contessa - Ina Garten image

Make and share this Green Green Spring Vegetables Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb french string bean, ends removed (haricots verts)
kosher salt
1/4 lb sugar snap pea, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb Broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, sliced
1/2 teaspoon fresh ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.
Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.
Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.
Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

SPRING GREEN RISOTTO

Spring Green Risotto image

Provided by Ina Garten

Categories main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Tips for Cooking Spring Vegetables:

Choose vegetables that are in season and at their peak of freshness. This will ensure the best flavor and texture.
Wash vegetables thoroughly before cooking to remove any dirt or debris.
Cook vegetables lightly to preserve their nutrients and bright colors. Steaming, roasting, and sautéing are all good methods for cooking spring vegetables.
Season vegetables simply with salt, pepper, and a little bit of olive oil. This will allow the natural flavors of the vegetables to shine through.
Add fresh herbs, such as basil, parsley, or thyme, to vegetables for extra flavor.

Conclusion:

Spring vegetables are a delicious and healthy way to celebrate the arrival of warm weather.

They are packed with nutrients and antioxidants, and they can be enjoyed in a variety of dishes. Whether you are roasting them in the oven, sautéing them in a pan, or adding them to a salad, spring vegetables are a surefire way to brighten up your meal.