Radish Salad with Orange-Ginger Vinaigrette Ingredients

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Radish Salad with Orange-Ginger Vinaigrette Ingredients: 1/2 cup orange juice 2 Tbsp cider vinegar 2 Tbsp minced ginger 1 thinly sliced green onion with green parts 1 tsp salt and sugar or honey 1/2 cup oil 2 cups sliced radishes Preparation: Mix together until blended—extra dressing can be stored in refrigerator for about month Use about a 1/4 of vinaigrette with the two cups of radishes—it just makes a great, crunchy salad! Spring Spinach Dip Ingredients: 1 10-oz box chopped spinach, drained and pressed—you can use fresh chopped spinach, but it takes much more to achieve 1 cup after it has been chopped and pressed 1/2 tsp each of onion and garlic powder 1 tsp salt 1 16-oz sour cream 1 tbsp minced onion 1/2 cup mayo—or use one mashed avocado for a totally different flavor Preparation: Mix together and let set about 1 hour; serve with your favorite chips, crackers, or veggies. Spring Veggie Frittata Ingredients: 4 Tbsp each olive oil and butter 1 cup sliced ramps or green onions 1 cup thinly sliced asparagus 4 cups chopped fresh spinach and Swiss chard 10 eggs, scrambled 1 cup cubed provolone 1/4 cup feta crumbles Salt and pepper to taste Preparation: In a 10” oven-safe skillet, sauté ramps or green onions and asparagus in oil and butter. Add greens. When they are cooked through, add eggs and cheese. Mix everything together and bake in a 325F oven for 20-30 minutes or until done. Serves 4 to 6 people. Spring Veggie Pasta Ingredients: 1 box of your favorite pasta cooked and drained, reserving 1/2 cup of pasta water to add to final dish 1 package of bacon, diced and browned—you can use some of the bacon grease to brown veggies, if you want, for more flavor 2 cups green peas 2 cups sugar snap peas 2 cups asparagus, cut into 1-inch slices 1 cup sliced ramps or green onions 1/4 cup olive oil 1 tsp each onion and garlic powder Salt and pepper to taste Grated cheese for top (optional) Preparation: Sauté ramps or green onions in olive oil and bacon grease. Add asparagus and pea pods until crisp tender, when color turns a nice green. Add green peas and pasta, pasta water, and seasonings. Serves 4. Recipes provided by Chris Pryme .

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