‘Go Green’ With These Veggie Recipes

We love the warm comfort food emblematic of fall and winter, but let’s be honest—most Bergenites are eager to put the cold weather behind them and strive forward into the glory of spring. We’re ready to start planning our gardens, getting outside and filling our plates with the season’s freshest offerings.

If you’re looking for dishes that let you do just that, look no further than these two vegetable-forward options from this month’s issue of BERGEN: creamy polenta crowned with spring vegetables and a classic asparagus risotto. Not only will they provide the freshness you crave, they also deliver the kind of warmth that makes early spring evenings at home feel special.

Creamy Polenta with Spring Veggies

Yields 2 servings

Ingredients

Polenta:

• 2½ cups water
• ½ cup dry polenta or cornmeal
• ¾ tsp. salt
• 1 tsp. granulated onion powder (or garlic powder)
• ¼ tsp. pepper (white pepper is nice )
• 2–3 Tbs. olive oil (or butter, or 1/4 cup goat cheese)

Gremolata:

• 1 bunch flat-leaf parsley, finley chopped
• 2 garlic cloves, finely minced
• zest of one lemon
• 2 tsp. lemon juice
• ½ cup olive oil
• ¼ tsp. salt
• ¼ pepper, more to taste
• pinch of chili flakes, optional

Spring Veggies:

• 1 cup morel mushrooms (brush them clean, don’t wet)
• 1 cup porcini mushrooms (brush them clean, don’t wet)
• 2 cups asparagus, tough ends removed, cut into 1- to 2-inch slices
• 1 cup fiddlehead ferns
• handful pea shoots
• other veggie options: cremini mushrooms, spring peas, snow peas, english peas, edamame, green beans
• 1 Tbs. olive oil
• 1 shallot, chopped
• 2 Tbs. sherry wine, white wine or water
• salt and pepper, to taste
• 1 tsp. fresh thyme (or tarragon)

Here’s a tip from Saddle Brook-based clinical dietitian Megan Triolo: “Choosing olive oil or a touch of goat cheese instead of heavy cream keeps saturated fat in check without sacrificing richness.”

DIRECTIONS

Bring water to boil in a medium pot. Season with salt, pepper and spices. Once it’s boiling, gradually whisk in the cornmeal, bring to a simmer, cover and turn heat to low. Mix again in 10 minutes. Then cook for another 10 minutes (20-25 minutes total). Stir in the olive oil, butter or goat cheese. Turn heat off.

While the polenta is cooking, make the gremolata. Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Stir and taste, adding more lemon juice if you like. For a looser consistency, add a little more oil. Add a pinch of chili flakes for heat. Set aside.

Sauté the veggies. Cut veggies into bite-sized pieces. In a large skillet, heat oil over medium heat. Add mushrooms first, and sauté until just tender, 4-5 minutes. Add shallot and other veggies. Season with salt and pepper and stir often. Lower heat and take your time, cook about 5 minutes until al dente, or just fork tender. Give a splash of wine or water, turn heat up to medium to help cook off the wine. Taste, adjust salt, remembering the gremolata will add a lot of flavor, so keep the veggies simple. If you have very thick asparagus, or larger pieces of veggies, you could cover the pan for a few minutes to lightly steam them, being careful not to overcook or you may lose their lovely color. If using pea shoots as the garnish, make a well in the center of the pan and lightly sauté them (keeping them separate).

Assemble 2 bowls or make one large, beautiful platter or bowl and serve it from there.

If polenta has thickened too much, reheat it, whisking in a little splash of water, until loose and creamy again. Retaste for salt. Pour polenta into bowls, top with a mound of the veggies, then top with optional pea shoots. Spoon the flavorful gremolata around the veggies, over the polenta.

Asparagus Risotto

Yields 4 servings

INGREDIENTS

• 1 bunch asparagus
• 1 large leek (or white onion, diced)
• 4 Tbs. olive oil, divided
• 4 garlic cloves, rough chopped
• 1 cup Arborio rice
• ¼ cup white wine, optional
• 3½ cups hot vegetable broth
• ½ cup basil leaves (or sub flat leaf parsley)
• 1 lemon, zest and juice to taste
• ½ tsp. salt, more to taste
• ¼ tsp. pepper

What’s the secret to amazing, healthy vegetable stock? Make it yourself, says registered dietitian nutritionist Ali Senatore of Reimagined Nutrition in Edgewater. “For quality vegetable stock, I like to save all my veggie scraps in a zip loc bag in the freezer until I’m ready to make some. Just add onion, carrots, celery and other veggie scraps in a pot filled with water and boil for at least two hours. The result is way better than store- bought, and you can control the amount of salt in the stock.”

DIRECTIONS

Bring a small pot of salted water to boil on the stove to blanch asparagus.

Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom. Then using this as a guide, cut the rest to match. Toss all the fibrous ends.) Cut the pretty tips off (about 1½ inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1½ cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce). We will stir this risotto at the end. Add any remaining “middles” to the tips pile and keep these set aside. So you’ll have two piles of asparagus, 1½ cups of the “middles” and one with the tips and leftover middles.

Make the asparagus puree: In the small pot of boiling water, blanch the 1½ cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid.  Place both in the blender. Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.

Start risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them from scorching.) Heat 2 tablespoons olive oil in a pot or Dutch oven over medium-low heat. Add leeks and garlic and sauté until softened and fragrant.

Add Arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer over med-low heat stirring occasionally, until the rice absorbs all the broth. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly each time, stirring often. Keep in mind you may not need it all because you will be adding the asparagus puree at the end. At the same time that you add the last ½ cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so.

At this point, rice should be creamy yet slightly al dente.

Combine: Stir in blended asparagus “puree,” add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

What’s your favorite veggie-forward recipe? Share it with us on Instagram @bergenmagnj.