Various Spring Vegetable Recipes

I have been light on my food postings because the husband and I have been taking care of leftovers! No worries though because I have many a plan in my head on upcoming dishes!


I took a poll several weeks ago on my Facebook page asking what vegetables should be featured on my blog. I then forgot that I never posted it on my blog. Here is a list of vegetables:

  1. Chayote
  2. Asparagus
  3. Artichokes
  4. Zucchini
  5. Broccoli
  6. Carrots

I featured a Warm Carrot Salad several weeks ago and then several days ago I mentioned the In-Season Vegetable Pasta which included asparagus. Last week I made a broccoli recipe that is super simple and VERY delicious.

From An Opera Singer in the Kitchen

Roasted Garlic Broccoli


serves 4


1 Head of Broccoli, stalk cut, peeled and chopped and florets cut small
2 Tbsp olive oil
1 tsp coarse sea salt
1 1/2 tsp crushed red pepper
2 garlic cloves, minced


Preheat oven to 450F and line a baking sheet with parchment paper.


Place ingredients in a bowl and mix well. Line baking sheet with broccoli.


Mix and bake / broil for 10 to 15 minutes until it gets slightly brown.




This week I made a Zucchini and Mushroom Stir Fry that I accompanied with some roasted potatoes and garden salad.

From An Opera Singer in the Kitchen

Savory Zucchini and Mushroom Stir Fry


serves 4


2 medium zucchini, sliced in half-inch slices
1 small onion, sliced
2 garlic cloves, minced
1 cup sliced baby portabella mushrooms
1/2 cup chopped spinach
1 1/2 tsp Herbes de Provence
1/2 tsp salt
1 tsp cayenne pepper
2 Tbsp extra-virgin olive oil


In a medium saucepan, heat olive oil on medium heat.


Add mrushrooms, onions, and garlic and saute’ for 5 minutes. Add spinach,zucchini, and spices and continue cooking for 5 more minutes.


Do not let the zucchini get soggy. Turn heat off and serve immediately. Serve with protein and salad




Another favorite of mine is Chayote. What is Chayote you ask? It is a type of squash that is high in Vitamin C and is usually consumed raw or cooked (lightly steamed), sometimes with a little lime or lemon juice. It looks like this:

It has a a lot of water content and is very tasty.I like preparing as a salad and usually accompany it with something spicy like enchiladas or flautas.

From An Opera Singer in the Kitchen

Chayote Salad


serves 2


1 large chayote, sliced and julienned (1/2-inch slices)
1/2 cup red onion, diced
1/4 cup packed cilantro, chopped
2 Tbsp Lime juice
1 1/2 Tbsp olive oil
1/2 tsp salt


IN a medium pot and 1 inch water and place a steamer in the pot. Heat on medium heat and place chayote slices on steamer. Once the water begin to steam, let it stem for 5 to 7 minutes.


Remove chayote and place in a small salad bowl. Let cool for 10 minutes. Add cilantro and onions and toss.


Add lime juice, olive oil, and salt and continue tossing until well mixed.


What other vegetables have you never prepared or would you like for me to feature?