Here is the next recipe in Spring Fever, this one modified from Everyday Food magazine. This recipe is very versatile, and it would be very easy to make substitutions with vegetables that are in season. Obviously, I used asparagus and corn, but sugar snap peas, mushrooms, carrots or zucchini would work great as well. Feel free to add or substitute your favorite fresh or frozen veggies. The dish is flavorful without spices, so it can be adapted for different types of cuisine. I served this with Coconut-Ginger Rice, but it could also work with steamed potatoes or egg noodles. The high heat cuts cooking time and keeps the beef tender and moist. I like to purchase the pre-cut strips for stir-fry, but you could use any cut of beef you prefer.

2 tbsp vegetable oil
1 lb asparagus, trimmed and cut into diagonal 1-inch pieces
1 bag (12-16 oz) frozen corn kernels, thawed
1 onion, halved and sliced  
salt and pepper
1 lb beef, sliced into thin strips about 2-3 inches long
1 tbsp cornstarch

Heat 1 tbsp oil in a large skillet. Over high heat, saute asparagus, corn, and onion. Season with 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until corn and asparagus begin to lightly brown and onion is tender, 5 to 6 minutes.

Remove from heat and transfer vegetables to a bowl. In another bowl, toss together beef, 1/2 tsp salt, and cornstarch until beef is coated.

Heat remaining tbso oil in skillet and add beef. Over high heat, cook beef, without stirring, for 2 minutes (this will brown the beef nicely). Add asparagus mixture and 1 cup water to skillet. Bring to a boil and cook, tossing, until sauce thickens slightly. Scrap the bottom of the skillet to incorporate any browned bits into sauce (this will add to the flavor).

Serve immediately, over rice as desired.

Here is the first recipe for Spring Fever, combining fresh asparagus with sausage, mushrooms, potatoes, and more. This is a relatively quick and easy one-dish dinner, perfect on those chilly spring nights (or, if you live in Michigan, snowy spring nights). This recipe is inspired by one in Simply in Season, but I added my own personal touch to give it a little more substance and flavor. If asparagus isn’t your vegetable, try broccoli, peppers, or sugar snap peas.

1 lb bulk sausage
1 medium onion, halved and sliced
8 oz sliced mushrooms
4-5 medium potatoes, any variety, cut into 1-inch chunks
3/4 cup water
1 lb asparagus, halved lengthwise and cut into 1-inch pieces
salt and pepper
cheese, for topping, if desired

In a large skillet over medium heat, combine sausage, onions, and mushrooms. Using a spatula, break sausage into smaller pieces (but do not crumble completely). Saute until sausage begins to brown, about 5 minutes.

Add potatoes and water to skillet. Season with salt and pepper. Cover and simmer for 10 minutes, stirring halfway through.

Add asparagus to top of mixture but do not stir in. Cover and simmer an additional 10 minutes, or until asparagus is crisp-tender and potatoes are tender. Stir and top with fresh ground pepper.

Serve immediately, topped with cheese if desired.

Cooking on the stove:

Ready to serve:

Welcome Spring! March 20th is officially the first day of Spring, and to celebrate I am launching a new special project: Spring Fever. For this project, I am focusing on fresh, local fruits and vegetables and healthy, simple meals. How do you eat local? Check out what’s in season. Use this handy state-by-state guide to find out what’s in season. The information is provided by PickYourOwn.org, according to the site, the following are available locally in Michigan for Spring:

Asparagus

Greens

Herbs

New Potatoes

Peas

Rhubarb

Strawberries

Sugar Snap Peas, shown below:

Here’s another crisp recipe, this time a combination of the Spring strawberry and late Fall persimmon. Persimmons are just starting to come out of season, so I snagged what might be the last batch. Think of this as a meeting of the season, a way to celebrate moving from cold, dreary weather to the bright, cheerfulness of Spring. This recipe would be great with any berry coming into season, such as blueberries or blackberries. Add in some sliced peaches, fresh or frozen.

Crisps and crumbles are great for fruit that looks past its prime but still taste good. The combinations are endless, today it’s strawberries and persimmons, but tomorrow it could be blackberries and peaches or raspberries and nectarines. Update the recipe based on the fruit that’s in season, creating new combinations over the summer. See Jenn’s General Crisp Recipe for tips and ideas.

Strawberry Persimmon Crisp

2 pints fresh strawberries
3 fresh persimmons
1/2 cup sugar
1/4 cup flour

Topping:
1 cup quick oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 tsp cinnamon
1/4 tsp salt

Preheat oven to 350F and coat a 13×9 inch baking dish with cooking spray or butter.

Rinse strawberries and remove tops. Cut into halves or quarters if large and place in prepared baking dish. Cut persimmons in half and scoop flesh into a blender or food processor. Pulse until smooth and add persimmon puree to baking dish. Toss puree and strawberries with sugar and flour. Spread strawberry mixture into an even layer.

In a clean food processing cup, combine flour and butter. Pulse several times until butter is in pea-sized clumps. Add brown sugar, cinnamon, and salt. Pulse until combined. Sprinkle topping mixture over strawberries.

Bake for 25-30 minutes, until fruit is bubbly and topping is golden brown. Serve warm, with vanilla ice cream if desired.

Want to make your own crisp? Follow this easy recipe:

Topping:
1 cup quick oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chopped nuts, optional

Filling:
3-4 cups fresh or frozen fruit, coarsely chopped or sliced
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup lemon or orange juice

Preheat oven to 350F and coat a 13×9 baking dish with cooking spray or butter.

Combine flour and butter in food processor. Pulse until butter is in pea-sized clumps. Add quick oats, brown sugar, cinnamon, and salt. Pulse 3-4 times to combine.

Toss cut fruit, sugar, flour, and lemon or orange juice in prepared baking dish. Sprinkle topping evenly over fruit. Top with chopped nuts, if using.  

If you would like both a topping and a bottom crust, double the topping ingredients (except nuts and salt). Press half of mixture into the bottom of the prepared pan. Add nuts into second half of mixture and use as topping.

Mix up the ingredients for different fruit combinations, for example:

Strawberries and rhubarb with walnuts
Frozen cherries, ginger, and sliced almonds
Fresh or frozen sliced peaches, blueberries, and pecans
Pears, nutmeg, and chopped hazelnuts
Plums, honey (in place of juice), and mixed nuts