Although we take advantage of frozen peas in order to enjoy the legumes year-round, there’s simply nothing that can replace the toothsome snap of a freshly shelled English pea. English peas — also known as shell peas and garden peas — enjoy a short-lived season during late spring and early summer, and they are at their best in May and early June.

For peas that are sweet and crisp, start by looking for shiny, firm, brightly colored pods that feel swollen and heavy. When cooking with English peas, buy much more than you think you will need, as one pound of peas will only equate roughly one cup (one serving) of shelled peas. While it’s ideal to eat garden peas as soon as they’re picked, they can keep for up to three days when wrapped tightly and placed in the coolest part of the refrigerator.

Unlike sugar snap peas or snow peas, the fibrous pods of English peas cannot be eaten (although they can be used to enhance the flavor of vegetable stock). Shell English peas immediately before they’re to be cooked: Break off the stem and pull the fibrous string down the length of the pod. Press each pod between your thumbs and forefingers to open, pushing out the individual peas.

Rinse and drain the peas, discarding pods, stems, and strings.

They can be prepared in a multitude of ways. Make sure not to overcook or use really big, tough ones.

— Courtesy popsugar.com

English Pea Salad

In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.

In a medium serving bowl, combine the bacon, peas, cheese, and eggs. Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Fresh English Pea Soup

Heat olive oil in soup pot. Add shallots and garlic and cook over med. Heat until shallots are just wilted. Add 3 1/2 cups water, bring to boil, turn down heat and simmer for 1/2 hour.

Add peas, tarragon, salt and pepper and bring back to boil. Turn down heat and let simmer for five minutes. Remove from heat and let cool to room temp. Purée in a blender in batches until very smooth. Force through fine sieve into clean pot, discarding small amount of pea skins left in sieve.

Stir in half and half and add salt if necessary to taste. Can be reheated and served hot or chilled and served cold.

Fresh English Peas

Cook peas in a small amount of boiling, salted water, until tender (if using frozen peas, follow package instructions).

Drain, and set aside.

In another saucepan, heat the butter, and add the peas, mint and sugar.

Cook over low heat for two minutes, tossing gently to mix.

Add salt and pepper to taste, and serve.

Sautéed Sugar Snap Peas

Take the strings and bloom ends off each pea. Wash thoroughly. Note: Use small to medium pods and check them for freshness. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for three to five minutes, until the sugar snap peas are crisp tender.

Place the sugar snap peas in a serving bowl, salt and pepper to taste and serve.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There’s only one place in the whole world that grows authentic Vidalia onions, and that’s Vidalia, Ga.

They have the perfect soil to produce this sweet, flavorful onion. The only drawback is the onions only come into the market once a year. And now is the time.

So, don’t let the grass grow under your feet. Buy some and use them as much as possible while they’re available. Even people who say they don’t like onions have been known to change their minds when they taste Vidalias.

I hope you’ll like them, too.

Vidalia and Tomato Salad

Mix all ingredients together and let marinate 20 minutes at room temperature.

Vidalia Casserole

Set oven to 350 degrees. Butter a two-quart casserole dish. In a large saucepan, melt butter.

Add onions to pan, over high heat, sauté until soft, and just starting to brown, about 20-25 minutes.

Remove from heat.

Place half of the onions in the baking dish; cover with half the crackers, and half of the Parmesan.

Repeat to make another layer of onions, crackers and Parmesan.

Bake, uncovered, until cheese on top is lightly browned, about 25 minutes. Serve warm.

Note: if made a day ahead, let cool and keep refrigerated until time to reheat for serving.

Baked Stuffed Vidalias

Preheat the oven to 400°F.

Trim a thin slice from both ends of each onion, then peel away the papery skin and place the them in a large pot, cover with salted water and cook covered on stovetop on medium for about 10 minutes until just tender but not soft.

Remove from heat, drain off the water and let stand, uncovered, until cool enough to handle.

Begin removing the inner layers of the onion by inserting a fork into the center and twisting. Pull upward gently, remove the core and transfer to a cutting board.

Remove additional layers until you are left with a hollow shell about 3/8-inch thick. This could consist of either one or two of the outer layers, depending on the individual onion.

Roughly chop the inner layers of the onion into 1/2-inch pieces.

Melt the butter in a large pan over medium heat. Add the chopped onion and sauté for 3 minutes. Season with salt and pepper, then sprinkle the flour evenly over the onions and combine.

Continue cooking, stirring constantly, until the flour turns uniformly golden in color, 4 to 5 minutes longer.

Add the white wine and combine thoroughly. Stir in the chicken broth and continue cooking until the mixture is thickened and smooth, about three minutes more. Add the half-and-half, taste and adjust the seasoning as needed.

Using a teaspoon, fill the onion shells with the creamed mixture, pressing down gently after each spoonful. Top with a sprinkling of panko crumbs and dust with a bit of paprika for color.

Bake uncovered for eight to 10 minutes, or until the crumb topping is golden brown.

Pickled Icebox Vidalias

Slice onions thin, about 1/4-inch-thick and cover with ice water in a bowl. Let them sit at room temperature for 30 minutes. Drain off water and pack into a clean quart-sized Mason jar.

Beat the remaining ingredients together briskly using a whisk until all the sugar is dissolved. Pour mixture over onion, put lid on jar sealing tightly and put into the refrigerator for at least 24 hours before using. They will keep in refrigerator for about four months.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

The first time you confront an artichoke in the raw, you might find it a little off-putting.

But once you know how to prepare them, it’s not such a frightening experience.

Fear of the unknown kept me from cooking my own artichokes for some time. I’d just buy the canned ones. And I still use those on occasion, because they are delicious, too.

But nothing can really compare to those you cook yourself, so this week we’re featuring some recipes that include the use of fresh artichokes.

I hope you find some of these to your liking. And still use them for some recipes.

Lemon Butter Artichokes

Bring three quarts of water and 1/4 cup of the salt to a boil in a large pot.

Place the artichokes on a cutting board. Trim the stem ends off until the bottom is flat so the artichokes can sit upright. Cut the top third from each artichoke and discard.

Then cut the pointed tip from each of the remaining outer leaves. Discard.

Rub the cut areas with the lemon halves.

Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.

Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.

With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.

To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.

Add the remaining two tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.

Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.

Serve the artichokes either warm or cold.

Artichoke Salad

Bring a large pot of water to boil. Add the green beans and blanch until crisp and tender, about one minute. Remove the beans from the hot water with a strainer or slotted spoon and refresh in a pot or bowl of cold water. Pat the beans dry to remove excess water.

Add the quartered red potatoes to the same pot of water and cook until the potatoes are tender, about eight minutes. Drain and cool.

Drain the artichoke hearts, reserving two tablespoons of the marinade. In a bowl, add the reserved two tablespoons of artichoke marinade, plus the olive oil, lemon juice (or orange juice), Dijon mustard, parsley, oregano and orange zest. Whisk together until combined.

Add the potatoes, green beans, artichoke hearts and cherry tomatoes to the bowl of dressing nd toss to combine.

Season to taste with salt and pepper. Serve chilled or at room temperature.

Grilled Artichokes

Combine fresh chopped herbs, except for the bay leaf, in a small microwavable bowl and cover with olive oil.. Either heat oil and herbs on stovetop until warm or microwave on high heat for 30 seconds.

Set aside and leave the herbs to steep.

Put an inch of water into a large pot, add the bay leaf and cut cloves of garlic. Put a steamer rack into the pot.

Trim the tips of the pointed eaves off the artichokes, then rub the cut areas with juice from the lemon wedges so they want turn brown.

Cut off the thick outer layer of the artichoke stems with a vegetable peeler. Trim all but two inches off the artichoke base. Cut off the top half-inch of the artichokes and cut the artichokes in half.

Scoop out the fuzzy chokes and the small inner artichoke leaves. Rub lemon juice all over the inside and exposed cut areas of the artichokes.

Bring pot of water to a boil, reduce the heat to medium high and place the artichoke halves, cut side down on the steam rack.

Cover. Steam for 20 minutes or until the heart of the artichoke is just tender when you stick a knife into it.. Heat the grill to high. Brush the artichokes thoroughly with the oil. Sprinkle with salt. Place the artichokes on the grill cut side don, cover and grill for five to 10 minutes until grill marks are visible on the cut side.

To serve, sprinkle the cut sides with more lemon juice. Serve alone or with mayonnaise.

Artichoke, Spinach and Mushroom Casserole

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with two teaspoons of the butter and set aside.

In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about three minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about five minutes. Remove from the heat.

In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.

In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.

Remove from the oven and serve.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

There are few things more delicious than fresh strawberries. Really good ones are ripe now, and there are so many good things you can bake to add to their goodness.

These cakes are universally loved for their ability to serve as foundations for almost any kind of fresh fruit desserts. Strawberry shortcake is an all-time favorite, so we had to include a recipe for shortcakes.

And you don’t have to limit the topping to just strawberries. As other fruits come in, they can also be a great addition to any of the cakes featured here.

Shortcakes

Preheat the oven to 400 degrees F. Spray a large baking sheet with cooking spray.

Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.

Whisk together 1/2 cup buttermilk, the egg, and lemon zest in a small bowl. Add to the flour mixture and lightly mix with your hands just until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a seven-inch round about 1/2-inch thick. Cut into 8 equal sized wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining one tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, about 12 to 15 minutes.

Sponge Cake

Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and two teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and one cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about eight minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17-by-12-inch baking pan or jelly-roll pan with the remaining two tablespoons butter. Sprinkle evenly with the remaining two tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about two minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.

Angel Food Cake

Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.

Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about two tablespoons at a time, beating on high until stiff peaks form.

Gradually fold in flour mixture, about 1/2 cup at a time.

Gently spoon into an ungreased 10-inch tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about one hour.

Run a knife around side and center tube of pan. Remove cake to a serving plate.

Meringue Shells

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Shape into three-inch cups with the back of a spoon. Bake at 225° for one to one and a half hours or until set and dry. Turn oven off; leave meringues in oven for one hour.

Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

For Mexican food lovers everywhere, Cinco de Mayo provides the perfect excuse to host a fiesta. This year, try spicing up your party menu with Mexican-inspired bold flavors and fresh ingredients using these tips and recipe. With a little planning and some key fresh ingredients, you can host a fiesta everyone will enjoy.

Cinco de Mayo Menu Planning

Here are a few authentic dips and dishes to liven any party spread:

• Green, Green Guacamole — This flavorful dip embodies the festive flavors of the holiday. To make fresh guacamole, add green onions, cilantro and Tabasco green jalapeño pepper sauce to ripe, mashed avocados.

• Mexican Caviar — Not your average salsa dip, this hearty and zesty recipe combines black beans, corn, avocado, tomatoes and cilantro for a muy bueno party starter that is sure to please.

• Spicy Taquitos — Packed with genuine flavor, these savory appetizers can be served all year long. A satisfying blend of chicken, red beans and shredded cheese is rolled into buttery phyllo dough and baked until golden and crispy.

To add more authentic flavor to your table, be sure to serve Fiery Fiesta Empanadas. With a soft cornmeal crust, ground beef, cheese and olive filling, this dish boasts bold notes of cumin, garlic, and mild Tabasco green jalapeño pepper sauce – making these empanadas a sure-fire way to spice up your menu.

For more sizzling south-of-the-border recipes, visit www.tabasco.com.

Fiery Fiesta Empanadas

          Filling

Recipe makes four empanadas.

Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, one tablespoon at a time, until dough sticks together.

On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4-inch thick. Cut dough into two seven-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.

Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef.

Stir in scallions, taco sauce, olives, three teaspoons green jalapeño pepper sauce, oregano, cumin and salt until well blended. Stir in cheese.

Preheat oven to 375ºF. Grease large cookie sheet. Spoon about 1/2-cup filling on 1/2 of each round, leaving a 1/2-inch border.

Stir together egg and remaining teaspoon green jalapeño pepper sauce.

Brush border with egg mixture.

Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal.

Place on baking sheet. Bake 25 minutes or until golden.

• When you get home from work, reach for a healthy alternative to snacking on junk food that you can get on the table quickly to satisfy your hunger while you prepare the main meal.

Instead of serving sweets or other unhealthy options, gather around the kitchen counter and share stories about the day while enjoying better-for-you foods like Sabra Hummus with fresh sliced vegetables, which are easy to prepare and refrigerate ahead of time, or a tray of assorted crackers and flavorful cheese.

But if you’re looking for something a little more savory and ready fast, try this hummus queso dip with chips or a warm French loaf topped with a creamy, garlicky spread. The secret to these dishes is the simple freshness of smooth and creamy Sabra Hummus, which is available in more than a dozen flavors with unique ingredients from around the world for a wide range of pre-dinner treats.

Find more hearty-meets-healthy appetizer inspiration at Sabra.com.

Hummus Garlic Bread

Heat broiler.

Slice French bread in half length-wise. Set aside.

In small mixing bowl, mix hummus and garlic together. Spread hummus mixture on French bread halves. Place bread on baking sheet. Sprinkle with cheese.

Broil bread on wire baking rack in middle of oven, not too close to broiler. Broil 2-5 minutes, or until edges are crispy and cheese is browning. Watch bread closely as broilers vary greatly in their timing.

Cut each half of bread into quarters. Serve warm.

Spicy Hummus Queso Dip

In small pot, whisk together hummus and milk.

Bring to boil over high heat.

Remove from heat and stir in cheese a little at a time until fully melted and incorporated.

Stir in tomato and serve immediately with cilantro, chopped tomatoes and chips or vegetables.

Busy weeknights call for quick family meals, but with the right ingredients, fast food can actually be good for you, too.

A meal that includes dairy is right in line with the recently released 2015 Dietary Guidelines for Americans, which recommend three servings of dairy foods every day. That’s because dairy foods such as cheese, milk and yogurt provide a unique package of nine essential nutrients: calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin.

Individuals and families that want an extra reminder about the importance of integrating three servings of dairy into their daily diet can take the Dairy 3 for Me pledge as motivation. There are many delicious and creative ways to get your three servings of dairy every day, such as using plain Greek yogurt in place of mayonnaise in your favorite recipes or substituting syrup on pancakes and waffles with flavored yogurt.

For more deliciously quick dinner recipes, and to take the Dairy 3 for Me pledge, visit MidwestDairy.com.

Beef Burrito

In medium nonstick skillet, brown ground beef and garlic over medium heat, breaking beef mixture into smaller chunks with spoon. Drain fat and stir in 1/2 cup salsa; set aside.

Spread 1/3 cup rice in center of tortilla, leaving a 1/2-inch border. Scatter about two tablespoons of beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with two teaspoons salsa and a few pieces of green onion.

Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.

Repeat with remaining tortillas. Place burritos in microwave and heat one minute, or until heated through. Serve with remaining salsa.

Hot and Sweet Grilled Cheese

Peach Jalapeno Jam

Grilled Cheese

To make peach jalapeno jam: in small saucepan over medium heat, combine peach preserves and jalapeno. Stir mixture constantly until preserves are melted. Remove from heat and set aside.

To make sandwiches; heat large nonstick or cast iron skillet over medium heat for about two minutes. Butter one side each of two slices of bread. Turn buttered slices over, buttered side down and spread peach jalapeno jam over second side of each bread slice. On top of jam side of each bread slice, layer one slice cheddar cheese, one slice pepper jack cheese, half the slices of avocado and one slice of Gouda. Spread jam on remaining slices of bread and place jam side on cheese. Spread remainder of butter on bread on top of sandwiches.

Place sandwiches buttered side down in pan. Partially cover with lid, allowing steam to escape, and cook for 1 1/2-2 minutes, or until bread is toasted and browned. Flip sandwiches over with spatula. Partially cover with lid and cook for additional 1 1/2-2 minutes, watching carefully for bread to brown and cheese to melt. Remove lid and check for doneness. Remove sandwiches from heat and cut in half. Serve warm.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Radishes are an early spring root vegetable that most of us associate with salads. They are peppery and usually bright red on the outside with a crisp white interior.

Radishes get pithy in texture if allowed to get too big.

The recipes offered this week are not especially familiar, because if you’re like most of us you just slice radishes up and mix them into a tossed salad.

You may be surprised to discover how good they taste cooked. Enjoy.

Radish Dip

In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least one hour.

To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a one-inch shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.

Radishes and Avocado Dressing

Place avocado, cilantro leaves, lime juice, olive oil, salt, and hot sauce in a blender; blend until smooth. Combine radishes, tomatoes, and mixed greens; drizzle with dressing. Top with pumpkin seeds.

Oven Roasted Radishes and Carrots

Preheat the oven to 450 degrees F.

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

For some reason I associate carrots with spring. Their bright color adds a cheerful note to a dinner plate. This week’s recipes include a carrot salad, roasted carrots, a carrot vegetable medley and, of course, a yummy carrot cake.

I like this carrot cake because it includes pineapple, apple sauce and raisins in the batter. It’s very moist, a number one requirement for cake. I don’t put coconut in my carrot cake, but that’s just a personal preference.

I hope you’ll enjoy these recipes. Feel free to improve upon them any way you like.

Glazed Carrots

• 1 lb. carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
• 1 oz. unsalted butter
• Heavy pinch kosher salt
• 1 c. good-quality ginger ale
• 1/2 tsp. chili powder
• 1 tbsp. chopped fresh parsley

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for five minutes. Remove the lid, add the chili powder and increase the heat to high.

Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately four to five minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Carrot Raisin Salad

Toss raisins, carrots, and pineapple together lightly; set aside.

Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.

Refrigerate until served.

Carrot Cake

Pre-heat oven to 350 degrees.  Grease and flour two 9 inch round pans.

Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon. Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth.

Stir in carrots, pecans, raisins and pineapple.

Split evenly between both nine-inch pans. Bake at 350 degrees for about 35 minutes. Allow to cool. Don’t worry about the slight sinking in the center. This is normal.

To make the frosting:

Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy. Frost cooled cake layers.

Roasted Carrots, Potatoes and Brussels Sprouts

• 1/3 c. extra-virgin olive oil
• 3 medium carrots, cut into thick circles
• 1 1/2 c. Brussels sprouts, halved
• 4 c. red bliss potatoes, cut into thick slices
• 3 medium parsnips, cut into thick slices
• 1 c. sweet potatoes, cut into thick slices
• 1 tbsp. dried oregano
• 1 tbsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. dried basil
• 1/4 tsp. sea salt
• 2 tbsp. freshly ground black pepper

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.

Spread the vegetables evenly on a large baking sheet.

Place on middle rack in oven and bake for 35 to 40 minutes.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Spring is almost here, and it’s time to think about taking advantage of all the fresh greens soon to be available.

Popeye isn’t the only spinach lover out there. This mild-flavored green combines well with a large variety of ingredients and is featured here in appetizers, a casserole and a fresh salad.

Frozen spinach can be used in all but the salad recipe, but fresh is always the first choice when you can find it.

The fact that spinach is very good for you is just an added bonus.

Spinach Phyllo Triangles

For filling, cook the spinach, onion, and garlic according to spinach package directions. Drain well in a colander. Press mixture with the back of a spoon to remove excess moisture. Combine spinach mixture with feta cheese and oregano.

Place one sheet of phyllo dough on a cutting board or other flat surface. Lightly brush with some of the melted butter. Place another sheet of phyllo on top; brush with butter. (Keep remaining phyllo covered with plastic wrap until needed.)

Cut the two layered sheets lengthwise into three equal strips, each 14 inches long. Spoon one well-rounded teaspoon of filling about one inch from an end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining phyllo, butter, and filling.

Place triangles on a baking sheet; brush with butter. Bake in a 375 degree F oven about 15 minutes or until golden. Serve warm.

Makes 36 triangles (18 appetizer servings).

Make-ahead directions: Prepare Phyllo Triangles through step three. Place the unbaked triangles in a covered freezer container; freeze for up to three months. Brush with additional melted butter and bake as directed. Do not thaw the triangles before baking.

Spinach Salad with Strawberries and Pecans

Toss spinach with sliced strawberries, pecans, and cheese, if using.

Combine dressing ingredients in a jar; shake until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.

Spinach Pinwheels

• 2 (10 oz.) packages frozen chopped spinach, thawed, drained and squeezed dry in paper towels
• 8 oz. cream cheese, softened
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 envelope ranch dip mix
• 1 jar bacon bits (or to taste)
• 4 green onions, chopped
• 1 (8-ct.) package 10-inch flour tortillas

In medium mixing bowl, combine cream cheese, sour cream and mayonnaise. Beat in dip mix. Add green onion, bacon bits and spinach (broken up into small clumps).Mix thoroughly. Spread mixture onto tortillas, leaving a 1/2″ space around edge. Roll up each tortilla tightly, and wrap each in plastic wrap. Chill for several hours or overnight. To serve, cut off ends and cut into 1/2″ slices.

Ladybird Johnson’s Spinach Casserole

Preheat oven to 375°F.

If using fresh spinach, wash spinach and drain. Cook damp spinach in a hot skillet until wilted; chop coarsely.

Combine spinach with cheese, onion, cream and four tablespoons of the butter. Add salt and pepper to taste. Place mixture in a shallow, buttered 1 1/2-quart baking dish.

Mix cracker crumbs with remaining two tablespoons melted butter and sprinkle over spinach mixture.

Bake for 20 to 30 minutes or until golden and lightly crusted.