Easy to make, but still makes you feel like a great cook! Tasty spring vegetable recipes

Hello. I am Ayumi Nakaganji, a chef.

Spring vegetables are starting to appear in stores. Vegetables that are available throughout the year, such as potatoes, cabbage, and onions, are especially juicy at this time of year and have a delicious taste that is unique to spring.

This time, we will introduce recipes using spring vegetables. Get a head start on spring by using seasonal vegetables.

1: Goes great with rice! "Crunchy stir-fried new potatoes and mustard greens"

Fresh, crisp new potatoes, mustard greens, and pork. Stir-fry them together for a dish that goes great with rice!

It's quick and easy to make even on busy days, and very filling.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
New potatoes...2 (200g)
Thinly sliced pork・・・100g
Mustard greens・・50g
Sliced chili peppers... appropriate amount
Soy sauce・・・1/2 tablespoon
Sesame oil...1/2 tablespoon
Salt and pepper...a little
Sake・・・1 tablespoon
Vinegar...1 teaspoon

<How to make>

(1) Wash the new potatoes thoroughly, cut them into strips, rinse them briefly in water, and drain them in a colander. Cut the pork into strips 1 cm wide.

(2) Add sesame oil to a frying pan and heat. Add pork and chili peppers and stir fry. When the surface of the pork starts to change color, add takana and continue to stir fry.

(3) When the meat is cooked, add the new potatoes, sprinkle with sake, and stir fry. When the potatoes become translucent, add soy sauce and continue to stir fry.

(4) Once the new potatoes are cooked, add the vinegar and season with salt and pepper.

New potatoes have thin skin, so you can use them without peeling them. Adding a little vinegar makes the potatoes crisper and brings the flavor together.

2: "Spring Vegetable Mimosa Salad" with Homemade Dressing

March 8th is International Women's Day (Mimosa Day). In Italy, there is a custom of men giving mimosas to women who have taken care of them on March 8th every year, and so March 8th has come to be called "Mimosa Day."

This time, we will introduce "Mimosa Salad" which is made with colorful spring vegetables and plenty of colorful boiled eggs. The dressing is made rich with cream cheese.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Boiled egg (hard-boiled)...1
Snap peas...5 bunches
Kale... appropriate amount
Rape blossoms...about 100g
Olive oil...1/2 tablespoon
Salt...appropriate amount

■ Caesar dressing
Cream cheese... 1 tablespoon
Mayonnaise...2 tablespoons
Lemon juice... 1 tablespoon
Sugar...1/4 teaspoon
Salt...1/4 teaspoon
Black pepper...a little

<How to make>

(1) Mix the dressing ingredients thoroughly.

(2) Place the snap peas in a frying pan, add 100ml of water (not included in the recipe) and a pinch of salt, cover and steam for 2 minutes. Drain in a colander to cool, then remove the strings and split in half.

(3) Soak the rape blossoms in water until they become crisp. Drain them, place them in a frying pan, drizzle with olive oil, sprinkle with salt and fry.

(4) Soak the kale in water to make it crisp and cut it into bite-sized pieces.

(5) Place (2) to (4) in a bowl.

(6) Separate the boiled egg whites from the yolks. Place the whites in a colander and strain them over (5) by pressing them with a spatula. Once the whites are done, strain the yolks in the same way.

Add dressing just before serving.

This time I used spring vegetables, but other recommended vegetables include beautiful green broccoli, salad spinach, and green beans. Try using whatever vegetables you have in your fridge.

By steaming snap peas with a small amount of water without removing the strings, the flavor is less likely to leak out, allowing you to enjoy a rich taste.

In-season ingredients are not only delicious, but also highly nutritious and cheap! I want to fully embrace the bounty of nature and enjoy the changes of the seasons through food. (Text by Ayumi Nakaganji)
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