What’s Cookin’ Spring Vegetable Orzo With Sea Bass Creamy Asparagus Soup

Vibrant Spring Green vegetables are here! Crisp asparagus, tender greens, tasty spring peas, crunchy leeks, earthy spring mushrooms, spring onions, new potatoes, tarragon and dill… all will be coming into their peak of flavor soon!

Here are 2 simple recipes to help you celebrate this beautiful new season and spring your plates forward with nature’s fresh spring green vegetables!

Servings: 4 • Prep time: 10 minutes Cooking time: 25 minutes

INGREDIENTS 2 tablespoons unsalted butter (or olive oil) 4 large scallions, thinly sliced 2 garlic cloves, minced 5 ounces baby spinach leaves (5 cups), coarsely chopped 1 teaspoon kosher salt 1 ¾ cups low-sodium chicken or vegetable stock 1 cup orzo 1 teaspoon finely grated lemon zest (from 1 lemon) ½ cup crumbled feta, plus more for garnish ½ cup frozen peas, thawed (optional) ½ cup chopped fresh dill or flat-leaf parsley ½ cup pine nuts, toasted (optional) 2 tablespoons olive oil 4 sea bass fillets (approx. 4 oz. each)

• Preheat the oven to 350 degrees. Melt butter in a large skillet over Medium heat. Stir in about three-quarters of the scallions (reserving green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes. • Stir in stock and bring to a simmer. Stir in orzo and a sprinkle of lemon zest. Cover and simmer over Mediumlow heat until most of the liquid is absorbed, about 10 minutes, stirring occasionally. • Add chopped spinach, adding in batches if it doesn’t all fit in the pan at once, and 1 teaspoon salt. Continue to cook, while stirring, until spinach is wilted, about 3 minutes. (Note: Add a splash of water if needed, to get the spinach incorporated.) • While orzo cooks, heat 1 tablespoon of olive oil in a separate skillet. Brush sea bass fillets with 1 tablespoon oil, and season both sides with salt & pepper. When the pan is hot, add fillets and sauté until browned, approximately 2 minutes each side. Finish cooking in the oven (top rack) for about 10 minutes. • Finally, stir crumbled feta and peas (if using) into orzo, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle orzo with chopped parsley, lemon zest, more feta and the reserved scallions, alongside sea bass. Finish the dish off with a squeeze of lemon.

This Creamy Asparagus Soup recipe is such a wonderful combination of flavors. Leeks and tarragon combine with the asparagus to create such a bright, fresh flavor profile. The soup is lightened up and made “creamy” with potatoes and a little sour cream, so it’s not overly rich, rather, just rich enough. This simple soup is elegant enough for spring gatherings, yet easy enough for weeknight meals. Perfect as a first course, or makes a lovely lunch with crusty bread and a crisp white wine.

Servings: 6 • Prep time: 20 minutes Cooking time: 30 minutes

1 large white or yellow onion, diced 2 medium leeks, split lengthwise, washed, thinly sliced (trim off roots & coarse dark green parts) 2 tablespoons olive oil 3 cloves garlic- minced ½ pound yellow, yukon or white potatoes - peeled & diced 6 cups vegetable stock (low-sodium) ¼ teaspoon white pepper 1 teaspoon kosher salt 2 lbs. chopped fresh asparagus (approx 2 lbs to start, then trim the tough ends off) Note: reserve a few tips for garnish 2–3 tablespoons fresh tarragon 1/4 cup fresh basil or Italian parsley ½ cup sour cream (Not non-fat, does not blend well)

• In a large stock pot, saute onion and leeks in 2 tablespoons of oil over Medium heat, for 2 minutes, stirring constantly. Turn heat to Medium-low and continue cooking until softened, about 3 minutes. Add garlic and saute for 1 more minute, until garlic becomes fragrant. • Add vegetable stock, salt and pepper, and diced potatoes, and bring to a boil. Cover, simmer on low 15-20 minutes until potatoes are fork tender. • Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Don’t overcook or you will lose the lovely color. Remove from heat and let cool a bit. • In batches, carefully blend soup in a hi-speed blender until creamy and very smooth, adding in the herbs. The herbs will give it this glorious color. Blend really well, so there are very few specks of herbs. • Return to the stove and reheat gently (do not boil, or you will lose the lovely color). Whisk in ½ cup sour cream, if using. Season with salt & pepper to taste. • Serve warm with a swirl of sour cream if you like, blanched asparagus tips, and fresh tarragon or chives.

Kathy Dicken lives in Huntersville and is the author of the food blog, The Tasty Bits. For more meal ideas that are simple and delicious, you can follow her blog at www.thetastybits.com or on Instagram @thetastybits.