Spring Stir-Fry

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Whether you grow your own vegetables, shop at the local farmer’s market, or gather produce at the grocery store, garden-fresh vegetables add beautiful color and great taste to the table.

Ree Drummond, known to her fans as The Pioneer Woman, is raising four active kids on a working cattle ranch in Oklahoma and has written two best-selling cookbooks. She says she loves to find new ways to put more delicious veggies on her family’s table.

“When I bring those veggies into my kitchen, nothing shows off their fresh flavor like a little bit of butter—or, even better, Land O Lakes® Butter with Olive Oil & Sea Salt,” says Drummond.

Ree Drummond has partnered with Land O’Lakes and blogs at www.ThePioneerWoman.com.

Spring Stir-Fry
Yield: 4 servings
1 half stick (4 tbs.) Land O Lakes Butter
with Olive Oil & Sea Salt, divided
3 cloves garlic, minced
1 lb. whole jumbo shrimp, peeled, deveined, tails removed
3 carrots, peeled and chopped
1/2 lbs. asparagus ends trimmed off, cut into 2-inch pieces
1 1/2 cups fresh or frozen green peas
Salt and freshly ground pepper, to taste
1 lemon
1/4 cup finely minced fresh parsley
Fresh Parmesan shavings, as desired
Heat 2 tablespoons butter in large skillet over medium heat. Add minced garlic and stir to cook for 1 minute. Add shrimp and cook for 3 minutes, or until opaque. Remove shrimp and garlic to a plate. Do not clean skillet.
Add rest of the butter and melt. Add carrots and asparagus in a single layer and cook, stirring occasionally, for 2 to 3 minutes or until tender but still slightly crisp.
Scoot carrots and asparagus to edges of the pan, then add peas to the middle of the pan. Cook for one to two minutes, stirring gently until peas are heated through and tender.
Add shrimp back to pan, stir to toss, then add salt and pepper. Squeeze juice of one lemon over contents of pan and cook for an additional 30 seconds. Remove from heat. Sprinkle parsley over top. Serve stir fry immediately over cooked rice, or on its own. Top with Parmesan shavings and squeeze on extra lemon juice if needed.

altMargherita Pasta
Yield: 4 servings
6 oz. (1 1/2 cups) uncooked dried penne pasta
1 half stick (4 tbs.) Land O Lakes Butter with Olive Oil & Sea Salt
2 tsp. finely chopped fresh garlic
2 medium (2 cups) tomatoes, coarsely chopped
1/4 cup thinly sliced fresh basil leaves
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Drain; return to saucepan. Keep warm.
Meanwhile, melt butter in the 12-inch nonstick skillet over medium-high heat until sizzling. Add garlic; cook 30 seconds or until softened. Add tomatoes and basil; continue cooking, stirring occasionally, until heated through (1 to 2 minutes). Add pasta and Parmesan cheese, stir until combined. Serve immediately.

altPasta Primavera
Yield: 6 servings
Pasta
1 half stick (4 tbs.) Land O Lakes Butter
with Olive Oil & Sea Salt, divided
2 large carrots, peeled and sliced diagonally
1 cup bite-sized broccoli pieces
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 oz. white mushrooms washed and sliced
1/2 large onion, diced
3 cloves garlic, minced
1/2 cup frozen peas
1 cup diced cooked ham
8 whole basil leaves, chopped (set aside extra for garnish)
1 lb. pasta (penne, fusilli or linguini), cooked and drained

Sauce
1/4 – 1/2 cup dry white wine, optional (use additional broth if not using)
1/2 cup low-sodium chicken broth
3/4 cup heavy cream
3/4 cup half-and-half
Black pepper to taste
1/2 cup grated Parmesan cheese (set aside extra for garnish)
Heat 2 Tbs. butter in a large skillet over medium-high heat. Add carrots and cook for 1 minute, then add broccoli and cook for an additional minute. Remove from skillet and set aside.
Add 1 additional tbs. butter to skillet and allow melting. Add zucchini, squash, and mushrooms, and cook for 3 to 4 minutes, or until vegetables are starting to soften. Remove from skillet and add to other vegetables. Set aside.
Add remaining 1 Tbs. butter to the skillet and allow it to melt. Add onions and garlic to skillet and cook for 2 minutes, or until starting to turn translucent. Pour in wine and chicken broth and stir, scraping the bottom of a pan to loosen flavorful bits. Cook liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in cream and half-and-half, then add Parmesan and allow cheese to melt. Add black pepper to taste. Let sauce thicken for about 2 to 3 minutes.
Add all vegetables to sauce, then add frozen peas, diced ham, and chopped basil. Stir to combine. If sauce needs a little more liquid, splash in a small amount of broth as needed.
Place cooked pasta in a large serving bowl. Pour contents of skillet over pasta and toss to combine. Sprinkle with extra chopped basil and serve with extra Parmesan.

altRee Drummond hosts Pioneer Woman on the Food Network featuring down-home recipes garnered from her Oklahoma ranch life. For more about Drummond and her recipes visit www.thepioneerwoman.com

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