Choosing and storing your produce, it's easier said than done



MILWAUKEE (WITI) -- Spring has sprung! Mark Hagen from Taste of Home joined the WakeUp News team to make sure you are choosing and storing your produce correctly.

Tuscan Roasted Asparagus

This is a speedy side dish that’s prefect for spring! Try it with grilled meats or even baked chicken! —Christina Hitchcock, Itisakeeper.com

Prep/Total Time: 40 min.

2 tablespoons butter

1 pound asparagus, cleaned and trimmed

2 tablespoons finely chopped onion

2 tablespoons finely chopped celery

2 medium tomatoes, sliced

1/2 teaspoon basil leaves

1/2 teaspoon thyme leaves

1/4 teaspoon pepper

3 tablespoons grated Parmesan cheese

Preheat oven to 350° and melt butter in a 13×9 baking dish. Place asparagus in bottom of dish with melted butter. Sprinkle with onion and celery. Arrange tomato slices on top. Sprinkle with basil, thyme, pepper and cheese. Roast for 30 minutes or until asparagus is fork tender. Yield: 4 servings

Grilled Honey Balsamic-Glazed Fruit

One summer, my mother-in-law made us grilled peaches basted with a sweet and tangy sauce. These are so good, I'm always tempted to eat the whole batch.. —Kristin Van Dyken, West Richland, Washington

Prep/Total Time: 25 min.

1/2 cup balsamic vinegar
1/2 cup honey
Dash salt
6 medium peaches or nectarines, halved and pitted
Vanilla ice cream, optional


In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat 2-3 minutes or until blended. Reserve 1/3 cup mixture for brushing peaches.
Bring remaining mixture to a boil over medium heat; cook and stir 4-6 minutes or just until mixture begins to thicken slightly (do not overcook). Remove from heat.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush peaches with some of the reserved balsamic mixture.
Grill peaches, covered, over medium heat 6-8 minutes on each side or until caramelized, brushing occasionally with remaining reserved balsamic mixture. Serve with glaze and, if desired, ice cream. Yield: 6 servings (1/2 cup glaze).

Chocolate Lover's Strawberry Shortcakes

As a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. —Melissa Haines, Valparaiso, Indiana

Prep: 20 min. Bake: 15 min.

1/4 cup confectioners' sugar
1 tablespoon baking cocoa
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
ASSEMBLY:
2 cups sliced fresh strawberries or frozen sliced strawberries, thawed and drained
1 tablespoon sugar
1 cup heavy whipping cream
2 tablespoons baking cocoa
1/3 cup confectioners' sugar
Hot fudge ice cream topping, warmed


Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cocoa until blended. Dip biscuits in cocoa mixture to coat; shake off excess.
Place 2 in. apart on an ungreased baking sheet. Bake 12-14 minutes or until lightly browned. Remove from pan to a wire rack to cool slightly.
In a small bowl, toss strawberries with sugar. In another bowl, beat cream and cocoa until cream begins to thicken. Add confectioners' sugar; beat until soft peaks form.
To serve, split shortcakes in half. Fill with strawberries and half of the whipped cream. Serve with fudge topping and remaining whipped cream. Yield: 8 shortcakes.

Choosing and Storing Spring Produce

Asparagus


    Artichokes


      Brussels Sprouts


        Peaches


          Rhubarb


            Strawberries


              For more information, please visit www.tasteofhome.com or pick up the April/May issue of Taste of Home – available on newsstands now

              Additional Questions/Talking Points:

              Q1: What is Taste of Home?

              A1: Taste of Home is the No. 1 food and entertaining magazine in the world and a go-to resource for the holidays and any time of the year for tried-and-tested information on food, cooking and entertaining.

              Q2: How are recipes selected to be in the magazine or in TOH cookbooks?

              A2: Each year, Taste of Home receives more than 12,000 ideas and recipes from real home cooks. Of these, 2,000 recipes are chosen for testing in the Taste of Home test kitchen and featured in the magazine, cookbooks and on the web.

              Q3: Where can readers purchase Taste of Home magazines or cookbooks?

              A3: Taste of Home is available on stands now or you can purchase them through our website at www.TasteofHome.com. Subscriptions are also available on your e-reader and iPad.