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2 Meatless Recipes With Spring Vegetables


As the days become longer and warmer, spring vegetables are starting to hit the grocery stores and local farmers markets. Keep an eye out for delicious ingredients for your kitchen, such as sweet peas, leeks, asparagus, and artichokes to give some lightness and freshness to your meals. Continue reading for three meatless recipes that focus on spring vegetables!

Asparagus and Tomato Side Dish

This colorful side dish can be served warm or cold, and is perfect for pairing with any meal or for bringing to a spring/summer outdoor event! For eight servings, you will need:

  • 1-½ pounds fresh asparagus, trimmed and cut into 2-inch pieces

  • 2 small tomatoes, cut into wedges

  • 3 tablespoons cider vinegar

  • ¾ teaspoon Worcestershire sauce

  • ⅓ cup sugar

  • 1 tablespoon grated onion

  • ½ teaspoon salt

  • ½ teaspoon paprika

  • ⅓ cup canola oil

  • ⅓ cup sliced almonds, toasted

  • ⅓ cup crumbled blue cheese, optional

This recipe is very easy and takes under 30 minutes start to finish. In a large saucepan, bring one cup of water to a boil, then add the asparagus and cover it. Cook until it is crisp and tender, or for about 3-5 minutes. Drain and place in a large bowl, add the cut tomatoes and cover to keep warm. Next, place the vinegar, Worcestershire sauce, sugar, onion, salt, and paprika in a blender, cover, and process until smooth. While it is processing, gradually add in the canola oil in a steady stream, then toss with asparagus mixture. Top with almonds and cheese, and your easy side dish is complete!

Recipe via:  www.tasteofhome.com  

Spinach Artichoke Lasagna

This spinach and artichoke lasagna is a fun twist on the classic Italian meal by pairing a creamy spinach artichoke dip with plenty of cheese and pasta. For eight servings, you will need:

  • 3 cups fresh baby spinach

  • 2 (14-ounce) cans artichoke hearts, well drained

  • 6 tablespoons butter

  • 6 cloves garlic, minced

  • ¼ cup all-purpose flour

  • 3 cups milk

  • ½ teaspoon salt

  • ½  teaspoon pepper

  • 1 cup shredded Parmesan cheese

  • 12 oven-ready lasagna noodles

  • 4 cups shredded mozzarella cheese

Start by preheating your oven to 375 degrees and spraying a 9x13” baking dish with non-stick cooking spray. Combine the spinach and artichoke hearts in a food processor until smooth, or if you don’t have a food processor, chop separately until roughly chopped. Melt the butter and garlic in a large pot over medium heat until just melted, then whisk in the flour and cook for two minutes, stirring occasionally. Whisk in the milk, salt, and pepper, and increase the heat to medium-high and bring to a boil. Add the Parmesan cheese and stir until melted, then remove from heat and stir in spinach and artichokes.

Spread one cup of sauce in the bottom of your prepared dish, and top with four noodles. Spread two cups sauce over the noodles, top with one ½ cups mozzarella cheese, and repeat. Top the final four noodles with remaining sauce and mozzarella cheese. Cover the dish with aluminum foil and bake at 375 degrees for 40 minutes. Remove the foil and bake for about 10-15 more minutes, or until browned and bubbly. Let lasagna stand for 5-10 minutes before cutting, and enjoy!

Recipe via: www.kevinandamanda.com

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