↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living


You are here: Home / Recipes and Cooking Tips / Spring Vegetable Recipes from the Hearth & Soul Hop

Spring Vegetable Recipes from the Hearth & Soul Hop

by 6 Comments

This post may contain affiliate links. Read our disclosure policy here.
Asparagus with Maitake Mushrooms from Teczcape

Asparagus with Maitake Mushrooms from Teczcape

Welcome to another Hearth and Soul Hop, the food carnival for and about food that not only nourishes our bodies, but our souls!

This week I am featuring recipes using spring vegetables from last week’s contributors to the Hearth and Soul Hop.

Spring Vegetable Recipes

Asparagus with Maitake Mushrooms

Roasted Asparagus with Balsamic-Butter Sauce

Creamy Brussels Sprouts Dip

Roasted Brussels Sprouts

Orange Kale and Wild Rice

Hearth & Soul Hop

~ Please link a post that closely fits into the mission. If you are new, read the Hearth and Soul Hop mission statement which includes the rules for linking up. As always, if you have any questions please email me at aleasleftovers(at)gmail(dot)com.

~Please include a link back to one/any of the host sites (through worded link or badge). The Hearth and Soul Hosts include:

April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
and me, Alea of Premeditated Leftovers

-Linky will stay open from 1:00 am Tuesday until 11:59 pm Thursday (Eastern time).

Hearth & Soul Hop

Comments

  1. Hi Alea,
    Thank you so much for featuring my Orange Kale and Wild Rice this week, what a nice surprise. I am so happy that spring is finally here, so we can have more fresh veggies from our gardens. Hope you are having a great week and thanks so much for the party!
    Miz Helen

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.