30 Days in Spring: A recipe for the season

1:53 PM, Mar 21, 2013   |    comments
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(WZZM) - Many restaurants in West Michigan focus on using fresh ingredients in their dishes. San Chez Bistro is one of them.

Chef Shane Behning shows you a recipe using some seasonal ingredients that will hopefully get us in the mood for spring.

To watch the segment, click on the video link. San Chez Bistro is participating in '30 Days in Spring.' It's a program sponsored by the Downtown Alliance in Grand Rapids.

The campaign runs through April 13th and includes spring break programming, spring fashion, fresh dining, healthy living and hotel packages.

San Chez is teaming up with the Grand Rapids Civic Theatre to offer dinner and a movie.

MVP Metro Club is offering free entry to the club and a free workout class every Thursday until April 11th.

To learn more about '30 Days in Spring,' click here.

Spring Vegetable Stirfry

Per Person:
- 3oz Fennel bulb cut into matchsticks
- 3oz Green Bean
- 3 oz Asparagus- cut in 3inch pieces
- 2 each Morel mushroom-sliced or whole depending on size
- 1 sprig each of fresh Thyme, Tarragon & Oregano-Chopped
- 1tsp kosher salt
- 1oz butter

Blanch all vegetable except herbs & Fennel bulb for 1 minute in boiling water. Immediately drench in ice water bath. In a wok or skillet, melt butter and saut√© fresh herbs. Mix in vegetables and stir until it gets hot. Salt to taste.

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