Spring Recipes


Spring along with its hues of rainbow colors in fields also brings a bounty of fruits and vegetables. The markets become laden with the first offerings of the season. Enjoy these fresh flavors of spring with quick and easy to make savory dishes that merge with the fresh garden bounty to remind you of the onset of spring.



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Tricolore Salad

  • For Dressing
  • Olive Oil: 60 ml
  • Cumin powder: 1 teaspoon
  • Molasses Sugar: 1 teaspoon
  • Lime Juice: 30 ml
  • For Salad
  • Red Onion: 1 Small, diced
  • Green bell pepper: 1, diced
  • Yellow bell pepper: 1, diced
  • Red bell pepper:1, diced
  • Chiffonade Cilantro leaves:1/4 cup
  • Celery: 2 stocks, chopped
  • Tomatoes: 2 chopped
  • Black beans: 1 Can (15 oz.)
  • Salt: to taste
  • Black Pepper: Freshly ground, to taste
  • Jack cheese: 1/2 cup shredded

  1. For the dressing, add all the dressing ingredients in a bowl and blend together with the help of a fork.

  2. In a large bowl, mix green, red and yellow peppers. Add chopped tomatoes, celery, cilantro leaves and red onions.

  3. In another bowl empty the can of black beans and rinse thoroughly under running water. Drain the excess water.

  4. Mix beans with vegetables.

  5. Add salt and pepper as per taste.

  6. Drizzle the dressing and wrap the bowl with a cling film.

  7. Refrigerate for an hour before serving.

  8. Top the salad with shredded cheese before serving.

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Peas and Zucchini Risotto

This Rich and creamy Italian comfort food will leave you craving for more spring on your platter.



  • Chicken Broth: 2 Cans (14.5 oz.)
  • Butter: 45 gm.
  • Zucchini: 1 pound, peeled and cut into 1/2 “ cubes
  • Salt: to taste
  • Pepper: Freshly ground, to taste
  • Onion: 1/2 cup, chopped
  • Arborio Rice: 1 ½ cups
  • White wine: 1/2 cup
  • Peas: 1 cup
  • Parmesan Cheese: ½ cup, grated

  1. In a small casserole, warm 2 ½ cups of water and chicken broth over low flame. In the meantime, in a small saucepan, melt butter on medium heat. Add zucchini with salt and pepper. Stir for approximately 8 to 10 min. until it is golden brown. Transfer zucchini to a plate.

  2. In the same pan, add onions and sauté for about 3 min. on a medium flame. Add salt and pepper.

  3. Now, raise the heat and add rice to it, stir for about 3 min. Add wine and cook it for about 2 more min. or till the wine is fully absorbed by the rice.

  4. Add 1 cup hot broth and cook the rice on medium-high flame until almost all liquid is absorbed. Add more broth and cook the rice until tender and done.

  5. Add peas and zucchini and cook for 2 more min.

  6. Garnish with Parmesan Cheese and relish your Risotto.

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Spring Pasta Salad

For Dressing
  • Olive Oil: Extra Virgin: 80 ml
  • Dijon Mustard: 10 gm.
  • Honey: 5 ml
  • Garlic: 1 clove, grated
  • Lemon: 1, zest as well as juice
  • Salt: to taste
  • Pepper: to taste

For Pasta
  • Spirali Pasta: 12 oz., Al dente
  • Asparagus: 4 oz. blanched and sliced
  • Peas: 10 oz. packet
  • Roasted yellow peppers: 12 oz., chopped
  • Grape Tomatoes: 1 pint, halved
  • Onion: 1, minced
  • Dill: ½ cup, freshly chopped
  • Ricotta salata: For garnish

  • In a small vessel, blend together the olive oil, Dijon mustard, lemon zest, lemon juice, honey, garlic.
  • Season this dressing with salt and pepper and keep aside.
  • In a big bowl, toss pasta with all the vegetables and herbs.
  • Drizzle the dressing over the pasta salad and mix it gently.
  • Let the flavors fuse in the salad for some time before serving.
  • Top it up with grated Ricotta Salata for garnish.
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Baked Salmon and Leeks

  • Salmon Fillets: 4 (6-8 oz. each)
  • Leeks: 1 bunch, washed and sliced
  • White Wine: 30 ml (dry)
  • Olive Oil: 30 ml
  • Chervil: 1 bunch, washed and chopped
  • Unsalted Butter: 50 gm., melted

  1. Preheat oven to 350 degrees. On a folded 24” baking sheet, cutout a heart shape 3” bigger than fish fillets.

  2. Place the fillets along with few leeks in the fold of the paper.

  3. Sprinkle salt and pepper on fish fillets.

  4. Drizzle it with dry white wine and olive oil.

  5. Brush the edges of baking sheet with butter and fold the paper inserting fish fillets with small overlapping folds that seal the edges leaving no gap holes.

  6. Repeat the same steps with the remaining fillets.

  7. Put these packages in a baking tray and in an oven bake for about 10 to 15 min.

  8. Remove in a plate and garnish with fresh herbs.

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Chocolate Peppermint Tarts

  • All purpose flour: 2 cups
  • Cocoa powder: ½ cup unsweetened
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon
  • Butter: 1 cup, unsalted, cold and cut into small cubes
  • Ice water: ¼ cup

  • Heavy cream: 4 cups
  • Sugar: ½ cup
  • Peppermint: 20 stems
  • Salt: 1 teaspoon
  • Chocolate: 6 oz., bittersweet and melted
  • Gelatin: 2 envelopes (1/4 oz. each), unflavored
  • Cold water: 1/2cup
  • Yogurt: 1 cup, low fat
  • Red currants: 6 oz., fresh
  • Strawberries: 1 pint

  1. Sieve flour, cocoa, sugar and salt together, to get rid of any lumps.

  2. In a food processor, add this flour with butter and on pulse mode knead the dough until it resembles a coarse meal.

  3. Slowly add water until, the dough just combines (dough should be hard).

  4. Dust the dough with a little flour and split into two disks and wrap with a cling film. Refrigerate for 30 min.

  5. In a saucepan, combine cream, sugar, 12 stems of mint and salt and simmer for a few minutes. Remove from heat and let cool.

  6. Preheat oven to 350 degrees.

  7. Slightly dust a rolling plate with flour and roll 1 disk of dough to a ¼ “thick and 16x6” rectangle. Repeat the same with the other dough disk.

  8. Carefully transfer this dough into a rectangular tart pan with detachable base.

  9. Remove the excess dough from the edges of the pan. Refrigerate for about 20 minutes.

  10. Now, line this dough with a wax paper and fill with pie weights. Bake for about 20 min.

  11. Remove the pie weights and wax paper. Bake again for 10 to 15 min. till the crust is darkened a bit. Cool on wire racks.

  12. Coat the tart base with a even layer of melted chocolate. Freeze for 10 min.

  13. In a small bowl, mix gelatin with warm water until softened.

  14. Remove mint from cream mixture and simmer adding gelatin. Remove from heat and mix yogurt.

  15. Equally divide cream mixture in tart shells. Chill uncovered for 4 hours.

  16. Top the tarts with red currants and strawberries and garnish with mint stems.

  17. Slice and serve the savory tarts immediately.

Enjoy these delectable spring recipes with a bunch of friends, family or your special Someone.