Spring Recipes

Bring some springtime sunshine into your cooking. Find recipes to brighten up your meals.

Spring along with its hues of rainbow colors in fields also brings a bounty of fritsu 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.

Tricolore Salad

Spring Recipes
Tricolore Salad

Total Time: 80 min.

Preparation Time: 20 min.

You get: 4 to 6 servings

You Need:
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

For the dressing, add all the dressing ingredients in a bowl and blend together with the help of a fork.
In a large bowl, mix green, red and yellow peppers. Add chopped tomatoes, celery, cilantro leaves and red onions.
In another bowl empty the can of black beans and rinse thoroughly under running water. Drain the excess water.
Mix beans with vegetables.
Add salt and pepper as per taste.
Drizzle the dressing and wrap the bowl with a cling film.
Refrigerate for an hour before serving.
Top the salad with shredded cheese before serving.

Peas and Zucchini Risotto

Zucchini Risotto
Peas and Zucchini Risotto

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

Prep. Time: 60 min.

You Get: 6 servings

You Need:
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

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.
In the same pan, add onions and sauté for about 3 min. on a medium flame. Add salt and pepper.
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.
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.
Add peas and zucchini and cook for 2 more min.
Garnish with Parmesan Cheese and relish your Risotto.

Spring Pasta Salad

Spring Pasta Salad Recipe
Spring Pasta Salad

You Need:
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.

Baked Salmon and Leeks

Baked Salmon
Baked Salmon and Leeks

You Need:
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

Preheat oven to 350 degrees. On a folded 24” baking sheet, cutout a heart shape 3” bigger than fish fillets.
Place the fillets along with few leeks in the fold of the paper.
Sprinkle salt and pepper on fish fillets.
Drizzle it with dry white wine and olive oil.
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.
Repeat the same steps with the remaining fillets.
Put these packages in a baking tray and in an oven bake for about 10 to 15 min.
Remove in a plate and garnish with fresh herbs.

Chocolate Peppermint Tarts

Peppermint Tarts
Chocolate Peppermint Tarts

You Need:
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

For Filling
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

Sieve flour, cocoa, sugar and salt together, to get rid of any lumps.
In a food processor, add this flour with butter and on pulse mode knead the dough until it resembles a coarse meal.
Slowly add water until, the dough just combines (dough should be hard).
Dust the dough with a little flour and split into two disks and wrap with a cling film. Refrigerate for 30 min.
In a saucepan, combine cream, sugar, 12 stems of mint and salt and simmer for a few minutes. Remove from heat and let cool.
Preheat oven to 350 degrees.
Slightly dust a rolling plate with flour and roll 1 disk of dough to a ¼ “thick and 16×6” rectangle. Repeat the same with the other dough disk.
Carefully transfer this dough into a rectangular tart pan with detachable base.
Remove the excess dough from the edges of the pan. Refrigerate for about 20 minutes.
Now, line this dough with a wax paper and fill with pie weights. Bake for about 20 min.
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.
Coat the tart base with a even layer of melted chocolate. Freeze for 10 min.
In a small bowl, mix gelatin with warm water until softened.
Remove mint from cream mixture and simmer adding gelatin. Remove from heat and mix yogurt.
Equally divide cream mixture in tart shells. Chill uncovered for 4 hours.
Top the tarts with red currants and strawberries and garnish with mint stems.
Slice and serve the savory tarts immediately.
Enjoy these delectable spring recipes with a bunch of friends, family or your special Someone.

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