Spring recipes

Spring is still here! and there are so many fresh ingredients to eat at this time, aren’t there?

And since Summer is on its way, it really is a great idea to lighten up your meals and get into shape! There’s still time 🙂

Enjoy all the fresh flavors of the season with dishes that incorporate the jewels of spring. Baby beets, asparagus, artichokes, morels, and more – there’s fresh garden bounty and seasonal recipes to remind you that spring has sprung.

We have chosen 2 light recipes from Cooking Light to inspire you and we truly hope you enjoy your meal while sitting at your table and smelling the Spring fresh air!

1. Creamy and quick this quiche will catch your eye: Spinach, green onion and smoked gouda quiche

  • To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.
  • Preheat oven to 350°
  • Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.
  • To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.
  • Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes.

2. Risotto always makes us feel good! Spring asparagus risotto will put  a smile on your face too!

  • Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
  • Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
  • Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
Spring risotto
Spring risotto

Set the table.

EAT! 🙂

Snug Hug

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