Springtime is that breath of fresh air that we've been waiting for. The days are growing both brighter and longer. Now is the time to celebrate the freshness that spring offers and to have our meals reflect the best of its offerings. This vegetarian lasagna is loaded with fresh veggies including carrots, zucchini, peppers and mushrooms. The creaminess of ricotta and freshness of mozzarella binds the goodness of spring's finest into a delightful primavera lasagna. The spring asparagus salad showcases the beauty of spring produce in a perfect cold salad that is hearty enough to serve as a family main dish and elegant enough to sit as a side dish at an Easter or Mother's Day brunch. The lemon tart is a stunning yet easy to make dessert. Start by making a simple shortbread crust in a tart pan and fill with an easy sweet and tart lemon curd filling. You can top this with lemon slices, berries, or edible flower petals for the over-the-top presentation. The spring crisp is gorgeous and comforting, so much easier than a pie. Just have it prepared and ready to pop into the oven so it will be warm for dessert. Chef's choice of which spring berries or a blend with rhubarb you want to highlight! Not only were each of these recipes chosen for their brightness and freshness in showcasing spring's offerings, but their simplicity will afford you the time and pleasure to go out and tend your own spring gardens!
Lasagna Primavera
Ingredients
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
1 medium zucchini, diced
1 small onion, diced
1 large carrot, diced
½ cup diced red pepper
6 oz. mushrooms, chopped
2 tsp. dried Italian seasoning herb blend
1½ tsp. salt, divided
Freshly ground pepper, to taste
¼ cup chopped fresh basil
15 oz. container part-skim ricotta
12 oz. frozen spinach, thawed and squeezed dry, or fresh washed
1 large egg
25-oz. jar good quality marinara sauce
1 pkg. no-boil lasagna noodles
1 lb. shredded part-skim mozzarella
1 cup grated Parmesan cheese, divided
Preheat oven to 350?. Coat a 9-by-13-inch lasagna baking dish with cooking spray. Heat oil in a large skillet over medium-high heat. Add garlic, zucchini, onion, carrot, peppers, mushrooms, Italian seasoning, ¾ teaspoon salt, and pepper to taste. Cook, stirring often until the vegetables are softened and any liquid has evaporated, 12 to 15 minutes. Remove from the heat and stir in basil. Meanwhile, mix ricotta, spinach, egg, ¼ cup Parmesan cheese, the remaining ¾ teaspoon salt, and pepper to taste in a medium bowl. Spread ½ cup marinara in the bottom of the prepared baking dish. Layer on 3 lasagna noodles (they will expand when they cook). Add half of the vegetables, spreading evenly. Top with half of the ricotta-spinach mixture, spreading evenly. Spoon on ? cup sauce. Top with ½ cup cheese. Repeat with another layer of noodles, the remaining vegetables, the remaining ricotta, ? cup sauce and ½ cup [What kind? Mozarella, Parmesan?] cheese. Place the remaining 3 noodles on top and spread the remaining sauce over the top, ensuring the noodles are moistened with the sauce. Do not top with cheese. Cover the lasagna with a layer of cooking-sprayed foil. Bake until the lasagna is steaming hot, the top layer of noodles is fork-tender, and the sauce is bubbling along the edges of the baking dish, about 50 minutes. Remove foil, top with the remaining cheeses, and bake until the cheese is melted, 8 to 12 minutes. Let cool for 10 to 15 minutes before slicing and serving.
Serves 8
Asparagus Spring Salad
Ingredients
1½ cups asparagus, tender parts only, cut into 1-inch pieces (about ¾ lb.)
6-8 cups baby spring mix greens
½ cup frozen petite peas, thawed
3 radishes, sliced paper thin
½ cup red or yellow bell pepper, matchstick sliced
¾ cup chickpeas, drained and rinsed
¾ cup cherry or assorted-colored cherry tomatoes, halved
1 avocado, pitted and sliced
3 hard boiled eggs, cut in half
½ cup crumbled goat or feta cheese
? cup slivered almonds
Sea salt and black pepper
Dressing:
2 Tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. honey
3 Tbsp. wine vinegar
½ cup olive oil
Salt and pepper to taste
Put the dressing ingredients in a wide-mouthed Mason jar or small bowl and blend until emulsified. Taste to adjust any of the ingredients to your own preference. Blanch the asparagus: bring a pot of salted water to a boil and set a bowl filled with ice and water nearby. Drop the asparagus into the boiling water and cook for about 1 to 2 minutes or until bright green and fork tender. Transfer the blanched asparagus to the iced water to stop the cooking. Drain and pat dry. Assemble the salad: layer the salad greens on a platter or in a salad bowl and layer the peas, radishes, peppers, chickpeas, tomatoes, and avocado. Drizzle with some of the salad dressing and season with salt and pepper. Top with hard boiled eggs, cheese crumbles, and almonds. Drizzle with additional salad dressing. Season to taste and serve.
Servings 6
Lemon Tart Recipe
Ingredients
Shortbread crust:
1½ cups flour
½ cup sugar
¼ tsp. salt
½ cup plus 2 Tbsp. butter at room temp.
Lemon tart filling:
1? cup granulated sugar
½ cup freshly squeezed lemon juice (ideally Meyer lemons)
2 large eggs, room temperature
3 large egg yolks, room temperature
1 Tbsp. lemon zest grated finely
½ cup salted butter, cut into pieces
Preheat oven to 350? and spray a 9-to-10-inch tart pan with a removable bottom with nonstick spray. In a food processor or by hand, pulse the flour, sugar, salt, and butter until it looks like coarse crumbs. Press the crumb mixture into the prepared tart pan, tamping down the bottom and pressing the mixture up the sides. Bake the crust for approximately 10 minutes or until a golden brown. Once baked, set the crust aside to cool. In a medium saucepan whisk together the sugar, lemon juice, whole eggs, egg yolks, lemon zest, and butter pieces. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon; this could take 12-15 minutes. Spread the lemon filling onto the cooled crust with an offset spatula, to about ½ inch from the edges. Bake for an additional 5 minutes to set the lemon filling. Cool completely at room temperature. Chill in the refrigerator for at least 2-3 hours before slicing and serving. If desired, garnish the tart with violas.
Serves 10
Springtime Crisp
Ingredients
¾ cup sugar
3 Tbsp. cornstarch
3 cups blackberries, blueberries, or rhubarb
2 cups sliced strawberries
1 cup quick-cooking oats
½ cup packed brown sugar
½ cup flour
1 tsp. cinnamon
Vanilla ice cream (optional)
In a large bowl, combine sugar and cornstarch. Add 3 cups of your chosen fruit and the strawberries; toss to coat. Next, spoon into an 8-inch cast iron or other oven-proof skillet. In a small bowl, combine the oats, brown sugar, butter, flour, and cinnamon until the mixture resembles coarse crumbs. Sprinkle over the fruit mixture. Bake at 350? until the crisp is bubbly and the fruit is tender, about 45 minutes. The crisp may be served warm with vanilla ice cream.
Servings 6-8