Showing posts with label Spring. Show all posts
Showing posts with label Spring. Show all posts

4/10/2022

Sunday Dinner

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Rack of Lamb Persillade
Braised Spring Vegetables
Potato Gratin

Strawberry Tarts


Spring is in the air and in my kitchen! Radishes, asparagus, sweet peas and fresh herbs are a welcome addition to any springtime menu or meal and they come together beautifully in this dish.  The vegetables are braised (simmered in a liquid) and then lightly glazed with the buttery reduction of the braising liquid. The fresh lemon zest and herbs make the dish sing (or should I say spring?).  Now, let me briefly talk about each vegetable.

Radishes- I adore them in any way. They add a peppery crunch when served raw and when cooked, like in this dish, they become sweet and tender.  If you haven't tried cooked radishes, please do.  It might change your mind/taste buds.  

Asparagus- I adore them in any way as well.  If I am not snacking on the raw spears, I enjoy making pesto for pasta and to use as a spread for sandwiches and tartines (recipe can be found HERE). I like to use medium-sized asparagus for this dish (see my post and kitchen tip HERE about preparing them and roasting them).  

Sweet Peas- Fresh or frozen is the only way for me (canned peas are just blah).  Frozen peas are used in this recipe because they are readily available and I live in Northern Illinois, so the ground in my garden is just barely thawed. 

Once prepped, this dish comes together rather quickly and should be served immediately while it is still warm.  It is the perfect accompaniment to any Springtime fare, like ham, chicken or lamb.  But it is equally delicious all on its own. Happy Sunday!

5/07/2017

Sunday Dinner

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(I really need to retake a picture of my roast chicken)



This is one of those Sunday's that I do not have a new recipe to share.  In fact, I have shared each and everyone of the recipes on our dinner menu tonight.  The menu is a variation of one of our favorite Sunday meals; chicken, potatoes, and a green salad.  The only thing that changes seasonally is the appetizer and dessert.  Although I don't have a new recipe to share, I do have something quite beautiful to share that I captured with my camera just a little bit ago.

My next door neighbor texted me that there was a Robin's nest in the peach tree in my fruit and vegetable garden.  I called to my children, grabbed my camera and flew up the stairs to my son's bedroom window.  We spotted the nest immediately and waited for to see if Momma bird came. Moments later, the most beautiful thing happened--a momma feeding her babies ❤️. Happy Spring Sunday!



4/18/2014

Easter Eats Round-up

Pin It I would imagine that most you have your Easter menus planned, so I will refrain from posting a new recipe today.  However, if you are still uncertain about the components to your meal or need some inspiration, I have included some recipes from the archives that would make everyone (ok-- almost everyone) rejoice at the table.  Have a wonderful weekend and Easter celebration!

For starters--








For table side carb-action--



For mixed greens--

4/11/2014

Tossed Greens with Strawberries, Avocado, Bacon, and Soft-Boiled Eggs

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Guess what?  The snow and ice have completely melted. Spring is FINALLY here!  Woohoo--doing a happy dance...doing a happy dance!  Two of the first things I have to get my hands on are fresh chives from my garden (can you believe that they made it through that blasted winter?) and sweet spring strawberries at the market.  They both come into play in this deeply flavored, sweet and savory salad.

It is perfect for a spring luncheon with friends or as a light Friday night dinner like my husband and I enjoyed it.  The greens are dressed with a delightful maple-balsamic dressing.  Just please use the good stuff and not the flavored high fructose corn syrup kind.  I'm talking about 100% pure maple syrup (I use Grade B from Trader Joe's). The salad is then topped with strawberries and avocado.  The original didn't call for bacon, but hello, there are eggs and maple syrup in there, so you just gotta have some bacon too☺.  Now about those eggs.  I like mine on the "soft centered-just barely set-little bit of runny" side. That creamy, golden center mixed in with the sweet dressing--yumm.  You could also poach them.  But if that is not your thing, you can certainly hard-boil them and slice them for the salad.  Remember--"make it for you, make it your own". 

6/14/2013

Asparagus and Prosciutto Crêpes with a Creamy Lemon Dipping Sauce

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Although the weather is feeling more and more like summer, the calendar and the markets still have a little spring left in them, so I need to share this recipe before the thin and tender asparagus spears are replaced by the thick and hearty spears that are more suitable for the grill.

The recipe may seem daunting with several steps, but they all can be done in advance.  The crêpes (I will do a tutorial on these thin pancakes in the future) can be made and kept in the refrigerator or frozen.  The sauce can be made two days ahead, and the rolled crepes can be made up to one day in advance.  Once made, all you have to do is slice and serve with the sauce just before your guests arrive.  They are a perfect little amuse bouche when cut into 32 pieces, but when cut into 16 rolls and served with a sample salad, they also make for a nice lunch or light dinner.

*Note- If you are a regular reader, you may have noticed that I was a little MIA last week (and part of this week).  I really had good intentions of blogging with recipes to share, but with summer schedules, vacations, and personal matters (a.k.a, my house and yard need some organizational and cleaning attention ☺) I didn't find the time.  So having said that, my posts will be a bit more sporadic and less frequent until I get a regular groove back.  In the meantime, I will be featuring some round-ups of sweet and savory summer favorites from the archives.  Happy cooking!

3/29/2013

Spring Vegetable and Goat Cheese Dip

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Easter weekend heralds the official start of Spring for many.  The resurrection of Jesus and the rebirth of Mother Nature make for a beautiful and welcome marker on our calendars.  Many of us will celebrate this weekend with a standout Sunday meal.  When I think of Easter meals, I of course think of the glazed ham.  The next food that "springs" to mind (yow!) is asparagus.  It just goes with Easter and lots of people (including me) love it.  Yes, the asparagus is there in a starring role on top, but there is a lot going on underneath in the flavor department.


Those flavors are a blend of earthy sweetness from spring vegetables and herbs blending with the sharp, tangy notes of the cheeses accented with a kick from a bit of cayenne (optional, but good).  The texture has a creaminess that makes the dip perfect for spreading on crostini, toasts or crackers.  It is a great starter for your Spring gathering, but with a glass (or two☺) of white wine, it can easily be made into a meal.

4/17/2012

Spring Vegetable Risotto

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Here is a basic risotto recipe that relies on seasonal vegetables for flavor.  It is hearty, comforting, and a perfect way to enjoy what's fresh at the market or what you may already have on hand in your refrigerator or freezer.

 Risotto may seem like a complicated and time consuming dish to prepare, but it is not as labor intensive as it has been made out to be.  In fact, while the rice simmers (with an occasional stir of the spoon), you can prepare other components of the meal, like searing a chicken breast or fillet of salmon, tossing a salad, or warming up a loaf of crusty bread.  You can also prepare risotto according to your own taste and texture preferences.  I like to use a combination of leeks and shallots in this recipe, but you can easily substitute for both with two yellow onions.  Asparagus and peas are the stars in the dish, but baby artichokes, mushrooms, or ramps would also be tasty.  I use chicken broth to cook the rice, but to keep it vegetarian you can use vegetable broth instead.  As far as texture goes, I like my risotto creamy, but not too loose.  Having said that, you can add additional broth to reach the consistency of your liking.


Serve the risotto as a side to a meal or make it the one dish wonder for the evening.  Creamy, warm, and satisfying, this is a perfect dish for those chilly mid-Spring nights.