The month of spring’s official arrival is finally here! To celebrate all things sunny here are a few recipes to get you ready for green:
Pasta and Asparagus With Lemon-Garlic Cream Sauce
- 1 (8 oz) pkg. organic whole wheat spaghetti
- 1 lb. asparagus, cut into 2″ pieces
- 2 Tbsp. butter
- 2 green onions, minced
- 1/2 red bell pepper, chopped fine
- 2 cloves garlic, minced
- 1/4 c. white wine
- 1 tsp. tarragon
- 1 tsp. dill
- 1 c. chicken broth
- 1/2 c. light cream
- 1 Tbsp. lemon juice
- 1 Tbsp. lemon zest
- 1/4 c. parmesan cheese
- 1 tbsp flour mixed into 1/4c. water
- 1/2 lb. cooked, flaked salmon is optional to stir in
Bring a pot of salted water to a rolling boil and cook pasta, adding the asparagus during the last three minutes of cooking. Drain and set aside. Meanwhile, prepare the sauce. In a skillet, melt the butter and add the onion, garlic and red pepper stirring until the vegetables are soft ( 5 min.). Add the wine, dill and tarragon and simmer for two minutes. Add the broth, light cream, parmesan cheese, lemon juice and zest. Season with salt and pepper. Bring to a low boil and stir in the flour/water mix stirring the whole time until the sauce is smooth and thickened. Remove from heat and stir in salmon if using. Spoon sauce over pasta and serve.
Broccoli Cheese Quiche
Crust:
- 3 oz. light cream cheese
- 1/4 lb. fresh butter (or one stick)
- 1 c. organic flour
Cream the cheese and butter together. Add the flour and mix well. Press into a lightly greased 10″ pie plate.
Filling:
- 1 c. chopped shallots
- 1/2 c. sliced mushrooms
- 3 tbsp. butter
- 5 large organic eggs
- 1 c. organic light cream
- 1/2 c. organic milk
- 1 tsp. salt
- 4 oz. swiss cheese, grated
- 1 small bunch broccoli, chopped
Saute shallots and mushrooms in butter until soft. Set aside. In a blender, combine eggs, milk, cream, salt and a pinch of pepper. Blend on medium until combined and smooth. Place mushroom mixture in bottom of crust. Sprinkle with cheese. Add broccoli. Pour the egg mixture over top and bake in a 350 degree oven for one hour. let sit 5 minutes before cutting.
Fresh Garden Pea Soup
- 2 Tbsp. butter
- 2 medium shallots, minced
- 2 c. water
- 3c. fresh shelled green garden peas
- salt and pepper to taste
- 2 Tbsp. light cream
Heat the butter in a saucepan over medium heat. Add the shallots and cook until very soft. Add the water and peas and season with salt and pepper. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and let simmer about 15 minutes. remove soup in batches and puree in blender (or use an immersion blender) until smooth. Adjust salt and pepper and stir in cream.
It’s almost time for the wearin o’ the green! Why not celebrate with some of these goodies?
Irish Soda Bread
- 4 c. flour
- 1/4 c. granulated sugar
- 1 tsp. salt
- 2 tsp. baking powder
- 4 Tbsp. butter, cold
- 2 c. raisins
- 1 1/2 c. buttermilk
- 1 lg. egg
- 1 tsp. baking soda
- 1 lg. egg yolk
- 1 Tbsp. heavy cream
Preheat the oven to 350 degrees. In a large bowl, combine the flour, sugar, salt and baking powder. Mix well. using a pastry blender, cut the butter into the four until it resembles course meal. Blend in the raisins. In a small bowl whisk together the buttermilk, egg and baking soda. Pour into the flour mixture and stir quickly with a fork until al of the liquid is absorbed and the dough begins to pull together. Pull the dough together into a ball with your hands and shape into an 8″ round. Transfer to a baking sheet lined with foil. Whisk the egg and cream together and brush the top and sides of the loaf. Slash an “X” 1/2″ deep into the top of the loaf using a sharp knife. Bake in the oven about 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. Serve warm.
Bacon and Cabbage Soup
- 1/2 lb. bacon
- 1 (15 oz.) can of diced tomatoes with juice (or diced frozen tomatoes from the garden)
- 2 large potatoes, peeled and cubed
- 1 -1 1/2 c. chicken broth
- 1 small head (2 c.) shredded cabbage
- salt and pepper to taste
Brown the bacon in a small stockpot until browned and crispy. Add the tomatoes, potatoes, salt and pepper. Pour enough chicken broth over to cover and heat to a simmer. Cook about 30 minutes until the potatoes are tender. Stir in the cabbage and continue to cook until wilted. Serve warm.
Irish Potato Cake
- 2/3 c. butter
- 2 c. sugar
- 2 eggs
- 2 c. flour
- 3/4c. milk
- 2 tsp. baking powder
- pinch of salt
- 1 tsp. each cinnamon, nutmeg, cloves
- 2 c. mashed potatoes
- 1 c. raisins
- 1 c. chopped walnuts (opt.)
Heat oven to 325 degrees. Grease and flour a 10″ bundt pan or line a cupcake tin with paper liners. Sift the dry ingredients together in a bowl and set aside. In another bowl, cream butter and sugar together. Add eggs one at a time beating well after each addition. Alternate adding the flour mixture and mashed potatoes to the butter. Stir in raisins and nuts if using. Pour into a bundt pan and bake for 90 minutes or until a toothpick inserted near the center comes out clean (or bake as cupcakes).
Rainy spring days are meant for a hot cup of tea and a really easy biscotti recipe!
Easy Biscotti
- 1/2 c. canola oil
- 1 c. granulated sugar
- 3 1/4 c. flour
- 3 eggs
- 1 Tbsp. baking powder
- 1 Tbsp. anise extract
- 1/4-1/2 c. slivered almonds
- 1 Tbsp. aniseed
Put all of the ingredients into a large mixing bowl.
Mix until they are well combined and the dough comes together.
Gather the dough and divide into two pieces. On a floured surface, roll each ball into a 14″ roll.
Place the log of dough onto a lightly greased lined cookie sheet. using two fingers, flatten the dough slightly until it is about 2 1/2″ wide.
Bake both flattened dough pieces for 30 minutes in a 375 degree oven. remove from the oven and let cool on a rack for about 15 min.
Using a sharp knife, slice the baked biscotti on the diagonal into 2″ wide pieces.
Place the biscotti slices back onto the baking sheet and bake at 325 degrees for 10 minutes. Turn the biscotti over and bake another 8 minutes.
Remove the biscotti from the baking sheet, cool and store in an airtight container. They will stay fresh for about two weeks. Enjoy!
**Upon special request**… more pasta:
Pasta With Wild Mushrooms and Marsala
- 1/2 c. dried porcini mushrooms, soaked in 1 c. cold water for 30 min. Squeeze dry and save water.
- 2 tsp. olive oil
- 1 Tbsp. butter
- 1/4 c. chopped shallots (may use onion)
- 1 Tbsp.minced garlic
- 1/4 lb. assorted mushrooms, sliced
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. marsala wine (may use Port, Pinot, Burgundy)
- 2 Tbsp. cream
- 1/2 lb. whole wheat organic fettucine (or spaghetti)
- 1/3 c. Parmesan cheese
Heat a large pot of water with 1 tsp. of the salt to a boil and cook pasta. While it’s cooking prepare the sauce. In a skillet, heat the olive oil and butter until the butter is foamy. Add shallots and saute for 3 minutes. Add garlic and saute until golden, 2 minutes. Add the porcini and other mushrooms and saute for 3 minutes. Add 1 tsp. salt, pepper and porcini water. Simmer 5 minutes until the liquid is reduced by 2/3. Add the wine and simmer 3 minutes. Add the cream and simmer just until heated through. Add the drained pasta to the sauce, toss well and top with Parmesan cheese. Serve hot.
Artichoke Pasta
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 12 oz. linguini
- 1 small onion, chopped
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 tbsp. minced garlic
- 1/4 c. parmesan cheese
- 2 Tbsp. chopped oil-cured (or your favorite dark) olives
- 1 can (or 4 frozen) drained artichoke hearts, quartered
- 1 tbsp. dried basil
- 1/2 c. low-fat cottage cheese
- 1/2 c. non-fat sour cream
Cook and drain pasta, set aside. To prepare the sauce heat olive oil and butter in a skillet until butter is foamy. Add the onion and garlic. Saute until the onions are golden brown and soft. Add the artichokes and stir until heated through. add the salt, pepper, olives and basil. Remove from heat and stir in the cottage cheese and sour cream. Toss with the cooked pasta and sprinkle with cheese.
Ravioli With Roasted Red Pepper Sauce
- 2 large red bell peppers (or one jar roasted red peppers)
- 2 Tbsp. minced garlic
- 1/4 c. fresh torn basil leaves
- 1/4 c. Romano cheese
- 4 tbsp. butter
- 2 c. fat free half/half cream thickened with 1 Tbsp. flour ( or 2 c. light cream)
- 1 bag frozen cheese ravioli (or home made)
- salt and pepper to taste
Lightly brush the peppers with olive oil and grill (or place under the broiler) until the skins are blackened and blistered. Remove from heat, place into a bag and seal. Let sit until cooled. Remove the skins and seeds and cut the peppers into small pieces. Bring a pot of salted water to a boil and cook the ravioli. Drain and set aside. In a skillet, heat the olive oil and add the basil, garlic and pepper pieces. Cook 5-7 minutes until flavors are well combined. Remove from heat and puree with a hand blender (or puree in a blender). Return the puree to the skillet and heat to a gentle boil.Stir in the cream and cheese. Stir until cheese is melted, add butter and stir until melted. Toss with hot cooked ravioli.
Week 3 of March is a mix of warm and cold weather-wise, here’s a few recipes that go well with both!
Lemon Rosemary Cake
- 1 c. plus 2tbsp. softened butter
- 2 1/2 c. sugar
- 4 eggs
- 1 egg yolk
- 4 c. flour
- 3 tsp. baking powder
- 1 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 c. sour cream
- 6 Tbsp. lemon juice
- 3 tsp. lemon peel
- 3 tsp. minced fresh rosemary ( 1 tsp. dried)
In a large mixing bowl cream the butter and sugar until light and fluffy. Add eggs and yolk. Beat well. Combine the dry ingredients in a small bowl. Add to the creamed mix alternately with the sour cream. Beat in the lemon juice. Pour into 3 greaded 9″ cake pans and bake in a 350 degree oven for 30 minutes. Cool ten minuted before removing from pans. Let cool completely and frost.
Frosting:
- 2 pkgs. (8 oz. each) cream cheese
- 8 1/4 c. powdered sugar
- 3 tsp. lemon peel
- 2 1/4 tsp. lemon juice
Beat cream cheese in a large bowl until fluffy. add sugar, lemon peel and juice. beat until smooth and creamy.
Pecan Sour Cream Coffee Cake
- 2 sticks butter (1/2 lb.) softened
- 1 1/4 c. sugar
- 2 eggs
- 1/2 pt. sour cream
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 c. chopped pecans
- 4 Tbsp. sugar
- 1 tsp. cinnamon
Preheat oven to 350 degrees. Beat butter, sugar, eggs, sour cream and vanilla. Set aside. Sift together flour, baking powder and soda. Add to the butter/sugar mixture and beat well. Spoon half of the batter into a greased and floured tube pan. Sprinkle with pecans, 2 Tbsp. of sugar and 1/2 tsp. cinnamon. Spread remaining batter over the filling evenly. Sprinkle with remaining pecans, sugar and cinnamon. Bake 45 minutes. Cool 10 min. and loosen from pan.
Carrot Maple Muffins
- 1 1/2 c. all-purpose flour
- 1/2 c. whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- Dash salt
- 1 egg
- 1 c. milk
- 3 Tbsp. vegetable oil
- 1/3 c. maple syrup
- 2/3 c. grated carrots
Preheat oven to 400 degrees. In a large bowl, sift the dry ingredients together and set aside. In a smaller bowl, whisk the oil, milk, and maple syrup until blended. Add grated carrots to dry mix and toss, stir in the wet mixture and stir just until moist. Do not over-mix. Spoon into greased or lined muffin cups and bake 15 minutes.
Blueberry Coffee Cake
Sift together:
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
Cream together:
- 3/4 c. sugar
- 1/4 c. softened butter
Beat in:
1 egg
Stir in alternately:
The flour mix
1/2 c. milk
Fold In:
1 1/2 c. fresh blueberries (or frozen thawed)
Pour into a greased 9×9 pan.
Using a pastry blender, mix:
1/2 c, sugar
1/3 c. sifted flour
1/4 c. cold butter
1/4 tsp. allspice
1/4 tsp. cinnamon
Sprinkle on top of the batter in pan. Sprinkle with 1/2 c. chopped nuts if desires. Bake at 350 degrees for 45 minutes. Serve warm.
Special Chicken Soup
For Soup:
- 1 (3 lb.) chicken, stewed with skin and bones removed (or use leftover chicken)
- 12 c. stock from chicken or broth
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 3 carrots, cleaned and chopped
- 3 stalks celery (or fennel), cleaned and chopped
- 1 large onion chopped
- 1 clove garlic
- 1 tsp. Italian seasoning (or 1 tsp. each fresh minced thyme, basil, marjoram)
- 1/2 c. orzo (or other small pasta, tortellini)
- 1 large bunch fresh spinach, chard or escarole
For Meatballs:
- 1/2 lb. ground beef
- 1/4 c. grated parmesan/romano cheese
- 1 egg
- 1 Tbsp. minced fresh parsley
- 1 clove minced garlic
Combine all of the ingredients and mix well. Roll into small balls the size of a dime. Drop into simmering broth.
In a large stock pot, melt butter in olive oil over medium heat. Add the carrots, celery, onion and garlic and cook until tender, about 15 minutes. Add the broth and the chicken meat. Add salt and pepper to taste. Simmer, covered, while making meatballs. Add meatballs to simmering soup. Bring soup to a boil and add chopped cleaned spinach (or greens). Simmer 3-4 minutes. Add pasta and cook just until tender. Serve hot with bread and cheese.
Peanut Butter Chocolate Swirl Cheesecake
Crust:
- 3 c. crushed chocolate creme-filled sandwich cookies
- 1/2 c. butter melted
Combine and press into the bottom of a lightly greased 10″ springform pan.
Filling:
- 4 (8 oz) pkgs. cream cheese (I use 2 fat-free and 2 regular)
- 1 c. dark brown sugar
- 3 Tbsp. corn starch (or 1/2 c. flour)
- 1/2 c. sour cream
- 5 large eggs
- 2 tsp. vanilla
- 3/4 c. creamy peanut butter
- 1 c. chocolate chips
Preheat the oven to 350 degrees. Beat the cream cheese, sugar, cornstarch and sour cream until smooth. Add eggs one at a time, beating well after each addition. Add vanilla and peanut butter. Pour over the crust in the springform pan, spread evenly and smooth the top. In a microwave-safe dish melt the chocolate chips. Pour over the cheesecake and using a sharp knife, cut through the chocolate to create a swirl pattern. Place into the oven and bake for 15 minutes. Reduce the oven heat to 200 degrees and bake for 2 hours. Turn off the oven and let the cheesecake cool inside for an additional 2 hours. Remove from the oven and gently loosen the edge of the cheesecake around the outer edge with a sharp knife. Remove the outer ring from the pan and refrigerate the cheesecake until serving.
