#spring recipe

[sweetrecipes]

Fiddlehead ferns, edible wild food

Learn how to cook with ferns, click link

[thewaywardabbey]

Ostara Recipes

Cheesy Baked Asparagus Dip

Ingredients:

1/2 c cream cheese

1/2 c grated parmesan cheese

1 heaping cup of pureed asparagus (about 25 thin stalks with ends trimmed off)

2 cloves garlic, minced

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp salt

1/8 tsp crushed red pepper flakes

1/8 tsp parsley

Seasoned breadcrumbs

Crostini, pretzel thins & wheat thins

Preparation:

Preheat oven to 350 degrees.

Trim the ends of your asparagus and blanch in a thin layer of boiling water for about a minute or so, just long enough to turn the stalks bright green and tender (must get them tender in order to puree them). Immediately plunge the spears in an ice bath or rinse with super cold water to halt the cooking process and then strain.

Add them to the food processor and pulse to puree. You need one heaping cup. Add garlic, spices and cheeses to the processor and pulse until smooth. Taste and adjust spices.

Move mixture to a baking dish and top with a little extra grated cheese and a thin layer of panko breadcrumbs.

Top with a barely there drizzle of olive oil and bake at 350 for 25-30 minutes or until golden and bubbly. Serve with toasted pitas, crackers & crostini.

.

Original Recipe Credit:

Cheesy Baked Asparagus Dip Recipe - Peas and Crayons

Serve this Cheesy Baked Asparagus Dip with white corn tortilla chips, fluffy pita bread, zucchini rounds, and your favorite assortment of cr

~Blessings~Courtney

[askwhatsforlunch]

Spring Pea Soup (Vegan)

Fragrant with basil and bright with lemon, this Spring Pea Soup celebrates the season's first leaves of flavourful herbs whilst still nicely warming on chillier nights! Happy Monday!

Ingredients (serves 3):

3 cups frozen green peas

a small onion

a large garlic clove

1 heaped teaspoon coarse sea salt

1/2 teaspoon dried basil

a large, ripe lemon

1 litre/4 cups water

1/2 teaspoon freshly cracked black pepper

half a dozen leaves Garden Basil 

Spoon frozen green peas into a large pot.

Peel onion and cut it into quarters. Add onion quarters to the pot.

Peel and halve garlic clove. Add to the pot as well, along with coarse sea salt and dried basil.

Cut lemon in half, and add lemon halves to the pot. Stir in water.

Bring to the boil over medium-high heat. Once boiling, cover with the lid, reduce heat to medium, and simmer, about 20 minutes.

When the peas are tender, remove from the heat. Discard lemon halves, after squeezing every last bit of their juice into the pot.

Season with black pepper, and tear in Garden Basil leaves.

With a hand-held blender, process until just smooth.

Return over a medium flame, to warm.

Serve Spring Pea Soup hot.

[abramsbooks]

RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[sweetcherryslim]

Guilt-Free Melon Breakfast or Dessert - 110 kcal/2g protein

Servings: 4 - 110 kcal/2g protein per serving

1 cup Watermelon balls or cubed

1 cup Cantaloupe balls or cubed

1 cup Honeydew Melon balls or cubed

1/2 cup Pomegranate Pips

1/4 cup Fat-Free Plain Yogurt

1 TB Honey

1/8 t Nutmeg

2 TB Walnuts chopped

1. Divide the fruit between 4 serving bowls

2. Combine the yogurt with the honey and nutmeg – drizzle over the fruit

3. Top with the chopped walnuts and serve

NOTE: For vegan use non-dairy yogurt and agave or maple syrup.

[proportionalplate]

Duck Soba Noodle Soup with Leek, Peas, and Bone Broth

These duck and leek soba noodles with peas & bone broth is the nourishing & comforting dish just perfect for those cool, rainy spring days. #soup #bonebroth #duck

[sialiasnest]

Bubbling Blueberry

Dough

Blueberries

Sugar

Fold

Forgot the cinnamon:

Bake 375, about 10 min, until bubbling.

If the berries don't burst, poke gently with fork to release the juices

Let it cool off, Piemur, you shouldn't burn your mouth.

Also they taste better when cool.

[daily-deliciousness]

Blueberry galette