All Things Green
If you celebrate Easter, these wonderful spring recipes will liven up any table. They are also great for every food preference including dairy free, vegan and vegetarian – just by making some simple swaps!
Herbed, Asparagus, Phyllo Tart
An impressive starter or a great side dish, this is super easy to make. Don’t be afraid of the phyllo, there’s nothing to it!
Makes 8 servings
¾cup part –skim ricotta cheese (vegan or dairy-free swap)
¼cup chopped fresh flat-leaf parsley
1½Tbs 1% low-fat milk (vegan or dairy-free swap)
1Tbs fresh thyme leaves
1 garlic clove grated
½tsp Kosher salt
12 14”x9” frozen phyllo pastry sheets, thawed
3½Tbs olive oil (you can use butter if you prefer)
1tsp olive oil for baking
1½lb medium asparagus spears trimmed to 6½”
2oz Parmigiano-Reggiano cheese shaved (optional)
Preheat oven to 400 degrees.
Stir together ricotta, parsley, milk, thyme, garlic and half the salt. Set aside.
Line a baking sheet with parchment paper, and place one phyllo sheet on it. Lightly oil and top with another sheet. Repeat until all the sheets have been used. Spread ricotta mixture over the top leaving a ½” boarder. Arrange asparagus spears over the top and brush with the teaspoon of oil. Bake until phyllo is brown and crisp, about 25 minutes.
Sprinkle with remaining salt and top with shaved cheese.
Everything Green Salad
This is my new go to salad, packed with lovely greens, wonderful textures and a wonderful tangy dressing!
Makes 8 servings
1½ cups frozen green peas
1lb asparagus, trimmed and cut into 2” pieces (4 cups)
12oz sugar snap peas, trimmed (4 cups)
4oz pea tendrils (you can also use watercress or baby spinach)
1cup loosely packed fresh flat –leaf parsley leaves
½ cup torn fresh mint leaves
2 firm, ripe avocado, cubed
3 Tbs shallots, minced
3Tbs Extra Virgin Olive Oil (EVOO)
1½tsp grated lemon rind
2 Tbs fresh lemon juice
2 Tbs rice wine vinegar
1Tbs Dijon mustard (or honey mustard if you like a little sweetness)
¾tsp Kosher salt
½tsp freshly ground black pepper
Bring a Dutch oven filled with water to the boil and add green peas, asparagus and sugar snaps, boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water, drain well.
Make the dressing by whisking all the ingredients together in a large bowl. Add the blanched vegetables and toss to coat well. Add the pea tendrils, parsley leaves, mint and avocado and toss gently to combine.