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Whether you celebrate Easter, or just want to say “Hello Spring”, these wonderful fresh recipes will liven up any table. Spring is a perfect time to lighten up our meals, try something new and introduce more seasonal foods. These recipes are 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
Dressing:
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.
Lemon Cupcakes – Tradition and Vegan
Makes 12 – 15 cupcakes
1½ cups all-purpose flour
1tsp baking powder
½tsp salt
1 stick unsalted butter, melted
1¼ cups sugar
3 large eggs
1Tbs vanilla extract
¼ cup fresh lemon juice
1Tbs lemon zest
½ cup whole milk
FROSTING:
1 cup unsalted butter, softened
2½ cups powdered sugar
1Tbs lemon zest
4Tbs lemon juice
¼tsp salt
1-2Tbs heavy whipping cream, for desired consistency
Preheat oven to 350 degrees. Line cupcake tins with liners
Whisk flour, baking powder, and salt in a medium bowl.
Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds, until thick and yellow. Add eggs one at a time, beating after each addition. Beat in vanilla extract, lemon juice, and zest.
Add the flour mixture and milk alternately, starting and ending with the flour. Don’t over mix! Divide batter among liners, filling 2/3 full (about ¼ cup of batter per cupcake). Bake for 15-18 minutes until a toothpick comes out clean. Cool completely before frosting.
To make the frosting:
Beat butter until creamy. Beat in salt and 1 cup of powdered sugar at a time until it’s all added.
Beat in lemon juice and zest. Add 1 tablespoon of heavy whipping cream and mix until smooth. Add more cream as needed for desired consistency. Frosting can be made up to 2 days ahead and stored in the refrigerator. Make sure to let it come to room temperature before using.
Frost cupcakes by placing frosting in a pastry bag. Add extra lemon zest for decoration.
VEGAN RECIPE – Makes 12 cupcakes
1¼ cups almond or soy milk
1Tbs lemon juice
1½ cups all-purpose flour
1½tsp baking powder
¼tsp salt
¾ cup organic cane sugar
½ cup vegan margarine or shortening
2tsp vanilla extract
1Tbs lemon zest
FROSTING:
½ cup vegan margarine or shortening
2tsp vanilla extract
1Tbs lemon zest
1½Tsb lemon juice
2¾ cups powdered sugar
pinch salt
To make the cupcakes, preheat the oven to 350°F and line a cupcake pan with paper liners.
Whisk together the soy or almond milk and lemon in a small mixing bowl. Beat until the milk is frothy and set aside. Whisk together the flour, baking powder, and salt in a separate bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the vegan margarine or shortening and sugar on medium-low speed for about a minute. Add the vanilla and lemon zest and beat for one more minute. Add a third of the flour mixture and beat to incorporate fully, then add half of the milk and beat until smooth. Repeat with another third of the flour mixture, the remaining half of the milk, and then the final third of the flour mixture. Beat for another 15 to 30 seconds, or until the batter is smooth (a few little clumps are fine).
Scoop the batter by the 1/3 cup into the liners. Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are solid. Transfer cupcakes to wire cooling racks and allow them to cool completely before frosting.
To prepare the lemon buttercream frosting, transfer the vegan margarine or shortening to a stand mixer fitted with the paddle attachment. Cream the vegan margarine or shortening, vanilla, and lemon zest on medium-low speed for 1 to 2 minutes, or until very smooth. Add the lemon juice and mix to incorporate. Add the confectioners’ sugar 1 cup at a time, and then beat on medium speed for 3 to 4 minutes, or until the frosting is very thick and very smooth. Beat in the sea salt. Frost the cupcakes and add extra lemon zest for decoration.
