Spring Time Meals

Lighter fare for warmer days ahead.

Ah, Spring!  After a brutally cold and snowy winter, temperatures in the 50s and 60s are much appreciated.  Spring means new beginnings.  Warmer weather brings us outdoors more often and gives us a chance to “start again.” 

Heartier winter meals give way to lighter and healthier fare.  One of the things I love most about spring is produce.  Grocery stores and farmers markets are starting to bring in fresh fruits and vegetables that we haven’t seen in a while, such as asparagus and sugar snap peas.  While some high-end stores carry these items throughout the winter, they are fresher and certainly more forgiving to the wallet in the springtime.

I love using fresh herbs in everything.  Buying herbs at your local farmer’s market ensures their freshness.  No matter how hard you may try, you may end up with more herbs than you can use. 

Here is a great solution for your leftovers.  Throw a few handfuls of whatever kind of herb or combination of herbs that you have left into a food processor or blender.  Add one clove of garlic, a pinch of salt and pepper and a few tablespoons of olive oil.  Pulse and pour into a container with a tight lid.  This makes the most delicious sauce for grilled chicken, steak or even pasta.  It will keep in your fridge for up to five days. 

Asparagus Soup

  • 3 bunches of asparagus
  • 2 Yukon gold potatoes, diced
  • 1 small onion, diced
  • 1 fennel bulb, diced
  • ½ lemon, juiced
  • ½ limed, juiced
  • 2 tablespoons fresh dill
  • 1 tablespoon butter

Blanch asparagus in salted water for 3 minutes.  Remove and shock in ice bath to preserve color.  Reserve blanching water.  Heat butter in large skillet over medium heat.  Sauté potato, onion, and fennel for 5 minutes.  Add enough blanching water to cover.  Simmer until potatoes are soft, about 15 minutes.  Add asparagus and dill to mixture.  Blend with immersion blender until smooth.  Add the juice of the lemon and lime and season with salt and pepper to taste.  Garnish with fresh dill and serve. 

Cherry Tomato Frittata

  • 10 eggs
  • ¼ cup heavy cream
  • 1 cup shredded parmesan cheese
  • 3 tablespoons of fresh basil, chopped
  • 1 teaspoon lemon zest
  • 2 teaspoons salt
  • ½ teaspoon red pepper flakes
  • 2 tablespoons butter
  • 1 cup fresh corn kernels
  • ½ pint small cherry tomatoes

In a large bowl, whisk together the eggs, cream, parmesan, basil, lemon zest, salt, and red pepper flakes.  Set aside.  In a deep oven-proof sauté pan, heat butter and corn and cook until softened, about 5 minutes.  Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow uncooked eggs to flow underneath.   Add cherry tomatoes on top of frittata.  Place pan in oven set at 300 degrees.  Bake approximately 10 minutes until set.  Remove from oven and loosen edges with spatula.  Invert onto a large cutting board.  Cut into 8 wedges and serve. 


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