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Posts Tagged ‘spring’

by Sarah Steimer

Rhubarb Bee's Knees with tequila

The original recipe does call for gin, but I happened to have tequila on hand (OK, and I’m not much of a gin drinker). Use what you will, as long as you can highlight the rhubarb! This definitely became my spring cocktail of choice. Enjoyed on my deck during the warm days that have finally rolled around!

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by Sarah Steimer

Pea and fava bean pasta with ricotta and mint

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

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by Caitlin Saniga

Green beans, cucumbers and spring peas with lemon-ginger dressing and mint

If you’ve partaken in one too many doughnuts lately or if you’re ready to wake up from your winter starch coma, here’s your cure: greens on greens on greens.

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by Sarah Steimer

I love artichoke hearts and I feel like they're overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

I love artichoke hearts and I feel like they’re overlooked among spring veggies. Artichoke hearts have such a great bite of juiciness that work great on something like a simple crostini.

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by Sarah Steimer

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. It was just such a well-rounded dish. And take note: Don't be afraid to add more of the cooking water than you think you need to. Better for the pasta to be a little sloppy that too sticky and paste-like.

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. Plus the colors are fantastic. It was just such a well-rounded dish. And take note: Don’t be afraid to add more of the cooking water than you think you need. Better for the pasta to be a little loose than too sticky and paste-like.

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by Sarah Steimer

This pie turned out very well – but I’ll admit that it wasn’t without some angry struggling. I’ve made this pate brisee crust a million times but was having a lot of trouble keeping it together in my too-hot apartment. If you think you may have the same problem, maybe consider a store-bought crust.

  • pate brisee crust (recipe)
  • 2 cups rhubarb, sliced 1/2-inch thick on a diagonal
  • 2 cups strawberries, hulled and halved
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

For the crumble topping:

  • 2/3 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Combine the rhubarb, strawberries, sugar, corn starch and spices to a medium saucepan over medium heat. Stir occasionally and allow the mixture to cook down to a jelly-like consistency; about 15 minutes. Remove from the heat.

I took this to a Memorial Day party and it disappeared pretty quickly. That’s either a good review or a party full of extremely polite people.

Combine the crumble topping either in a food processor, pulsing a few times until coarse, or by mixing with your hands until coarse crumbs appear.

Place the crust in a pie dish and fill with the strawberry-rhubarb mixture. Trim the sides of the crust if necessary. Top with the crumble topping, being sure not to cover the sides of the crust so you can see it brown properly. Bake at 375 degrees for 35 minutes, or until the crust is golden brown.

Recipe adapted from: Eats Well With Others

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by Sarah Steimer

Fava beans, fennel and mint aren’t flavors a lot of people are necessarily comfortable with – particularly all mixed together. Make sure you have a willing crowd, or a back-up dish.

  • 1/2 cup whole or sliced almonds
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 pounds fresh fava beans, shelled OR 3 pounds frozen
  • 2 tablespoons lemon juice
  • 2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
  • 2 tablespoons finely shredded fresh mint
  • 1 small head fennel, very thinly sliced, then coarsely chopped

Sauté the almonds in a small pan over low heat until they begin to brown. Remove from the pan and, if whole, chop into smaller pieces. Set aside.

Not sure about all the dainty flavors? Add some crumbled bacon.

Bring a large pot of water to a boil and blanch the shelled fava beans (or defrost the frozen beans) for about 2 minutes. Immediately submerge the beans in a bowl of ice water after blanching or defrosting to stop the process. Pop the beans out of their skin.

Whisk together the olive oil, lemon juice, salt and pepper in a medium bowl. Add almonds, fava beans, cheese and mint, toss to combine.

Place the bean salad over a handful of the fennel on each plate. Serve with a slice of toasted bread.

Makes four servings.

Recipe from: Martha Stewart

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by Sarah Steimer

I paired this risotto with an asparagus-Gruyere tart. The mint in this dish may seem odd for a risotto, but it's balanced very nicely with the salty pork chorizo. And one last thing - this picture doesn't do it justice. It looks dry here only because it's the leftover batch. Straight from the pan it was perfectly creamy.

  • 2 1/2  cups chopped leeks (about three leeks using mainly the white and light green parts)
  • 1 cup  aborio rice
  • 1/2 cup white wine
  • 4-5 cups  hot stock (chicken or vegetable)
  • 1/4 cup finely diced chorizo, if you can find the cured version. If not, use one chorizo sausage and remove from its casing. Cook as you would ground beef
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup grated Pecorino Romano cheese
  • 1  lemon (zest and juice)
  • 2 cups  blanched fresh OR frozen peas
  • 1/4 cup fresh mint
  • 1/4 cup fresh Italian parsley
  • salt and pepper, to taste

Begin heating the stock on the stove.

In the meantime, puree 1 cup of peas (ONLY ONE), lemon juice and zest, mint, parsley, and salt and pepper. Pulse in a food processor until it resembles a pesto. Set aside.

Add the oil and butter to a large pan with high sides. Allow the butter to melt before adding the leeks. Sauté, stirring frequently, until the leeks have wilted and the white parts are translucent. Add the rice and stir for about one minute, so the butter and oil coats the rice. Add the white wine and simmer for until the liquid is absorbed.

Add the hot stock to the pan one cup at a time, waiting to add the next cup once the first is absorbed. Repeat either until all the stock is used or the rice reaches your desired consistency. I used a little less than four cups.

Turn off the heat and add the pea-mint puree, cheese, chorizo and additional salt and pepper, if desired. Stir until fully combined. Serve warm with additional shredded cheese.

Makes four to six servings.

Recipe adapted from: Feasting at Home

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by Sarah Steimer

This is a smaller version I made just for myself for lunch one day.

  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus, bottoms trimmed
  • 1 tablespoon olive oil
  • Salt and pepper

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the puff pastry on a baking sheet (do not need to grease the sheet).

This is an awesome and pretty easy side dish to go with spring dinners - provided you and your guests like asparagus of course.

With a sharp knife, lightly score pastry dough 1 inch in from the edges to make a rectangle. Pierce dough inside the markings with a fork at 1/2-inch intervals. Bake at 400 degrees until golden, about 15 minutes.

After removing the pastry from the oven, which should be nicely puffed, sprinkle with Gruyere. Arrange the asparagus crosswise inside the tart shell in a single layer over Gruyere, alternating ends and tips. Drizzle with oil and season with salt and pepper.

Place back in the oven for an addition 15 or 20 minutes, or until the spears are tender when pierced with a fork or knife.

Serves about four.

Recipe from: Martha Stewart (check out the link for a picture of a full tart, as opposed to my mini version)

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by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

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