Soon we will put away the braising pots and make way in our kitchens for spring cooking.
The arrival of asparagus and Florida strawberries remind us that it is time for lighter cooking and fresh seasonal flavors.
Frittatas are an easy way to make a brunch or a springtime dinner a light and enjoyable occasion.
Add a crisp glass of white wine, followed by fresh strawberry shortcake and delight is captured.
Consider, as well, a roasted chicken, with red bliss potatoes and butter-lettuce salad. Garnished with fresh snipped herbs and lemon vinaigrette, this springtime plate of comfort is certain to placate any palate.
Here are just a few more favorite recipes to enjoy, as garden boxes are readied and joyful jaunts to springtime farmers markets beckon.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into small pieces
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 2 pints fresh strawberries, sliced
- 1/4 cup sugar
- Whipped cream for topping
- Preheat your oven to 425°F (218°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- Add the heavy cream and vanilla extract and stir until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead gently a few times until it forms a smooth ball.
- Pat the dough out into a circle that’s about 1 inch thick.
- Use a biscuit cutter or cookie cutter to cut the dough into rounds.
- Place the rounds onto a baking sheet lined with parchment paper.
- Brush the tops of the rounds with a little heavy cream.
- Bake for 15-20 minutes or until the shortcakes are golden brown.
- While the shortcakes are baking, mix together the sliced strawberries and sugar in a bowl.
- Once the shortcakes are done, let them cool for a few minutes before slicing them in half.
- Spoon some of the strawberry mixture onto the bottom half of each shortcake and top with whipped cream.
- Place the top half of the shortcake on top and add more strawberries and whipped cream if desired.
- You can use any brand of flour, sugar, and baking powder, but make sure they’re fresh and not expired.
- Make sure your butter is cold so it blends into the dough properly.
- Don’t overwork the dough, or the shortcakes will be tough.
- Use a sharp biscuit cutter or cookie cutter to cut the dough into rounds for the best results.
- The baking time may vary depending on your oven, so keep an eye on the shortcakes and take them out when they’re golden brown.
- You can make the shortcakes ahead of time and reheat them in the oven or microwave before assembling.
- For a healthier option, you can use whipped coconut cream instead of heavy cream.
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup shredded cheese (such as cheddar or Gruyere)
- Fresh herbs, such as parsley or chives, for garnish
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the eggs, milk, salt, and black pepper.
- Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat.
- Add the asparagus and cook for 5-7 minutes or until tender.
- Pour the egg mixture over the asparagus and cook for 2-3 minutes or until the edges start to set.
- Sprinkle the shredded cheese over the top of the frittata.
- Transfer the skillet to the oven and bake for 10-15 minutes or until the frittata is set and the cheese is melted and bubbly.
- Remove the skillet from the oven and let the frittata cool for a few minutes before slicing.
- Garnish with fresh herbs and serve.
- You can use any type of milk, but whole milk or 2% milk will yield the creamiest results.
- Use a non-stick skillet to prevent the frittata from sticking to the pan.
- If you don’t have an oven-safe skillet, you can transfer the asparagus and egg mixture to a greased baking dish before baking in the oven.
- Don’t overcook the asparagus, as it will continue to cook in the oven.
- You can add other vegetables or ingredients to the frittata, such as mushrooms, onions, or cooked bacon.
- Make sure to let the frittata cool for a few minutes before slicing to avoid it falling apart.
- Leftover frittata can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
Grilled Lemon Garlic Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Juice of 1 lemon
- Lemon wedges, for serving
- Skewers, if desired
- Preheat your grill to medium-high heat.
- If using skewers, thread the shrimp onto them and set aside.
- In a small bowl, whisk together the olive oil, garlic, salt, black pepper, paprika, oregano, and lemon juice.
- Brush the shrimp with the marinade and let it sit for at least 10 minutes.
- Place the shrimp on the grill and cook for 2-3 minutes on each side or until pink and slightly charred.
- Remove the shrimp from the grill and serve with lemon wedges.
- Use fresh, large shrimp for the best results.
- If you don’t have a grill, you can also cook the shrimp on a grill pan or under the broiler in your oven.
- Soak wooden skewers in water for 30 minutes before using them to prevent them from burning on the grill.
- Don’t overcook the shrimp, as they can become tough and rubbery.
- Use a timer to ensure the shrimp cook evenly on both sides.
- You can also add other seasonings to the marinade, such as cumin or chili powder, for additional flavor.
- Serve the shrimp with a side salad or grilled vegetables for a complete meal.
Lemon and Herb Roast Chicken
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
- 1 onion, quartered
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon each of chopped fresh thyme, rosemary, and oregano, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Rinse the chicken and pat it dry with paper towels.
- Rub the herb mixture all over the chicken, including inside the cavity.
- Stuff the lemon slices and onion quarters inside the cavity of the chicken.
- Tie the legs together with kitchen twine, if desired.
- Place the chicken in a roasting pan, breast side up.
- Roast the chicken in the preheated oven for 1 hour and 15 minutes or until the internal temperature of the thickest part of the meat reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving and serving.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Let the chicken come to room temperature before cooking for even cooking.
- You can add other herbs to the mixture, such as sage or parsley.
- For extra flavor, rub butter under the skin of the chicken before seasoning it.
- Tent the chicken with aluminum foil for the first 30-45 minutes of cooking to prevent the skin from getting too browned.
- Make sure to let the chicken rest before carving to allow the juices to redistribute, resulting in a juicier bird.
- Serve the chicken with roasted vegetables, potatoes, or a fresh salad for a complete meal.