Spring is almost here! After facing another tough winter and wearing all those dark colors, it’s time to spice up the kitchen with these colorful recipes. Welcome Spring into your home and your life with these bountiful, delicious spring recipes! And don’t forget to use your state’s Pocket Ranger® app to plan your Spring adventures!
Chef John’s Pasta Primavera
Courtesy of allrecipes.com
Excited to see all things green again? Try this easy, green pasta recipe that you’re whole outdoorsy family will love! (This recipe serves 6.)
- 1 bunch fresh basil
- 3 cups chicken broth, divided
- ½ cup olive oil
- 2 garlic gloves
- 1 lb. fettuccine pasta
- 2 tablespoons olive oil
- 1 large leek, white and green parts only, chopped
- 1 bunch of green onions
- 2 jalapeno peppers, seeded and diced
- 2 pinches of salt
- 2 zucchinis, diced
- 1 cup chopped sugar snap peas
- ½ cup shelled English peas
- 1 bunch of asparagus, stalks diced, leave tips whole
- ½ cup grated parmesan cheese
- In a large pot, fill with water, a touch of salt and bring to a boil. When water is boiling, hold basil bunch by the stems and dip basil leaves in boiling water for two seconds, until the water turns green. Put basil in ice water for several minutes to stop the cooking process. When the basil is cold, drain it. Then, remove basil leaves from stems.
- Blend basil leaves with 1-cup chicken broth, ½ cup olive oil and garlic together in a blender until the texture becomes smooth.
- Stir fettuccine into the same pot of green water, bring back to a boil and cook pasta over medium heat for 8 minutes, until cooked through but still firm, then drain.
- Heat remaining 2 tablespoons of olive oil in a large pan over medium heat. Cook and stir leek and green onions for 5 minutes. Add jalapeno and salt and cook until it’s soft.
- Raise the heat to medium-high. Stir in 2 cups of chicken broth, zucchini, sugar snap peas and English peas into jalapeno mixture. Bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking for 3 minutes.
- Add ¼ cup basil-garlic mixture into zucchini mixture and cook until it’s heated through for one minute and then remove from heat.
- Put pasta in a large bowl, pour zucchini mixture over the pasta and add basil-garlic mixture over the zucchini mixture. Sprinkle Parmesan cheese over the top. Toss to combine and wrap bowl with foil. Let stand until pasta and veggies soak up the juices and oil. Wait five minutes and then toss again.
Lobster Salad with New Potatoes & Pickled Onion
Courtesy of Epicurious.com
Caught lobsters this fishing season and need a spring recipe? We have just the thing! (This recipe serves 4.)
- 2 1½ lb. lobsters
- 1 lb. new potatoes, scrubbed (you can use Yukon gold or red-skinned potatoes)
- 1 tablespoon kosher salt (plus extra for seasoning)
- ¼ cup red wine vinegar
- 1 tablespoon sugar
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil (keep extra on hand for drizzling)
- ½ cup fresh mint leaves
- 2 cups frisee (optional)
- Black pepper
- In a large pot, bring water to a boil. Add lobsters, cover and steam until shells are bright red and meat is cooked through for 10-12 minutes. Remove lobsters with tongs and let cool for about 10 minutes. Crack shells; remove meat from the tail, claw and knuckles. Set to the side.
- Place potatoes in a large saucepan and add water to cover them, season with salt. Bring to a boil for 10-12 minutes, until cooked tender and then drain.
- Bring vinegar, sugar, 1 tablespoon salt and ½ cup of water to a simmer in a small pan. Add onions, remove from heat and let sit for 5 minutes, drain and let cool.
- Whisk lemon juice and ¼ cup oil in a medium bowl and season with salt. Add mint, pickled onions, potatoes and lobster meat, toss to coat.
- Add frisee and toss to combine. Drizzle with more oil, season with black pepper and more lemon juice.
Note: When you overcook lobster, it gets very rubbery. If your lobsters are less than 1 ½ lb. each, decrease the cooking time.
Courtesy of midwestliving.com
This recipe with fresh, colorful fruits is what you’ve been waiting for all winter long!
- 3 egg whites
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1 ½ teaspoon vanilla
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1 cup sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons cornstarch
- 1 cup whipping cream
- 1 tablespoon sugar
- 3 cups fresh fruit (raspberries, strawberries, kiwi, sliced mango, kiwi, etc.)
- Preheat your oven to 350°F. Line a baking sheet with parchment paper. Take a pencil and trace an 8-inch circle on the paper. Turn paper, pencil-side down and leave to the side.
- Beat the egg whites, vinegar, vanilla, salt and cream of tartar with an electric mixer on medium to high heat until egg whites become foamy. In a bowl, stir together sugar, cocoa powder and cornstarch. Continue to beat egg white mixture on medium-high heat, gradually adding in sugar mixture.
- Spoon egg white mixture onto prepared baking sheet. Spread to fill the circle and smooth with a spatula.
- Bake this for 10 minutes. Reduce temperature to 300°F, and then bake for 30 more minutes until meringue is cracked on top. Turn off the oven and let stand for 30 minutes. Remove and cool on a wire rack.
- In a large bowl, beat the whipping cream and 1-tablespoon sugar with an electric mixer on medium speed or with a whisk. Put meringue on a serving platter and top with whipped cream. Arrange fruits on top of the cream. Cover loosely and chill 30-60 minutes. Slice into wedges and serve!