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Fun, Fresh, Spring Recipes!

Spring is the perfect time to get creative in the kitchen with new fun, fresh, spring recipes. Try one of the following delicious recipes or put your own twist on them to treat your diners to new spring cuisine!

 

Scallops with Asparagus and Fennel

Scallops with Asparagus & Grilled Fennel
Grassy-flavored steamed asparagus spears and licorice-y grilled fennel pair well with the sumptuous textures of pan-seared scallops.

Ingredients:
12 fresh sea scallops, U-10 size if possible
1 fennel bulb, sliced into 1/8-inch rings
1 lb. Asparagus
Leaves from 1 sprig Thyme
4 Tbsp. extra virgin olive oil
Salt and pepper, to taste
Sprigs of Baby Dill, for garnish

Instructions:
Boil asparagus in salted water 3-4 minutes (or until al dente). In small bowl, toss fennel, 3 Tbsp. olive oil, thyme, salt, and pepper to coat; grill over high heat until softened. Remove small muscle attached to the scallops. Season scallops with salt and pepper. Heat 1 Tbsp. olive oil in small pan. Sear both sides of the scallops until caramelized. Plate asparagus; top with grilled fennel. Place three scallops on top of fennel; garnish with fresh dill.

 


 

Cornmeal Shrimp with Sweet Potatoes and Greens 01

Cornmeal Shrimp with Sweet Potatoes and Greens
Combine the flavors of the South with cornmeal-fried shrimp, sautéed greens, and mashed sweet potatoes.

Ingredients:
4 large sweet potatoes, baked until soft
2 Tbsp. butter
1/4 cup cream
24 oz. greens (beet or collard)
1/4 cup canola oil (split)
16 jumbo shrimp
1/3 cup cornmeal
1/2 cup corn kernels
Salt and pepper, to taste
Sprigs of Thyme

Instructions:
Mash sweet potatoes with butter and cream; season with salt and pepper. Heat two tablespoons oil in a skillet; sauté greens until wilted; season with salt and pepper. Put cornmeal in a shallow bowl; dredge shrimp in this until coated. Heat remaining two tablespoons of oil in skillet; sauté shrimp until just cooked. Season with salt and pepper. Arrange on plates in a stacked formation: sweet potatoes, greens, then shrimp. Top with corn and a sprig of thyme.

 


 

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Risotto with Peas and Lemon
Brighten rich, creamy risotto with the springtime flavors of fresh peas and lemon zest.

Ingredients:
2 Tbsp. olive oil
1/2 cup Diced Onions
1/2 cup Mushrooms, diced
2 cups Arborio rice
Juice and zest of one Lemon
5 cups vegetable stock, hot
1 cup fresh peas
4 soft-boiled eggs, halved
2 Tbsp. Parmesan cheese, shaved
Salt and pepper, to taste

Instructions:
Heat olive oil in skillet. Add onions and mushrooms; cook until translucent. Add rice and lemon zest and cook for one minute while stirring. Add lemon juice and cook on medium until nearly evaporated; continue to add stock one cup at a time, still stirring, until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), add peas, Parmesan cheese, salt, and pepper. Plate with halved egg on top. Garnish with chives (optional).

 


 

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Deconstructed Salad
Go interactive: let your guests have fun tossing these healthy, colorful cubes of fruits and vegetables with airy spring mix.

Ingredients:
6 Avocado Halves, cubed
2 cups cantaloupe, cubed
2 cups watermelon, cubed
1 cup artisan Mozzarella cheese, cubed
1 Tbsp. flax seeds
1/4 cup olive oil
1/4 cup Balsamic syrup
Kosher salt and freshly cracked black pepper
Micro-greens, for garnishing
4 cups Spring Mix

Instructions:
Arrange cubes in an artistic pattern, alternating colors on four plates. Sprinkle with flax seeds, micro-greens, kosher salt, and pepper. Drizzle with olive oil and balsamic syrup. Serve with equal portions of spring mix on top or to the side of cubes.

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