Easter weekend is only a few days away and we are fast approaching crunch time to finalizing our menus for the big feast! Whether you are planning for a brunch, picnic, dinner or a church potluck, these recipes are sure to be a homerun for any event!
All The Greens Things Salad
1 1/2 cups frozen green peas
1 lb. asparagus, trimmed and cut diagonally into 2 1/2″ pieces
12 oz. sugar snap peas, trimmed (about 4 cups)
3 tbsp minced shallots
3 tbsp evoo1 1/2 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tbsp dijon mustard
3/4 tsp salt
1/2 tsp black pepper
4 oz. pea tendrils, pea shoots, or watercress (about 5 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh mint leaves
1 firm, ripe avocado, cubed
1. Bring a large Dutch oven filled with water to a boil over high heat. Add green peas, asparagus, and sugar snap peas: boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
2. Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
Recipe courtesy of Cooking Light
Spring Vegetable Goat Cheese Frittata
1 cup cottage cheese
1/4 cup flour
1 tsp baking powder
1/2 cup fresh snow peas removed from shell1 1/2 cup fresh asparagus chopped into bite-size pieces
2 cups fresh spinach
2 tbsp butter
4 green onions
4 oz. goat cheese
salt and pepper as desired
1. Using a stand mixer with whisk attached, beat eggs and cottage cheese on medium speed for 5 minutes. Then add flour and baking powder and mix until combined.
2. While eggs and cottage cheese are mixing, blanch the snow peas, asparagus, and spinach in boiling water for one minute, then immediately transfer to ice water to stop the cooking process. Once cooled, strain and squeeze out water from veggies.
3. Preheat oven to 450 degrees.
4. Heat a 10″ cast iron skillet over high heat. When hot, melt butter in pan. Once butter is melted, reduce heat to medium and add egg mixture. Allow to cook for 1-2 minutes, then add your blanched vegetables. then top with sliced green onions, and finally with crumbled goat cheese. Once egg mixture has cooked on the stove for 5-6 minutes, transfer to preheated oven and cook until golden brown and mixture no longer jiggles, about 8-12 minutes. Remove from the oven and serve hot!
Recipe courtesy of Self Proclaimed Foodie
Vanilla Cake Donuts with Strawberry Glaze
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
4 tbsp butter, cold and cut into cubes
2 large eggs
1 cup sour cream
2 tsp vanilla extract
For the Glaze:
1 cup fresh strawberries, hulled
2-3 cups powdered sugar, depending on how thick you want your glaze to be)
1. Preheat oven to 350 degrees. Generously great two 6-cavity donut pans. Set aside.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda. With a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate medium mixing bowl, beat the eggs, sour cream and vanilla until well combined. Pour the egg mixture into the flour mixture; mix well.
4. Carefully transfer the batter into a large zip-top bag. Squeeze out as much air as possible while sealing the bag. Snip one corner from the bag and pipe the batter into the prepared pans, filling each cavity about two-thirds full.
5. Bake for 9-11 minutes. Allow the donuts to cool the pan for 5 minutes then carefully transfer them to a cooling rack to cool completely.
For the Glaze:
1. Puree the strawberries in the bowl of a food processor. Add the powdered sugar and blend until combined. Transfer the glaze to a shallow bowl. Dip tops of cooled donuts in the glaze and replace on the cooling rack with glaze side up.
Recipe courtesy of Love Bakes Good Cakes