After months of stews, soups, and casseroles, your family is probably ready for a mealtime makeover. This time of year, vegetables and hearty greens make way for lighter produce and flavors. Check out these family-friendly spring recipes that make the most of the season’s bounty!
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Cookie’s Cooks: Fresh & Delicious Spring Recipes
16th Mar 2017
Herbed Peas
This quick side dish from Bon Appetit is one of the easiest weeknight spring recipes. Pair it with roast chicken for a simple and satisfying meal, or add prosciutto for even more flavor.
What You’ll Need
2 cups shelled fresh peas (from about 2 pounds pods), or frozen peas, thawed
3/4 cup (1 1/2 sticks) unsalted butter
4 scallions, thinly sliced
1 teaspoon finely grated lemon zest
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh chives
Kosher salt, freshly ground pepper
Directions
1. If using fresh peas, cook in a large saucepan of boiling salted water until tender, about 3 minutes; drain and set aside.
2. Melt butter in a medium saucepan over medium heat. Add scallions and peas and stir until scallions are begin to soften and peas are heated through.
3. Remove pan from heat and stir in lemon zest. Stir in parsley and chives and season with salt and pepper.
Lemon Ricotta Pancakes
This Chowhound recipe for lemon ricotta pancakes is ideal for a weekend brunch at home. The lemon zest adds just the right amount of citrusy flavor, while the ricotta makes them light and airy.
What You’ll Need
5 tablespoons unsalted butter
1 cup whole milk
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
3 large eggs, yolks and whites separated
2 tablespoons granulated sugar
1 tablespoon packed finely grated lemon zest (from about 2 to 3 medium lemons)
1/2 teaspoon vanilla extract
3/4 cup whole-milk ricotta cheese
Powdered sugar, fruit, or maple syrup, for serving (optional)
Directions
1. Place butter and milk in a small saucepan over medium-low heat, stirring occasionally until butter has melted; remove from heat and let cool slightly.
2. In a medium bowl, sift together flour, baking powder, and 1/2 teaspoon of the salt.
3. Whisk together egg yolks, 1 tablespoon of the sugar, lemon zest, and vanilla in a large bowl. Mix in a quarter of the milk-butter mixture, then add in the remaining milk-butter mixture until smooth.
4. Add the reserved flour mixture and stir with a rubber spatula until just combined.
5. In a medium bowl, whisk egg whites to soft peaks. Halfway through whisking them, sprinkle in the remaining 1 tablespoon sugar and 1/2 teaspoon salt. Using the rubber spatula, fold the whites into the reserved batter until just combined.
6. Gently fold the ricotta into the batter until the mixture is lumpy and streaked with ricotta.
7. Heat a large nonstick frying pan, griddle, or seasoned cast iron skillet over medium heat until hot, about 4 minutes. Lightly coat the pan’s surface with butter, then use a 1/4-cup measure to scoop the batter into the pan. Cook until bubbles form on top of the pancakes, about 4 to 5 minutes.
8. Flip and cook the other side until the bottoms are golden brown, about 1 to 2 minutes more. Repeat with the remaining batter. Serve immediately with powdered sugar, fruit, butter, or maple syrup.
Roasted Chicken with Spring Vegetables
Crisp roasted chicken and fresh spring vegetables make this Food Network a crowd-pleasing weeknight dinner that’s easy to prepare. Take an extra 30 seconds to make sure the chicken is thoroughly patted dry – it’ll make all the difference in ensuring the skin gets as crispy golden brown as possible.
What You’ll Need
3 1/2 pounds skin-on, bone-in chicken quarters
Kosher salt and freshly ground pepper
1 lemon, halved
3 tablespoons extra-virgin olive oil
1 pound fingerling or other small potatoes
2 bunches radishes
1 bunch scallions
1 bunch baby carrots
1/4 cup chopped fresh dill
Directions
1. Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
2. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.
3. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
4. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.
5. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Pasta Primavera
Bursting with bright colors and fresh veggies, this pasta primavera from Food Network is a healthy and delicious spring receipe. Don’t worry if you don’t have the goat cheese on hand; just add extra parmesan.
What You’ll Need
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled
Directions
1. Bring a large pot of salted water to a boil. Add the fusilli and mix in sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds.
3. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water.
4. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
