5 Recipes for Delicious Spring Eating

Spring is here! And while some days it's not easy to tell if it's Spring, Summer, or Fall by the range in weather, the calendar reassures us that Spring has, indeed, arrived.

 

As the daylight lingers longer and the temperatures become warmer, before morphing into all-out hot Summer, I enjoy the segue from the heartier foods of the colder months into lighter, fresher fare.   From pastas, to soups, to desserts, and more, Spring eating is a delight.

 

And to get you going along these lines, I’ve rounded up five of my favorite dishes that are perfect for Spring. 

Pasta Primavera

Spring Popsicles - Coconut x Lime x Rose x Raspberry

Shaved Vegetable Salad

Chilled Red Pepper Soup

Prosciutto-Wrapped Asparagus

 

I hope you enjoy this ready-made Spring menu and all of the Happy Eating it’s sure to bring! xx

 

Atlanta and Company x How To Eat Your Favorite Foods!

One of my earliest memories of being held accountable for proper table and dining etiquette dates back to the ripe young age of nine and my fabulous (and greatly beloved) fourth grade teacher.  In between managing our homeroom, being hands-on with her students, and silencing the childish noise in French (yes, French), she made valuable use of our lunch periods by making social graces a priority.  That, coupled with ongoing reinforcements on the home front, left me especially fond of etiquette in its many varieties all these years later.

And so, several years ago, I created my How To Eat series here on DMRFF to share quick and fun dining tutorials for some of our best beloved foods.  The results?  Better dining finesse (a.k.a. confidence) and a higher etiquette I.Q.

And then the most wonderful thing happened...(drum roll, please) and last week I appeared on the long-standing and uber popular daytime show, Atlanta and Company, sharing some of my How To Eat wisdom on pasta, bacon and bread and butter.  (Can you say, awesome?!)

In case you missed it, you can watch me here.  And be sure to check the archives for even more foods in this fun series!

Happy Eating!

Homemade Marinara and Meatballs with Creamy Polenta

Sundays and homemade comfort food go way back in my family.  From my youngest memories, I can recall coming together for Sunday dinner (whether with the extended village at my grandparents' home or the more intimate connection of my immediate family) and relishing the delight of a homemade feast of some sort.  And while the tradition isn't observed every Sunday (or even every other Sunday, if I'm being completely honest), I have carried the awe and ode to Sunday dinner, made up of good ole' comfort food, with me into my own adult world.

Last Sunday was one such instance.  Making my favorite homemade meatballs and marinara sauce was the highlight of my cooking foray.  And it was all things comforting--the relative ease of bringing the dish together, the anticipation of enjoying the finished product, memories of sharing this beloved dish in days gone by, and the welcomed twist I decided to add.

I broke with my tradition of serving my meatballs and marinara with pasta (linguine, to be exact) and recalled my desire to serve them over polenta one day, as inspired by Chef, Michael Chiarello.  And one day had come.  It was exactly the beautiful, finished dish that I was aiming for--and no less scrumptious.  (The Italians know their stuff!)  A big family style platter of the best comfort food you could imagine was the takeaway for happy mouths and satisfied tummies. 

I must add that this recipe doesn't require a Sunday, or a crowd, to make and enjoy.  It comes together easily enough to match a fast-paced weeknight equally as well as a lazy, indulgent weekend. 

So you choose when and where to indulge and savor....Happy Eating!

Recipe: Homemade Marinara and Meatballs with Creamy Polenta (simply substitute pasta for quick cooking polenta and enjoy!)
 

Pasta Primavera

This past weekend looked and felt like Spring.  And as much as I endeavor to enjoy each season fully, I can't deny that it made me wish for winter to hurry along so that the milder, sun-kissed days could settle in for good.

The infectious nature went beyond the weather and drifted into my kitchen--and the result was my favorite rendition of Pasta Primavera ("Spring Pasta" in Italian).  My take abandons the typical cream-laden dish and instead serves up bountiful fresh, vibrant vegetables that stand deliciously on their own.  Accents of Italian dried herbs, sun dried tomatoes and Parmesan infuse extra decadence--and robust flavor--that makes for a dish you'll want to savor throughout Spring--and beyond.

This dish was a hit at my Spring Pop-Up Cooking School last year--and I trust you'll find it to be a welcomed addition to your spring eating repertoire.

Happy Eating!

Pasta Primavera
Ingredients:
1 lb. linguine (or pasta of choice)
3 garlic cloves, minced
1 onion, diced
1 tablespoon Herbs de Provence
1 bunch of asparagus tips
1 zucchini, sliced
1 yellow squash, sliced
3 carrots, peeled and chopped
1/3 cup sun dried tomatoes in oil, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 pint cherry tomatoes
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
Grated Parmesan, to taste

Method:
Heat olive oil over medium-high heat in a large skillet or saute pan.  Add onions to the pan and season lightly with salt and pepper.  Saute until they begin to soften and become translucent, about 4 minutes.  Add in garlic and herbs an saute for another minute.  Add in vegetables, except the cherry and sun dried tomatoes, and season lightly with a sprinkling of salt and pepper.  Cook until the vegetables begin to soften and become tender, about 7-10 minutes.  Remove mixture from pan and pour into a large bowl.  Stir in sun dried and cherry tomatoes and set aside.

Meanwhile, as the vegetables are cooking, bring a large pot of water to a boil and season liberally with salt.  Add in pasta to boiling, salted water and cook according to package instructions.  Drain pasta and reserve pasta water.

Pour pasta into bowl with vegetables and toss to combine, adding in reserved pasta water to moisten, as needed.  Taste for seasoning and garnish generously with Parmesan.  Serve and enjoy!    
Recipe adapted from Giada de Laurentiis 

{Homemade}: Gnocchi with Balsamic Brown Butter

I was away from my home kitchen for most of last week, so once the weekend rolled around, I was more than ready to get back to it and take in a good home-cooked meal.  I'd been eyeing a recipe for easy, homemade gnocchi -- that diverged from the traditional potato gnocchi -- and decided to give it a try.  And now that the results are in, I'm glad I did.

I enjoy making homemade pasta, however I had never gotten around to making gnocchi.  So with a full week behind me, and an equally full week ahead of me, I loved the possibility of bringing together a dish that screams "rock star" without any of the fuss you'd expect.

The ingredient list for the pasta recipe read like a dream: ricotta, egg, flour, salt.  That simple.  Now if the results turned out to be solid (aka edible -:) ), I was certain that this would become a go-to staple in my repertoire.   

A quick turn later after making the dough, I begin to pipe it out into hot, boiling, salted water and within minutes, homemade gnocchi was mine for the feasting.  In keeping with my fuss-free, yet delicious, theme, I decided to pair the creamy, pillowy drops with a favorite balsamic brown butter.  I rounded out the dish with toasted walnuts and freshly grated parmigiano for a bit of added crunch and flavor.  

Pleased with the results, I couldn't wait to file this one away for future noshing.  But...not without sharing it with you first.

Happy Eating!

Gnocchi 
by Chef Nemo Bolin of Cook and Brown Public House

Ingredients:
2 cups ricotta
1 large egg
Pinch salt, plus more for seasoning
1/2 cup flour
Method:
Combine ricotta, egg, and a pinch of salt in a food processor. Process until creamy and smooth. Add flour and pulse just enough to incorporate. Transfer dough to a pastry bag or resealable plastic bag. Cut off the tip of the bag leaving a 1/2-inch-wide hole. Working in batches, pipe gnocchi directly into boiling salted water, using a paring knife to cut off segments of dough (see image). 

Cook until nearly doubled in size, 2-3 minutes. Using a slotted spoon, transfer to a parchment-lined baking sheet. Use right away or freeze on baking sheet until hard and transfer to a resealable plastic freezer bag. (No need to thaw them before using; they’ll reheat in whatever sauce you pair them with.)
 
Balsamic Brown Butter
Recipe courtesy of Giada De Laurentiis

Ingredients:

6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method:

In a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Combine the gnocchi and balsamic brown butter.  Sprinkle with toasted walnuts, top with freshly grated parmigiano, and enjoy!

 
  

Tastes of Spring

Now that Spring is here, I'm looking forward to the fresh and vibrant flavors that come alive during this time of year.  The bounty of fresh herbs, vibrant citrus and spring vegetables, to name a few, make for delicious and versatile fare that can be enjoyed all season long.

Although it's hard to name just one, two, or even three, of my favorite tastes of Spring, I am highlighting three recipes that resonate fresh, vibrant and versatile flavors and deliver Spring eating in all of its scrumptious glory!

Basil Pesto

Orzo Pasta Salad with Grilled Shrimp and Vegetables

 

Frozen Key Lime Pie

Happy Eating!

Shine Supper Club: Orzo Pasta Salad with Grilled Shrimp and Vegetables

I truly love the fresh and delicious flavors that welcome Spring into our kitchens and cuisine.  Fresh herbs, summer squash, zucchini, cherry tomatoes and peppers are just a few of the many tastes that make their way front and center into my cooking during this time of the year.  And that's why I was so excited to join in with Yahoo Shine Supper Club's April theme for Spring Cleaning My Supper!  In fact, that's exactly what happened recently when I decided to make a delicious pasta tossed with grilled vegetables and shrimp. 

A favorite dish for healthy, lite and delicious noshing, that constitutes a meal-in-one, this recipe was the perfect wind-down to my busy weekend.  With little more effort than chopping some vegetables, aromatics, and herbs, grabbing some shrimp from the freezer for a quick defrost ( I like to keep these on hand for quick and easy meals, like this), whisking up my favorite vinaigrette, and boiling the pasta, I was ready to chow down in a matter of minutes rather than hours.  I was pleased to sit down to 'fast food' that wasn't an assault on my waistline and wouldn't leave me murmuring, "why did I just eat that?".

This recipe is simple, yet it offers the best of flavors we love, especially as the days become longer and lighter fare is in order.  It's pasta salad 'elevated' with the use of the often overlooked orzo variety that's frequently mistaken for rice at first glance.  Cooked to al dente perfection, then dressed with the vinaigrette to give it extra savory punch and finally tossed with the grilled vegetables and shrimp and garnished with fresh dill, this is one dish you'll want to keep close at hand for long days and busy nights.  It's also great for picnic and bbq fare when the weekend beckons us to enjoy dining al fresco.

By now, it's obvious that I'm a fan. And when it's this easy, quick, delicious--and perfect for Spring--there's no reason not to be.

So here's to Spring Cleaning Your Supper....and Happy Eating!

Orzo Pasta Salad with Grilled Shrimp and Vegetables

Ingredients: 
1 pound of orzo pasta
Bell peppers, chopped (recommended: red, orange or yellow)
Summer squash, sliced
Zucchini, sliced

Cherry tomatoes, halved
1 red onion, chopped
2-3 tablespoons fresh dill, finely chopped
Shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 recipe for champagne vinaigrette

Instructions:
Pre-heat grill (or grill pan)
Prepare vinaigrette and set aside 
Bring a large pot of water to a boil

Season vegetables, except for tomatoes, with salt and pepper and lightly coat with some of the vinaigrette.  Place on the pre-heated grill and grill until lightly cooked through, but still somewhat firm in texture.  Remove from grill and set aside.

Repeat with shrimp, seasoning and grilling until shrimp are light pink. (Be careful not to overcook!)

Season boiling water with salt and add in pasta.  Cook according to package instructions for al dente doneness.  Drain pasta and pour remaining vinaigrette onto warm pasta.  Add in the grilled vegetables, shrimp and tomatoes and toss to combine.  Finish with a garnish of fresh dill.

Serve warm, room temperature or chilled.  Enjoy!

My "Presidential" Linguine and Meatballs

"Presidential" Linguine & Meatballs

One of my favorite recipes, and assuredly a favorite among friends and family, is my recipe for linguine and meatballs.  The homemade marinara, flavored with sweet onion, garlic, pepper flakes and a medley of herbs, creates a wonderful “bath” for my succulent turkey—yes turkey—meatballs that burst with the flavors of fennel seed and sundried tomatoes and the freshness of basil.

This recipe is so special because it oozes a comforting casualness, while still serving up decadence, and can be whipped up in almost no time at all.  I've served it to business colleagues with the same success as with long-time friends and family.  And it never fails to impress, to my delight.  In fact, I am so confident in this recipe’s ability to suit any occasion that, when once asked, I named it as the recipe that I would likely serve the President, if so given the honor.  When I later recounted this story to some friends one evening, they immediately piped up and said, “Hmmm, Presidential linguine and meatballs.”  And the name has stuck ever since! 

Happy Eating!

Presidential Linguine and Meatballs

This dish keeps on the light and healthy side of the beloved pasta and meatballs dish, without sacrificing any of the savory delight that you would expect.  The use of turkey for the meatballs and the incorporation of fresh and dried herbs make it both hearty and light in the same bite.

Ingredients:

¾ lb. linguine, fresh or dried

1.5 lbs. dark ground turkey

1 tablespoon of your favorite seasoning or spice blend

Salt                                                                                                                                         

½ teaspoon pepper

1 teaspoon fennel seed

¼ cup sundried tomatoes, chopped

¼ cup fresh basil leaves, rolled into a bundle and finely sliced

2 tablespoons of olive oil, plus a little extra for drizzling

28 oz. can of crushed tomatoes, preferably San Marzano

1 medium onion, diced

3 cloves of garlic, minced

½ teaspoon red pepper flakes

½ teaspoon each of dried thyme, rosemary, basil and oregano

Sprinkling of sugar

Several dashes of Worcestershire sauce

Preheat oven to 400° F.

In a large bowl, combine the turkey, seasoning blend, a light sprinkle of salt, fennel seeds, sundried tomatoes, fresh basil and a drizzle of olive oil.  Be careful not to overwork the meat while mixing.  Next, form golf ball sized meatballs from the mixture and place them on a baking sheet.

Once all the meatballs are formed, place them in the preheated oven and bake for 10-12 minutes.

Add the 2 tablespoons of olive oil to a large sauté pan or skillet and place over medium heat and preheat.  Add in the onions and cook for 4-5 minutes.  Stir in the garlic and red pepper flakes and cook for another 1-2 minutes or until the onions are translucent.  Pour in the crushed tomatoes, a sprinkling of salt, the pepper, each of the dried herbs, a sprinkling of sugar and the Worcestershire sauce and stir to combine.  Add in the meatballs, cover and simmer for about 20 minutes or until the sauce has thickened and reduced.  Stir occasionally.

While the sauce is simmering, bring a large pot of water to a boil.  Once it comes to a roaring boil, toss in a generous amount of salt (at least 2 tablespoons) and add in the pasta.  Cook the pasta according to the package directions and drain when done cooking.

Pour the drained pasta into a big serving bowl and top with the marinara and meatballs.  Toss to combine.  For an added finish, sprinkle with fresh basil and freshly grated Parmesan.  Serve and enjoy!

HOW TO EAT: Pasta

If you've ever been guilty of cutting your noodles down to size or even using a spoon to assist in eating that universal delicacy known as pasta, then today's "how to eat" tutorial is just for you.

Beloved the world over, there are likely no shortages of ways people like to eat their pasta, and today we'll get you going in the right direction for some yummy--and proper--noshing.

Happy Eating!

Eating Pasta:

To eat spaghetti (or other long noodles), use your fork and separate a few strands.  Hold the tip of the prongs against the plate and twirl the fork around to gather the strands onto it.  Don't stir and don't use a spoon.  Even in Italy the use of a spoon is frowned upon except at very informal, family-style meals.  Small-sized pasta such as tortellini, ziti, and penne are eaten with a fork.



Image Source

Linguine With Shrimp Scampi

I love when a recipe is a cinch to pull together, is equally great for entertaining or enjoying alone and, most importantly, tastes GOOD.  This recipe for Linguine with Shrimp Scampi fits the bill on every count.  I've whipped it up for a lunch course and also when the time has escaped me and I want to get something fast--and yummy--on the table for dinner. 

Made with ingredients that you typically have on hand, it's really at the top of the pack for "go to meals". Oh yeah, and did I mention how good it is?!

Happy Eating!


Linguine With Shrimp Scampi 
Note: Serves 6, but I've scaled it down to lesser servings when needed.

Ingredients: 
1 1/2 pounds linguine
6 tablespoons (1/4 stick) unsalted butter
5 tablespoons olive oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp, peeled and deveined
2 teaspoons, plus more for seasoning pasta water
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice
1/4 cup dry white wine (optional)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Bring a large pot of water to a boil, add a generous amount of salt and the linguine, and cook according to package directions.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat.  Add the garlic and saute for 1 minute.  Add the shrimp, 2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.  Remove from the heat, add the parsley, lemon zest, lemon juice,  wine, lemon slices and red pepper flakes.  Toss to combine.

When the pasta is done, drain the cooked linguine and immediately add it to the shrimp and sauce.  Toss well, serve and enjoy!
Adapted from Ina Garten