The Flavors of Spring

Spring Green Risotto & Shrimp w/ Sweet Peas
Risotto (Ina Garten, adapted)
Saute the following in 1 tbsp olive oil in a dutch oven over low/med heat for 10 minutes or until softened.
1 bulb fennel (diced)
2 leeks (bottoms, quartered then finely sliced)
1 bunch asparagus (cut into 1 inch pieces)
Add 1 1/2 cup arborio rice, 1/2 cup white wine, 4 cups chicken stock and salt & pepper to taste.  Let simmer over low heat 22 minutes, stirring every five minutes.  Stir in 1/3 cup mascarpone, 1/2 cup parmesan, 1 1/2 cups peas, 1 tbsp chopped fresh mint, 2 tbsp chopped fresh chives, zest and juice of 1 lemon.
Shrimp
1 1/2 cup fresh large shrimp, peeled and deveined
Season with salt, pepper and a touch of sugar.  Saute in 1-2 tbsp olive oil over med/high heat until seared, approximately 2 minutes per side.  Top with pea mixture.
Peas ((make 30 minutes in advance) - Bobby Flay, adapted)
Whisk together the following and pour over 1 1/2 cups thawed peas.
 1/4 cup olive oil
1/4 cup champagne vinegar
1 tbsp dijon mustard
dash of honey
2 tbsp fresh chopped mint
2 tbsp fresh chopped parsley
freshly ground salt and pepper to taste

Sweet Pea Dip (Michael Simon)
2 cups frozen peas
1 cup whole milk ricotta
1/2 cup parmesan
2 tbsp fresh mint
puree all in food processor.  serve with toasted or grilled bread.

Asparagus and Zucchini with Toasted Walnuts

This is a quick, easy and fresh side!

1 zucchini, shredded using a grater
1 bunch asparagus, trimmed and chopped into 1 inch pieces
1/2 cup walnuts, chopped
1 Tbsp butter
Cavendar's all purpose greek seasoning

Melt butter over low-medium heat.  Allow to brown slightly then add walnuts.  Toast ~2 minutes, stirring frequently.  Add asparagus and cover to simmer ~2-3 minutes.  Add zucchini and seasoning.  Simmer another ~2 minutes, stirring frequently.  Serve immediately

Asparagus and Zucchini Crudi

Ingredients

2 zucchini, trimmed
1 bunch asparagus, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 ounce shaved Pecorino Romano, for garnish


Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.

Source: Giada DeLaurentiis

Herbed Chicken Breasts with Spring Veggies

Ingredients

• 1/4 cup chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• 1 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 4 boneless, skinless chicken breasts, butterflied
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 bunch asparagus, washed, ends trimmed and cut into thirds (about 2 inches pieces)
• 1/2 cup baby carrots, sliced in half at an angle
• 1/2 cup chopped, sliced into 2 inch pieces
• 1 cup green beans, ends trimmed
• 1 cup chicken broth
• 1/2 cup white wine

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes. Stir to combine. Season chicken with salt and pepper then coat with herb mixture.
Warm the olive oil in a dutch oven over medium high heat. Place the chicken in the pan when the oil is hot. Cook until crispy and golden, about 5 minutes (do not turn sooner). Turn the chicken and cook the same way on the other side. Turn of heat and reserve pan.  Transfer the chicken to a plate and cover with foil.
Meanwhile return the same pan to medium heat. Add 1 tablespoon of olive oil and add the onion and carrot. Sprinkle with salt and pepper. Cook until tender and golden in places, about 5 minutes. Add the wine and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the remaining veggies and chicken broth. Cover and simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary then add butter to thicken sauce.  Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken & veggies. Serve immediately.

Spring To Do List

There are so many fun things to do this time of year.  I've started making checklists to make sure we don't miss out on any of them (OCDC, I know!).  Right click on the image to save.  I use an 8x10 frame and cross them off with a dry erase marker as we do them.