spring – TasteFood

Appetizers, gluten-free, Soups and Stews, spring, Vegetarian

Chilled Pea Soup with Tarragon and Cream

April 20, 2019April 20, 2019by Lynda Balslev

Cool Soups Are Not Just For Summer. This light and luscious pea soup is a lovely spring teaser:

With warmer days on the way, chilled soups are a bright and refreshing alternative to a steaming bowl of soup. And while cool soups are certainly a solution to the heat of summer, they are also delicious year round. In fact, the slightly chilled temperature often amplifies the flavor and freshness of the ingredients, especially when the soup is as elegantly simple as this pea soup.

I prefer the savory flavor of the chicken stock in this recipe, but additional water may be substituted for a vegetarian version – in which case, be sure to taste and adjust the seasoning accordingly. The soup may be served slightly chilled or at room temperature. Serve as a light first course for 3 to 4 people, or divvy it up between 6 to 8 demitasse cups for a pretty appetizer.

Chilled Pea Soup with Crème Fraîche, Lemon, and Tarragon

Active Time: 20 minutes
Total Time: 20 minutes, plus cooling time
Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain whole-milk Greek yogurt)
1/2 teaspoon finely grated lemon zest
Sliced radishes and fresh tarragon leaves, for garnish

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, 3 to 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add 1 cup water, 1/4 cup at a time, until you reach your desired consistency. (The soup should be a little thick and not too runny.) Taste for seasoning and transfer to a bowl to cool to room temperature.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish each serving with 1 to 2 radish slices and sprinkle with snipped tarragon leaves.

Farmers Market, gluten-free, side dish, spring, Vegetables and Salads, Vegetarian

Easy Grilled Broccoli and Carrots

April 20, 2017by Lynda Balslev5 Comments

In a matter of a few weeks our farmers market has transformed into the vegetarian equivalent of a candy store. New leaves, baby shoots and spring bulbs are on display in miniature form as their growing season is in full force. In general, I like my veggies cooked simply, and at this time of year their freshness demands it. All that’s needed is a quick steam, saute, or a turn on the grill and you will have a simple and delicious side to any meal.

Broccoli and carrots pretty much sum up the ingredient list for this veggie side I made recently – plus a pinch salt and splash of olive oil for good measure. Everything converged on the grill, which in itself is another ingredient to the dish, adding char to complete the flavor profile. On the grill? Yes, if you are careful and lay the vegetables perpendicular to the grates to prevent them from slipping through. Better yet, if you have a cast iron skillet (which you should), preheat the skillet (or a griddle) on the grill, then sear the vegetables until they wilt and char, and you are good to go. Vegetables simply never tasted so good.

Grilled Broccolini and Carrots
Serves 4 to 6 as a simple side dish

1 pound baby broccoli (broccolini), ends trimmed
1 pound baby carrots, trimmed, halved lengthwise if thick
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Prepare a grill for direct cooking over medium-high heat. If using a skillet or griddle, preheat on the grill for 10 minutes.
2. Place the vegetables in a large bowl. Drizzle with 1 to 2 tablespoons oil – just enough to coat without soaking – and lightly season with salt, then turn to coat.
3. Lay the vegetables perpendicular to the grill grates (or spread in the skillet) and cook until bright in color, crisp-tender, and lightly charred, turning as needed, about 5 minutes, depending on thickness of the stalks.
4. Transfer to a serving bowl and season with additional salt and black pepper, if desired. Serve warm.
5. Other options: sprinkle crushed red pepper flakes over for a nice bite and drizzle with a squeeze of fresh lemon juice before serving.

gluten-free, side dish, spring, Vegetables and Salads

Roasted Asparagus Salad with Crispy Prosciutto and Egg

April 10, 2015by Lynda Balslev11 Comments

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

Chicken, one-pot, Soups and Stews, spring

Chicken Vegetable Soup with Green Garlic

March 18, 2015February 5, 2019by Lynda Balslev7 Comments

In this in-between time of winter and spring, a chicken vegetable soup is appropriately light and soothing. In this recipe, the comfort of chicken stock is enriched with carrots, fennel, and green garlic. Green garlic is unique to spring. Resembling a thick scallion, the green stalk and bulb of young garlic is harvested before the plant matures and the bulb divides into cloves. In its raw state green garlic has a pungent aroma, yet when cooked it grows tame, providing a mild, sweet and herbaceous backdrop to the chicken stock.

Chicken Vegetable Soup with Green Garlic

Serves 4 to 6

1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
Salt
2 large carrots, thinly sliced
1 medium fennel bulb, fronds trimmed, halved lengthwise and thinly sliced crosswise
4 cups chicken stock, preferably homemade
1 cup orzo
2 heaping teaspoons fresh thyme
1 1/2 cups shredded cooked chicken meat
1/4 cup chopped flat leaf parsley

Heat the oil in a soup pot over medium heat. Add the green garlic and 1/2 teaspoon salt. Sauté until the garlic softens and its aroma loses its pungency, about 5 minutes. Add the carrots and fennel and continue to sauté until the carrots brighten in color and the vegetables begin to soften, 2 to 3 minutes. Add the stock, orzo, thyme, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until the orzo is cooked through and the vegetables are tender, about 20 minutes. Taste for seasoning and add more salt if desired. Stir in the chicken and parsley and continue to cook until the chicken is warmed through.

Appetizers, gluten-free, Soups and Stews, spring, Vegetables and Salads

Chilled Pea Soup with Crème Fraîche and Tarragon

March 12, 2015March 7, 2019by Lynda Balslev7 Comments

This chilled soup is light and luscious. Each billowy spoonful is a harbinger of spring in both its simplicity and presentation. A sweet blend of English peas is balanced by the brightness of lemon and the tang of crème fraîche. The licorice notes of tarragon and slivers of peppery radish finish the soup, adding freshness and texture, not to mention a beautiful swath of pink to the emerald purée.

Chilled Pea Soup with Crème Fraîche, Lemon and Tarragon

Makes about 2 1/2 cups

1 tablespoon unsalted butter
1 large shallot, finely chopped, about 1/4 cup
1 cup chicken stock
3 cups shelled English peas
1 cup chicken stock (or water)
1 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup crème fraîche (or plain Greek yogurt)
1/2 teaspoon finely grated lemon zest
Fresh tarragon
Sliced radishes

1. Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until translucent without coloring, 3 to 4 minutes. Add the peas and sauté until bright and crisp-tender, 2 to 3 minutes. Add the stock, salt, and pepper and simmer until the peas are very tender, about 4 minutes.
2. Carefully transfer to a food processor and process until smooth. Add the 1 cup water, ¼ cup at a time, until you reach your desired consistency. The soup should be a little thick and not too runny. Transfer to a bowl to cool and taste for seasoning.
3. Whisk the crème fraîche and lemon zest in a small bowl.
4. Divide the soup between serving bowls or small cups. Add a spoonful of the cream to the soup and gently swirl, leaving light traces of the cream visible. Garnish with snipped tarragon leaves and sliced radishes.

Breads, Pasta, Rice, Grains, spring, Vegetarian

Spring Peas and Shoots with Pancetta and Orecchiette

April 2, 2013April 28, 2015by Lynda Balslev20 Comments

Spring Peas and Shoots with Pancetta and Orecchiette

I hope you like peas, because I have a few pea recipes coming your way. The first is this pasta recipe which I like to make when English peas first appear in the market in March. It’s the essence of early spring, a season which brings a mixed message of cool rain and gentle sunshine. Crispy pancetta swathed in cream and cheese provides winter warmth, while sweet peas and delicate pea tendrils add earthy fragility, an early hint of the garden awakening from its winter slumber. No worries if you can’t get your hands on pea tendrils, which are the wispy shoots of the snow pea plant. This dish is equally delicious simply with pancetta and peas. And for that matter, if you can’t get your hands on fresh peas, then frozen are just fine, too.

Orecchiette with Spring Peas, Pancetta and Pea Shoots

If you are using defrosted frozen peas, add to the sauce in the end to warm through. Serves 4.

1 pound orecchiette
1 tablespoon extra-virgin olive oil
6 ounces pancetta, finely diced
2 cups fresh peas (or defrosted frozen peas)
1 garlic clove, minced
1/2 teaspoon red chili flakes
1 cup heavy cream
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups pea shoots, loosely packed
1/3 cup finely grated Pecorino Romano cheese, plus extra for garnish
2 tablespoons finely chopped fresh mint

Bring a large pot of salted water to a rolling boil. Add orecchiette and cook until al dente according to package instructions. Drain.

While the pasta is cooking, heat oil in a skillet over medium-high heat. Add pancetta. Sauté until light golden, about 3 minutes. Transfer to a plate lined with a paper towel. Drain all but 1 tablespoon fat from the skillet. Add fresh peas (if using), garlic and red chili flakes. Sauté until fragrant, 1 minute. Return pancetta to the pan. Add cream, stock, salt, and pepper. Bring to a boil, then reduce heat. Simmer until cream is slightly reduced and thickened, and peas are tender, 8 to 10 minutes. (If using defrosted frozen peas, add to the cream after it is reduced and thickened and simmer until peas are heated through). Remove from heat and add the orecchiette to the skillet. Stir to combine. Add the pea shoots, the cheese, and mint and stir again. Serve immediately with additional cheese for garnish.

Baking, Cookies, Desserts, spring

Lemon Bars

May 17, 2012December 30, 2019by Lynda Balslev16 Comments

~ very lemony lemon bars ~

‘Tis the season for lemons. Actually, late winter is the season for lemons, but happily the season spills into spring, offering up bushels of citrus which beget light and lovely desserts, such as these Lemon Bars. Lemon Bars are a family favorite, a quintessential childhood treat that pleases adults and kids alike. The key to a good lemon bar, in my book, is that the filling must be intensely lemony packing a wallop of tart, with just enough sugar, but not so sweet that it’s cloying. The final touch is a pinch of sea salt, which keeps the sweetness in check and allows the lemon to shine through.

Lemon Bars

This recipe is adapted from and inspired by many sources, including Ina Garten and, most recently, Lucas’ Lemon Bars from Food52, as well as my personal weakness for sea salt. Makes 32 two-inch square bars.

Shortbread:
2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/2 teaspoon salt
1 cup unsalted butter, slightly softened but still cool, cut into cubes

Filling:
6 large eggs
2 cups granulated sugar
1 cup freshly squeezed lemon juice
1/2 cup all-purpose flour, sifted
2 tablespoons finely grated lemon zest
1/4 teaspoon salt

Preheat the oven to 350 F. Butter a 9 inch by 13 inch baking pan. Line with parchment and butter the parchment. Combine the pastry ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough resembles coarse lumps and just begins to come together. Dump the dough into the prepared pan and, with your fingers, evenly press the dough to cover the bottom of the pan. Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven.
Whisk the filling ingredients together in a large bowl until blended. Evenly pour over the crust. Return the pan to the oven and bake until the filling is set but not coloring, about 25 minutes. Remove and cool completely on a rack. Cut into bars. Dust with confectioner’s sugar and lightly sprinkle with sea salt flakes.

Breads, Pasta, Rice, Grains, gluten-free, spring

Lemon Risotto with Mint

April 24, 2011August 10, 2014by Lynda Balslev12 Comments

I have an opinion about risotto. A good risotto should be creamy, but not soupy. The rice should be tender, but not mushy. The ingredients should be minimal without overwhelming. My ideal risotto reflects the season, and elegantly plays a role in a meal as a first course or side to a main. Lemon Risotto with Mint accomplishes all of this. It’s planted firmly in spring, redolent with lemon and fresh mint. It’s not too heavy, but creamy and rich enough to keep you coming back for more.

Lemon Risotto with Mint
Serves 6

6 cups chicken stock
2 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 small yellow onion or 2 spring onions, white and pale green parts only, finely chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest, plus extra for garnish
2 tablespoons chopped fresh mint leaves, plus extra for garnish

Bring stock to a simmer. Reduce heat to lowest setting and keep warm.
Heat 1 tablespoon butter and oil in a deep skillet or pot over medium heat. Add onion and sauté until softened, 2 minutes. Add rice and stir to coat. Add wine. Cook, stirring, until the wine evaporates. Add stock 1 cup at a time, stirring until nearly all of the liquid is absorbed before adding the next cup. Continue until the rice is tender but not mushy. Remove pan from the heat. Stir in 1 tablespoon butter, 1/2 cup parmesan cheese, lemon juice and lemon zest. Add mint leaves and serve immediately in bowls garnished with extra cheese, lemon zest and mint.

Breads, Pasta, Rice, Grains, Farmers Market, Pasta, spring, Vegetables and Salads

Linguine with Morels, Asparagus and Peas

April 11, 2011August 10, 2014by Lynda Balslev10 Comments

Morels, asparagus and peas team up in this quintessential springtime pasta dish. Earthy mushrooms marry well with astringent asparagus and sweet peas. Famously delicious in sauces, risottos and pasta, these ingredients require little else except a nap of cream and a sprinkling of cheese to bind them all together, resulting in an easy yet elegant seasonal meal.

Linguine with Asparagus, Morels and Fava Beans
Serves 4

1/2 ounce dried morel mushrooms or 1/4 pound fresh morels, cleaned, sliced
1 pound asparagus, ends trimmed, cut in 1″ pieces
Salt
1 pound linguine
1 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 garlic clove, minced
1/2 cup chicken stock
1 cup heavy heavy cream
1/2 cup shelled sweet peas
Freshly ground black pepper
Grated Parmesan cheese

Prepare morels:
If using dried morels, place in a small bowl and cover with boiling water. Let sit 20 minutes. Drain and gently squeeze out any extra liquid. Cut in half lengthwise and set aside.
Bring a large pot of salted water to a boil. Add asparagus and blanch until crisp-tender and bright green without overcooking, 1 minute. Remove with slotted spoon and refresh under cold water. Set aside.
Add linguine to same pot and cook until al dente or firm to the bite according to package instructions; drain.
Heat olive oil and melt butter in a large skillet over medium heat. Add garlic, morels and 1 teaspoon salt. Sauté until garlic is fragrant and morels are tender, about 2 minutes. Add chicken stock and cream. Simmer until thickened and reduced by about half, 5-7 minutes. Stir in peas and simmer until brightened and crisp tender, 1 minute. Stir in the asparagus. Add pasta to the skillet and toss to combine. Season with lots of freshly ground black pepper. Serve with a generous spoonful of grated cheese for garnish.

Breads, Pasta, Rice, Grains, Farmers Market, salad, spring, Vegetables and Salads, Vegetarian

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

April 8, 2011August 10, 2014by Lynda Balslev10 Comments

Try this salad on for spring: Bulgur Salad with Lemon, Radishes and Snap Peas is packed with fresh herbs and greens, studded with radishes and sugar snap peas. It’s a refreshing version of tabbouleh, milder in flavor and bursting with seasonal vegetables.

What is tabbouleh? An addictively delicious Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, lemon and seasoning. Its name translates to “little spicy” which is probably the tipping point for those of us who can’t get enough of this healthy salad.

As a concept I love playing with variations of tabbouleh. This recipe is inspired by the spring vegetables I purchased at the farmers’ market today. Kale flowers, radishes, sugar snap peas and red spring onions are tumbled with bulgur infused with lemon and olive oil. The spicing is gentle, in deference to the mild sweetness of the vegetables, without ignoring the “little spicy” contingent. Delicious and satisfying, enjoy this as a healthy salad, side dish or light main course. I served it with pita bread and hummus for an easy vegetarian dinner.

Spring “Tabbouleh” – Bulgur Salad with Lemon, Radishes and Snap Peas

The bulgur should be tender but firm when cooked. The kale flowers are optional yet lovely as a bright garnish. Serves 4.

1 cup bulgur
1 1/4 cups water
Salt
1/4 cup olive oil
Juice and zest of 1 lemon
2 spring onions, thinly sliced
1 small garlic clove, minced
1/4 pound sliced sugar snap peas, cut on the diagonal, about 1 cup
1/4 pound sliced radishes, cut in slivers, about 1 cup
1 cup baby arugula leaves
1/2 cup chopped Italian parsley leaves
1/4 cup chopped mint leaves
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/2 cup crumbled feta cheese, or to taste

Combine bulgur, water and 1 teaspoon salt in a medium saucepan. Bring to a boil; remove from heat. Cover and let sit until the bulgur absorbs all of the liquid, about 20 minutes. Uncover and add 1/4 cup olive oil and lemon juice, fluffing the bulgur with a fork. Cool to room temperature. Add 1 teaspoon salt and all the remaining ingredients, gently tossing to combine. Taste for seasoning. Serve on a bed of greens or in pita pockets.