RECIPE COOKBOOK » spring

It’s a Wrap! (Hummus Wrap)

admin — Tue, 27 Apr 2010 21:17:24 +0000

I love wraps, especially in the spring and summer time. This is my latest wrap creation – absolutely delish! — posted by megs_

Cherry-Vanilla Bean Milkshake

admin — Thu, 15 Apr 2010 19:11:12 +0000

Cherry-Vanilla Bean Milkshake So thick you’ll need a straw and a long spoon to enjoy this frosty cherry-vanilla milkshake.

Shrimp Panzanella

admin — Thu, 15 Apr 2010 17:31:19 +0000

Shrimp Panzanella This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You’ll need olives packed in flavorful brine to make the dressing

Insalata Primavera (Italian Spring Salad)

admin — Thu, 08 Apr 2010 18:51:11 +0000

This is from Luigi Carnacina’s “Great Italian Cooking”. He calls it Summer Salad, which I think is only half-true. Any salad recipe calling for fresh asparagus means Spring has sprung to me

Asparagus on the Side

admin — Tue, 23 Mar 2010 21:05:26 +0000

If your looking for something fresh that celebrates the arrivial of Spring, this is it! Be sure to use softer fresh Parmesan from the deli so that it will be able to melt nicely if at all possible. — posted by Annacia

Mushroom and Asparagus Strudel

admin — Thu, 18 Mar 2010 16:04:30 +0000

Sounds great. Found this in the Spring 2010 Compliments.ca Inspired magazine. — posted by Chef #1478305

Old Fashioned Sweet Violet Syrup

admin — Mon, 15 Mar 2010 14:31:23 +0000

A simple and beautiful syrup that is easy to make and gives amazing results. My front garden is covered in little sweet violets every spring and although I crystallise them or cut them for the spring dinner table, I recently found this old recipe for making violet syrup, which is fabulous. So, I have been busy making Sweet Violet Syrup this year! The syrup is great when added to icings and butter cream for cakes; and is wonderful when used in beverages too

Tomato Toast with Sardines & Mint

admin — Fri, 26 Feb 2010 22:02:32 +0000

Tomato Toast with Sardines & Mint Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the Blue Ocean Institute and is working on a PBS series, Turning the Tide, about food and the environment

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

admin — Fri, 19 Feb 2010 22:50:52 +0000

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips and celeriac—but any mixture of root vegetables will work.

Rosemary-Orange Pot Roast

admin — Thu, 11 Feb 2010 23:21:38 +0000

Rosemary-Orange Pot Roast Not quite your mother’s pot roast… This version has the tender meat and robust gravy of childhood memories, but it is distinguished by a subtle accent of rosemary and orange zest and a creamy sauce made with whole-grain mustard. A puree of wintered-over root vegetables, such as celery root, rutabaga or parsnips, would make a perfect accompaniment for an early spring meal.

Roasted Spring Vegetables with Arugula Pesto

admin — Tue, 09 Feb 2010 19:47:27 +0000

Roasted Spring Vegetables with Arugula Pesto These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb.

Bacon, Egg & Asparagus Pizza

admin — Tue, 09 Feb 2010 18:10:41 +0000

Bacon, Egg & Asparagus Pizza This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.

Crispy Turkey Tostadas