Springtime Recipes
Written by Julie Hying
Springtime Recipes
Written by Julie Hying
Springtime is the perfect opportunity to enjoy fruits of the earth in abundance with delicious accompaniments that turn them into delectable dishes and decadent desserts.
Cream of Spring Veg Soup
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups baby carrots, halved
3 small red potatoes, thinly sliced
2 heads baby bok choy, halved
4 cups vegetable broth (could substitute chicken stock)
1 cup unsweetened coconut milk (or light cream)
1 tsp. dried thyme
Salt and pepper to taste
Fresh chives or parsley, for garnish
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 4 minutes. Stir in the baby carrots and red potatoes. Cook for two minutes, coating the vegetables in the aromatic base. Pour in the vegetable broth and bring the mixture to a simmer. Simmer for 10 to 12 minutes, or until the potatoes and carrots are beginning to soften. Add the halved bok choy and simmer for another five minutes, until wilted and tender.
Stir in the coconut milk (or cream), dried thyme, salt and pepper. Simmer for an additional two to three minutes to blend the flavors. Ladle the soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.
Creamy Spinach Quiche
1 cup cottage cheese
4 large eggs
2 cups fresh spinach, chopped
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ cup milk
1 small onion, finely chopped
2 cloves garlic, minced
½ tsp. salt
¼ tsp. black pepper
¼ tsp. nutmeg
1 Tbsp. olive oil
Preheat your oven to 350ºF. Grease a 9-inch pie dish or quiche pan with cooking spray or a little olive oil. In a large skillet over medium heat, add the olive oil and sauté the chopped onion until translucent and soft, about three to four minutes. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat. In a mixing bowl, combine the cottage cheese, eggs, milk, salt, pepper and nutmeg. Whisk until well blended and creamy. Stir in the sautéed onion and garlic mixture, followed by the chopped spinach, shredded mozzarella and grated Parmesan cheese. Mix everything until evenly combined.
Pour the mixture into the prepared pie dish, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the quiche is set in the center and lightly golden on the edges. Remove from the oven and let it cool for five to ten minutes before slicing. Serve warm or at room temperature.
Notes: Other vegetables like bell peppers or mushrooms add additional flavor and nutrition. This dish can be refrigerated and eaten as a quick breakfast or snack throughout the week. Top with fresh herbs like chives or parsley for a fresh finishing touch. The quiche can also be made in advance and reheated for a quick meal.
Easy Berry Cheesecake Whip
8 oz. Philadelphia Cream Cheese, softened
½ cup white sugar
½ small package of instant vanilla pudding (or cheesecake flavor)
1 container of Extra Creamy Cool Whip, thawed
3 cups strawberries, sliced
1 cup blueberries
1 cup raspberries
In a large bowl, beat cream cheese, pudding mix and sugar with an electric hand mixer until smooth. Fold in the creamy Cool Whip. Fold in fresh strawberries, blueberries, and raspberries. Place in a beautiful spring bowl and refrigerate for at least two hours before serving.
Blueberry Vanilla Bundt
Berry Swirl
½ pint fresh or frozen blueberries
⅓ cup sugar
1 Tbsp. fresh lemon juice
Cake
1 package Duncan Hines white cake mix
1 package instant vanilla pudding
¾ cup oil (warmed coconut oil recommended but others work well)
¾ cup water
3 large eggs
1 tsp. vanilla (or more)
Icing
1 cup sifted powdered sugar (sifting is important for this icing)
1 Tbsp. butter
1 tsp. vanilla
1 Tbsp. milk (more if needed)
Preheat the oven to 350ºF. Grease a bundt pan with butter or coconut oil and set aside. In a sauce pan place berries, sugar and lemon juice. Cook on medium low or medium heat until you can smash the berries and the mixture becomes like a thick sauce or thin jam consistency. This typically takes 15 to 20 minutes, and you will want to stir every few minutes as this thickens. Allow to mostly cool (it can still be slightly warm).
In a large mixing bowl, combine cake mix, pudding, oil, water, eggs and vanilla. Beat until creamy and smooth. (Note: if using coconut oil, it can be warmed/melted in the microwave, but you will want it to only slightly warm when mixing it with other ingredients so as to not cook the eggs.) Spoon half the cake mixture into the bundt pan and smooth out with a spatula or wooden spoon. Spoon cooled blueberry sauce over the cake mix. You can use as little or as much as you like of the reduction. Spoon the remaining cake mix over the blueberries and smooth out.
Place in the oven. Cooking time varies for bundt cakes especially when adding a fruit reduction, possibly around 40 to 45 minutes. Start checking for doneness at 35 minutes. When a toothpick comes out of the cake cleanly, remove it from the oven. When partially cool, use a knife to loosen the inner and outer edges of the cake from the bundt pan. Place a cake plate , regular plate or cake stand upside down on top of the bundt pan. Holding on to bundt pan as well as the plate, turn the cake over and out onto the plate. Allow the cake to cool completely . In a bowl or large glass measuring vessel, mix sifted powdered sugar, butter, vanilla and milk until silky and pourable. Drizzle over the cake.
