Recipes To Try This Spring

March 6th, 2019 by

 

Feeling motivated with this warm, spring weather? We’ve gathered some fun and fresh recipes to get you in the spirit for the new season ahead! There’s a meal for everyone to try so don’t be afraid to invite a few guests over to taste your creations this spring. Be sure to check out the delicious tiramisu recipe!

Spring Breakfast

Blueberry Peach Granola Parfait

Ingredients:

  • 1 can full-fat coconut milk (or yogurt)
  • ½ tsp vanilla extract (optional)
  • ½ tbsp maple syrup/honey
  • 2 peaches cut into slices
  • 1 cup blueberries
  • ½ cup granola of your choice (or cereal)

Directions:

  • Separate the water from the coconut milk
  • Beat the coconut cream on high for a minute or two until it’s thickened
  • Add vanilla and maple syrup to add sweetness
  • To assemble the parfait, add a spoonful or two of the coconut cream to the bottom of your glass
  • Next, add a layer of fruit and top with granola. Repeat this process once more and you’re set!

Spring Snacks/Light Lunch

Strawberry Caprese Salad 

Ingredients:

  • 3 tbsp white balsamic vinegar
  • 1 small garlic clove, minced
  • 1 tbsp light brown sugar
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 3 tbsp olive oil
  • 1/3 cup chopped fresh basil
  • 1 (8oz) tub of small mozzarella cheese balls
  • 4 cups halved fresh strawberries

Directions:

  • Whisk together balsamic vinegar, minced garlic, brown sugar, salt, ground pepper in a large mixing bowl until sugar dissolves
  • Whisk in the olive oil slowly until smooth
  • Add basil and mozzarella, cover for 2 hours
  • Stir in strawberries, let stand at room temp for 30 mins
  • Serve over fresh arugula or as an appetizer with toasted french baguette slices

Spring Dinner

Chicken and Asparagus Risotto 

Ingredients:

  • 1 deli-roasted chicken
  • 3 1/2 cups water
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 (14oz) can of reduced-sodium chicken broth
  • 2 medium shallots, thinly sliced
  • 2 tbsp olive oil
  • 1 1/2 cup finely shredded parmesan cheese
  • 2 cups coarsely chopped fresh arugula or spinach
  • 2 tsp freshly snipped chives
  • 1 tsp lemon zest, plus additional for optional garnish

Directions:

  • Remove the meat from the chicken and discard the skin and bones. Chop the chicken into bite-size pieces and set aside (should have about 3 cups). In a medium saucepan, bring water and broth to boiling; reduce heat to low and cover to keep warm
  • Meanwhile, in a 4- to 6-quart Dutch oven, cook shallots in hot oil over medium heat for 4 to 5 minutes or until just tender, stirring occasionally. Add rice. Cook and stir over medium heat 2 to 3 minutes or until rice begins to brown.
  • Slowly add 1 cup of the warm water mixture to the rice mixture, stirring constantly, until liquid is absorbed. Add another 1/2 cup of the liquid, stirring constantly until liquid is absorbed. Repeat two more times, using 1/2 cup liquid each time. Stir in asparagus. Add remaining water mixture, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more liquid. (This should take 15 to 20 minutes total).
  • Reduce heat to low. Add the shredded Parmesan cheese; stir until melted and smooth. Add chopped chicken; cook, uncovered, for 1 to 2 minutes or until heated through. Remove from the heat. Stir in arugula, chives and lemon zest. If you like, top with additional lemon zest and/or shaved Parmesan before serving

 

Spring Dessert

Lemon Tiramisu Trifle

Ingredients:

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 12 oz cream cheese, softened
  • 1 (8oz) jar prepared lemon curd
  • 2 cups heavy cream
  • 22 hard ladyfinger cookies
  • 3 cups mixed raspberries and sliced strawberries
  • powdered sugar for garnish
  • whipped cream for serving

Directions:

  • In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside
  • Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy
  • To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream
  • Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side

 

Fresh Eating

We hope these spring-inspired recipes have convinced you to try some new dishes with your family and friends. Get in the spring spirit and be sure to let us know if you try any of these light and fresh creations. The tiramisu is definitely a family favourite around the dealership.

 

Posted in Lifestyle