111 Springtime Recipes eCookbook

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Maxine Editor www.Recipe4Living.com Blog: www.ChewOnThatBlog.com

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111 Springtime Recipes eCookbook

Table of Contents Artichokes...................................................................................................................................... 6 Artichokes and Herbs.................................................................................................................. 6 Garlic and Artichoke Pizza ......................................................................................................... 7 Mushroom Artichoke Casserole ................................................................................................. 8 Artichoke Wonton Bites ............................................................................................................. 9 Oven-Braised Baby Artichokes with Lemon Aioli................................................................... 10 Artichoke, Mushroom & Parma Ham Tart ............................................................................... 12 Braised Artichokes with Little Onions and Bacon ................................................................... 13 Artichokes Braised with Green Onions and Sugar Snap Peas.................................................. 14 Stuffed Artichoke Bottoms ....................................................................................................... 15 Garlic-Sauteed Artichokes ........................................................................................................ 16 Green Lasagna with Artichokes and Leeks .............................................................................. 17 Artichokes in a Garlic and Olive Oil Sauce.............................................................................. 19 Cheesy Artichoke Heart Appetizers.......................................................................................... 20 Asparagus .................................................................................................................................... 21 Asparagus Picnic Salad............................................................................................................. 21 Chicken Asparagus Casserole................................................................................................... 22 Asparagus and Chicken Lasagna .............................................................................................. 23 Beef and Asparagus Stir Fry ..................................................................................................... 25 Asparagus Almondine............................................................................................................... 26 Spring Asparagus Quiche ......................................................................................................... 27 Best Ever Asparagus and Ham Rolls ........................................................................................ 28 Creamy Asparagus Chowder .................................................................................................... 29 Asparagus Bouquet ................................................................................................................... 30 Roasted Asparagus with Feta.................................................................................................... 31 Grilled Asparagus Tacos........................................................................................................... 32 Asparagus with Garlic Brown Butter........................................................................................ 33 Asparagus and Leek Soup......................................................................................................... 34 Asparagus Gruyere Tart............................................................................................................ 35 Asparagus and Cream Cheese-Stuffed Turkey Breast.............................................................. 36 Cherries........................................................................................................................................ 37 Fresh Baked Cherry Pie ............................................................................................................ 37 Sweet Cherry Jam ..................................................................................................................... 38 Cornish Hens with Cherry Sauce.............................................................................................. 39 Cherry Chicken ......................................................................................................................... 40 Cherry Cobbler.......................................................................................................................... 41 Bing Cherry Jam ....................................................................................................................... 42 Cinnamon Cherry Souffle ......................................................................................................... 43 Bing Cherry Ice Cream ............................................................................................................. 44 Cherry Flan ............................................................................................................................... 45 Cherry Waldorf Salad ............................................................................................................... 46 Cherry Salsa .............................................................................................................................. 47 Sauteed Cherries ....................................................................................................................... 48 Fresh Cherry Topping ............................................................................................................... 49 Brandied Cherry Cobbler.......................................................................................................... 50 3 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. 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111 Springtime Recipes eCookbook

Cherry Brie................................................................................................................................ 51 Green Beans................................................................................................................................. 52 Green Beans with Caramelized Onions .................................................................................... 52 Snappy Green Beans ................................................................................................................. 53 Green Beans, Toasted Pecans and Blue Cheese ....................................................................... 54 Lemon Green Beans with Walnuts ........................................................................................... 55 Green Bean Salad...................................................................................................................... 56 Green Beans, Tomatoes and Mushrooms ................................................................................. 57 Green Beans in Garlic Sauce .................................................................................................... 58 Green Beans with Herb Dressing.............................................................................................. 59 Green Beans with Basil Vinaigrette.......................................................................................... 60 Parmesan Green Beans ............................................................................................................. 61 Twice-Fried Green Beans with Double Blanched Garlic ......................................................... 62 Dill Green Beans and New Potatoes......................................................................................... 64 Peas............................................................................................................................................... 65 Pasta, Tomato and Snow Pea Salad .......................................................................................... 65 Minted Snow Peas..................................................................................................................... 66 Easy Lemon Sugar Snaps.......................................................................................................... 67 Saffron Stars and Snow Pea Soup............................................................................................. 68 Snow Peas and Wild Mushrooms with Ginger ......................................................................... 69 Creamy Corn with Sugar Snap Peas and Scallions................................................................... 70 Purple Potato, Sugar Snap Pea, And Mint Salad ...................................................................... 71 Pasta with Sugar Snap Peas, Asparagus and Parmesan ............................................................ 72 Pickled Sugar Snap Peas........................................................................................................... 73 Radishes ....................................................................................................................................... 74 Black Bean and Radish Burgers ............................................................................................... 74 New Potato, Fennel and Radish Salad ...................................................................................... 75 Tilapia with Cucumber Radish Relish ...................................................................................... 76 Mediterranean Tuna and Radish Salad ..................................................................................... 77 Feta Radish Spread ................................................................................................................... 78 Apple Radish BBQ Ribs ........................................................................................................... 79 Rhubarb ....................................................................................................................................... 80 Rhubarb Betty ........................................................................................................................... 80 Orange Rhubarb Muffins .......................................................................................................... 81 Rhubarb and Strawberry Crumble ............................................................................................ 82 Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine ............................... 84 Rockin' Rhubarb Pie ................................................................................................................. 85 Rhubarb Custard ....................................................................................................................... 86 Rhubarb and Blueberry Jam...................................................................................................... 87 Rhubarb Wine ........................................................................................................................... 88 Rhubarb BB Cued Beef Ribs .................................................................................................... 89 Rhubarb Pork Chop Casserole .................................................................................................. 90 Strawberry Rhubarb Tart .......................................................................................................... 91 Spring Ham with Rhubarb Sauce.............................................................................................. 93 Spinach......................................................................................................................................... 94 Baby Spinach Salad .................................................................................................................. 94 Spinach Salad with Bacardi Limon Sauce ................................................................................ 95 4 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. 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111 Springtime Recipes eCookbook

Spinach and Mandarin Orange Salad........................................................................................ 96 Sauteed Spinach with Garlic..................................................................................................... 97 Spinach Lentil Soup.................................................................................................................. 98 Spinach for the Spinach Hater .................................................................................................. 99 Spinach and Bacon Salad........................................................................................................ 100 Spinach Fruit Salad ................................................................................................................. 101 Spinach Frittata ....................................................................................................................... 102 Fresh Spinach and Tarragon Salad ......................................................................................... 103 Steak & Spinach Salad............................................................................................................ 104 German Creamed Spinach ...................................................................................................... 105 Cheesy Spinach Mashed Potatoes........................................................................................... 106 Strawberries .............................................................................................................................. 107 Strawberry Surprises............................................................................................................... 107 Glazed Strawberry Lemon Streusel Muffins .......................................................................... 108 Strawberry Spinach Salad ....................................................................................................... 109 Strawberry Beef Filet.............................................................................................................. 110 Strawberry Chicken Salad with Hoisin-Sesame Dressing ...................................................... 111 Chocolate and Strawberry-Filled French Toast ...................................................................... 112 Refrigerator Strawberry Pie .................................................................................................... 113 Strawberry Jello Cake ............................................................................................................. 114 Low-Carb Strawberry Smoothie ............................................................................................. 115 Strawberry Cobbler................................................................................................................. 116 Strawberry Scones .................................................................................................................. 117 Strawberry Banana Salad ........................................................................................................ 118 Mascarpone, Strawberry and Chocolate Parfait...................................................................... 119 Strawberry Lemon Squares..................................................................................................... 120

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111 Springtime Recipes eCookbook

Artichokes
Artichokes and Herbs
This is a fantastically easy recipe I found on a food blog. The oregano, tarragon, thyme and garlic are so fragrant you won't even need to dip them in butter! Ingredients 4 artichokes 1/2 lemon 2 cloves garlic, chopped 2 bay leaves 1/8 C. olive oil 1/2 Tbs. oregano 1/2 Tbs. tarragon 1/4 tsp. thyme 1/4 tsp. black pepper Sea salt to taste Water Directions Wash, clean and trim artichokes. Fill a large 2 quart pot 1/4 of the way full with water and bring to a boil. Add all ingredients to the water - squeeze the lemon first and then put the whole thing into the water. Return to a boil. Add artichokes stem side down (to moisten) and then flip so that the stems are up. Cover, reduce heat to medium-low and let cook for about 45 minutes. Use tongs to remove artichokes when done and strain upside down in a colander.

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111 Springtime Recipes eCookbook

Garlic and Artichoke Pizza
Deliciously quick and easy - a gourmet pizza in half the time you would think! Use a prepared pizza crust, such as Boboli or Pilsbury, found in your local grocer's freezer. Ingredients 1 unbaked pizza crust 3/4 C. spaghetti sauce 1 6 oz. jar marinated artichoke hearts, drained, liquid reserved 1 medium tomato, cut in half and sliced 2 cloves garlic, minced 1 lb. shredded Colby-Monterey Jack cheese Directions Preheat the oven to 450 degrees. Prepare pizza crust according to recipe or package instructions. Place on a pizza pan. Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside. Spread spaghetti sauce over the prepared pizza crust. Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly over the top. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted. Yield: 8 servings

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111 Springtime Recipes eCookbook

Mushroom Artichoke Casserole
Lemon juice, garlic, and green onions add even more flavor to this vegetable casserole. Ingredients 3 C. fresh mushrooms cut in half (quarters if large) 1/2 C. sliced green onions 4 Tbs. oleo or butter 2 Tbs. flour 1/4 C milk 1 tsp. instant chicken bouillon granules dissolved in 3/4 C water 2 tsp. lemon juice 1/8 tsp. nutmeg 2 10 oz. frozen artichoke hearts cooked and drained or 2 cans artichoke hearts packed in water, drained and quartered (remove any choke). 3/4 C. soft bread crumbs (about 3 slices) 2 Tbs. melted oleo or butter Directions Sauté mushrooms and onions in 4 Tbs. oleo until liquid rendered. Remove with slotted spoon to 2 qt. casserole with cooked and drained artichoke hearts. Blend flour, dash of salt and pepper into pan liquid, add milk, bouillon water mixture, lemon juice and nutmeg, cook until bubbly. Pour over vegetables and mix well. Combine crumbs with melted oleo and sprinkle around edge of casserole. Cook in preheated 350 degree oven for 20 minutes.

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111 Springtime Recipes eCookbook

Artichoke Wonton Bites
If you like hot, cheesy artichoke dip, you'll love this treat. They're a bit neater to disperse and eat at a gathering and are sure to please everyone. Ingredients 1 C. freshly grated parmesan cheese 1 C. mayonnaise 1/2 tsp. onion powder 1/2 tsp. garlic powder 2 C. shredded mozzarella cheese 1 14 oz. can water-packed artichoke hearts, drained and chopped 1 12 oz. package wonton wrappers Directions In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside. Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees for 5 minutes or until edges are lightly browned. Watch carefully to prevent over-browning. Fill each cup with 1 Tbs. artichoke mixture. Bake 5-6 minutes or until golden brown. Serve warm.

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111 Springtime Recipes eCookbook

Oven-Braised Baby Artichokes with Lemon Aioli
One taste, and I'm sure you'll agree that “baby” artichokes deserve just as much or even more attention than their seemingly grown-up siblings. Ingredients Oven-Braised Baby Artichokes: Water 1/2 lemon 8 baby artichokes 3 Tbs.s extra-virgin olive oil 1 medium carrot, cut into 1/4-inch dice 1 small yellow onion, cut into 1/4-inch dice 2 C. white wine 1 bay leaf 1 Tbs. chopped fresh thyme leaves Salt Freshly ground white pepper 1 Tbs. chopped shallots 1 tsp. chopped parsley 1 Tbs. sherry vinegar Lemon Aioli: 1 C. good-quality mayonnaise 1 Tbs. fresh lemon juice 1 tsp. grated lemon zest Kosher salt Pinch of sugar Directions Preheat the oven to 350 degrees F. Fill a bowl with cold fresh water and squeeze the lemon half into it. With a small, sharp knife, trim the stem end, any tough exterior and sharp leaf tips from a baby artichoke, then cut it lengthwise into quarters and drop it in the lemon water. Repeat with the remaining artichokes. In an ovenproof sauté pan large enough to hold all of the artichokes, heat 2 Tbs. of the olive oil over medium heat. Add the carrot and onion and sauté, stirring frequently, until tender, 7 to 10 minutes. Drain the artichokes and add them along with the wine into the pan with the carrot and onion, stirring and scraping to deglaze any pan deposits. Add the bay leaf, thyme and salt and pepper to taste. Cover the pan, transfer it to the oven and cook until the artichokes are tender, about 15 minutes.

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111 Springtime Recipes eCookbook

In a mixing bowl, combine the shallots, parsley and vinegar, stirring with a wire whisk. Whisking continuously, drizzle in the remaining olive oil. Toss the artichokes with the shallotparsley mixture. Let the artichokes come to room temperature before serving. Meanwhile, in another mixing bowl, combine all the aioli ingredients and whisk until thoroughly blended. Set aside. To serve, spoon the artichokes onto individual plates and drizzle with the aioli. © 2007 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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111 Springtime Recipes eCookbook

Artichoke, Mushroom & Parma Ham Tart
Artichoke, mushrooms and ham are delicious together in this delicious tart. Ingredients 1 3/4 C. sifted all-purpose flour 2 oz grated Parmesan cheese 2/3 C. butter, diced 1 egg, beaten 1 Tbs. olive oil 8 ozs. fresh mushrooms, sliced 3 ozs. Parma ham 1 (4-oz.) can artichoke hearts, drained 7/8 C. crème fraiche 4 eggs 1 tsp. chopped flat-leaf parsley 1/3 C. milk salt to taste ground black pepper to taste Directions Preheat oven to 375 degrees. Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour. Roll out to fit a 9-inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight. Line pastry with foil, and cover bottom with uncooked beans to weight it. Bake for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool. Sauté mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool. Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together crème fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold. Makes 6 servings.

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111 Springtime Recipes eCookbook

Braised Artichokes with Little Onions and Bacon
It's much fancier than it sounds. Ingredients 12 small or 6 large artichokes, trimmed, halved lengthwise, and chokes removed if necessary 1 pint boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or 1 16-ounce package baby onions, thawed 1/2 lb. slab bacon, cut into thick chunks, fried until beginning to crisp, and drained on paper towels 1 large ripe tomato, seeded and coarsely chopped 2 Tbs. good-quality olive oil 1 C. dry white wine 1 scant tsp. dried Italian herbs, such as oregano, marjoram, rosemary, and thyme, or a prepared mix Salt and freshly ground black pepper to taste Directions Combine all the ingredients in a large heavy saucepan. Cover and simmer over low heat until the artichokes are very tender, 40 to 45 minutes. Remove the cover and boil for a short time to reduce the sauce slightly. Serve warm, or at room temperature with the sauce spooned over. Makes 6 servings. Per serving: 226 calories; 10 g fat (2.5 g saturated fat; 40 percent calories from fat); 25 g carbohydrates; 9 mg cholesterol; 390 mg sodium; 10 g protein; 11 g fiber.

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111 Springtime Recipes eCookbook

Artichokes Braised with Green Onions and Sugar Snap Peas
These tasty artichokes can be served as a side or a vegetarian main dish. Ingredients 1 3/4 lb. medium or 2 1/4 lb. baby artichokes 12 green onions in one piece, white part only, roots removed 2 Tbs. butter 1/2 tsp. salt 1/2 C. water 1/4 lb. sugar snap peas, stringed 1 Tbs. lemon juice 1 Tbs. minced parsley 1 tsp. tarragon leaves Directions Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Cook the artichokes, green onions, butter, salt and water over medium heat in a large covered skillet until the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the contents. If necessary, add a little more water to keep the bottom covered. When the artichokes are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook until the peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Stir in the lemon juice, parsley and tarragon and heat through. Serve warm. Servings: 4 to 6 as a side dish; 2 to 4 as a main dish.

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111 Springtime Recipes eCookbook

Stuffed Artichoke Bottoms
Artichokes stuffed with spinach and breadcrumbs make a delicious appetizer or side dish. Very easy and impressive-looking. Ingredients 1 can artichoke bottoms, drained 1 bottle Wishbone Italian dressing 1 pkg. Stouffer's Spinach Souffle, thawed 1/4 C. bread crumbs, mixed with 1/4 C. melted butter Directions Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes. Yield: 6-8 servings

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111 Springtime Recipes eCookbook

Garlic-Sauteed Artichokes
Artichokes can be hard to season, but this recipe does it simply and deliciously. Butter and garlic do the trick! Ingredients 2 large artichokes (about 1 lb. each) 3 cloves garlic, chopped 2 Tbs. butter Directions Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs. Melt the butter in a large skillet over medium heat. Add the garlic, and sauté for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Sauté for about 5-10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 C. of water, cover, and let steam for 15-20 minutes, or until the artichokes are tender. A fork should easily pierce the stem. Yield: 4 servings

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111 Springtime Recipes eCookbook

Green Lasagna with Artichokes and Leeks
This vegetarian lasagna recipe is a bit more complicated but the result is well worth the extra effort. Ingredients 1/2 lb. lasagna noodles 2 C. (about 1 lb.) ricotta cheese 3/4 C. freshly grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper 2 Tbs. plus 1 tsp. extra-virgin olive oil 5 leeks, white and 3 inches of the green parts, cut into 1/2-inch dice 4 large artichokes 5 cloves garlic, minced 3 Tbs. unsalted butter 1/4 C. flour 3 C. whole milk Freshly grated nutmeg 8 oz. mozzarella cheese, coarsely grated Directions Bring a large pot three-fourths full of salted water to a boil. Add the lasagna noodles and cook until al dente, 8 to 12 minutes (refer to the package directions for timing). While the pasta is cooking, fill a large bowl with cold water. When the pasta is done, drain and place in the bowl of water to cool. After 5 minutes, drain the pasta and place the noodles in a single layer on a baking sheet. Cover with plastic wrap and set aside. In a small bowl, mix together the ricotta and Parmigiano. Season with salt and pepper; set aside. Heat 2 Tbs. of the olive oil in a skillet over medium-low heat. Add the leeks and cook, stirring occasionally, until very soft and light golden, about 30 minutes. Remove the leeks from the pan and reserve. Have ready a large bowl of water to which you have added the lemon juice. Cut off the top half of the artichokes, including all of the prickly leaf points. Remove the tough outer leaves of the artichoke until you get to the very light green leaves. Pare the stem to reveal the light green center. If using large artichokes, cut in half lengthwise, then scoop out the prickly chokes and discard. Cut the artichokes, large or small, into thin slices lengthwise. As each is cut, place in the lemon water. Drain the artichokes and add to the skillet along with 1/2 C. of water and a large pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the artichokes are cooked through, about 15 minutes. Add the garlic and stir for 1 minute. Add the artichokes to the leeks. Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Add the milk and whisk constantly until it comes to a boil and thickens, 17 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

111 Springtime Recipes eCookbook

3 to 4 minutes. Season with salt, pepper and nutmeg. Heat the oven to 375 degrees. Oil a 9-by13-inch baking dish with the remaining 1 Tbs. olive oil. Cover the bottom of the baking dish with a single layer of the reserved lasagna noodles. Cover the pasta with one-third of the ricotta mixture. Sprinkle one-third of leeks and artichokes over the ricotta. Spread one-third of the sauce over the vegetables. Repeat with 2 more layers. Sprinkle the mozzarella evenly over the top layer. Bake on the top rack of the oven until the top is golden and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand for 15 minutes before serving. Serves eight to 10.

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111 Springtime Recipes eCookbook

Artichokes in a Garlic and Olive Oil Sauce
These are fabulous marinated artichokes in a pasta dish. This is a must serve for any dinner party. It’s a favorite when I host them. Ingredients 4 oz. small uncooked seashell pasta 2 1/2 Tbs. extra virgin olive oil 3 Tbs. butter 2 cloves garlic 1 sprig fresh basil, chopped 1 (8 oz.) can artichoke hearts, drained and quartered Directions Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

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111 Springtime Recipes eCookbook

Cheesy Artichoke Heart Appetizers
These are great for a party snack. You can make them ahead and heat when ready to serve. Ingredients 1 large can artichoke hearts, chopped 1 small can diced green Chiles 1/2 C. mayonnaise 3/4 C. mozzarella cheese, shredded 3 oz. Parmesan cheese Mix well. 2 can crescent rolls Directions Unroll dough and press into jelly roll pan. Bake 10 minutes at 375 F. Spread mixture over crust. Bake 15 minutes until cheese melts. Cut into square to serve.

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111 Springtime Recipes eCookbook

Asparagus

Asparagus Picnic Salad
This recipe is a bright, eye-catching salad that goes fast when served at potlucks. It is a refreshing change to traditional pasta salads with a perfect blend of ingredients and flavor. Ingredients 1/2 C. olive oil 2 lb. fresh asparagus, cut into ½ - 1 inch pieces 2 Tbs. garlic powder 2 Tbs. onion powder 1 lb. penne, cooked and drained 2 Tbs. dried rosemary 2 tsp. seasoned salt 1 C. mayonnaise Directions In a skillet, sauté asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaise mixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until chilled. Serve.

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111 Springtime Recipes eCookbook

Chicken Asparagus Casserole
This casserole is absolutely delicious. The mixture of cream of mushroom soup with asparagus and chicken is to die for. Ingredients 1 pkg. (10-oz.) frozen asparagus 1/2 C. flour 1/8 tsp. salt 1/8 tsp. ground black pepper 1/8 tsp. paprika 6 (4-6-oz.) fresh boneless, skinless chicken breasts 1/4 C. butter 1 can (10.75-oz.) condensed cream of mushroom soup 1 C. whipping cream 1/4 C. chopped pimiento 1/4 tsp. salt 1/8 tsp. hot pepper sauce 1/4 C. grated Parmesan cheese Directions Cook frozen asparagus according to package directions; rinse with cold water to stop cooking and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees. In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts in flour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat. Melt butter and when foam subsides, cook chicken until browned on both sides. Remove from skillet and arrange on top of asparagus. In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hot pepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake uncovered, 15 to 20 minutes, or until bubbly. Serving Size: 6

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111 Springtime Recipes eCookbook

Asparagus and Chicken Lasagna
The different tastes of this lasagna will surprise and delight company. Ingredients 4 lbs. Fresh asparagus 1 lb. Butter 2 C. Flour 2 C. Chablis 4 tsp. Lemon Zest 2 C. Half and Half 2 C. Milk 16 oz. Ricotta Cheese 8 whole Eggs 1 box Lasagna Noodles 9 boneless skinless Chicken Breasts, cooked 1 lb. Mozzarella Cheese 1 lb. Parmesan Cheese Marinara Sauce (below) Directions Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese. Marinara Sauce Ingredients 1 large onion, chopped fine 1 carrot, grated 1/2 C. Butter 5 ripe Roma Tomatoes, quartered 1/4 C. chopped Fresh Basil Leaves 1 tsp. Salt 1 tsp. Black Pepper 1 tsp. Sugar 2 C. Chicken Stock 23 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

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Directions In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

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111 Springtime Recipes eCookbook

Beef and Asparagus Stir Fry
This healthy stir fry recipe is wonderful. The beef goes great with the fresh asparagus and bell peppers. Ingredients 1/2 C. water 2 Tbs. reduced-sodium soy sauce 2 tsp. Instant Beef Flavor Bouillon 2 tsp. cornstarch 1 Tbs. vegetable oil 1 lb. fresh asparagus, cut into 2-inch pieces 12 oz. boneless beef sirloin, trimmed and thinly sliced 1 small yellow, red or green bell pepper, chopped 1 small onion, thinly sliced 1/2 C. carrot strips 2 C. (6 oz.) sliced fresh mushrooms 2 green onions, sliced 3 C. hot cooked rice Directions Combine water, soy sauce, bouillon and cornstarch in small bowl. Heat oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring frequently, until beef is no longer pink. Add mushrooms and green onions; cook until tender. Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens. Serve over rice. Season with ground black pepper. Serving Size: 4

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111 Springtime Recipes eCookbook

Asparagus Almondine
Add some toasted almonds along with lemon juice to your steamed asparagus for an excellent side dish. Ingredients 1 lb. Asparagus 2 Tbs. Butter 2 Tbs. Almonds, sliced 1 tsp. Lemon juice Salt and pepper to taste Directions Steam the asparagus to the desired crispness. Melt the butter in a small skillet. Add the almonds and cook for 3 minutes (stirring frequently). Remove from the heat and add the lemon juice. Season. Serve immediately over the warm asparagus.

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Spring Asparagus Quiche
Looks as good as it tastes. Ingredients Nonstick cooking spray 8 oz. asparagus spears, trimmed and halved crosswise 1/2 C. grated Parmesan cheese 2 tsp. dried basil, crushed 1 10-oz. package refrigerated pizza dough 3 slices bacon 1 medium onion, chopped (1/2 C.) 5 beaten eggs 1/2 C. milk 1/8 tsp. salt Dash ground nutmeg 1-1/2 C. shredded Swiss cheese (6 oz.) 1 Tbs. all-purpose flour 2 tsp. cooking oil Shaved Parmesan cheese (optional) Directions Preheat oven to 425 degrees F. Coat a 9-inch springform pan with nonstick cooking spray; set aside. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. In a small bowl, stir together the grated Parmesan and basil. Sprinkle a work surface with half of the mixture. Roll out pizza dough on the surface to a 12inch square. Sprinkle with remaining Parmesan mixture. Using a rolling pin, gently press into dough by rolling over top. Turn dough into prepared pan. Press dough up the sides of the pan, folding under edges as needed to form sides that are 2 inches high. Line dough in pan with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F. Meanwhile, in a small skillet cook bacon until crisp. Drain, reserving 1 Tbs. drippings. Crumble bacon and set aside. Cook onion in reserved drippings over medium heat until tender but not brown. Drain. In a medium mixing bowl stir together eggs, milk, salt, and nutmeg. Stir in crumbled bacon and onion. Toss together Swiss cheese and flour. Add to egg mixture; mix well. Pour egg mixture into the dough-lined pan. Toss asparagus halves with the oil. Arrange asparagus in a spokeline pattern on top of egg mixture. Bake 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Remove sides of pan to serve. Top with shaved Parmesan cheese, if desired. Makes 6 main-dish servings.

My Recipe Notes: 27 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

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Best Ever Asparagus and Ham Rolls
These rolls are a tasty accompaniment to any meal and a great way to jazz up regular dinner rolls. Ingredients 1 1/2 lb. fresh asparagus, trimmed 16 slices sandwich-type ham Prepared mustard 6 Tbs. butter or margarine 6 Tbs. all-purpose flour 2 C. milk Salt and pepper to taste 1 1/2 C. shredded cheddar cheese 6 greed onions Directions Cook asparagus to crisp-tender. Spread one side of each ham slice with mustard. Roll ham around 2-3 asparagus spears. Layer rolls, seam side down, in a 7x11-in. baking pan. Set aside. In a saucepan, melt butter over medium heat. Blend in flour to form a paste. Slowly stir in milk, salt and pepper. Cook and stir until sauce is thickened. Stir in cheese and onions, if desired. Pour hot sauce over ham rolls. Cover and bake at 350 degrees for 20 minutes. Yield: 8 servings

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Creamy Asparagus Chowder
This is a tasty cream soup with the distinct flavor of asparagus blending with thyme, marjoram and cheese. Ingredients 1/4 C. butter or margarine 2 medium onions, chopped 2 C. chopped celery 1 garlic clove, minced 1/2 C. all-purpose flour 1 large potato, peeled and cut into 1/2-inch pieces 4 C. milk 4 C. chicken broth 1/2 tsp. dried thyme 1/2 tsp. dried marjoram 4 C. chopped fresh asparagus, cooked and drained Salt and pepper to taste Sliced almonds Shredded cheddar cheese Chopped fresh tomato Directions In a Dutch oven, melt butter; sauté onions, celery and garlic until tender. Stir in flour. Add potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2 1/2 quarts

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Asparagus Bouquet
Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning. Ingredients 1 1/2 lb. asparagus spears 2 tsp. olive oil or melted butter 2 Tbs. snipped fresh chervil or 2 tsp. snipped fresh tarragon Coarse salt or salt Fresh chervil sprigs (optional) Directions Preheat oven to 475 degrees. Snip off and discard woody bases from fresh asparagus. If desired, use a paring knife to scrape off scales. Combine oil and 1 Tbs. of the chervil or 1 tsp. of the tarragon. Drizzle over asparagus. Toss gently to coat. In a greased 15x10x1" baking pan arrange asparagus in a single layer. Sprinkle lightly with salt. Roast asparagus uncovered 4-6 minutes or until just tender, stirring once. To serve, place the asparagus upright in a glass jar or flat on a serving platter. Sprinkle with the remaining 1 Tbs. snipped chervil or 1 tsp. snipped tarragon. Garnish with chervil sprigs, if desired. Yield: 6 servings

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Roasted Asparagus with Feta
Serve this robust dish alongside grilled steak or pork. Ingredients 2 1/2 lbs. medium Michigan asparagus, trimmed 2 Tbs. extra-virgin olive oil 1/2 tsp. salt 1/4 tsp. black pepper 2 ounces feta (preferably French), crumbled (1/2 C.) Directions Put oven rack in lower third of oven and preheat oven to 500 degrees. Toss asparagus with oil, salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14 minutes total. Serve asparagus sprinkled with cheese. Makes 6 servings.

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Grilled Asparagus Tacos
Serve those green vegetables in a taco and your kids will gobble them up. Ingredients 16 asparagus spears 4 corn tortillas 1/4 C. Monterey jack cheese, shredded 1/4 C. cheddar cheese, shredded Salt and pepper to taste Olive oil 8 taco shells Directions Soak asparagus in cold water for 30 minutes. Preheat grill. Place asparagus on hot grill and cook until they start to soften and have good grill marks. Remove from grill. Place 4 spears in each taco, sprinkle with salt and pepper and add 1/4 of the cheese. Fold, brush the outside with olive oil and place the whole thing back on the grill off the heat for a couple of minutes or until the outside is crispy and the cheese is melted.

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Asparagus with Garlic Brown Butter
Everything tastes good with garlic and butter! Ingredients 1 lb. asparagus, fresh, trimmed 6 Tbs. butter 1 tsp. garlic, minced Directions Melt the butter over medium high heat. Allow to boil until lightly browned (do not burn). Remove from the heat, add the garlic and allow to steep for 10 minutes. Steam the asparagus to the desired tenderness. Serve warm with the butter sauce ladled over it. Yield: 2-3 servings

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Asparagus and Leek Soup
This simple, green soup is a great way to eat more green vegetables. Ingredients 3 C. finely chopped leek 3 minced garlic cloves 3 Tbs. butter or margarine 3 lbs. asparagus, trimmed and cut into 1-inch pieces 3 3/4 C. chicken broth 1 C. light sour cream Directions In a large pan sauté the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1 1/2s C. water. Simmer the mixture, covered, for 12-15 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a blender till it is smooth. Stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over low heat till heated through, but do not let boil. Serves 6.

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Asparagus Gruyere Tart
This delicious, puff-pastry, asparagus and Gruyère cheese tart is great for a special occasion, such as the Easter day feast. Ingredients 1 sheet frozen puff pastry Flour, for work surface 1 1/2 C. Gruyère cheese, shredded 1 1/2 lbs. medium or thick asparagus, trimmed 1 Tbs. olive oil Coarse salt and ground black pepper Directions Thaw puff pastry according to package instructions. Preheat oven to 400° F. On a floured surface, roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from the oven, and sprinkle with cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with oil; season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Makes 4 servings.

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Asparagus and Cream Cheese-Stuffed Turkey Breast
This is a delicious dish with a beautiful presentation. It's easy to make and looks very elegant for company. Ingredients 4 turkey breast cutlets 12 asparagus spears, trimmed and cut into 5 inch pieces 4 Tbs. fat free cream cheese 1 clove garlic, minced 2 tsp. chopped green onion 1/4 tsp. dried tarragon 1/8 tsp. pepper 1 egg 2 Tbs. skim milk 3/4 C. bread crumbs 1/4 C. grated Parmesan cheese Directions Flatten turkey cutlets between waxed paper using a meat mallet or rolling pin to an even thickness. Microwave asparagus on high for 1 minute to soften. Combine cream cheese, garlic and spices in a small bowl and mix well. Place three asparagus spears on each cutlet and top with 1/4 of the cream cheese mixture. Roll cutlets from shorter side and secure with toothpicks. Combine egg and milk and mix well. Combine breadcrumbs and Parmesan cheese on a plate and set aside. Dip turkey rolls into egg mixture then dredge in breadcrumbs. Place in a baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 25-30 minutes or until turkey is no longer pink. Yield: 4 servings

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Cherries

Fresh Baked Cherry Pie
A quick and painless cherry pie that is certainly delicious. Ingredients 1 recipe pastry for a 9" double crust pie 4 Tbs. quick-cooking tapioca 1/8 tsp. salt 1 C. white sugar 4 C. pitted cherries 1/4 tsp. almond extract 1/2 tsp. vanilla extract 1-1/2 Tbs. butter Directions Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet --- in case of drips. Bake for 50 minutes in the preheated oven, until golden brown. Makes a 9" pie.

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Sweet Cherry Jam
With six cups of sugar, this is certainly a sweet treat! Ingredients 4 1/2 C. cherries, washed, pitted, finely chopped 6 1/4 C. sugar 1 pkg. powdered pectin Directions Put cherries into saucepan and add sugar. Bring the mixture to a full rolling boil and add 1 package of powdered pectin. Return to a rolling boil, and boil 1 minute longer. Remove from heat and skim off any foam with a spoon. Ladle into sterilized canning jars filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with flat lids then screw bands tightly. Process in a water bath for 10 minutes.

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Cornish Hens with Cherry Sauce
Try something new with this Cornish Hen recipe. Ingredients 3 or 4 Cornish Hens 1 6 oz. pkg. Stove Top cornbread stuffing 1 1/2 C. hot water 1/4 C. plus 2 Tbs. margarine or butter 3/4 C. red currant jelly 1/4 C. pitted dried red cherries, coarsely chopped 2 tsp. fresh lemon juice 1/2 tsp. salt 1/4 tsp. ground allspice Directions Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mix with seasoning packet, water, and 1/4 C. of margarine/butter. Stuff hens and place on rack in slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce. Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hrs. Serve whole or cut hens in half with kitchen shears. Spoon reserved sauce over hens at serving time. Yield: 3 or 4 servings

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Cherry Chicken
Simply flavored with fresh cherries and fruit juice, this is a sweet chicken dish that's just right. Ingredients 4-6 chicken breast, skinless and boneless 1/2 Tbs. garlic powder 1/2 Tbs. pepper 1 Tbs. minced basil 2 C. cherries 1/2 C. orange juice Directions Place chicken breast in 9x12 baking dish and season with garlic powder and pepper. Pour glaze over top. Cover and bake for 45-55 minutes To make the glaze, blend the cherries and orange juice together until smooth. You can use fresh or frozen cherries.

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Cherry Cobbler
Sour cherries, also called tart or pie cherries, make the best cobblers and pies. A cherry pitter makes your work go much more quickly. Ingredients Cherry Filling: No-stick cooking spray 5 C. pitted sour or sweet cherries (fresh or frozen) 1/2 C. dried sour cherries or dried cranberries 1/3 C. sugar 3 Tbs. cornstarch Biscuit Dough: 1 1/4 C. whole-wheat pastry flour, oat flour or cake flour 1/2 C. rolled oats 2 Tbs. sugar, plus extra for sprinkling 1 Tbs. baking powder 1/4 tsp. sea salt 2/3 C. non-fat or low-fat buttermilk 2 Tbs. canola oil Directions Preheat oven to 350 degrees. Lightly spray a 2-qt. baking dish with cooking spray. Place fresh cherries and dried cherries or cranberries in the baking dish. Combine sugar and cornstarch, and sprinkle over cherries. To make the biscuit dough, combine flour, oats, sugar, baking powder and salt in a bowl. In a glass measuring cup, stir together buttermilk and canola oil. Pour over dry ingredients and use a fork to quickly mix. Turn out onto a floured work surface and knead two or three times to bring dough together. Gently pat into a round about 1/2 inch thick. With a 2 1/2-inch biscuit cutter, cut out six or seven biscuits. Reroll scraps and cut out remaining biscuits - you should have 10. Set biscuits on top of cherries and sprinkle with sugar. Bake for an hour. Serve warm. Yield: 8 servings

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Bing Cherry Jam
For the best flavor, cherries should be used within 3 days of harvesting. Ingredients 4 C. pitted and chopped, fresh, ripe Bing cherries (about 3 lbs.) (I quartered mine) 1/2 C. strained fresh lemon juice 5 C. sugar 1/2 tsp. unsalted butter 1 (3-oz.) pouch liquid pectin 1 tsp. pure almond extract Directions In an 8-quart pan, combine the cherries, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in the almond extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half pint jars in a 200F (93C) water bath for ten minutes, pint jars for 15 minutes.

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Cinnamon Cherry Souffle
While delicious all on its own, try this one with chocolate sauce for a little something extra. Ingredients 1/2 tsp cinnamon 3 Tbs. Butter 4 Tbs. Flour 1 1/2 C. Milk 6 Egg yolks 8 Egg whites 1 pinch Salt 1/8 tsp Cream of tartar 1/2 C. Sugar 1 C. Pitted black cherries, fresh canned 2 Tbs. Cherry liqueur (opt) Directions Preheat oven to 400 F. Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 C. soufflé dish. Place the soufflé in the oven and immediately reduce the heat to 375 F. Bake for 25 minutes.

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Bing Cherry Ice Cream
For the right consistency in this ice cream, use commercial cream cheese, such as Philadelphia brand, not natural or low-fat cream cheese. Ingredients 1 C. sugar 2 C. fresh Bing cherries, stemmed, pitted and halved 6 oz. cream cheese, at room temperature (see note) 1 1/2 C. whole milk 1 C. heavy cream 1 tsp. vanilla extract Directions In a small saucepan, combine 1/2 C. milk, 1/2 C. of the sugar and the cherries. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let the cherries steep for 30 minutes. Drain the cherries. Transfer the cherries to a bowl, cover and refrigerate for at least 30 minutes or up to 8 hours. Meanwhile, combine the milk from the cherries along with an additional C. of milk, cream and remaining generous 1/2 C. sugar in a saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubbles form around the edges of the pan, about 5 minutes. Add cream cheese to the milk mixture, give it a minute or two to soften, and process until smooth, about 30 seconds. Strain through a finemesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freeze according to the manufacturer's instructions. When nearly frozen and the consistency of thick whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Makes about 1 1/2 qts.

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Cherry Flan
Tart cherries, almonds, and rum combine in this Cuban-inspired dish. Ingredients 1 8-inch pastry shell 1 qt. stoned cherries 3/4 C. sugar 1/2 tsp. mace 6 Tbs. softened butter 6 Tbs. sugar 1/2 C. finely ground almonds 2 eggs 3 Tbs. jelly (gooseberry, currant, apricot for glaze) 1 tsp. rum Directions Allow cherries, sugar, and mace to soak together 1/2 hour. Fill pastry shell with the cherries. Mix together the butter, sugar, almonds, and eggs and cover cherries with the mixture. Cook in a 375 degree oven until lightly browned on top. After the flan is cool, glaze with the jelly and rum which have been melted together.

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Cherry Waldorf Salad
Add some pitted tart cherries to your waldorf salad. Ingredients 2 large apples (about 1 lb.), chopped 1 Tbs. lemon juice 2 celery ribs, chopped 1 C. fresh or frozen pitted tart cherries, halved 1/2 C. dried cranberries 1/2 C. slivered almonds, toasted 1/4 C. mayonnaise 1/4 C. sour cream 2 Tbs. honey 1/8 tsp. salt Directions In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries and almonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 6-8 servings.

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Cherry Salsa
This interesting mix of sweet and spicy is sure to surprise. Ingredients 1/3 C. chopped onion 1/3 C. chopped green chilies 1/3 C. chopped dried cherries 1/3 C. red cherry jam 1-1/2 Tbs. vinegar 1-1/2 Tbs. chopped cilantro Directions Combine all ingredients and mix well. Chill several hours to develop flavors. Serve with tortilla chips.

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Sauteed Cherries
Serve these brown sugar, lemon, and pecan coated cherries with vanilla ice cream. Ingredients 2 Tbs. unsalted butter 2 Tbs. light brown sugar 2 lbs. fat, juicy sweet cherries, pitted (can use frozen) Freshly squeezed lemon juice 8 oz. top-quality vanilla ice cream 1/2 C. toasted chopped pecans Directions Melt the butter in a medium skillet over medium heat. Add the sugar, stir, and then add the cherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5 minutes. Add the lemon juice, stir, and then remove from the heat. Divide the cherries among 6 shallow dishes, and serve with vanilla ice cream. Top with pecans. Makes 4 servings.

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Fresh Cherry Topping
Ripe cherries cooked in sugar and their own juices are delicious over ice cream or in parfaits. A Tbs. of brandy is a nice addition to these fresh preserves. Ingredients 1 1/2 lbs. fresh cherries, rinsed, pitted and halved 1 C. sugar 1 Tbs. fresh lemon juice 1/4 tsp. almond extract Directions In a medium saucepan, combine cherries and sugar. Stir over low heat until sugar is dissolved and cherries have released their juices, about 10 minutes. Lower heat and simmer, uncovered, stirring occasionally, until cherries are soft and mixture has thickened slightly, about 40 minutes. Stir in lemon juice and almond extract. Serve the topping warm, chilled or at room temperature. Tightly covered, it will keep several weeks in the refrigerator. Makes 2 C. or 16 servings.

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Brandied Cherry Cobbler
Serve this delicious cherry and brandy cobbler warm with ice cream. Ingredients 1 and 1/2 C. fresh cherries, pitted and sliced in half 1/2 C. sugar 3 Tbs. cherry brandy or regular brandy 1/4 C. butter, melted Topping: 1 C. flour 1/4 C. brown sugar 1 tsp. cinnamon 1/4 tsp. salt 1/4 C. butter, melted Directions Place cherries in a greased square-baking dish. Sprinkle C. sugar over them followed by the brandy and butter. Combine flour, brown sugar, cinnamon, salt and C. melted butter and use a fork to form a crumb mixture. Sprinkle over cherries and bake for 35-40 minutes at 350 degrees. Cool slightly before serving.

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Cherry Brie
Creamy cheese and tart cherries combine perfectly for a spread for crackers or French bread slices. Ingredients 1 (5-inch) wheel Brie cheese (15 to 16 oz.) 1/4 C. cherry jelly, preserves or spread 1/2 C. coarsely chopped dried tart cherries 1/4 C. coarsely chopped pecans 1/2 t. grated orange peel Water crackers or French bread slices Directions Refrigerate Brie until chilled and firm (or freeze 30 minutes). Cut Brie in half horizontally. Place jelly in a small microwave-safe container. Microwave on High (100%) power 25 to 30 seconds or until melted. Combine melted jelly, cherries, pecans and orange peel; mix well. Reserve 1/4 C. Spread remaining cherry mixture evenly on cut side of one piece of Brie. Top with the other piece, cut-side down. Lightly press together. Microwave on High (100%) power 40 to 50 seconds or until cheese is soft, but not runny. Lightly press top section into cherry mixture. Top Brie with reserved cherry mixture and garnish as desired. Serve with crackers or bread. Makes about 20 appetizer servings.

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Green Beans

Green Beans with Caramelized Onions
An easy vegetable side dish with lots of flavor. Ingredients 3/4 lb. green beans, trimmed 1 Tbs. olive oil 1 Tbs. Mrs. Dash Lemon Pepper Seasoning 1 large sweet onion, peeled and cut into thin strips 1 Tbs. butter, unsalted 1 Tbs. sugar Directions Heat butter in large skillet, add onion, sprinkle with sugar. Cook over medium-high heat until onions are brown and tender, about 20 minutes. Meanwhile, half fill large saucepan with water and bring to a boil. Add green beans and cook until tender, about 10-13 minutes. Meanwhile, in small bowl mix olive oil and Mrs. Dash Lemon Pepper. Drain beans and place in serving bowl. Pour olive oil and Mrs. Dash mixture over warm beans and top with caramelized onions. Yield: 4 servings

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Snappy Green Beans
A nice little touch to plain ole' green beans! This really goes by your own taste buds, so if you want it extra 'snappy' add more vinegar! Ingredients 6 slices bacon 1 C. chopped onions 3 Tbs. distilled white vinegar 1 15 oz. can cut green beans, drained Directions Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Sauté onions in bacon grease; add vinegar, and sauté until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top. Yield: 4 servings

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Green Beans, Toasted Pecans and Blue Cheese
Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before serving. This can be doubled, tripled, etc. Ingredients 1/4 tsp. Dijon mustard 1 tsp. cider vinegar 2 tsp. finely chopped shallot 1 Tbs. olive oil 1/2 C. pecans 3/4 lb. green beans, trimmed, about 1-inch long 1 1/2 oz. blue cheese such as Maytag Directions In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts. Serves 2 as a side dish.

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Lemon Green Beans with Walnuts
This is a very adaptable recipe, also excellent with asparagus or with pecans substituted for walnuts Ingredients 1/2 C. chopped walnuts 1 lb. green beans, trimmed and cut into 2 inch pieces 2 1/2 Tbs. unsalted butter, melted 1 lemon, juiced and zested salt and pepper to taste Directions Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes. Place green beans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until tender, but still bright green. Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately. Yield: 4 Servings.

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Green Bean Salad
This green bean salad is packed full of the tastes of mushrooms, red onion, garilic and green beans. Ingredients 12 oz. fresh small green beans, ends trimmed 8 fresh mushrooms, sliced 1/2 C. chopped red onion 3 Tbs. canola or corn oil 1 Tbs. balsamic or red wine vinegar 1 clove garlic, minced 1/2 tsp. salt 1/4 tsp. freshly ground pepper Directions Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a bowl of ice water to stop the cooking and retain their bright green color. Drain and place in a large bowl. Add the mushrooms and onions to the beans; toss to mix. For the dressing, whisk the oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans. Toss lightly. Serve immediately. Yield: 4 Servings.

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Green Beans, Tomatoes and Mushrooms
A tasty side dish that is quick and easy to make. Great with roasted chicken or pork. Ingredients 1 Tbs. minced garlic 1 16-oz. can diced tomatoes 1 sm. can mushroom pieces, drained 1 can green beans, drained olive oil Salt and pepper to taste Directions In heated skillet, add about 1-2 Tbs. olive oil and minced garlic. Saute garlic for 1 minute. Add diced tomatoes and mushroom pieces. Bring to boil, reduce heat and add green beans. Cover and simmer for 5-8 minutes. Salt and pepper to taste then serve.

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Green Beans in Garlic Sauce
I make this often because it tastes great and it's very healthy! Ingredients 24 oz. whole green beans 1/2 C. butter, salted 3 Tbs. garlic, minced Directions Steam green beans until desired doneness. Drain and place into a bowl big enough for tossing. Melt butter and then add minced garlic to the butter. Cook in saucepan for about 30 seconds and then pour over green beans and toss. Serve hot.

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Green Beans with Herb Dressing
Make those plain old green beans exciting again--cook them with this dressing and enjoy some flavor with that snap! Ingredients 6 green onions, chopped 1 clove garlic, minced 1/3 C. olive oil 3 Tbs. lemon juice 1 tsp. salt 1 tsp. white sugar 1 tsp. dry mustard 1/4 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. dried marjoram 1/4 tsp. ground black pepper 2 lbs. fresh green beans, trimmed and snapped Directions In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper. Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness. Place green beans in a mediumserving dish. Pour dressing mixture over the beans.

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Green Beans with Basil Vinaigrette
This healthy side dish is amazing and should be served as a side for any main dish. The mixtures of fresh green beans with olive oil, fresh basil, Dijon mustard, red wine vinegar and almonds are delicious. Ingredients 2 lb. fresh green beans, washed and trimmed 1/4 C. red wine vinegar 1/4 C. olive oil 1 Tbs. fresh basil, chopped 1 tsp. Dijon mustard 1 tsp. sugar Salt and pepper to taste 1 small sweet onion, sliced 1/3 C. sliced almonds Directions Place beans in a large pot and pour in just enough water to cover. Bring to a boil and cook for 8 10 minutes or until beans are crisp-tender. Meanwhile mix together vinegar and next five ingredients and mix well. When beans are done combine with onion and pour vinegar mixture over, then toss to coat and sprinkle with almonds.

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Parmesan Green Beans
Your kids and company will love these tender little guys. Ingredients 1 lb. whole green beans 1-2 Tbs. butter Parmesan Cheese Directions Trim ends off of the green beans and cook until al dente. Heat butter in a skillet until just melted. Add the green beans and cook, stirring often until most of them are slightly brown. Turn heat to low and add parmesan, stirring until the parmesan is melted and brown. Serve immediately. Makes 3-4 servings.

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Twice-Fried Green Beans with Double Blanched Garlic
Ingredients 1 lb. haricots vert (French-style thin green beans), stems removed, or Chinese long beans, trimmed and cut into 4-inch pieces 2 to 4 garlic cloves, unpeeled Salt 1 C. good quality canned chicken broth 1/4 C. bottled oyster sauce 1/4 C. soy sauce 1/4 C. sugar 3 Tbs. peanut oil, plus 4 C. for deep-frying Thinly sliced scallions, for garnish Directions Rinse the beans with cold running water. Drain well and pat them thoroughly dry with paper towels, leaving not a trace of water. Set aside. Next, blanch the garlic. Have a bowl of ice water ready. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole garlic cloves into the water and blanch for 30 seconds. Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into thin slices. In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar. In a medium sauté pan or wok over medium heat, heat the 3 Tbs. of oil. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes. Add 1 C. of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside. In a deep fryer or heavy-bottomed pot, heat the 4 C. of peanut oil to 375 degrees on a deepfrying thermometer. Add the string beans, in batches if necessary to avoid overcrowding, and fry them for about 20 seconds. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels. Add the beans and remaining sauce to the wok or skillet with the garlic. Toss over medium heat just until the beans are well coated, no more than 1 minute. Transfer to a heated serving plate or bowl and garnish with scallions. Serve immediately. Yield: 6 servings

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(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.) ©2006 TRIBUNE MEDIA SERVICES, INC.

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Dill Green Beans and New Potatoes
This simple side has the crunch of the beans with the smoosh of the potatoes making it practically perfect. Ingredients 1 lb. red potatoes, quartered-skins on 1 lb. fresh green beans 1/2 C. light sour cream 3 Tbs. chopped fresh dill 1/4 tsp. salt 1/8 pepper 1 tsp. olive oil 2 cloves garlic, minced Directions Trim green beans, and cut into 2" pieces. Add the potatoes and green beans to a pan and just cover with water. Bring to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat. Serve warm.

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Peas

Pasta, Tomato and Snow Pea Salad
Crunchy snow peas add great texture to this pasta salad with red wine vinaigrette. Ingredients 8 oz. fresh snow peas or sugar snap peas -- trimmed 12 oz. pasta shells 1/4 C. red wine vinegar 1 tsp. salt freshly ground black pepper -- to taste 1/3 C. olive oil 3 tomatoes -- cut in bite size chunks Directions Bring a large pot of water to a boil. Have a bowl of ice water ready. Put peas in a long handled strainer and immerse in the boiling water 10 to 15 seconds until their color brightens. Plunge into ice water; drain when cold. Add pasta to boiling water and cook as directed on pkg. Drain in a colander and cool under running cold water. Meanwhile, whisk vinegar, salt and pepper in a large serving bowl. Slowly whisk in oil until blended. Add pasta and tomatoes; toss gently to coat. Marinate at least 15 minutes, tossing occasionally. Serve within 1 hour or refrigerate. Just before serving, add peas and toss to mix.

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Minted Snow Peas
Its delicate taste is a perfect complement for fish or poultry. Ingredients 2 C. snow peas 2 Tbs. butter 8-10 fresh mint leaves Directions Wash pods and pat dry. Arrange on a double thickness of aluminum foil. Tear mint leaves in half and lay on top of snow peas. Top with butter. Fold foil up tightly to seal in the juices. Place packet on the grill over medium coals for 20-25 minutes, turning halfway through cooking time. Yield: 4 servings

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Easy Lemon Sugar Snaps
A cup of cornmeal adds a grainy texture to these easy cookies. Ingredients 3/4 C. butter, softened 1 egg 1 lemon cake mix 1 C. yellow cornmeal 2 Tbs. finely shredded lemon peel Coarse sugar or granulated sugar Directions Preheat oven to 375 degrees. In a large bowl beat butter and egg with an electric mixer on medium to high speed for 30 seconds. Gradually beat in cake mix until combined; stir in cornmeal and lemon peel. Using 1 Tbs. of dough for each cookie, roll into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheets. Bake for 9-10 minutes or until bottoms are lightly browned. Let cool on cookie sheet for 1 minute. Transfer to wire rack. Cool completely.

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Saffron Stars and Snow Pea Soup
A pretty soup with star-shaped pasta and saffron threads. Ingredients 1 qt. chicken stock ½ C. stellini (tiny, star-shaped paste) ¼ lb. snow peas, strings removed, cut into strips ½ tsp. saffron threads ¼ C. lemon juice 4 eggs salt and pepper Directions In medium saucepan, bring stock to a boil. Add pasta and cook another 10 minutes. Add snow peas and cook 3 minutes. In a small bowl, whisk saffron, lemon juice, and eggs until light. Remove about 1 C. of hot stock from the pot and gradually whisk into the egg mixture. Pour egg mixture back into soup and cook over low heat, stirring, until mixture is thickened, about 5 minutes. Taste for salt and pepper. Makes 6 servings.

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Snow Peas and Wild Mushrooms with Ginger
Excellent side dish, especially if you can find a variety of wild mushrooms. Ingredients 1/2 tsp. canola or sesame oil 3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced 2 Tbs. ginger root, peeled and sliced into 1/2" match sticks 1/2 tsp. ginger powder 1/2 tsp. cardamom, ground 1 tsp. cornstarch 2 tsp. rice vinegar 1/2 tsp. soy sauce, low-sodium 3 C. snow peas, fresh or frozen 15 oz. canned baby corn Directions Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables. Yield: 6 servings

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Creamy Corn with Sugar Snap Peas and Scallions
Do something a little more interesting for your vegetable side. Ingredients 3 lb sugar snap peas, trimmed 12 ears corn, shucked (5 - 6 C. of kernels) 1 C. heavy cream 2 bunches scallions (white and pale green parts only), thinly sliced 1 Tbs. kosher salt 1 Tbs. black pepper Directions Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels. Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches). Transfer to bowl of ice and cold water to stop cooking. Drain corn and pat dry with paper towels. Cut off kernels and discard cobs. Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes. Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes. Makes 16 servings.

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Purple Potato, Sugar Snap Pea, And Mint Salad
A refreshing summer type salad to serve at anytime during the day or evening. Ingredients 1/2 lb. small purple or other boiling potatoes (about 5) 1/4 lb. sugar snap peas, trimmed 2 tsp. balsamic vinegar 2 tsp. extra-virgin olive oil 10 fresh mint leaves, sliced thin Directions In a small heavy saucepan cover potatoes with cold salted water by 1 inch and simmer until tender, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a colander to drain and cool 10 minutes. Return water in pan to a boil and blanch snap peas until crisp-tender, about 1 minute. In a colander drain snap peas and refresh under cold water. Drain snap peas and pat dry with paper towels. Cut potatoes lengthwise into quarters. In a bowl toss together potatoes, snap peas, vinegar, oil, mint, and salt and pepper to taste. Makes 2 Servings.

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Pasta with Sugar Snap Peas, Asparagus and Parmesan
Crunchy snap peas and asparagus add great texture to this bowtie pasta. Ingredients 1 lb. asparagus -- trimmed, cut into 1-1/2" pieces 1/2 lb. bow-tie pasta 1/2 lb. Sugar Snap Peas -- or snow peas, trimmed 3 Tbs. olive oil 1/2 C. freshly grated Parmesan cheese -- (about 1 1/2 oz) Additional freshly grated Parmesan cheese Directions Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain will. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 C. cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

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Pickled Sugar Snap Peas
Pickle your sugar snap peas with some white wine vinegar, chile peppers, garlic and tarragon sprigs. Ingredients 1 1/4 cups white wine vinegar 1 1/4 cups water 1 Tbs. pickling salt 1 Tbs. sugar 1 lb. sugar snap peas, stemmed and strung 4 garlic cloves, sliced 1 or 2 small dried chile peppers, slit lengthwise 2 tarragon sprigs Directions In a non-reactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Let the liquid cool. Pack the peas, garlic, chile peppers, and tarragon into a 1qt. jar. Pour the cooled liquid over the peas, and cover the jar with a non-reactive cap. Store the jar in the refrigerator for at least 2 weeks before eating the peas. Refrigerated, they will keep for several months.

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Radishes

Black Bean and Radish Burgers
This spice-rich recipe creates the perfect vegetarian burgers. Ingredients 3/4 C. plain nonfat yogurt plus 2 Tbs. 3 Tbs. prepared mango chutney plus 2 Tbs. 1 and 1/2 Tbs. fresh lime juice 1 jalapeno pepper, seeded and chopped 2 cans (16 oz. each) black beans, drained and rinsed, or 3 and 1/2 C. cooked black beans 3/4 C. chopped red onion 1/2 C. plain dry bread crumbs 1/4 C. coarsely grated radishes 2 tsp. curry powder 1 tsp. ground cumin 1/2 tsp. ground cardamom 1/2 tsp. ground coriander 1/4 tsp. ground ginger 6 pitas, 6 or 7 inches in diameter, opened to form pockets 1 C. radish sprouts or alfalfa sprouts 1/4 C. chopped cilantro Directions In a small bowl, mix together 3/4 C. yogurt, 3 Tbs. chutney, the lime juice, and the jalapeno. Cover and refrigerate until ready to use, up to 3 days. In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining 2 Tbs. yogurt and the remaining 2 Tbs. chutney. Process or mash with a potato masher to blend the ingredients and partially puree the beans. Prepare a barbecue fire, or preheat a gas grill or the broiler. Use your hands to form the bean mixture into 6 patties, each 3 or 4 inches in diameter. Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total. Spoon about 1 Tbs. of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.

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New Potato, Fennel and Radish Salad
You'll love the unique taste of this healthy salad with a lemon and olive oil dressing. Ingredients 2 fennel bulbs 1 bunch radishes 1 lb. new potatoes, washed not peeled 4 Tbs. extra virgin olive oil 2 lemons, juice only sea salt and ground black pepper Directions Wash the fennel, remove the stalks and outer leaves and slice the bulb in half then slice thinly. Roughly chop the fennel leaves. Wash the radishes and remove the leaves. Thinly slice each radish. Mix together the olive oil and lemon juice. Cook the potatoes in salted boiling water for 15-20 minutes until tender, drain, then mix with the fennel and radish and dressing

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Tilapia with Cucumber Radish Relish
This dish is elegantly plated without too much work in the kitchen. Not too fond of tilapia? Swap in your favorite white fish. Ingredients 2/3 C. peeled, chopped, seeded cucumber 1/2 C. chopped radishes 2 tsp. vegetable oil 2 Tbs. tarragon vinegar 1/4 tsp. dried tarragon Pinch of sugar 1/8 tsp. salt 4 6 oz. tilapia fillets (or catfish, trout, pollock, flounder, ocean perch, cod) 2 Tbs. butter or margarine Directions Combine the first seven ingredients in a small bowl. Mix well and let stand at room temperature while preparing fish. Season the tilapia lightly with salt and pepper and sauté in butter or margarine in a large skillet over medium heat for 2-3 minutes on each side, or until fish just begins to flake easily when tested with a fork. Transfer to serving plates and spoon the cucumber relish over each serving.

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Mediterranean Tuna and Radish Salad
This green salad make a great dinner salad or side dish – whatever you want. The homemade lemon juice and olive oil dressing makes you feel like you're on the coast of the Greek Isles. Ingredients 2 Tbs. lemon juice 3 Tbs. extra-virgin olive oil 1/4 tsp. salt, or to taste 1 lb. radishes, thinly sliced 2 Tbs. chopped fresh parsley leaves 3 scallions, white and green parts, chopped 6 large black olives, pitted and coarsely chopped 2 6 oz. cans tuna, drained and coarsely mashed with a fork 1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces Directions Whisk together the lemon juice, olive oil, and salt in a small bowl. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately.

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Feta Radish Spread
This unconventional dip will delight the eye as well as the tastebuds. Ingredients 1 package sheep's milk feta cheese (8 oz.), coarsely chopped 1/4 C. plain whole-milk yogurt, preferably Greek style 2 Tbs. fresh lemon juice 3 Tbs. extra-virgin olive oil 3 Tbs. coarsely chopped fresh flat-leaf parsley 4 radishes, quartered lengthwise and thinly sliced (about 1/2 C.) Pita bread, toasted and cut into wedges, or crackers, for serving Directions Pulse feta, yogurt, lemon juice and oil in a food processor just until mixture is thick and spreadable. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita wedges or crackers. Serves 4.

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Apple Radish BBQ Ribs
These ribs soak up the flavor of strong horseradish and a splash of apple juice. Ingredients 4 lbs. pork spareribs 2 qts. apple juice 3 C. barbecue sauce 1/2 C. prepared horseradish 3 Tbs. Worcestershire sauce 1 tsp. garlic salt Directions Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat, and simmer for 1 to 2 hours. Preheat oven to 350F. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce, and garlic salt. Stir in 3 Tbs. of the apple juice from the ribs. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with sauce. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

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Rhubarb

Rhubarb Betty
Like a cobbler or crisp, this rhubarb dessert has the crust on top. Ingredients 1 1/2 C. sugar 3/4 C. flour 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1/2 C. butter 2 C. sliced rhubarb 1.2 C. water Directions Mix sugar, flour, cinnamon, nutmeg, salt and butter as for pie crust. Place the rhubarb in a greased baking dish. Spread the flour and sugar mixture over the top. Add 1/2 C. water. Bake at 350 degrees about 1 hour, covered for 40 minutes, then uncovered the remaining time. Yield: 6 servings

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Orange Rhubarb Muffins
An interesting combination but a great idea for morning muffins. Ingredients 2 C. flour 3/4 C. sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 3/4 C. chopped pecans 1 large egg 1/4 C. vegetable oil 2 tsp. grated orange peel 3/4 C. orange juice 1 1/4 C. rhubarb, fine chopped Directions Preheat oven to 350 F. Combine all the dry ingredients. Beat egg and oil together. Add orange peel and juice to the egg/oil mixture. Then add the liquid mixture to the dry ingredients. Add the rhubarb. Fill prepared muffin pan 3/4 full and bake for 25-30 min.

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Rhubarb and Strawberry Crumble
Wolfgang Puck Cook rhubarb and berries together and they develop a beautiful pinkish-red color, their textures and flavors intermingling to achieve a wonderful balance of sweet and sour, with each tasting becoming somehow more delicious than it is on its own. One taste of the resulting dessert, and you'll be convinced that you, too, are a culinary wizard. Ingredients RHUBARB-STRAWBERRY FILLING: 1 lb. rhubarb stalks (approximately 8 stalks), trimmed and cut into 2-inch pieces 2 pints large ripe strawberries, stemmed and quartered 2 Tbs. unsalted butter, cut into small pieces, plus extra for preparing baking dish 1/2 C. sugar, plus extra for preparing baking dish 2 Tbs. all-purpose flour 1/8 tsp. ground ginger 1/2 vanilla bean, split and scraped 2 Tbs. lemon juice CRUMBLE TOPPING: 2 oz. unsalted butter, at room temperature 1/2 C. all-purpose flour 1/2 C. light brown sugar 1/2 C. rolled oats 1/2 tsp. ground cinnamon 1/8 tsp. salt 1 quart good-quality vanilla or strawberry ice cream (optional) Directions First, prepare the rhubarb-strawberry filling: Trim away and discard any traces of leaves from the rhubarb stalks, then cut the stalks into 2-inch chunks. Stem and hull the strawberries and cut them lengthwise into quarters. Set the berries and rhubarb aside. With some butter, coat the bottom and side of a 10-inch diameter baking dish or casserole. Sprinkle some sugar over the butter all over the bottom and side, then tap out excess sugar back into the rest of the sugar. In a nonreactive mixing bowl, whisk together the 1/2 C. sugar, flour and ginger. With a small, sharp knife, split the vanilla bean lengthwise in half and, with the knife tip, scrape the tiny seeds from inside the vanilla bean into the mixing bowl. Add the rhubarb, strawberries, lemon juice and 2 Tbs. of small butter pieces. Toss all the ingredients together and empty them into the prepared baking dish. Preheat the oven to 350 degrees and place the oven rack in the center. In a clean mixing bowl, combine all the ingredients for the Crumble Topping. With your fingertips, massage and press them together until the butter completely blends with the other ingredients to 82 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

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form a crumbly paste. Evenly crumble the topping over the rhubarb-strawberry mixture in the baking dish. Put the baking dish in the oven and bake until the crumble is golden brown and the rhubarb-strawberry mixture is bubbling, 25 to 30 minutes. Remove the dish from the oven and let it sit at room temperature for about 15 minutes. Then, with a large serving spoon, scoop the crumble into individual serving bowls. If you like, top each serving with a scoop of ice cream. Serves 8. (Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.) ©2004 WOLFGANG PUCK WORLDWIDE, INC.

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Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine
This very simple but rich sauce can be made in larger batches right about the time the rhubarb is ready. It can be frozen or canned for later use. Ingredients 2 C. rhubarb, peeled and diced 1/4 inch 1 1/4 C. red currant jelly 1 Tbs. arrowroot 1 Tbs. port wine 4 chicken breasts 1 Tbs. canola oil Salt and pepper to taste Directions Thoroughly wash about 1 lb. of fresh rhubarb and peel the fibrous outer layer off with a knife. Cut the stalks into small pieces, about 1/4 inch dice. Combine the rhubarb with the red currant jelly and cook over medium heat until reduced by about 1/3. Strain the rhubarb out of the sauce. You should have about 1 C. of liquid. If you have more, reduce over medium heat until the desired 1 C. is reached. Save the cooked rhubarb and chill it overnight. This can be served just like you would applesauce with a pork chop. Combine the port wine and arrowroot and stir out any lumps. Add the port mixture to the boiling rhubarb sauce and stir vigorously for 1 minute. Simmer for 2 minutes. Drizzle chicken breast with oil, season with salt and pepper and grill until done. Serve sauce on the side or on top of chicken.

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Rockin' Rhubarb Pie
This is a two-crust, custard-type rhubarb pie with a hint of almond. Served warm with vanilla ice cream, and be prepared for ecstasy! Ingredients 1 15 oz. pkg. pastry for a 9 inch double crust pie 4 C. chopped fresh rhubarb 3 Tbs. all-purpose flour 2 C. white sugar 4 egg yolks, beaten 1 C. Half & Half cream 1/2 tsp. almond extract 1 Tbs. half-and-half cream 1 Tbs. white sugar Directions Preheat the oven to 350 degrees. Place one of the pie crusts into the bottom of a 10 inch pie plate or 9 inch deep dish pie plate. Put the rhubarb in the pie shell. In a small bowl, stir together the flour and 2 C. of sugar. In a medium bowl, whisk together the egg yolks, 1 C. Half & Half and almond extract. Stir in the sugar and flour until well blended. Pour the sauce over the rhubarb - it may not all fit into the pan, so just discard any remaining mixture. Place the top pie crust over the filling, seal the edges and flute. Brush the top crust with the remaining Half & Half, and sprinkle with remaining sugar. Cut a few small slits in the top crust for ventilation. Place the pie onto a cookie sheet to catch any drips. Bake for 45 minutes in the preheated oven or until puffed up in the middle and golden brown on the top. A knife should easily pierce the rhubarb. Cool until just warm before serving to allow the custard to set. Tip: You can use frozen rhubarb, but you will need to increase your cooking time by about 15 minutes. Do not substitute fat-free Half & Half. The flavor is still good, but the consistency is runny. Yield: 8 servings

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Rhubarb Custard
Served on its own or along with another dessert, this rhubarb custard is versatile. Ingredients 1 lb. rhubarb 1 Tbs. water 1 C. sugar 3 Tbs. cornstarch 1/8 tsp. salt 2 C. milk 3 eggs, beaten Directions Wash rhubarb, discard leaves and dice stems. Add water, cover, and cook slowly until rhubarb is soft. Mix together 1/2 C. of the sugar and 1 Tbs. of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. Mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. Mix remaining corn starch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens. Slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes. When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. Serve chilled. Yield: 5 servings

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Rhubarb and Blueberry Jam
The sharp taste of rhubarb is balanced by the sweet blueberries and sugar. Ingredients 3 1/2 C. rhubarb, coarsely chopped 1/2 C. water 2 1/4 C. blueberries, coarsely chopped 1 Tbs. lemon juice 1 57g box regular powdered fruit pectin 5 1/2 C. sugar Directions Place rhubarb and water in a large stainless steel or enamel saucepan Bring to boil over high heat Cover, reduce heat and simmer for 5 minutes, stirring frequently Add blueberries, lemon juice, and pectin; mix well Bring to boil over high heat, stirring occasionally Add sugar, return to full boil and boil hard for 1 minute, stirring constantly Remove from heat. Ladle jam into hot sterilized jars, leaving 1/4" headspace Seal immediately with 2-piece lids according to manufacturer’s instructions. Process in boiling water bath for 5 minutes. My Recipe Notes:

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Rhubarb Wine
This wine cooks first in a crockpot for 5 days, then ages for 6-12 months. Worth the wait, but plan ahead! Ingredients 10 lb. rhubarb 2 gallons of water Sugar Finely peeled rind of 1 orange and 1 lemon 1/2 oz. of ginger root 1/4 oz. Isinglass Directions Wipe rhubarb; cut in small pieces and place in a large crock pot. Add cold water, cover closely and leave for 5 days. After this time, strain liquid off through a sieve or linen jelly bag. Press the liquid out of the pulp without allowing the later to pass through the mesh of sieve or cloth. Measure liquid; allow 3 1/2 to 3 3/4 pounds of sugar to each gallon, the amount depending on the acidity of the fruit. Stir well and leave for 5 days, stirring twice daily. On the 5th day pour the liquid into a clean cask, dissolve the Isinglass in a little warm water, add this, the root ginger, and the orange and lemon rinds, cover the bung hole tightly with a cloth. When liquid ceases to work or bubble, remove the ginger and lemon and orange rind and either bung the cask securely or pour off the wine and bottle it. Leave for 6 to 12 months.

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111 Springtime Recipes eCookbook

Rhubarb BB Cued Beef Ribs
Taste these ribs with the flavors of honey - rose wine and Chili sauce. Ingredients 4 lb. Lean, meaty beef short ribs 1/2 C. Water 1/2 tsp. seasoned salt Barbecue Sauce: 1 C. Sliced rhubarb 1 envelope onion soup mix (1 1/2 oz..) 1/3 C. honey 1/3 C. chili sauce 3/4 C. rose wine 1/3 C. water 1/2 tsp. basil 1/8 tsp. pepper Garnish: red onion greens Directions Place ribs in 9 X 13" pan. Add 1/2 C. water. Sprinkle with seasoned salt. Cover with foil. Bake at 350 degrees for two hours. Meanwhile, combine remaining ingredients except garnish in a sauce pan. Simmer 1/2 hour. Pour over ribs. Bake another 1/2 hour uncovered. Baste several times. Place on serving plate. Garnish. Yield: 6 serving

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Rhubarb Pork Chop Casserole
Try this simple and unconventional use of rhubarb and you'll be hooked. Ingredients 4 (3/4-inch thick) pork loin chops 1 Tbs. vegetable oil Salt and pepper to taste 3 C. soft bread crumbs 3 C. sliced fresh or frozen rhubarb, 1-inch pieces 1/2 C. packed brown sugar 1/4 C. all-purpose flour 1 tsp. ground cinnamon Directions In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 C. pan drippings with bread crumbs. Reserve 1/2 C.; sprinkle remaining crumbs into a 13 x 9-inch baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.

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Strawberry Rhubarb Tart
This ambitious recipe includes a rich homemade tart crust and a crisp topping. Ingredients 1 pt. strawberries, stems cut out and berries cut in half 1 1/2 lbs. rhubarb, rinsed, leafy ends removed, and cut into 1/2-inch slices; or tart apples, cut into 1/2-inch wedges 3 Tbs. unbleached all-purpose flour 2/3 C. sugar 1/2 tsp. cinnamon 1 par-baked Flaky Tart Crust (see recipe below) Directions Position your oven racks so that one is in the center, and preheat the oven to 375 degrees. Toss the strawberries, rhubarb, flour, sugar, and cinnamon together in a big bowl. Dump this mixture into your par-baked tart shell. Using your fingers, sprinkle Shamey's topping (recipe below) over the fruit, taking care to cover its entire surface area, especially around the edges. Place the tart on the center rack in the oven, and bake for 35-40 minutes, or until you see fruit juices bubbling up through the topping and down around the sides of the tart. You may want to place a baking sheet under the tart before you bake it to catch the spilled juices. Remove the tart from the oven, and set it on a wire rack to cool slightly. To remove the tart from the pan, rest it on a big can. Make sure the tart is steady and balanced, then slide the outside ring of pan down off the tart. Move the tart to your work surface, and slide the tart off the pan bottom onto a rimless serving dish or a cutting board. We love this tart fresh from the oven, with a scoop of vanilla ice cream. Shamey's Crisp Topping Ingredients 1/2 C. unbleached all-purpose flour 1/2 C. packed light-brown sugar 2 oz. (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes 1/4 C. rolled oats 2/2 C. walnuts or pecans, coarsely chopped Directions Dump the flour and the brown sugar into the bowl of the food processor fitted with a metal blade, and pulse until they're just integrated. Add the butter all at once, and use the pulse button to cut butter into flour. Stop pulsing when mixture is the texture of moist crumbs. Remove the blade from food processor, and dump the crumbs into a big bowl. Add the oats and the nuts. Work

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them into the crumbs with your fingers until the topping is stuck together into big clumps. It should not be one whole ball of dough but more like crisp topping, only not cooked.

Flaky Tart Crust Ingredients 21/2 C. unbleached all-purpose flour 1 tsp. sugar 1 tsp. salt 1/2 lb. (2 sticks) cold unsalted butter, cut into 1/4-inch cubes 5 Tbs. solid vegetable shortening A small glass of ice water Directions The fat in our tart dough is mostly butter with a little shortening. Many people think that an allbutter crust is the goal. But even Julia Child, America's foremost champion of butter, recommends making crusts with a combination of butter and shortening. Butter for its inimitable flavor, and shortening because that's what makes a crust flaky. We call for butter to be cut into 1/4-inch cubes to make tart dough. The truth is, you only need to cut it that small if you're making crust by hand. If you're using a food processor, the whirling metal blade works so well to cut up the butter that you can get away with roughly chopping it into slabs. Once you have the food processor out (if you're using one) and the counters all floured up, we think it's a great idea to make as much dough as you'll use for the next 2 months. But don't make the mistake of doubling the recipe. Make a batch of dough, and then make it again. And again. Making dough in small batches is key. When you make crust dough in bigger batches, you have to work it more, to cut the butter into the flour and then to work the dough into a ball. Working dough is bad. Overworking dough is a crust crime.

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Spring Ham with Rhubarb Sauce
The sweet and tart flavor of rhubarb gives this ham a unique flavor. Ingredients 4 lb. ham, boneless and fully cooked 1/2 C. water 3 C. rhubarb, cut up (you may use frozen) 1 1/4 C. sugar 1/2 C. orange juice 2 tsp. orange zest 3/4 tsp. dry mustard 1 cinnamon stick Directions Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb. Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.

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Spinach

Baby Spinach Salad
This is a great dish to serve next to a pasta or some spicy baked potatoes. Ingredients 18 oz. baby spinach A handful of grilled pine nuts 1 hard boiled egg 2 spring onions 1-2 tomatoes, deseeded Salt and pepper Vinegar Olive oil Directions Wash the baby spinach and let it dry and put it in a bowl. Grill the pine nuts and let all the fat sink into a piece of kitchen paper. Chop up the egg finely and put it into the bowl with the dried up pine nuts. Cop up the spring onions and tomatoes and add to the bowl. Toss the salad around and add your own personal favorite vinaigrette.

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Spinach Salad with Bacardi Limon Sauce
And who would of thought that rum would go good on a salad instead of besides a salad. Ingredients Salad 4 red peppers cut in triangles 2 (10 oz.) packages baby spinach, cleaned Dressing 1 C. Bacardi Limon Rum 1/4 C. key lime juice 1 pinch saffron (optional) 1 C. mayonnaise 1 tsp. lemon zest 1 Tbs. cilantro, chopped 3/4 C. extra virgin olive oil Directions In a saucepan add Bacardi Limon and key lime juice, at medium heat, simmer and reduce by half, let cool down. In a mixing bowl add all other ingredients, except the olive oil, with a whisk, mix well and then drizzle in olive oil slowly. Keep whisking until it's all incorporated. Toss the dressing with the spinach and red peppers and serve. Save some dressing to decorate the plate.

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Spinach and Mandarin Orange Salad
A little citrus is always the perfect addition to a spinach salad, especially with a nice red wine dressing. Ingredients 2 lbs. fresh spinach leaves torn into bite sized pieces 2 large cans (about 8 oz. each) mandarin oranges drained 1/4 C. almonds, slivered 3 oz. real bacon bits 2 eggs hard-boiled and diced 1/4 C. green onions chopped Dressing 1/4 C. dry red wine 1/2 C. vegetable oil 1/4 C. sugar 1 tsp. salt 1/2 tsp. pepper 1 tsp. dry mustard Directions Toss salad ingredients together. Combine dressing ingredients together. Shake well and serve dressing with salad.

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Sauteed Spinach with Garlic
This is the simplest way to add a green vegetable to your meal. Ready in less than 5 minutes and always a hit! Ingredients 1 bag baby spinach 1 clove garlic 1 Tbs. lemon juice 1 Tbs. olive oil Directions Pour olive oil in a pan and heat. Add spinach and garlic and cook for 1-2 minutes or until spinach is cooked down. Transfer to serving dish and squeeze lemon juice over cooked spinach.

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Spinach Lentil Soup
Delicious and good for you--get your muscle from some spinach and your omega-3 from those lentils! Ingredients 1/3 C. uncooked white rice 2/3 C. water 1 tsp. vegetable oil 4 oz. turkey kielbasa, chopped 1 onion, minced 1 carrot, chopped 1/2 tsp. crushed red pepper flakes 6 C. water 2 C. reduced sodium chicken broth 1 C. dry lentils 1 (10oz.) bag fresh spinach, torn Directions In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes. Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

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Spinach for the Spinach Hater
This recipe will even make children eat their spinach. Ingredients 1 lb. fresh or frozen leaf spinach 2 chopped hard boiled eggs 1/2 lb. cooked and crumbled bacon 1/2 stick butter 2 cloves fresh garlic finely chopped Directions In pan sauté spinach, butter, and garlic on med heat. Sauté for 20 minutes, stirring frequently. Turn heat down to low, add eggs and bacon, cover and simmer for 10 more minutes. Stir and serve.

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Spinach and Bacon Salad
Tossed to perfection, with cooked bacon as a unique ingredient. Ingredients 1 lb. fresh baby spinach leaves gently washed and patted dry 1/3 C. lean cooked bacon, crumbled 2 hard boiled eggs, diced ¼ C. olive oil ¼ C. red wine vinegar 1 Tbs. fresh lemon juice ½ tsp. sugar Salt and pepper to taste Directions

Place spinach in a large serving bowl and sprinkle with bacon pieces and diced eggs. Combine remaining ingredients in separate container and shake well. Pour over salad and toss, just before serving.

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Spinach Fruit Salad
Once you have the ingredients this salad is almost too easy to make! Ingredients 1 lb. spinach, torn into bite sized pieces 1 head green leaf lettuce, torn into bite-sized pieces 1C. seedless grapes 1 11 oz. can mandarin oranges, reserve liquid 1/4 C. sliced almonds 4 green onions, chopped Dressing: 1/3 C. vegetable oil Mandarin orange juice ¼ C. sugar 1 tsp. dry mustard 1/3 C. red wine vinegar Salt and pepper to taste Directions Combine salad ingredients in a large bowl and dressing ingredients in a cruet. Pour desired amount of dressing over salad immediately before serving.

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Spinach Frittata
This low-fat breakfast (or brunch or light lunch) is a snap to prepare and quite tasty! Ingredients 1 egg+1 egg white 1 C. of spinach 1 tsp. black pepper 1/4 C. farmer's cheese 1 tomato, plum or otherwise Directions Preheat oven to 350. Pour about 1/2 inch of water into a small saucepan and bring to a simmer over medium-high heat. Fit a steamer basket in pan. Place the spinach in the steamer, cover, and steam until the spinach is wilted, about 1-2 minutes. In a medium bowl, whisk together the egg and pepper. Stir in the steamed spinach. Pour the mixture into a 6-in nonstick skillet. Top with spoonfuls of farmer's cheese. Bake at 350 for 12-15 or until set. Slide the frittata onto a plate with a rubber spatula and top with slices of fresh tomato.

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Fresh Spinach and Tarragon Salad
Spinach and tarragon combine to make a light and refreshing salad. Ingredients 1 bunch fresh spinach, torn, washed and dried 2 hard-cooked eggs 5 slices bacon 1/2 C. vegetable oil 2 Tbs. red wine vinegar 1 tsp. white sugar 1/2 tsp. salt 1/2 tsp. dried tarragon 1/4 tsp. ground black pepper Directions Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, and cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Combine the spinach, egg and bacon. Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve. Makes 4 servings.

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Steak & Spinach Salad
Enjoy this refreshing salad any time. Ingredients 6 C. fresh spinach, rinsed and dried 1/2 C. dried cranberries 1/2 C. walnut halves 1 tomato, sliced 1 lb. top round steak, thinly sliced 1 pinch salt 1 pinch ground black pepper Directions Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside. In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked. Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Use a light flavored dressing. Citrus dressings are especially good on this salad. Makes 2 servings.

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German Creamed Spinach
If spinach bunches are extra large, you probably will need to double the Cream Sauce recipe. Ingredients 2 to 3 large bunches (2 pounds) fresh spinach leaves Cream Sauce (below) Salt and pepper to taste Directions Wash spinach leaves thoroughly. In a large saucepan, cook spinach in as little water as possible until tender. As soon as spinach is thoroughly wilted, remove from heat, and drain in a colander, pressing with the back of a kitchen spoon to squeeze out excess liquid. Place on a cutting board; cut cooked spinach very fine. In a medium bowl, mix together Cream Sauce and spinach. Season with salt and pepper. Serve immediately. Cream Sauce Ingredients 2 Tbs. butter 2 Tbs. finely chopped onion 2 Tbs. all-purpose flour Salt and pepper to taste 1 C. milk In a large frying pan over medium heat, melt butter. Add onion and sauté until soft; add flour and blend thoroughly. When perfectly smooth and free from lumps but not in the least browned, add salt and pepper. Gradually add milk; reduce heat to low and cook, stirring constantly, until sauce boils (may use some spinach juice in place of milk).

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Cheesy Spinach Mashed Potatoes
Add some green to your regular mashed potatoes with nutritious spinach! A great way to get some green stuff into your kids' diet. Ingredients Vegetable cooking spray 24 oz. fresh spinach 1 clove minced garlic 4 lb. Yukon Gold potatoes, peeled and chopped 1/2 C. butter 1 1/4 C. milk, warmed 3 C. Swiss cheese Salt and pepper, to taste Directions In a large skillet coated with cooking spray, cook spinach (in batches if necessary) and garlic over medium high heat until it wilts, but retains a fresh green color. Set aside. Cook potatoes in a large pot of boiling water until tender, about 25 minutes. Drain well. Return to pot and mash well. Add butter and milk gradually. Stir until smooth. Add Swiss cheese and spinach, stirring until cheese melts. Season with salt and pepper.

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Strawberries

Strawberry Surprises
Tantilizing large, fresh strawberries are the stars of this recipe and when combined with cream cheese, they are downright dreamy! They are very versitile in their use and are a great addition to any meal. Ingredients 15-20 large strawberries (small will work also, but it takes more of them) 1 8 oz. package cream cheese (your choice on fat) 4 Tbs. powdered sugar 2 tsp. vanilla 4 Tbs. sour cream (any style) Directions Prepare strawberries: With a knife, cut the tops from the berries leaving a flat top. Place the flat side on a cutting board with the point facing up. Next, without slicing through the entire berry, make 3 cuts divding the berry into six equal portions (leaving them attached on the flat end of the berry.) Next, mix all remaining ingredients with a spoon or mixer until smooth and creamy. Place mixture into decorating bag with star tip or place into a plastic zipper bag with one corner cut open to use to fill strawberries. Fill each berry with cream cheese mixture through the point (open) end of the prepared berries. As you do, the "pettals" will open up to reveal the surprise in each berry. These are delicious on their own as an appetizer or side as well as when used as a garnish. I also like to sprinkle them with a little lemon or orange zest to add another dimension...of course, floating in chocolate syrup with a dolop of vanilla ice cream is a wonderful snack or dessert!

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Glazed Strawberry Lemon Streusel Muffins
Made with fresh strawberries and topped with a lemon-pecan crumble, these muffins are truly gourmet. Ingredients 1 1/2 C. all-purpose flour 1/2 C. sugar 2 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. salt 1/2 C. milk 1/2 C. butter or margarine, melted 1 egg 1 1/2 C. fresh strawberries, chopped 1 tsp. grated lemon peel Lemon Streusel Topping: 1/4 C. chopped pecans 1/4 C. packed brown sugar 2 Tbs. all-purpose flour 1/2 tsp. ground cinnamon and 1/2 tsp. grated lemon peel 1 Tbs. butter or margarine, melted Lemony Glaze: 1/2 C. powdered sugar 1 Tbs. fresh lemon juice Directions Preheat oven to 375 degrees. Paper-line 12 (2 1/2 inch) muffin cups. Prepare streusel and glaze and set aside. For topping, combine pecans, brown sugar, flour, cinnamon, and lemon peel. Add butter and stir until crumbly. For glaze, combine sugar and lemon juice in small bowl, stirring until smooth. For muffins, combine flour, sugar, baking powder, cinnamon and salt in large bowl. Combine milk, butter and egg in small bowl until well blended. Stir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups. Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake 20- 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Drizzle Lemony Glaze over tops of warm muffins. Serve warm or cool completely. Makes 12 muffins My Recipe Notes:

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Strawberry Spinach Salad
If you have never tried mixing spinach and strawberries together then you must try this recipe. It is very easy and simple and so good. Ingredients 2 Tbs. sesame seeds 1 1/2 lb. fresh spinach 1/3 C. vegetable oil 1/3 C. red wine vinegar 1 Tbs. sugar 2 tsp. minced green onion 1/2 tsp. paprika 1/4 tsp. Worcestershire sauce 2 C. fresh strawberries, washed, hulled and halved Directions In a 7 inch skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds.

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Strawberry Beef Filet
A succulent savory strawberry-sauced tender beef filet! Ingredients 2 oz. superfine sugar 6 oz. strawberries, hulled and chopped, plus extra to garnish 2 tsp. black peppercorns, crushed Juice of 1 small lemon 1 1/3 C. beef stock 4 oz. unsalted butter 4 Texas prime beef filet steaks 1 Tbs. olive oil Salt Directions Cook the sauce and strawberries with a squeeze of lemon juice in a pan for about 10 minutes until the mixture has the consistency of thin jam, over medium heat, stirring occasionally. Sieve the sauce then allow to cool. In a large non-stick skillet, toast the peppercorns util they are aromatic. Pour in the stock, then add the butter, and boil to reduce liquid by half. Stir in the strawberry mixture and rhe rest of the lemon juice; reduce to a rich sauce consistency. Meanwhile, heat a grill or ridged grill pan over high heat. Brush steaks with oil and sprinkle with salt. Cook to desired doneness (2-3 minutes for rare, and up to 5 minutes each side for well done.) Serve immediately with the sauce and garnish with fresh strawberry slices. Serve with garlic mashed potatoes and steamed veggies.

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Strawberry Chicken Salad with Hoisin-Sesame Dressing
A refreshing summer salad with a tangy homemade dressing that no one can resist. Ingredients 1 lb. Driscoll's strawberries 3/4 lb. smoked chicken, cut in bite-sized chunks or 12-14 oz. boneless, skinless chicken breast, cut in chunks and sautéed in small amount of butter or lightly poached 3/4 C. julienne strips jicama 3/4 C. thinly sliced fennel bulb 2 green onions, sliced 1/2 lb. mixed baby greens, washed, dried and chilled 1 2-inch piece fresh ginger, peeled 1 clove garlic, peeled 1 medium shallot, peeled 1/2 C. rice vinegar 1/2 C. light soy sauce 1/4 C. sugar 2 Tbs. Hoisin sauce 2 Tbs. toasted sesame seeds 1 Tbs. sesame oil 1 Tbs. Dijon mustard 1/8 tsp. freshly ground black pepper 1 C. vegetable oil Directions Rinse, drain, dry and hull strawberries and cut into halves or thick slices. In large bowl combine first 6 ingredients with about 1/2 C. Hoisin-Sesame Dressing (see below) and toss lightly to coat greens and berries. Divide among chilled salad plates to serve. To prepare Hoisin-Sesame Dressing, put remaining ingredients except oil in blender container or food processor fitted with metal blade and blend until shallots and ginger are very finely chopped. With motor running, gradually add oil until smooth. Store dressing in refrigerator in tightly covered container. This recipe will make 2 2/3 cups of dressing. Note: If not using blender or food processor, grate ginger and mince garlic and shallots, then whisk together with remaining ingredients. Yield: 6 servings

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111 Springtime Recipes eCookbook

Chocolate and Strawberry-Filled French Toast
Although this sounds more like a dessert, indulge in this delicious treat for breakfast. Ingredients 2 1-inch thick diagonal slices of day-old French bread 1 1/2 oz. miniature chocolate chips 1/4 C. strawberry preserves 2 Tbs. softened cream cheese 2 eggs, lightly beaten 1/4 C. milk Grated zest of 1 orange 1/4 C. sugar 1/2 tsp. vanilla extract Dash cinnamon Directions Cut through each slice of bread horizontally to form a pocket, not cutting all the way through. Stuff half of the chocolate chips and half of the strawberry preserves into each pocket along with one Tbs. of softened cream cheese. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon. Add the filled bread and allow to soak for 5-10 minutes. In a heavy skillet or griddle, heat butter until the foam subsides. Add bread, turning frequently until crisp and golden. Transfer to heated places and dust with powdered sugar. Serve with Mandarin Orange Strawberry Sauce (recipe below) Yield: 2 servings Mandarin Orange Strawberry Sauce Ingredients 1 C. strawberry preserves 1/4 C. apricot preserves 1 small can mandarin oranges, drained 1/4 C. butter, melted Directions Combine all ingredients and stir over low heat until well blended. My Recipe Notes:

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111 Springtime Recipes eCookbook

Refrigerator Strawberry Pie
A nice dessert on a hot summer day. A cool fruity taste and very pleasing to the eye. Ingredients fresh strawberries (enough to fill pie plate) 1 pkg. sugar-free/fat-free vanilla pudding mix 1 pkg. sugar-free strawberry jello mix 2 C. water Cool Whip topping Directions Fill pie plate with fresh strawberries Cook pudding mix with water until begins to thicken (about 6 minutes). Remove from heat and add Strawberry Jello and mix well. Pour mixture over fresh strawberries. Let set in refrigerator for at least 4 or more hours. Serve with Cool Whip topping.

My Recipe Notes:

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111 Springtime Recipes eCookbook

Strawberry Jello Cake
A pleasing dessert that will satisfy the strawberry lover's sweet tooth. Ingredients 2 boxes white cake mix 2 strawberry yogurt 1 qt. strawberries 1 qt. blueberries 1 sm. box strawberry jello 1 sm. box vanilla pudding white icing Directions Mix yogurt into cake mix and bake two separate cakes according to directions on box. After baked and cooled, poke holes in cake with tooth pick and add jello. Let chil for 1 hour then spread pudding on top of one cake. Add some of the strawberries. Add second cake then ice top with white icing. Add rest of strawberries and some blueberries. Chill for 2 hours and serve.

My Recipe Notes:

114 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

111 Springtime Recipes eCookbook

Low-Carb Strawberry Smoothie
This smoothie would definitely be called "diet" since it's made with tofu, Splenda and soy powder. Ingredients 1 C. frozen strawberries 1/4 C. soft tofu 1 C. milk 1 tsp. Splenda 1 20-gram scoop of low-carb soy powder Directions This one is easy. Just throw everything in the blender and mix. Enjoy!

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111 Springtime Recipes eCookbook

Strawberry Cobbler
The presentation of this cobbler is a little fancier, making it perfect for special occasions. Ingredients 1 qt. fresh strawberries 1/4 lb. Butter 1 C. milk 1 C. flour 1 1/2 tsp. baking powder 1/2 tsp. Salt 1 C. sugar 1/4 tsp. ground cinnamon Whipped cream (optional) Directions Heat oven 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.

My Recipe Notes:

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111 Springtime Recipes eCookbook

Strawberry Scones
Serve with a dollop of clotted cream and a cup of tea, of course for an elegant afternoon snack. For tender scones, avoid overhandling the dough. Ingredients 2 large eggs 1 Tbs. plus 1/4 C. heavy cream 1/4 C. buttermilk 1 tsp. vanilla extract 2 C. all-purpose flour, plus extra for dusting work surface 1/3 C. plus 1 Tbs. sugar 2 tsp. baking powder 1/4 tsp. salt 6 Tbs. unsalted butter, cut into 1-inch pieces 2/3 C. strawberries, hulled and chopped Directions Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 Tbs. cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 C. cream, buttermilk, and vanilla together in medium bowl. Pulse flour, 1/3 C. sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about 10 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 Tbs. sugar. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. Cooled scones can be stored in airtight container for up to 2 days. Yield: 8 servings

My Recipe Notes:

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111 Springtime Recipes eCookbook

Strawberry Banana Salad
A classic fruit combination combined with pineapple and nuts in a gelatin treat. Ingredients 6 oz. package strawberry gelatin powder 1 C. boiling water 2 packages (10 oz. each) frozen sweetened sliced strawberries, partially thawed 20 oz. can crushed pineapple -- undrained 1 C. (3 medium) mashed firm banana 1/2 to 3/4 C. chopped walnuts 2 C. (16 oz.) sour cream 2 tsp. sugar 1/2 tsp. vanilla extract Directions In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas and nuts. Pour half of the mixture into a 13x9x2" dish. Refrigerate for one hour or until set. Set the remaining gelatin mixture aside. Combine the sour cream, sugar and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top. Chill overnight. 12 to 15 servings.

My Recipe Notes:

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111 Springtime Recipes eCookbook

Mascarpone, Strawberry and Chocolate Parfait
Beautiful in presentation and delicious in taste. Ingredients 1/2 C. semi-sweet chocolate chips 1 1/2 Tbs. sugar or sugar substitute, divided 2 Tbs. Half & Half 3/4 C. mascarpone cheese 1/2 tsp. pure vanilla extract 2 C. chopped fresh strawberries, divided 4 whole strawberries Directions Combine chocolate chips, 1/2 Tbs. sugar, and half-and-half in small heavy saucepan. Cook over very low heat 2 minutes or until chocolate melts, stirring constantly. Set aside. Stir together mascarpone, vanilla and remaining 1 Tbs. sugar in small bowl. Set aside. Spoon 1/2 C. strawberries in each of 4 tall, narrow parfait glasses. Layer each as follows: 2 Tbs. mascarpone mixture, 1/4 C. chopped strawberries, 1 Tbs. chocolate mixture, 1 Tbs. mascarpone mixture and 1/2 Tbs. chocolate mixture. Refrigerate for 1 hour. Top each parfait with 1 whole strawberry. Serve. Yield: 4 servings

My Recipe Notes:

119 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

111 Springtime Recipes eCookbook

Strawberry Lemon Squares
Lemon-flavored pudding and strawberry Cool Whip make this cook a cinch. Ingredients 1 1/2 C. graham cracker crumbs (about 21 squares) 1/2 C. sugar, divided 6 Tbs. butter or margarine, softened 2 8 oz. pkg. cream cheese, softened 3 C. cold milk, divided 2 pkg. (4 serving size each) lemon flavor instant pudding/pie filling 1 8 oz. tub Strawberry Cool Whip Topping Directions Mix graham cracker crumbs, 1/4 C. sugar, and butter until well blended. Press firmly onto bottom of a 13x9-inch baking pan. Set aside. Beat cream cheese, remaining 1/4 C. sugar, and 1/4 C. milk in medium bowl with wire whisk until well-blended. Spread over crust. Pour remaining 2 3/4 C. milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with strawberry whipped topping. Refrigerate 4 hours or overnight. Cut into squares to serve.

My Recipe Notes:

120 You can find this recipe and more than 14,000 others at www.Recipe4Living.com. Browse our collection and submit your own favorites!

The contents of this eCookbook, including all recipes, are the property of Recipe4Living and cannot be distributed or published without permission from Recipe4Living. Any syndication requests may be directed to Recipe4Living. © 2008, Ampere Media LLC, All Rights Reserved.

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