Whether it is a warm breakfast, a crunchy snack, or an evening drink you want fresh ingredients.
Here are some fresh spring recipes to help you enjoy the season!
Lemon-Ricotta Pancakes
For this recipe, you will need:
Directions:
Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl.Let macerate, tossingoccasionally, until sugar dissolves and juicesare released, about 15 minutes.
Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy.Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whiskjust to blend. Add half of the egg white mixture; foldjust to blend. Fold in ricotta, then remaining egg white mixture.
Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Working in batches, use 1/2 cup batter for each pancake. Ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned andjust cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.
Spinach Artichoke Spring Rolls
For this recipe, you will need:
Directions:
In a large bowl, combine cream cheese, sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside.
Lay an egg roll wrapper on a clean surface in a diamond shape and spoon two tablespoons (max) of the mixture in the center. Fold up the bottom half andtightly fold in the sides.Gently roll, then seal the fold with a couple drops of water. Repeat until filling is all used up.
In a large skillet, add enough oil to reach 1" up the side of the pan. Heat until it starts to bubble, then add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to coolslightly.
Transfer to a serving platter and sprinkle with Parmesan and parsley. Serve warm.
Wine-Poached Strawberries and Apricots
For this recipe, you will need:
Directions:
Fill a large bowl with ice and water; place a large heatproof bowl on top. Stir together wine, sugar, and tarragon sprig in a large saucepan; bring to a boil over medium. Add apricots, and cook 2 minutes.Add strawberries; reduce heat to medium-low, and cook until fruitjust softens, about 3 minutes. Transfer fruit mixture to bowl set over ice-water bath, and let stand until cool, about 45 minutes.
Serve the fruit and wine mixture in glasses topped with unsweetened whipped cream and garnished with tarragon leaves.
The rest is up to you! We hope you enjoy the food and fine weather!
