Lighten spring meals to match the season

 

It’s spring, and the warmer weather and longer days seem to call out for brighter, lighter meals.

After a winter with stews, soups, spaghetti and more, it’s time to feature spring vegetables such as asparagus, peas and ramps.

Try light pasta dishes and citrus of all types, as well as salads made with the season’s finest produce.

A grain bowl or veggies-based bowl is healthy and fresh, 

Spending more time outdoors is one of the best parts about spring so break out the grill and try everything from turkey burgers to grilled chicken that’s been marinated. 

Just because it’s spring, that doesn’t mean you have to forget your favorite soups. Additions such as lemon and fresh herbs make them perfect for the season.

Lighten your soups by making broth-based entrees rather than cream-based soups, and accompany them with breadsticks rather than heavy breads.

And then there’s dessert. Enjoy a cake flavored with lemon or lime, or try a subtle nod to lavender, steeping the herb in milk before using it and garnishing the finished product with flowers. Just make sure to use edible flowers that haven’t been treated with chemicals. Use a light hand or you could end up with a dessert that tastes more like soap than a tasty treat.

Following are some spring recipes from the Tea and Spice Exchange in Port Washington.

 

Lavender Lemonade

For lavender lemon simple syrup:

6 ounces water

4.5 ounces lemon sugar

2 tablespoons lavender flowers

For a single serving:

1 ounce fresh lemon juice

2 ounces lavender lemon simple syrup

4 to 5 ounces cold water

For a pitcher:

4 ounces fresh lemon juice

8 ounces lavender lemon simple syrup

16 to 20 ounces cold water

To make simple syrup, heat water to a simmer in a small saucepan. Stir in sugar and lavender. Remove from heat and cover. Steep 10 minutes. Strain and discard lavender. Allow to cool.

Refrigerate unused simple syrup in an air-tight container as long as one week.

To make a single serving, place ingredients in a 12-ounce glass and stir. Fill with ice.

To make a pitcher, stir together lemon juice, simple syrup and 20 ounces water. Dilute with additional cold water if needed.

To serve, pour prepared lemonade into individual glasses filled with ice.

For super smooth lemonade, pass lemon juice through a strainer to separate pulp.

Ice will mellow the intensity of lemonade’s sweet-tart flavor so avoid diluting it with too much water.

Lemonade can be prepared ahead of time and stored, covered, in the refrigerator.  Add ice just before serving.

Makes 9 ounces simple syrup and 28 to 32 ounces lemonade.

 

 

Grilled Jerk Chicken

1 small onion, roughly chopped

3 green onions, roughly chopped

3 tablespoons Jamaican jerk spice blend

1 tablespoon mango sugar

1/2 teaspoon jalapeño pepper powder

1/4 cup soy sauce

1 tablespoon vegetable oil

3 to 3-1/2 pounds boneless chicken breasts 

Using a food processor, blender or immersion blender, process onion, green onions, Jamaican jerk spice blend, mango sugar, jalapeño pepper powder, soy sauce and vegetable oil. Transfer to a large shallow dish or zipper-top bag. Add chicken and turn to coat thoroughly. Cover or seal and refrigerate overnight. 

Bring chicken to room temperature. Grill over a medium-high (375 degrees) fire for six to seven minutes per side. When internal temperature reaches 165 degrees,  remove from grill. Let chicken rest five minutes before slicing or serving.

If using tenderloins, heat two to three minutes per side until  375 degrees. If using boneless thighs, grill seven to eight minutes per side, until 375 degrees. If using drumsticks, rotate every few minutes until 400 degrees.

 

 

Mediterranean Orzo Salad

For vinaigrette:

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons Greek seasoning

1 teaspoon sweet onion sugar

3/4 teaspoon Vik’s Garlic Fix! spice blend

2 tablespoons lemon juice

1 tablespoon lemon zest

1/2 cup extra virgin olive oil

For salad:

1-1/2 cup dry orzo pasta

1 cup seeded and diced English cucumber

1 cup cherry tomatoes, halved

1/2 cup pitted kalamata olives, halved

1/2 cup finely diced red onion

2 cups cooked chicken, pulled or diced, optional

1 cup crumbled feta cheese, optional

In a small mixing bowl, whisk red wine vinegar, Dijon mustard, Greek seasoning, sweet onion sugar, Garlic Fix! spices blend, lemon juice and zest until combined. While whisking constantly, slowly stream  in olive oil until fully incorporated and emulsified. Set aside. 

For best results, make one day ahead. 

Cook orzo according to package instructions. Fully drain any excess water. Transfer orzo to a large mixing bowl. Add cucumber, tomatoes, olives, red onion and chicken along with enough vinaigrette to coat. Toss gently to combine. 

Taste and add more vinaigrette as desired.

Makes 7 cups salad without chicken or feta and less than 8 ounces vinaigrette.

 

 

Chilled Lemon Mint Rice Pilaf

1 Granny Smith apple, cored, skinned and chopped

3 tablespoons and 1 teaspoon fresh lemon juice

2 tablespoons and 1 teaspoon Marrakesh mint tea 

1/4 cup and 1 teaspoon extra virgin olive oil 

1 cup basmati rice

1/2 teaspoon chile lime sea salt plus more for finishing 

Zest of 1 lemon

2 tablespoons fresh shallot, chopped small

1-1/2 teaspoons Coastal blend seasoning 

1 teaspoon light agave nectar

1/4 cup frozen green peas, thawed, rinsed

1/4 cup fresh tomato, cored and chopped small

4 ounces feta cheese, roughly crumbled

1/4 cup shelled pistachio nuts, roughly chopped, or slivered almonds

1/4 cup fresh chopped parsley

Combine apple and one teaspoon lemon juice in a small bowl. Stir to coat. Set aside.

Bring 16 ounces filtered water to a boil. Remove from heat and let sit one minute. Stir in two tablespoons Marrakesh mint tea and steep five minutes. Strain through a fine mesh strainer into a small bowl. Discard used tea leaves and set brewed tea aside.

Place one tablespoon extra virgin olive oil in saucepan. Over medium-high heat, add rice, stirring to coat evenly in oil, then cook one minute. Pour tea into pan and bring to a boil. Reduce heat to low and add chile lime sea salt. Cover and cook 10 to 12 minutes, fluffing periodically, until liquid is absorbed and rice is fluffy. Be careful not to burn rice on the bottom.

Transfer rice to a large bowl, fluff with a fork, and set aside to cool.

Combine lemon zest, three tablespoons lemon juice, shallots, Coastal blend seasoning, 1 teaspoon dry Marrakesh mint tea leaves, light agave nectar and remaining extra virgin olive oil in a small, sealable airtight container. Shake vigorously to create vinaigrette. Chill until ready to use.

Add peas, tomato, cheese, apple, pistachios and parsley to the rice. Shake and drizzle vinaigrette over rice mixture. Fold ingredients together. Sprinkle with chile lime sea salt. 

Chill in refrigerator 30 to 60 minutes before serving.

 

 

 

Lavender Lemon Cupcakes

3 tablespoons lavender flowers

1-3/4 cups cake flour, sifted

1-1/2 teaspoons baking powder

1/2 teaspoons Himalayan fine mineral salt 

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 teaspoon Madagascar vanilla extract 

1 teaspoon lemon zest

1/3 cup whole milk

8 ounces lemon curd

16 ounces cream cheese frosting

2 tablespoons honey

Purple and yellow food coloring, optional

1 tablespoon lemon sugar, optional

Chop two tablespoons lavender flowers. In a medium bowl, combine flowers with cake flour, baking powder and Himalayan salt.

In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, allowing one egg to blend in before adding the second. Mix in vanilla extract and lemon zest.

Mix flour mixture into butter mixture alternately with milk. Stir only until combined. Do not overmix.

Fill 12 cupcake liners two-thirds full with batter. Bake in a 350-degree oven for 25 to 30 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool briefly, then move cupcakes to a wire rack to finish cooling.

Gently use a spoon to press a small indent into the top of each cupcake. Fill each indentation with one tablespoon lemon curd. Mix honey into the cream cheese frosting, stir in food coloring, if desired,  and pipe onto each cupcake. Garnish with remaining lavender flowers and lemon sugar.

 

 

Coastal Chicken Kabobs

For chicken:

1/2 cup garlic extra virgin olive oil 

2 tablespoons Coastal blend seasoning 

2 pounds chicken breast, cut into 1-inch pieces

For onion:

1 medium red onion, cut into 1-inch pieces

2 tablespoons garlic extra virgin olive oil 

3/4 teaspoon Tailgater’s spice blend 

3/4 teaspoon garden mirepoix sea salt 

For cool coastal dip:

1 cup sour cream

2 tablespoons Coastal blend seasoning 

In a gallon-size resealable bag, combine olive oil and seasoning. Add chicken pieces and seal zipper-top. Massage and turn bag until all pieces are coated. Refrigerate one to 12 hours. 

Soak 10 10-inch wooden skewers in water for at least one hour.

In a medium bowl, place onion pieces, olive oil, salt and pepper, then toss to coat evenly.

Alternate skewering chicken and red onion pieces until all the chicken has been used. Leave 1-1/2 to 2 inches empty at the end of each skewer for handling. 

Grill 12 to 15 minutes on each side, rotating as needed. Rest five minutes before serving. 

You may also arrange chicken and onion pieces on a foil or parchment-lined baking sheet. Arrange pieces on a foil or parchment-lined baking sheet and roast in a 450-degree oven for seven minutes. Broil an additional five to seven minutes, turning halfway through.

To make dip, combine sour cream and seasoning. Refrigerate one hour before serving. 

Refrigerate leftovers for one week.

 

 

Moroccan Green Pea Bruschetta

3 tablespoons extra virgin olive oil plus more for garnish 

2 teaspoons Marrakesh mint tea 

1 teaspoons Moroccan spice blend 

1/2 teaspoon chile lime sea salt plus more for finishing 

1/2 teaspoon Aleppo pepper, crushed, for garnish

2 cups frozen peas, thawed

2 tablespoons fresh chopped parsley

2 garlic cloves, peeled and halved

3 tablespoons lemon zest

2 tablespoons chopped fresh chives

3 tablespoons fresh lemon juice

12 baguette bread slices, toasted

Place 1/2 cup water in a small pot and bring to a simmer over medium heat. Stir in peas, parsley, garlic, one tablespoon extra virgin olive oil and Marrakesh mint tea. Cook three minutes.

Drain liquid into a heat-resistant bowl and set liquid aside.

Transfer pea mixture to a food processor and pulse until a coarse paste forms.

Scoop mixture into a large bowl and stir in lemon zest, chives, two tablespoons lemon juice, Moroccan spice blend, chile lime sea salt and one tablespoon extra virgin olive oil.

Incorporate one tablespoon reserved cooking liquid at a time until mash is spreadable but thick.

Taste and adjust with chile lime sea salt or additional lemon juice, if needed.

Drizzle roasted baguette slices with one tablespoon extra virgin olive oil and spread mash over top. Garnish with a sprinkling of Aleppo pepper crushed and additional drizzle of extra virgin olive oil.

 

Ginger Teriyaki Salmon

For marinade:

1 tablespoon white miso

1 tablespoon ginger teriyaki spice blend 

1 tablespoon Korean BBQ rub spice blend 

1 tablespoon soy sauce or tamari

1 tablespoon mirin

1 tablespoon water

1-1/2 teaspoon granulated honey 

1/2 teaspoon toasted sesame oil

4 6-ounce skin-on salmon fillets

Scallion greens, sliced on bias, optional

White or black sesame seeds, optional 

In a large, shallow bowl, mix white miso, ginger teriyaki spice blend, Korean BBQ rub spice blend, soy sauce, mirin, water, granulated honey and sesame oil. Place salmon fillets in marinade, skin-side up. Spoon marinade on top of the salmon, making sure to coat the sides and skin. Cover and refrigerate. For fillets up to one inch at the thickest part, marinate one to two hours. For thicker cuts, three hours.

Remove salmon from marinade. Using a butter knife, scrape off any excess marinade. Arrange fillets, skin side down, on a foil-lined baking shee that’s coated with cooking spray.

Roast in a 450-degree oven for 10 to 13 minutes, until the thickest part of the fillet is 120 degrees. 

To serve, top with green onions and sesame seeds, if desired.

 

 

Mushroom &and Asparagus Quiche

1 ready-to-bake pie crust

1 teaspoon truffle extra virgin olive oil 

1/4 cup finely diced onion

4 ounces cremini mushrooms, roughly chopped

1 cup asparagus, chopped into 1/2-inch pieces

1 teaspoon sautéed mushroom spice blend 

5 large eggs

1/2 cup heavy cream

1 tablespoon signature spice blend 

1/2 cup crumbled goat cheese, optional

Unroll pie crust and press into a nine-inch pie dish. Bake in a 375-degree oven for 10 minutes, until edges are barely golden. Set aside.

Place truffle olive oil in a medium skillet over medium heat. When heated, add the onion and mushrooms and cook, stirring occasionally, until just tender.

Add asparagus and sauteed mushroom spice blend. Stir to combine. Remove from heat and set aside.

In a medium mixing bowl, whisk eggs, heavy cream and signature spice blend until combined. Stir in cooked vegetables and goat cheese. Pour mixture into pie crust and bake 30 to 35 minutes, until the center is completely set.

Cool five to 10 minutes before slicing and serving.