SPRINGTIME FAVORITES
Spring is here! Let’s welcome it by cooking with the many colorful fruits and vegetables in season—plus these colorful foods offer a boost in nutrition!
Crawfish is seasonal and one of my favorites. Why not try a new recipe and prepare Crawfish Tortellini? It is delicious and can be served for a casual home meal or at a special gathering.
My personal favorites in springtime are pasta and fruits salads. I love all the combinations and colors. Pick the fruits and veggies your family loves the best.
Happy Springtime!
PASTA SALAD
- 8 ounces uncooked small shell pasta
- 1 pint grape tomatoes, halved
- 2 cups coarsely chopped fresh spinach
- 1 yellow bell pepper, chopped
- 1 /4 cup finely chopped red onion
- 3 tablespoons chopped fresh dill
- Fresh Lemon Vinaigrette (Recipe follows)
- 1 (4-oz.) package crumbled feta cheese
Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.
To serve, add the cheese just before serving. Drizzle with fresh lemon vinaigrette.
Makes 4 to 6 servings.
LEMON VINAIGRETTE
- 1 /4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 large garlic clove, pressed
- 1 /4 teaspoon salt
- 1 /4 teaspoon freshly ground black pepper
- 1 /2 cup vegetable oil
Whisk together first 5 ingredients. Gradually add oil, whisking until blended.
(Can be prepared ahead and stored in refrigerator up to 1 week. Bring to room temperature, and whisk before serving.)
Makes 3 /4 cup.
Adapted from Southern Living
FRUIT SALAD
- 1 cup sugar
- 1 cup water
- Juice of 1 orange
- Zest of 1 orange
- 2 whole vanilla beans, caviar scraped out (or 2 teaspoons vanilla extract)
- 4 pints strawberries, hulled and halved
- 2 pints blueberries
- 2 cups red grapes, halved
- 2 cups green grapes, halved
- Mint leaves (optional)
Place the sugar, water, orange juice, orange zest and vanilla into a small saucepan and stir to combine. Bring to a boil. Then turn the heat to low and simmer for 15-20 minutes to thicken slightly. Set aside to cool, then store in the refrigerator until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.
Serves 12
Adapted from Pioneerwoman.com
CRAWFISH TORTELLINI
- 1 medium onion, chopped
- 1 /2 cup green onions, chopped
- 2 cloves garlic, minced
- 1 /2 cup unsalted butter
- 1 pound crawfish tails
- 1 /2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped
- 1 pint whipping cream
- 1 package cheese tortellini, cooked
- Cayenne pepper to taste
- Tabasco sauce to taste
Sauté onions and garlic in butter. Add crawfish and sauté for 5 minutes.
Add the cheese and parsley, and then the whipping cream, to make a thick sauce.
Fold cooked tortellini into crawfish mixture.
Season with Tabasco and cayenne pepper.
Place in a greased casserole dish.
Sprinkle with extra Parmesan cheese.
Bake at 350 degrees for 15 or 20 minutes covered lightly.
Serves 4.
