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  • Giselle Smith

Spring Rolled: Spring Recipes To Brighten Your Table




And just like that, winter came to an end, and blossoming recipes took centerstage.

Check out this feature for some fun recipes to try this season.

Tag us on Instagram at @ElizabethtownLifestyle


Pansy Petal Spring Rolls


Partake in the delightful and whimsical Pansy Petal Spring Rolls for a burst of color and flavor! Makes 5 to 6 rolls.


INGREDIENTS

• 4 Radishes, shredded

• 1/4 Bag Shredded Carrots

• 1/2 cup Mint Leaves

• 1/2 cup Chopped Cilantro

• 10 to 12 Rice Paper Sheets

• 18 Pansies (Food Grade), stems removed

• 1 Head Romaine Lettuce or other Greens

• 1 Small Cucumber, seeded, cut into strips


INSTRUCTIONS

1. Mix radishes, carrots, mint, and cilantro in a bowl. 2. Fill a large bowl with warm water. Soak a sheet of rice paper for 20 seconds, then place it on a clean surface.

3. Add 2-3 pansies, top side down, on the rice paper.

4. Soak another rice paper sheet and place it on top.

5. Add veggie mix and a cucumber strip.

6. Roll tightly from bottom to top, folding in sides halfway. Aim to show flowers on top.

7. Repeat for remaining ingredients.

8. Slice rolls in half and serve with soy sauce.




Perfectly Pink Beet Bliss Deviled Eggs


INGREDIENTS

• 1 Large Jar of Pickled Beets (or 2 medium beets, thinly sliced)

• 9 Large Eggs

• 1-2 tsp Lemon Juice or Dill Pickle Juice

• 2 tsp Dijon Mustard

• 6 Tbsp Mayo

• Garnish options: Crispy Bacon, Chives, Dill, Pickled Red

Onion, thinly sliced Radish


INSTRUCTIONS

1. If using fresh beets, thinly slice them. In a large jar, combine pickled beets with their liquid (or boil 2 medium beets with water, apple cider vinegar, and salt, then let cool). Set aside.

2. Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 11- 12 minutes. After 3 minutes, gently stir eggs twice. Then, remove eggs, peel, and place in beet pickle liquid for 1-2 hours to color pink.

3. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Add lemon juice, Dijon mustard, and mayo. Mash or blend until smooth and creamy.

4. Spoon or pipe yolk mixture into egg white halves. Garnish with desired toppings such as crispy bacon, chives, dill, pickled red onion, or radish slices.

5. Arrange deviled eggs on a platter and serve immediately, or chill until ready to enjoy.

Enjoy these easy and delightful pink petal deviled eggs at your next gathering!




Berrylicious Brie Bites

Indulge in these delightful bruschetta bites bursting with berry goodness atop creamy Brie cheese!


INGREDIENTS

  • 1 Small Loaf French Bread (6-8 inches), cut into 1/2 inch slices

  • 1 Wheel of Brie Cheese

  • Balsamic Glaze

  • 1/2 cup Chopped Fresh Basil

  • Strawberries, Blackberries, Blueberries, or Berries of

your choice, chopped


INSTRUCTIONS

1. Preheat oven to 350°F.

2. Place the bread slices topped with a slice of Brie on a baking sheet and bake for 10-12 minutes. Remove and set aside.

3. Heat balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce to a simmer and heat for 6-8 minutes or until reduced by about 1/3. You want it to be syrupy but not too thick. Alternatively, you can use store-bought balsamic glaze. (Note: If using glaze, skip this step.)

4. To assemble the bruschetta, top each piece of bread with mixed berries. Sprinkle with chopped basil and drizzle with the balsamic reduction.

5. Enjoy!


These delightful bruschetta bites bursting with berry goodness atop creamy Brie cheese are perfect for a spring soirée or a cozy night in.





Lemon Dill Browned Butter Bucatini


Delight in the fresh flavors of spring with our vibrant Lemon Dill Browned Butter Bucatini—a simple yet elegant dish that is perfect for brightening up any springtime table.


INGREDIENTS

• 1 lb Bucatini Pasta

• 6 Tbsp Unsalted Butter, divided

• 1/4 cup Freshly Grated Parmesan cheese

• 1 Medium Lemon, zested and juiced

• 3 Tbsp Minced Fresh Dill

• Kosher Salt and Pepper to taste

• Additional Grated Parmesan for topping


INSTRUCTIONS

1. Cook pasta until al dente, then drain and set aside.

2. In a large skillet over medium heat, melt 4 tablespoons butter until golden brown.

3. Add 1 cup pasta cooking water to the skillet and simmer.

4. Gradually stir in remaining butter until sauce is creamy.

5. Add cooked pasta, Parmesan, lemon juice, and zest to the

skillet.

6. Cook over medium heat until sauce thickens, stirring

occasionally.

7. If needed, add a splash of pasta water to thin the sauce.

8. Remove from heat, stir in dill, and season with salt and pepper.

9. Serve warm with additional Parmesan on top. Enjoy!


Transport your taste buds to a springtime paradise with Lemon Dill Browned Butter Bucatini—a symphony of flavors that harmonize beautifully to create a dish sure to become a seasonal favorite.




Lemon Daze Pistachio Cake


Bask in the delicate flavors of lemon and pistachio with this delightful cake, perfect for any occasion.


INGREDIENTS

• 1/2 cup Fine Granulated Sugar

• Zest of 2 Lemons

• 1/4 tsp Fine Sea Salt

• 1 tsp Pure Vanilla Extract

• 1/2 cup (1 stick) Unsalted Butter, room temperature

• 2 Large Eggs, at room temperature

• 1/3 cup All-Purpose Flour

• Pistachio Flour or Pistachios, ground until very fine


GLAZE

• 1/2 cup Powdered Sugar

• Pinch of Salt

• 1/2 cup Thawed Raspberries


INSTRUCTIONS

1. Preheat oven to 350°F and grease a loaf pan or an 8x8 inch square pan with butter and flour. Alternatively, use a baking spray. Line the pan with parchment paper.

2. In a bowl, beat together sugar, butter, lemon zest, vanilla, and salt using a hand mixer until very light and fluffy, about 3-5 minutes.

3. Add eggs one at a time, while mixer is running, and beat until combined.

4. Fold in the all-purpose flour and ground pistachios until just combined.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Once the cake is cool, slice it in half (straight down the middle if you made it in a square pan, horizontally if you made it in a loaf pan). Trim the edges if desired.

8. To make the glaze, press thawed raspberries through a sieve to release the berry juice. Add powdered sugar and salt, then mix to combine.

9. Have the first cake layer face up and spread some glaze over it in an even layer. Set the second half face-side down and glaze.

10. Enjoy this delightful Lemon Daze Pistachio Cake with its tangy raspberry glaze for a burst of flavor in every bite!



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