When warmer weather arrives, most of us get the urge to eat light. Our cravings move away from mashed potatoes and hot soup, and go toward light salads and cool dishes. These are recipes that will make you feel fresh a
nd breezy, just like springtime itself.
Mixed Berry Compote
Just the name of this recipe is enough to make your mouth water for juicy berries marinated in citrus and sugar. Serve by itself or over a scoop of French vanilla ice cream.
- 3 cups berries, fresh or thawed frozen (blueberries, raspberries and blackberries will do nicely)
- ¼ cup sugar
- 3 tablespoons unsalted butter
- 2 tablespoons lemon or lime juice
Melt the butter in a saucepan and add the sugar and citrus. Stir until smooth. Toss the berries in and cook on low for about 3 minutes. Best served warm.
Artichoke – Parmesan Bruschetta
As artichokes begin appearing on your grocer’s shelves, you may long for new ways to enjoy this exotic vegetable. This recipe doesn’t have to include fresh artichokes, however, the commercial, jarred variety will do just as well.
- 1 loaf of Italian bread
- ¼ cup Parmesan cheese, shredded
- 1 jar artichoke hearts (or fresh artichoke hearts)
- Olive oil
Slice the Italian bread into 1-inch thick slices, and toast them. Drizzle the slices with olive oil. Place one artichoke heart on each slice and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted. Serve warm.
This is one of those healthy recipe ideas that you’re actually better off eating than not eating. In other words, it will make you feel fresh and light; just what you want for spring.
- 7 or 8 Asparagus stalks
- Olive Oil
- Sesame seeds (optional)
Break off the thick ends of the asparagus stalks. The ends are fibrous and less tasty. Drizzle with olive oil and salt. Toss on the grill, turning until all the sides are toasty brown. Serve warm or cold. Serve on salad, as a side, or keep on the counter as an easy snack. Garnish with sesame seeds if desired.
Frisée Tangerine Salad with Seared Scallops
This is an ideal recipe for a deck lunch with the girls after a brisk round of golf or tennis. Sip on champagne cocktails as you enjoy this airy afternoon repast.
- Frisée lettuce
- Spinach (fresh)
- Tangerines or Clementines (seedless)
- Vinaigrette dressing
- ½ pint of bay or sea scallops
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove minced garlic
Wash and spin-dry the frisée lettuce and spinach leaves. Toss with a drizzle of vinaigrette dressing. Separate the tangerine slices and intersperse among the salad leaves.
In a skillet, melt the butter together with the olive oil. Sauté the garlic. Add the scallops and cook thoroughly. Add the scallops to the salad. Garnish with cherry tomatoes, if desired. Serve immediately.