Spring has arrived! Along with bunnies, brighter colors and hopefully some spring flowers, this holiday brings with it the chance to enjoy some tasty spring dishes. Whether you are hosting an Easter or Passover celebration or are attending one, wow your fellow diners with these easy and tasty spring holiday dishes. These dishes can also be used to add some variety to your weekly meals.
1. Quinoa Risotto with Carrots and Asparagus
While risotto usually conjures up images of standing over the stove stirring endlessly until that creamy consistency is reached, this dish removes that element by using a slow cooker. Just add the ingredients, set the timer and walk away.
What you’ll need:
- 1 1/2 pounds boneless skinless chicken breasts
- 2 cups quinoa, rinsed
- 4 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 3 large carrots, sliced into rounds
- kosher salt
- Freshly ground black pepper
- 1 bunch asparagus, trimmed and quartered
- 2 cups peas, frozen or canned
How to make it:
Combine the chicken, quinoa, 2 cups of chicken broth, carrots and garlic in the slow cooker. Season with salt and pepper.
Cook on high for 4 hours. Shred the chicken, add asparagus and peas and cook for 30 minutes.
Add the remaining chicken broth and stir until creamy.
2. Rosemary Roasted Potatoes
You can’t go wrong with potatoes, and these simple delicious spuds are the perfect complement to any dish.
What you’ll need:
- 2 pounds baby potatoes, halved or quartered if large
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons freshly chopped rosemary
- kosher salt
- Freshly ground black pepper
- Fresh rosemary sprigs, for serving
How to make it:
Preheat your oven to 400 degrees. Toss potatoes with olive oil, garlic, rosemary and season with salt and pepper. Add potatoes to a baking sheet and roast an hour to an hour and 15 minutes or until crispy. Add rosemary sprigs before serving.
3. Asparagus and Chive Tart
This beautiful tart is just as pleasing to look at as it is to eat and showcases asparagus in a buttery crust.
What you’ll need:
- 1 sheet frozen puff pastry, thawed in refrigerator overnight
- All-purpose flour, for rolling out pastry
- 1 egg, beaten with 1 tablespoon heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated fontina cheese
- 2 tablespoons chopped chives
- 2 eggs
- 1 tablespoon heavy cream
- 1/2 teaspoon freshly ground black pepper
- extra-virgin olive oil
- 1 pound asparagus, washed and trimmed
- Maldon sea salt, for finishing
How to make it:
To bake the pastry:
Preheat your oven to 400 degrees and line a half sheet pan with parchment paper. Roll out the pastry on a lightly floured surface to about a 10-by-16-inch rectangle, and score a ¾-inch border around the pastry with a sharp paring knife. Then, using a fork, prick the pastry all over and brush the border lightly with egg wash. Bake 10 minutes and then let cool.
To compose the filling:
In a medium mixing bowl, combine the Parmesan, fontina, chives, eggs, 1 tablespoon heavy cream and black pepper.
Spread the mixture over the pastry, leaving a ¾-inch border. Arrange the asparagus on the pastry, alternating directions and avoiding the border.
Drizzle the asparagus with olive oil and bake about 25 minutes until it is tender and the pastry is golden brown. Sprinkle with sea salt before serving.
What are some of your go-to holiday — or everyday — dishes? Share your recipes in the comments below. And, feed your body right with these nutritional tips.
