Spring Pasta

Spring has sprung! Well..for some of you. The recipes that have been compiled below are ideal for cookouts, get togethers, or a day at the park. Bring the zest and get started on this sunshiny day!

Ingredients

Dressing:

• 1/3 cup extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, grated
• 1 lemon, zested and juiced
• Salt and pepper

Pasta:

• 12 ounces cavatappi pasta
• 4 ounces asparagus, blanched and thinly sliced
• 1 box frozen peas, defrosted
• One 12-ounce jar roasted yellow peppers, chopped
• 1 pint grape tomatoes, halved
• 1 shallot, minced
• 1/2 cup fresh dill, chopped
• Ricotta salata, for garnish

Preparation

1. In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
2. Now let’s get started on the pasta.
3. Cook pasta. Run under cold water.
4. Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill.
5. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
6. Garnish with ricotta cheese.

Mini Pizzas

Ingredients

• 1 pound pizza dough
• All-purpose flour
• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
• 6 ounces ramps or scallions
• Salt
• 1 cup ricotta cheese
• 1 teaspoon grated lemon zest
• Coarse sea salt
• Ground black pepper
• 1/4 cup fresh basil leaves
• Grated parmesan cheese, for topping

Preparation

1. Preheat oven to 500 degrees F.
2. Divide the dough into 4 pieces on a floured surface.
3. Brush baking sheet with olive oil.
4. Stretch the dough into four, half of a foot, rounds; place on the baking sheet and bake until golden, about 12 minutes.
5. Heat skillet over medium heat.
6. Toss the ramps or scallions with 1 tablespoon olive oil and season with salt.
7. Saute about 1 minute.
8. Cut into pieces on cutting board.
9. Combine and mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl.
10. Brush crusts with olive oil.
11. Sprinkle ricotta mixture and season with sea salt.
12. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.
13. Garnish with basil.

Roasted Asparagus With Garlic

Ingredients

• Asparagus
• Garlic clove or two, minced
• Aluminum foil
• Salt and pepper
• Olive oil

Preparation

1. Heat oven to 400 degrees F.
2. Trim asparagus.
3. Place aluminum foil on baking tray. Place asparagus evenly on tray.
4. Place minced garlic evenly over asparagus, at least one piece on each stem.
5. Sprinkle salt and pepper. Lightly pour olive oil over asparagus evenly.
6. Cook 10 minutes or until ready.

Parmesan Chicken Tenders

Ingredients

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders
• 3 large garlic cloves, minced
• 1/2 teaspoon salt
• 3 tablespoons balsamic vinegar
• Ground pepper
• 1 1/4 cups Parmesan, grated
• 3/4 cup Italian-style seasoned bread crumbs

Preparation

1. Preheat the oven to 500 degrees F.
2. Brush 1 tablespoon of oil over each on lined baking sheets.
3. Place buttermilk in a large bowl.
4. Add the chicken tenders and stir to coat.
5. Let stand at least 15 minutes and up to 30 minutes.
6. While waiting, mash garlic with salt in a medium bowl.
7. Whisk in the vinegar and then the remaining 1/2 cup of oil.
8. Season with pepper.
9. Transfer the vinaigrette to a serving bowl.
10. Stir Parmesan and bread crumbs in a pie dish.
11. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat.
12. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
13. Drizzle remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
14. Serve with vinaigrette.

Herbed Snap Peas

Ingredients

• 3/4 lb. sugar snap peas
• Butter
• 1 red onion
• 1 tbspn dill, chopped
• 1/2 tspn marjoram, minced
• Salt & pepper

Preparation

1. Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes.
2. Drain.
3. While cooling, heat 1 tablespoon butter in skillet.
4. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram.
5. Cook mixture until onion is soft, about 3 minutes.
6. Add the snap peas and salt/pepper; toss.

Salad With Blue Cheese

Ingredients

• 4 ounces Roquefort cheese, chopped
• 1 cup mayo
• 1 cup heavy cream
• 2 tablespoons tarragon vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 head iceberg lettuce, cut in quarters, or 2 heads Bibb lettuce, cut in half
• Heirloom tomatoes

Preparation

1. Place cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor and process until smooth.
2. Place a wedge of lettuce on each serving plate with slices of tomato.
3. Pour dressing over the lettuce to moisten.