11 | Spring!

1 |   Main Dish

Zucchini and Herb Quiches

I was introduced to this recipe by a friend of mine. She didn’t like to cook, but this was a easy-to-make dish she pulled out for any event. Simple, quick, and tasty, you can add almost any vegetable and herb that you have on hand.

3 |   Side

Pickley Potato Salad

Potatoes have always been one of my favorite vegetables. They are so versatile even cold in a salad they stand out. Mix them with your leftover hard boiled eggs from Easter. Now this is a perfect way to use them and make a great dish.

2 |   Salad

Fresh Fruit Salad

Making a fruit salad might seem too easy, but it’s really all about the combination and quality of fruit. Because each fruit is in the raw form, there’s no hiding the delectable flavors. With this mix of fruits, fruit salad can be a spectacular dessert too!

4 |   Dessert

Blissful Caramel Biscuits

Easter holiday, for my family, meant homemade buns and extra dough for monkey bread or as we called it “dibby-dobbs.” This gooey, delectable, heavenly dessert is my simple version of that childhood favorite. I hope this starts a tradition in your family too.

5 eggs

1/2 cup cream

2 tablespoons fresh chives

2 tablespoons fresh Italian parsley

1 small zucchini

1 medium carrot

1/2 cup shredded cheddar cheese

1/4 teaspoon salt

1/8 teaspoon black pepper

Simple Substitute– This is a good recipe to practice substituting ingredients. For example, use one thinly sliced leek if you don’t have one of the vegetables. Even a cup of chopped asparagus would be a tasting switch. Or if you enjoy mild cheese, use Monterey jack instead of the cheddar. Using your favorite herbs would make for another great change. Instead of chives, try tarragon or basil.

Make ahead option– These can be made ahead and stored in a sealed container in the refrigerator for four days. They’re great cold, but can be reheated if you prefer.

The Simple Steps...

1. Preheat oven to 350˚. Prepare muffins pans by lightly coating the bottom and edges of each cup with butter or vegetable oil.

2. Crack open the eggs into a large mixing bowl. Whisk the cream and eggs together.

3. Finely chop the chives and Italian parsley. Use 2 tablespoons of each and mix them with the eggs.

4. Peel the carrot and shred it. Shred the zucchini. Place both veggies into the mixing bowl and stir everything all together.

5. Mix in the salt and pepper.

6. Pour the mixture into the muffin cups dividing it evenly among them.

7. Bake for 18 minutes.

8. Allow to cool on a wire rack for 5 minutes. Then gently remove them from the pan.

1 cup seedless black grapes

1 mango

2 nectarines

6 medium to large strawberries

1 tablespoon apricot preserves

Want to make this dairy or gluten-free? This is a super simple gluten-free and dairy-free salad. It also makes a delicious light dessert.

Want to make this dairy or gluten-free? The apricot preserves are mild so it doesn’t change the flavor of the fruit. It coats the fruit with a thin glaze to protect them and keep them from turning brown too quickly. Add toasted nuts like almonds and pecans to the top for even more fun and flare. Toasted coconut flakes are another delectable topping.

The Simple Steps...

1. Wash the fruit. Slice the grapes in half and place them into a medium bowl.

2. Cut the Mangoes.

• My Method: To cut the mangoes, get a large sharp knife and cutting board. Mangoes have a large thin, oblong seed in the center. The key to getting the fruit is to cut as close to the seed as possible.
• Hold the mango by the small end and place the bigger stem end on the cutting board. Slice down along the seed. Then slice down the other side of the mango also along the length of the seed. You’ll have two mango “cups.”
• Place them skin side down on the cutting board. Without cutting through the skin, use the knife to cut the mango every 1/2 inch length wise then again every 1/2 inch width wise
• Then push on the skin side of the mango so the flesh pops out and the skin is inverted. Cut the pieces off the skin and into a mixing bowl. Do the same for the other mango “cup.”
• Finally, peel the skin off the mango that is still attached to the seed. Cut the extra mango flesh off and add that to the mixing bowl.
• Here is a quick tip video to help you.

3. Cut the nectarines and add them to the bowl.

• My Method: Nectarines are very much like peaches. They have a pit in the center and everything else is edible. Using a sharp knife, cut the nectarines in half from stem to end.
• Often the flesh is hard to separate from the pit. Cut the flesh off the pit by making several slices from stem to end and use the knife to gently scrape the fruit off the pit. Place the fruit into the bowl.

4. Cut off the strawberry’s stems and slice each berry. Place them in the bowl too and stir all the fruit together with the apricot preserves. You’re ready to eat!

1 1/2 lbs small red potatoes

2 tablespoons dijon mustard

1/2 cup real mayo

1 tablespoon dill pickle juice

1/4 teaspoon celery seed

3 green onions

3 boiled eggs

1/3 cup chopped pickles

1/4 teaspoon salt

Want to make this dairy or gluten-free? This is already a delicious gluten-free recipe. No need to use eggs if you are dairy-free, and use Follow Your Heart Vegenaise instead of real mayo for a complete dairy-free option.

Make ahead option– The potatoes and eggs can be boiled and kept in the refrigerator for four days. If you keep eggs in the shell, they will keep for one week in the fridge. Once you peel them, you’ll want to use them as soon as possible. They won’t keep as long, only about two or three days. The dressing can also be mixed together and stored in a jar in the fridge for a week. When you want a potato salad, peel and chop the eggs, mix in the chilled potatoes, stir in the dressing, and eat!

The Simple Steps...

1. In a large pot, bring half a pot of water to boil.

2. Scrub the potatoes well and keep the skins on. Cut the potatoes in half to aid them in cooking faster. Add them and 1 teaspoon salt to the boiling water. Cook for 15-20 minutes or until the potatoes are fork tender.

3. While the potatoes are cooking, mix the mustard, mayo, pickle juice, and celery seed together in a large mixing bowl.

4. Wash the onions and slice them into very thin pieces. Peel the eggs and chop into half inch pieces. Add all the onion, egg, and pickles into the large mixing bowl. Stir everything together to coat it in the dressing.

5. Once the potatoes are cooked, strain them and allow them to cool for a few minutes so you can handle them.

6. Cut the potatoes in quarters. Toss them into the large bowl and stir them in to make sure everything is coated.

7. Taste the salad. Is it missing something? Add 1/4 teaspoon salt and taste again. Chill the salad while you prepare the rest of the meal.

Caramel Sauce:

4 tablespoons butter

1/4 cup brown sugar

4 tablespoons maple syrup

Dough:
2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons very cold butter

3/4 cup milk

1/4 cup sugar

1 teaspoon ground cinnamon

1 tablespoon melted butter

Want to make this dairy or gluten-free?Use my favorite brand of baking powder, Clabber Girl Baking Powder. It’s gluten-free! Bob’s Red Mill has great gluten-free all-purpose flour to use instead of regular flour, but there are other gluten-free flours out there if your store doesn’t have Bob’s.

Make ahead option– This can last on the counter up to three days covered with plastic wrap and five days in the fridge. Just cut a piece and put in the toaster oven for 30 seconds to reheat.

The Simple Steps...

1. Preheat the oven to 450˚.

2. In a 8x8 square baking dish, combine the 4 tablespoons butter, brown sugar, and maple syrup. Melt them in the oven for 5-10 minutes while you make the dough. Stir it together well before adding the dough to the top.

3. To make the dough, combine the flour, salt, and baking powder in a large mixing bowl.

4. Shred in 5 tablespoons of butter. Then mash it together with your hands until the mixture resembles coarse crumbs. Stir in the milk just until moistened.

5. Combine the sugar and cinnamon in a medium bowl. Drop small 1/2” to 1” dough balls into cinnamon and sugar and roll them around to coat them evenly. Drop the dough into the baking dish making sure all of the caramel bottom is covered. Sprinkle the remaining sugar mixture over the dough.

6. Melt 1 tablespoon butter and pour over the dough.

7. Bake for 20-22 minutes or until golden brown.

8. Using a knife, scrape along the edges of the pan. Place a large plate on top of the pan and tip the pan upside down onto the plate. Allow to cool for 5 minutes. Then remove the 8x8 baking pan to reveal the scrumptious caramely delight!