Spring is definitely in full swing and the stores are full of lovely fresh green things.
The warmer weather always make me crave dishes that abound with beautiful veggies and clean, refreshing flavours. While I understand that barbecue season can’t be far away, there will still be the odd rainy day when you feel like tying on your apron and really cooking. I present here a trio of recipes that showcase the vibrant tastes of spring.
Cream of Roasted Asparagus Soup
1 bunch of asparagus (about 16 medium spears)
3 green onions
1 small head of garlic
3 tsp olive oil, divided use
4 cups low-sodium chicken broth
¾ cup light cream
Sea salt and freshly ground black pepper
Garnish: Additional blanched asparagus tips and freshly grated Parmesan cheese
Preheat oven to 400° F.
Wash asparagus and break off tough ends. Cut off the base of the head of garlic (exposing the bottom of each clove) and place the garlic head in a square of aluminum foil.
Drizzle one teaspoon of olive oil over cut surface and sprinkle with a bit of salt. Fold up the aluminum foil around the garlic, sealing tightly so oil doesn’t leak out.
Spread the asparagus and green onions out on a large, rimmed baking sheet and drizzle with the remaining two teaspoons of oil. Sprinkle generously with sea salt and toss with your hands so everything gets evenly coated with oil.
Place the wrapped garlic head on the baking sheet as well. Roast vegetables for 20 to 30 minutes until the asparagus is soft and slightly brown. Remove from the oven; trim the root ends off the green onions and carefully open the package of garlic.
Squeeze the cooked garlic out of the papery skin into a stock pot and add the asparagus and green onions. Add the broth and bring to a boil, then turn heat to low and simmer for 20 minutes.
Puree soup using an immersion blender (or in batches in a regular blender, holding a folded towel over the top so soup doesn’t “erupt”). Add the cream and re-warm soup over low heat; taste and add sea salt and pepper as desired. Serve soup garnished with asparagus tips and sprinkle Parmesan cheese over top. Makes six servings.
Chicken with Mushrooms & Creamed Spinach
All this needs is a side of sliced ripe tomatoes drizzled with a little vinaigrette dressing, though some steamed brown rice would also be a nice addition.
For the spinach:
1 pound of fresh baby spinach
½ cup soft, creamy cheese (herb and garlic flavour)
¼ cup freshly grated Parmesan cheese
1 medium shallot, finely chopped
1 Tbsp olive oil
Salt and freshly ground pepper to taste
For the mushrooms:
½ lb brown cremini mushrooms, sliced
2 Tbsp butter
1 Tbsp olive oil
1 tsp soy sauce
Freshly ground black pepper
For the chicken:
4 boneless, skinless chicken breast halves, each about six ounces
1½ cups grated Fontina cheese
Seasoned salt and freshly ground black pepper
Preheat oven to 350° F. Place the chicken breasts in a lightly greased shallow baking dish and sprinkle generously with seasoned salt and pepper; bake for 15 minutes. While the chicken is baking, prepare the creamed spinach and mushrooms.
In a large skillet, heat the olive oil over medium-high heat; add the shallot and sauté for two to three minutes, then add the spinach. When the spinach has wilted add the soft cheese and the Parmesan cheese; continue cooking until the soft cheese has melted. Remove from heat and transfer spinach to a small bowl; wash skillet and use it to cook the mushrooms.
For the mushrooms, heat the butter and olive oil over medium-high heat. Add mushrooms and cook until they’re golden brown; add the soy sauce and several grinds of black pepper and cook, stirring constantly, until mushrooms are glazed.
Remove chicken from oven and turn each piece over. Divide the spinach and mushrooms evenly over each chicken breast; sprinkle the Fontina cheese evenly over top and return chicken to oven for another 10 to 15 minutes, until cheese is golden and bubbly and chicken is cooked through. Makes four servings.
Lemon Brownies
¾ cup all-purpose flour
¾ cup granulated sugar
¼ tsp salt
½ cup butter, softened
2 large eggs, room temperature
1 Tbsp finely grated lemon zest
2 Tbsp freshly squeezed lemon juice
Tart lemon glaze:
3 Tbsp freshly squeezed lemon juice
1 Tbsp finely grated lemon zest
1 cup icing sugar, sifted
Preheat oven to 350° F. Grease an eight-by-eight-inch glass baking dish with butter and set aside. In the bowl of an electric mixer, combine the flour, sugar and salt; add the softened butter and beat on low speed until combined. In a separate bowl, whisk together the eggs, lemon zest and lemon juice; pour this mixture into the flour mixture and beat at medium speed for two minutes, until smooth and creamy.
Pour batter into the baking dish and bake for 20 to 25 minutes until golden around the edges. Don’t overbake or the bars will be dry. They should have the same moist consistency as chocolate brownies.
Allow to cool completely before glazing. To make glaze, whisk together the icing sugar, lemon zest and lemon juice until completely smooth. Spread the glaze evenly over the brownies and let set; cut into bars. Makes 16 two-inch square brownies.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
