Hello lovely readers of Alaska Renee!
My name is Vanessa and I blog over at A City Girl’s Guide To Life. I’d like to thank Adriana for having me guest post today and for the opportunity to share with you some fantastic recipes for the spring. ‘Tis the season for shopping at Farmers Markets and local CSA’s and you’re going to just love the things you can whip up with some fresh produce.
Apricots, fava beans, limes, mangoes & oranges are all in season and here are some of the best ways to use them!
Breakfast: Apricot Crisp (Via Smitten Kitchen)
1 pound apricots// 3 tablespoons sugar// 1 tablespoon flour// Grated fresh nutmeg, a pinch
1/2 stick (4 tablespoons, 2 ounces) butter, melted// 6 tablespoons of sugar (turbinado, also sold as Sugar in the Raw, gives an excellent crunch)// 1/2 cup oats// 1/2 cup all-purpose flour (or a mixture of whole wheat and all-purpose flour)// Pinch of salt// 2 tablespoons sliced almonds
Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.
Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm.
Lunch: Fava Beans with Olive Oil & Lemon (Via Williams & Sonoma)
4 lb. fresh fava beans// Salt and freshly ground pepper// 3 tablespoons extra-virgin olive oil// 2 tablespoons fresh lemon juice// 1 clove garlic, minced// 1 tablespoons chopped fresh flat-leaf parsley// 1/2 tsp. grated lemon zest// 3/4 cup shaved aged hard cheese, such as Pecorino
Remove the fava beans from their pods and discard the pods. Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes (the amount of time required will depend on the freshness of the beans). Using a slotted spoon, drain the beans and then immediately plunge into a bowl of ice water. When cool enough to handle, slip off the skins and discard. Transfer to a serving bowl. Whisk together the olive oil, lemon juice, garlic, parsley and lemon zest and season with salt and pepper. Drizzle on top of the beans and toss. Sprinkle the cheese over the top and toss gently. Serve right away.
Dinner: Cantaloupe, Lime & Chili Soup (Via Martha Stewart)
3 lb. cantaloupe// ¾ teaspoon sambal oelek (Asian chili paste)// 3 tablespoons of fresh lime juice// ½ tsp. coarse salt
Cut flesh of cantaloupe into large chunks. Puree with samba oelek, lime juice, and salt in a blender until smooth. Refrigerate until cold (about one hour). Stir well, and swirl in more samba oelek if desired before serving.
Dessert: Mango Lassi Popsicle (Via Desserts for Breakfast)
2 cups ripe mango, chopped// 1 1/2 cups Greek yogurt// 1/2 cup milk// 2 tablespoons sugar// generous pinch of ground cardamom// generous pinch of salt
Combine the ingredients in a food processor or blender and blend until smooth. Pour the blended mango mixture into the popsicle molds and freeze until solid, preferably overnight. To unmold, run hot water around the outside of the molds for a brief time until you can easily pull the popsicle out.
Drink: Tequila Sunrise Margarita (Via Better Homes & Gardens)
Red colored sugar// 1 lime wedge// 3 cups Triple Sec or other orange liqueur// 2 cups of tequila// 1 ½ cups freshly squeezed lime juice// 1 cup superfine sugar or powdered sugar// 2 cups orange juice// ice cubes// Grenadine syrup// orange slices (optional)
Place sugar on a small plate. Rub rims of glasses with the lime wedge. Dip rims of glasses in sugar to coat; set aside. In a pitcher combine Triple Sec, tequila, lime juice, and sugar. Stir until sugar is dissolved. Stir in orange juice. Chill until ready to serve. Place ice cubes in sugar-rimmed glasses. Pour tequila mixture over ice cubes and add 2 dashes grenadine syrup to each glass. Garnish with orange slices, if desired.