Recipes Best Served In The Spring
After a cold winter filled with comfort foods, your body craves fresh fruits, vegetables and light desserts. Whether you’re hosting a brunch or just want to pack your meals full of cold pasta dishes and fruit-inspired sweets, these recipes are sure to please the entire table.
Spring Pasta Salad
Bring this cool pasta salad to a family get-together or throw it in the mix before dinner in places of a traditional garden salad.
- 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 freshly cracked black pepper
- 12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
- 4 ounces asparagus, blanched and thinly sliced on the bias
- 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
Toss the pasta with the veggies and coat the salad in dressing. Allow the salad to sit to soak in the flavors and sprinkle some fresh ricotta over the salad when serving.
Savory Spring Salad
When you think salad, don’t think light on flavor. This spinach salad is drenched it rich flavor and makes the perfect lunch or side dish. Before you get started, boil three eggs and cook seven slices of bacon, reserving the fat.
- 3 whole eggs
- 7 slices thick-cut peppered bacon
- 1 small whole red onion
- 1 package white button mushrooms
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1 dash salt
- 8 ounces baby spinach, washed, dried and stems removed
For the dressing, add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan over medium-low heat. Mix together and heat until bubbly.
Caramelize the onions in the same pan you cooked the bacon, then remove and set to the side. Add sliced mushroom in the pan with a portion of the reserved bacon fat as needed.
Lay the bed of spinach, topped with cooked onions, mushrooms, and bacon. Pour dressing over top and mix, adding sliced boiled eggs on top before serving.
Add these flavorful roasted asparagus to any dinner for the perfect crunch. Preheat your oven to 400 degrees and get started on this easy recipe.
- 2 pounds fresh asparagus
- Olive oil
- Kosher salt, and freshly ground black pepper
Break off the tough end of the asparagus sticks and placed them on a baking sheet. Drizzle the veggies with olive oil and toss so that all the sticks are coated. Spread the asparagus on the sheet and sprinkle with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
A great way to cook shrimp and keep all the flavor without sauté’ pan is to roast it. Grab 2 pounds of large, fresh shrimp. Devein and clean the shrimp then lay on cooking sheet, drizzle with olive oil, salt and pepper. Coat the shrimp well and lay in a flat, single layer. Roast for 5 or 6 minutes at 400 degrees. Serve with orzo pasta, a salad or a platter of roasted veggies.
Cucumber Gin Spritzer
What better way to relax with fresh flavors than sipping a cucumber gin spritzer?
- 1 1/2 cups gin
- 1/3 cup lime cordial
- 2 tablespoons lime juice
- 1 thinly sliced persian cucumber in a small pitcher
Mix all of your ingredients in a large pitcher and pour among 6 ice-filled glasses; top with ginger ale and add lime slices.
Pawleys Island Restaurant
And when you are tired of the kitchen and want someone else to cook brunch, lunch AND dinner for you, stop in to see us! From special dishes to cocktails we offer a unique Pawleys Island dining experience that will have you coming back over and over!