Submissions: Crowdsourced Cookbook, Spring Edition
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by Kelsey Brown
½ loaf of bread, cut into 1" cubes
3-4 tablespoons olive oil
salt and pepper to taste
2 leeks, sliced thin
1 small bunch of asparagus, cut to 1" pieces
¼ cup red onion, chopped
2 small fennel bulbs, cut thin with a mandoline
1 cup onion sprouts
1 carton cherry tomatoes, halved
1 cup spring peas, halved
2-3 cups rocket, or arugula
¼ cup fresh mint, chopped
½ cup fresh basil, chopped
1 can garbanzo beans, drained/tossed with lemon
1/3 cup olive oil
¼ cup white wine vinegar
juice of ½ lemon
1. Toss bread cubes in olive oil and generous amounts of salt, and pepper. Lay flat on a baking sheet and toss in the oven at 400 degrees for 10 minutes.
2. Switch the oven to broil, and toast on one side for 2 minutes. Shake the pan to turn the cubes and broil until golden brown and crispy. Set to the side.
3. In a small pan, bring 3-4 cups of water to boil and cook asparagus for no longer than 2 minutes. Remove from heat immediately and immerse in cold water to stop cooking.
4. In a large bowl, combine the leeks, red onion, mint, basil, fennel, tomatoes, sprouts, and spring peas, toss with a splash of oil and vinegar, then add the rocket/arugula and cooled asparagus.
5. Toss with the additional dressing, garbanzo beans, and bread cubes. Season with a bit of lemon juice, salt and pepper.
Picnic Asparagus Potato Salad
by Rachel Tayse; serves eight
Roasted Citrus Asparagus
by Emily Cole
2 pounds fresh asparagus
1. Preheat oven to 425 degrees.
Lemon & Thyme Sponge Cake
by Jennifer White
Zest of 1 lemon
1 cup of sugar
2 tablespoons of fresh Thyme
1 cup of softened butter
4 large eggs
2 tablespoons warm water
1 teaspoon vanilla essence
Juice of 1 lemon
2 cups of cake flour
2 teaspoon baking powder
¼ teaspoon salt
6. Insert a skewer into the center. If it comes out clean your cake is done. Cool on a wire rack for 30 minutes. Spread with whipped cream and jam of your choice. Garnish with thyme, lemon and decorative flowers!
Sweet Street Pad Thai
by Shelby Reynolds
2. Peel the onions. Cut them in half and then chop finely into strips. In a wok, heat the veggie oil and add the onions. Keep the pitcher of water nearby. As the onions cook, add a bit of water and allow to evaporate. Continue this way and cook the onions until they are a dark rich caramel color.
3. Add approximately 1/2 cup of water and add the tofu, ketchup, soy sauce, black pepper and a bit of chili pepper if desired. Toss the tofu and cook for approximately 2 minutes. Add the carrots.
5. When the noodles are the desired texture, add the sugar, bean sprouts, green onions, cilantro and coconut. Toss to coat. Add more red chili peppers as desired.
by Tricia Houston
90 asparagus spears
1 cup coarse salt
6 quarts cold water
5 cups distilled white vinegar
2 cups sugar
3 teaspoons coarse salt
3 teaspoons mustard seed
4.5 teaspoons dill seed
1 white onion, sliced into rings
1.5 teaspoons chili pepper flakes
12 sprigs fresh dill
Galette aux Printemps
by Kelly Creighton
Four Color Spring Salad
by Camille Bromley
Maple Apple Rhubarb Compote
by Amy Perenchio
2 large Stalks, (about 1 1/2 cups) rhubarb
1 tablespoon butter
1/3 cup dark brown sugar
1/4 cup 100% pure maple syrup
1/4 teaspoon cinnamon
1. Roughly chop the Rhubarb into 3/4" slices. Core and cube the apple.
2. Melt butter into a warmed skillet on low heat.
3. Throw in fruit. Slowly turn up heat to medium and cook down for 5 minutes.
5. Add sugar, cinnamon, and syrup.
6. Cook for an additional 5-7 minutes until the rhubarb starts to fall apart and apples become soft.
7. Eat, enjoy!
Summer Berry Bread Pudding
by Whitney Holland; serves 12 to 15