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Spring Has Sprung! Simple Recipes for Your Spring Menu
 The lilac tree outside my front yard is blooming, the temps are getting higher and the rain is preparing us for the May flowers. I simply adore Spring when everything is reborn and the feeling of a fresh start is exhilerating. I've been slowy getting my house cleaned up and decorated for the season of renewal and here are some of my favorite recipes that I have collected over the years. Feta Asparagus Frittata Recipe (courtesy of Taste of Home) Aspargus and feta, two of my favorite foods are paired together to make this delicious spring frittata. Ingredients: 12 fresh asparagus spears, trimmed 2 green onions, chopped 1 garlic clove, minced 1 tablespoon olive oil 6 eggs 2 tablespoons heavy whipping cream Dash salt and pepper 1/2 cup crumbled feta cheese Directions: In a large skillet, cook asparagus in a small amount of water for 6-8 minutes or until crisp-tender; drain. Finely chop two spears; set remaining asparagus aside. In an 8-in. ovenproof pan or skillet, saute the onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk the eggs, cream, salt and pepper; pour into skillet. Cover and cook over medium heat for 3-5 minutes or until eggs are nearly set. Arrange reserved asparagus spears so they resemble spokes of a wheel over eggs; sprinkle with feta cheese. Bake, uncovered, at 350° for 7-9 minutes or until eggs are completely set. Yield: 2 servings. Pasta with Garden Tomatoes and Fresh Mozzarella (Recipe found at The Daily Green dot com) INGREDIENTS 2/3 pound fresh mozzarella (1/2-inch cubes) 1/2 teaspoon coarse sea salt 1 cup olive oil 4 tablespoons butter 1 cup finely chopped Vidalia onion 1/4 cup finely chopped garlic 1 pound pasta 4 cups chopped vine-ripened tomatoes, seeded 3/4 cup freshly grated Romano cheese 1/2 cup chopped basil PREPARATION 1. Toss mozzarella and salt together, and set aside. Fill a medium stockpot with water and bring to a boil. 2. Heat the oil and butter in a large saute pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender -- about 10 minutes. 3. Cook the pasta in the boiling water until al dente. Add the tomatoes to the cooked onions, and increase the heat to medium-high. Continue to cook, stirring occasionally, until just tender -- about 5 minutes. 4. Drain the pasta, and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese. 5. Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese. Serve immediately. Daisy Cake (Recipe from Good Housekeeping) I have yet to make this cake, but will do so probably for my birthday coming up Ingredients Rich Butter Cake: ?3 cup(s) all-purpose flour ?1 tablespoon(s) baking powder ?1/2 teaspoon(s) salt ?1 cup(s) whole milk ?2 teaspoon(s) vanilla extract ?2 cup(s) sugar ?1 cup(s) butter or margarine, softened ?4 large eggs ?6 tablespoon(s) seedless red raspberry jam Fondant Daisies: ?Confectioners? sugar ?6 ounce(s) ready-to-use white rolled fondant ?1/4 cup(s) ready-to-use yellow rolled fondant Lemon Frosting: ?1 lemon ?Buttercream Frosting ?Yellow food coloring Garnish: ?Bumblebee cookie ?Coconut ?Green food coloring Directions 1.Prepare Rich Butter Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease and flour paper. 2.On another sheet of waxed paper, combine flour, baking powder, and salt. In measuring cup, mix milk and vanilla. 3.In large bowl, with mixer on low speed, beat sugar and butter until blended. Increase speed to medium-high; beat until creamy, about 3 minutes, frequently scraping bowl with rubber spatula. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until smooth, scraping bowl occasionally. 4.Spoon batter evenly into prepared pans. Stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that pans are not directly above one another. Bake 25 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto racks. Remove waxed paper; cool completely, about 45 minutes. 5.Meanwhile, prepare Fondant Daisies: On surface dusted with confectioners? sugar, roll out white fondant to 1/8-inch thickness. (Keep unused fondant covered with plastic wrap; fondant will dry quickly.) With daisy-shaped cookie cutters (3/4-inch to 2 1/2-inch), cut out as many daisies as possible. Roll yellow fondant to 1/8-inch thickness. With round cutters (5/8-inch and 3/8-inch), cut out a center for each daisy. With small brush, moisten 1 side of each yellow round with water and place, moistened side down, on daisy, using small rounds for smaller daisies and large rounds for large daisies. Gently press together to stick. Set daisies aside, uncovered (so they?ll start to set for easier handling), at room temperature, until ready to use. 6.Prepare Lemon Frosting: From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Prepare Buttercream Frosting as recipe directs, adding lemon peel and juice with vanilla. When frosting is a good spreading consistency, beat in enough yellow food coloring to tint a pale yellow. 7.To assemble cake, place 1 cake layer, rounded side down, on cake plate; spread with 3 tablespoons raspberry jam. Top with second layer, rounded side down, and remaining 3 tablespoons jam. Top with third layer, rounded side up. Use Lemon Frosting to frost sides and top of cake, making frosting as smooth as possible. 8.Arrange daisies all over cake and gently press into frosting so they stick. If you like, garnish top of cake with bumblebee cookie and sprinkle coconut, tinted green, around base for "grass." Recommendations:        related searches : Spring
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