Spring Menu

I have been getting requests for my mother's day menu that I made for my mom a few weeks back. This is a perfect, healthy spring menu that uses seasonal ingredients that are affordable and easy to find. Enjoy!


Spring Pea Crostini

Start off with a refreshing and seasonal spring pea crostini. Ricotta cheese makes this appetizer nice and creamy, and the mint adds a cool finish. Pair it with bubbly sparkling wine with some berries dropped into the glass and serve this at your next patio party!

Pea Mixture:

1 (10-ounce) package frozen peas, defrosted

 1 cup of part-skim ricotta cheese

1/2 cup grated Parmesan

1 garlic clove

1/4 cup fresh mint leaves

1 teaspoon kosher salt, plus extra for

      seasoning

1/4 teaspoon freshly ground black pepper,    

     plus extra for seasoning

1/3 cup olive oil

Crostini:

• Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices (preferably day-old* see Cook's Note)
• 1/3 cup olive oil
• 8 baby radishes, sliced thinly using a mandoline slicer

Directions

 For the pea mixture:

 Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a bowl and mix to combine. Add the ricotta cheese and olive oil and mix well.

For the crostini:
Preheat a stove top griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.
Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pea mixture on each slice. Top with 2 slices of the radishes and transfer to a serving platter before serving.

*Cooks Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Zucchini Ribbon 'Pasta'

This "pasta" is a great fake-out. You can add a small amount of noodles if you are craving carbs, but if you want to go the healthy route, these beautiful zucchini ribbons are delicate and savory, readily absorbing the garlic infused oil and fresh Parmesan cheese.

Ingredients

• 3/4 pound fresh tagliatelle pasta
• 2 medium green zucchini (about 1 pound)
• 2 medium yellow zucchini (about 1 pound)
• 1/4 cup olive oil
• 6 cloves garlic, chopped
• 1/4  cup chicken or vegetable stock
• 1/2 cup grated Parmesan, plus 2 tablespoons
• 1/4 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon fresh ground black pepper
• Salt

Directions

In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.

Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.

In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook at very low heat for about 5 minutes to infuse oil with garlic flavor. Do not let the garlic brown.

 Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add the Parmesan, basil, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional basil and the remaining 2 tablespoons of cheese.