Despite the snowstorm that is headed straight for my city I’ve decided to move forward with my spring menu planning. I’m giving classic winter recipes, such as stews, soups, and casseroles a rest for a while, and am pulling out lighter recipes that feature fresh fruit and vegetables. I’m also getting ready to grill again, so I’m collecting recipes that allow me to fire up the BBQ.
Here are some simple dishes you can add to your spring menu:
STRAWBERRY SALAD
Ingredients for Dressing:
1 cup extra-virgin olive oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground white pepper
Directions:
Combine ingredients in a jar and refrigerate.
Ingredients for Salad:
2-3 bags romaine lettuce or mixed greens
1 pound strawberries, sliced
1 cup shredded Monterey Jack or Mozzarella cheese
1/2 cup almonds, toasted
Directions:
Combine ingredients and toss. Add dressing and toss again making sure ingredients are well coated.
GRILLED BRATWURST KABOBS
Ingredients:
6 bratwursts
1 green pepper
1 onion
Directions:
Grill brats over medium direct heat until done.
Soak several toothpicks in water for a couple of minutes.
Cut green pepper and onions into chunks.
Slice bratwurst into 1/2-inch slices.
Alternate pepper, brat, and onion on toothpick.
Grill for 20 minutes over indirect heat, basting with your favorite BBQ Sauce.
CINNAMON RAISIN BREAD PUDDING
Ingredients:
10 slices of white bread, cut into chunks
1 cup sugar
4 eggs, beaten
5 cups of half and half
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup raisins
1 cup of toasted almonds
Powdered sugar
Directions:
Preheat oven to 350 degrees.
Whisk together eggs, sugar and cream, stir in cinnamon and vanilla. Add raisins and let soak for 10 minutes, then add bread and soak for 10 more minutes. Stir in almonds.
Place in oven and bake for 40 to 45 minutes.
Let cool slightly and dust with powdered sugar before serving.
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