12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup seedless green grapes
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tbs white wine vinegar
1/4 cup white sugar
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
1/4 cup butter
3/4 cup white sugar
1 tbs orange zest
1/2 tsp vanilla extract
1 egg white
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts
In a large bowl, cream together butter, sugar, orange zest and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries and pistachios. Cover, and chill for 30 minutes or until dough is no longer sticky.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes or until golden. Transfer biscotti to wire racks and cool completely. Store in an airtight container at room temperature.
1 tbs olive oil
1/4 cup milk (optional)
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/3 cup green onions, chopped
1/2 cup grated Parmesan cheese
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium.
While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.
-- Kathy Dershire
3 tbs olive oil
3 tbs butter
1 bulb fennel, diced
1 small red bell pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tsp grated lemon zest
3 tbs chopped fresh mint leaves
3 tbs chopped fresh parsley
2 tbs chopped fresh rosemary (optional)
1/2 tsp ground coriander
1 1/2 cups uncooked Arborio rice
1/2 cup dry white wine
3 1/2 cups hot vegetable stock
1 tbs fresh lemon juice, or to taste
1/3 cup grated Parmesan cheese
salt and pepper to taste
Heat oil and butter in a medium-size heavy saucepan over medium heat. Stir in fennel, red pepper, onion and garlic. In a small bowl, mix together lemon zest, mint, parsley and rosemary. Stir half of this herb mixture into saucepan, and set the rest aside. Saute vegetables until slightly softened, 3-4 minutes.
Stir in coriander and rice. Cook, stirring frequently, until rice grains are thoroughly coated with oil and butter. Stir in wine, then reduce heat to low. Stir in about 1 cup of vegetable broth. Continue to stir while ladling in more broth as needed; rice should have a thin veil of broth over it at all times. Cook for 20-25 minutes, until all broth is used and absorbed and rice is tender.
Remove pan from heat and stir in remaining herb mixture, lemon juice and Parmesan cheese. Season to taste with salt and pepper. Cover pan loosely with waxed paper and allow to stand 8-10 minutes before serving.
-- Leigh Parker
Spring Lime Tea Cookies
2 tsp lime juice
1/3 cup milk
1/2 cup butter, softened
3/4 cup white sugar
2 tsp lime zest
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
2 tbs lime juice
1/4 cup white sugar
Preheat oven to 350 degrees. Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.
Bake for 8-10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.
-- Christina PiersonNAN Dining Guide Spotlight on 03/31/2017
Print Headline: RECIPES: Spring Delights