Our Favorite Recipes Roundup for May

We can all agree, there’s nothing like the first few fresh Spring meals. Say goodbye to the stews, chili, casseroles, and soups, it’s time for crisp produce and herbs! These veggie-forward dishes will pop on your kitchen table. Bring some of that lovely Spring sunshine into your dishes this month and finally be able to use up all those veggies in your fridge. Waste less time stressing in the kitchen this season and more time enjoying the sunshine with these fresh and easy dishes.

Stay tuned for more monthly recipe roundups from How to Cook Gourmet!

Roast Chicken with Spring Vegetables

Time: Total – 40 min, Active – 5 min
Yield: 4 Servings
Level: Easy

Ingredients

Directions

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Photograph by Antonis Achilleos

 

Grandma’s Strawberry-Rhubarb Pie

Time: Total – 1 hr 20 min, Active – 15 min
Yield: 1 pie
Level: Intermediate

Ingredients

Crust:

Filling:

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Recipe courtesy of Valarie Enters, Sanford, FL

 

 

Sparkling Sidecar

Time: 5 min.
Yield: 1 serving
Level: Easy

Directions:

Combine 1 ounce each cognac, orange liqueur and lemon juice in a shaker. Moisten the rim of a tumbler and dip in coarse sugar; fill with ice. Shake the drink well, then strain into the glass. Top with a splash of seltzer.

Photograph by Con Paulos

Recipe courtesy of Food Network

 

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