5 Cool Springtime Recipes

Winter is passing and with the arrival of spring comes so many wonderful foods, including these 5 cool springtime recipes. Spring is all about freshness and lightness. It is a time when heavy soup and pasta recipes are put away for another year and people enjoy the return of so many fresh fruits and vegetables. These recipes are cool in two ways: some are literally served cold and the rest are just plain groovy. 

Spring Fruit Salad

Ingredients:

• 1 whole papaya, seeded and cubed
• 1 cup fresh pineapple, cubed
• 1 kiwi fruit, peeled and cubed
• 1 cup fresh strawberries, sliced
• 1/2 tsp. fresh ginger, minced
• 1 tbsp. orange juice
• 1 tsp. white sugar

Directions:

1. Combine all fruit in a large bowl. Blend ginger and orange juice and pour orange juice over fruit. Top with sugar.

Spring Strawberry Sorbet

Ingredients:

• 1 lb. ripe strawberries, cored and chopped
• 1/2 cup white sugar
• 1/4 tsp. salt
• 1-1/2 tsp. cornstarch
• 1-1/2 tsp. cold water
• 3 tbsp. lemon juice

Directions:

1. Puree strawberries in a food processor. Transfer berry puree to large saucepan and warm on low heat. Stir in sugar and salt.
2. Whisk cornstarch into cold water and pour into berry mixture. Remove from heat and add lemon juice. Allow to cool.
3. Pour berry mixture into a shallow glass pan and freeze for two hours, stirring occasionally.

Chicken Teriyaki

Ingredients:

• 12 skinless chicken thighs with bone & skin
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 garlic clove, minced
• 1/2 tsp. fresh ginger, minced
• 1/4 tsp. ground black pepper

Directions:

1. Preheat oven to 425 degrees. Grease a nine-by-thirteen-inch baking dish.
2. Combine cornstarch, cold water, white sugar, soy sauce, vinegar, garlic, ginger and black pepper in a saucepan. Cook over low heat, stirring often until sauce thickens and reaches a low boil.
3. Arrange chicken thighs in baking dish and baste entire piece with sauce. Turn after 30 minutes in oven and baste every ten minutes.

Parmesan Asparagus

Ingredients:

• 10 medium fresh asparagus spears
• 4 tsp. extra virgin olive oil
• 1 tbsp. Parmesan cheese, grated
• 1/4 tsp. salt
• 1/4 tsp. garlic powder
• Nonstick cooking spray

Directions:

1. Preheat oven to 400 degrees. Coat the baking sheet with nonstick cooking spray. Combine garlic powder and salt and set aside.
2. Clean asparagus and trim spears, removing one to two inches of woody base. Arrange spears on baking sheet and brush with oil.
3. Asparagus should be fork tender when done. Once asparagus is removed from oven, then sprinkle with Parmesan cheese and garlic salt.

Spring Fruit Dessert Delight

Ingredients:

• 35 vanilla wafer cookies, coarsely crumbled
• 2 tbsp. fresh-squeezed orange juice
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup kiwi, peeled and sliced
• 3 cups cold milk
• 1 (6 oz.) package vanilla Jell-O pudding
• 3/4 cup white chocolate chips
• 1 cup whipped cream or topping, divided

Directions:

1. Place cookie crumbles in a three-quart clear glass serving bowl. Pour orange juice over cookies and layer in about half of the fruit.
2. In a mixing bowl, combine pudding mix and milk. Whisk until blended and place in refrigerator for a half hour. Pudding will start to thicken.
3. Place chocolate chips on 50 percent power in microwave for two minutes or until melted. Blend chocolate into pudding. Stir in half cup of whipped cream. Layer in the second half of the fruit. Then top with the other half cup whipped cream.
4. Refrigerate for at two hours prior to serving.