Posts Tagged ‘spring recipes’

Tasteful Tuesday: Five Spring Recipe Recommendations

Tuesday, March 19th, 2019

It’s officially the last day of winter, so for this week’s recipe blog post we’ve compiled five various recipes that are perfect for the springtime. Let us know if you try any of them out, and share your favorite spring recipe(s) in a comment below!

The Garden Hare 3-Tier ServerNo Bake Mini Cheesecake Trifles

We recommend using pastel food coloring to add even more spring freshness to this simple dessert.

Carrot Cake with Cream Cheese Frosting

A must for Easter, this timeless dessert recipe is one you’ll want to hang on to throughout the year.

Greek Vinaigrette

A homemade dressing for salads or as a marinade.

Tea Party Snacks

Cookies and cucumber sandwiches, anyone?

Spring Vegetable Pizza

The fresher the ingredients the better.

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Easter Treats & Sweets

Tuesday, April 4th, 2017

While tradition may have you making a delicious Easter ham for April 16th, we’ve found eight recipes for snacks, treats and side dishes for you to try this year, too. There’s a little something for everyone (including fruits & veggies), and you could definitely keep these recipes around all spring long for tea parties, brunch with friends and even Mother’s Day!

Easter Treats & Sweets

Veggie Garden: The vegetable tray gets a makeover with this idea from Glitter and Goulash. You can even use our Cabbage Leaf Mats to line the basket for decorative appeal that won’t wilt like real cabbage or lettuce leaves.

Fruit Kabobs: Easter cookie cutters are needed for this yummy project, and the skewers are certainly optional. Cut up all of your melons, apples and other fruit selections in bunny or egg shapes, or just pick a couple to complement grapes, bananas and strawberries on your Easter table.

Italian Easter Bread: Just one look at this creation by Christina’s Cucina will have you adding it to your recipe book to make year after year. Don’t forget the Easter egg!

Easter Popcorn: Chocolate, popcorn and plenty of bright colors make this a festive and cheerful addition to your Easter and spring table.

Decorative White Rabbit Set | Sturbridge Yankee Workshop

The Good (sweet) Stuff: Easter candy is likely to be filling your candy dishes, Easter baskets and the rooms of your home, but these homemade confections are hard to pass up. These Carrot Cake Truffles from Inspired By Charm are almost too charming to eat; Easter Blossom Sugar Cookies put a colorful twist on an old favorite Blossom Cookie recipe; Mini Lemon Tarts in a decorative flower shape are perfect for showing off spring spirit and your baking talents; and these Chocolate Chip Cookie Dough Eggs put a fun twist on those irresistible peanut butter cup eggs found in the candy aisle.

Let us know if you try any of these delectable treats for Easter, and be sure to share your Easter traditions with us here or on Facebook.

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Tuesday Recipe: Farro Salad with Asparagus & Parmesan

Tuesday, April 9th, 2013

Today’s featured Tuesday Recipe at Sturbridge Yankee Workshop, is a delicious lunch or dinner course that’s just perfect for the spring season. Featuring fresh spring vegetables and chopped herbs, this light meal still offers up a lot of hearty flavor as well.

What You’ll Need:

2 cups farro ( What is farro? )

3/4 pound fresh asparagus, trimmed

1 cup red and yellow cherry tomatoes, halved

3/4 cup chopped walnuts

3/4 cup dried cranberries

1/2 cup fresh parsley, chopped

1/3 cup fresh chives, chopped

1/4 cup balsamic vinaigrette, or to taste

1 cup shaved Parmesan cheese, divided


1. Soak farro in a large bowl of water for at least 12 hours. Drain.

2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the drained farro, and return to a boil. Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue simmering until tender; approximately 30 more minutes. Drain and allow to cool.

3. Bring another large pot of lightly salted water to a boil. Add the asparagus, and cook uncovered until tender; approximately 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes, until cold to stop the cooking process. Once the asparagus is cold, drain well, and chop. Set aside.

4. Arrange cooled farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over everything, sprinkle about 3/4 cups of the Parmesan cheese, and then toss all together. Top with the remaining 1/4 cup of Parmesan cheese. Serve at room temperature. Enjoy!

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