Spring produce helps create seasonal kitchen delights

A piece of chocolate cake sits on a plate garnished with fresh, whole strawberries with the whole cake in the background.

It is the time of year when we can start celebrating the garden-to-plate experience as the growing season begins.

Collect from your own garden or from your local farmers market. The taste of fresh produce is what we wait for each year. It’s a healthy exhilaration.

Parmesan roasted asparagus

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What happens to an estate with assets outside of province?

Consider this situation: Dan is 75 years old and widowed with three children. He has a successful farming operation in Saskatchewan, but also owns farmland in Alberta and has a condo in Palm Springs. How do we deal with these assets on Dan’s death?

The first thing that nature offers from our garden is fresh asparagus. That first spear that is snapped off is a delight.

The sound, the smell and the taste are all addicting. Serve as a side to a grilled protein such as a burger, or even your favourite sandwich.

  • 1 lb. fresh asparagus, about 14 to 16 spears.
  • 3 tbsp. olive oil 45 mL
  • 1/4 c. shredded Parmesan cheese (fresh is best) 60 mL
  • 1 tsp. lemon-pepper seasoning 5 mL
  • 1/4 tsp. salt 1 mL

Preheat oven to 400 F (200 C). Place asparagus in an ungreased 15 x 10 x one inch baking pan. Drizzle with oil and toss to coat. Sprinkle with cheese, lemon pepper and salt.

Bake 20 to 25 minutes or until tender, stirring occasionally.

Serves four.

Source: www.tasteofhome.com

Asparagus beef teriyaki

Using asparagus in a stir fry offers such a unique flavour combination. It’s quick to prepare with a satisfying taste to warm the soul.

  • 1/2 c. teriyaki marinade (store bought or home aide) 125 mL
  • 2 tbsp. water 30 mL
  • 1 tbsp. cornstarch 15 mL
  • 1/4 tsp. pepper 1 mL
  • 2 tbsp. sesame oil, divided (a must for the flavour of this dish) 30 mL
  • 2 beef sirloin tip steaks, thinly sliced 2
  • 1 large onion, chopped 1
  • 1 medium green pepper, thinly sliced 1
  • 1 medium red pepper, thinly sliced 1
  • 1/2 lb. fresh asparagus, cut into 1-inch pieces 7 spears
  • 1 garlic clove, minced 1
  • hot cooked rice
  • soy sauce, optional

In a small bowl, mix teriyaki marinade, water, cornstarch and pepper until smooth.

In a large skillet, heat one tbsp. oil over medium-high heat. Add beef and stir-fry until no longer pink, six to eight minutes. Remove from pan.

Stir-fry onion, green pepper, red pepper and asparagus in the remaining one tbsp. oil until vegetables are crisp-tender, four to five minutes. Add garlic; cook one minute longer.

Pieces of asparagus in a stir fry on a bed of rice on a plate.Pieces of asparagus in a stir fry on a bed of rice on a plate.
Asparagus in a stir fry takes the menu to the next level. It’s a seasonal combination. | Photo: Jodie Mirosovsky

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir one to two minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice and if desired, soy sauce.

Makes four servings.

Note: if you like more sauce in your stir fry, just double the sauce ingredients.

Watch for the Canadian growers when purchasing your peppers. Yes, even read the labels on your produce.

Source: www.tasteofhome.com

Chocolate bundt cake

We have many spring birthdays and celebrations in our family. This year some requested the favourite angel food cake, while others wanted something different on their special day.

A rich chocolate offering was suggested, and this recipe is what hit the spot. It’s rich and chocolaty. Side with a few fresh berries.

  • 1 1/2 c. hot water 375 mL
  • 1 1/4 c. cocoa powder 310 mL
  • 3 1/2 c. all-purpose flour 875 mL
  • 2 1/2 c. sugar 625 mL
  • 2 1/2 tsp. baking soda 12 mL
  • 1/2 tsp. salt 2 mL
  • 1 c. butter 250 mL
  • 1 c. sour cream, room temperature 250 mL
  • 1/2 c. oil 125 mL
  • 4 large eggs 4
  • 1 tbsp. vanilla extract 15 mL

Preheat the oven to 350 F (180 C). Butter a Bundt pan and dust with flour or cocoa powder.

In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes.

In a large mixing bowl, whisk together the flour, sugar, baking soda and salt.

To the cocoa mixture, add the melted butter, sour cream, oil, eggs and vanilla. Whisk until well combined. Pour into the flour mixture and stir together just until no streaks of flour remain. Pour into the prepared Bundt pan.

Bake for 55 minutes or until a wooden pick inserted near the centre comes out clean. Let cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely.

Once cool, gently loosen the cake from the edges of the pan and flip upside down onto a serving plate. Because the pan was floured or dusted with cocoa powder, the cake should release easily.

Cake cuts into 16 slices.

Source: www.preppykitchen.com

Take this cake to the next level by trying this frosting recipe.

Chocolate butter cream icing

  • 3/4 c. butter softened 180 mL
  • 1/2 c. unsweetened cocoa powder 125 mL
  • 2 1/2 c. icing sugar 625 mL
  • 1/4 c. milk whole, half and half, or heavy cream preferred 60 mL
  • 1 tsp. pure vanilla extract 15 mL

In a mixing bowl or bowl of stand mixer, add the cocoa powder. Whisk through to remove any lumps.

Then cream together butter and cocoa powder until smooth.

Now you can add the icing sugar and milk to the cocoa mixture by adding one cup of confectioner’s sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed until smooth. Repeat until all sugar and milk have been added.

Add the vanilla extract and combine well. If the icing is dry, add a bit more milk until a proper consistency is achieved. Alternatively, If it appears too wet and does not hold its form, add more icing sugar. Makes enough to frost one cake.

Source: www.addapinch.com

Rhubarb dream square

Once the vibrant red rhubarb is up and ready to go, I pull out the annual go-to recipes, one of which is this rhubarb square. It’s a potluck pleaser, and there will always be a request to share the recipe for this sweet and tangy treat.

  • 1 c. flour 250 mL
  • 1/2 c. sugar 125 mL
  • 1/2 c. butter at room temperature 125 mL
  • dash of salt

Filling

  • 2 large eggs 2
  • 1 c. sugar 250 mL
  • 1 tsp. vanilla 5 mL
  • 1/4 c. flour 60 mL
  • 1/4 tsp. salt 1 mL
  • 2 c. diced rhubarb 500 mL

Preheat the oven to 350 F(180 C). Line the bottom of an eight by eight inch (20 X 20 cm) pan with parchment paper, bringing it up the sides so that it will be easy to remove the squares after. Combine the crust ingredients in a food processor or bullet to large crumbs and then press into the prepared pan. Bake for 15 minutes; the crust will still remain very pale in colour.

While crust is baking, mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40 to 45 minutes.

Let the bars cool and remove with the parchment paper. Cut into squares. Makes 16 squares.

Source: www.noshingwiththenolands.com

And if there is an abundance of rhubarb, simply chop the fresh stalks into pieces and freeze to enjoy all year through. Use freezer safe containers or bags.

Banana bar

This is a long standing addition to the seeding and school lunches and for potlucks. Do send a napkin. A great way to deal with those less than excellent bananas.

  • 1/2 c. butter, softened (or 1/3 c./ 80 mL of oil) 125 mL
  • 1 c. sugar 250 mL
  • 1/2 c. brown sugar, packed 125 mL
  • 3 large eggs, room temperature 3
  • 11/2 c. mashed ripe bananas (about 3 medium) 375 mL
  • 1 tsp. vanilla extract 5 mL
  • 2 c. flour 500 mL
  • 1 tsp. baking soda 5 mL
  • dash salt
  • dash of nutmeg

Frosting

  • 1/2 package (8 ounces/250 g) cream cheese, softened 125 g
  • 1/4 c. butter, softened 60 mL
  • 2 tsp. fresh lemon juice 10 mL
  • 2 c. icing sugar 500 mL
  • 1 tsp. pure vanilla extract 5 mL

Preheat oven to 350 F (180 C). Prepare a nine by 13 inch (22 X 33 cm) baking pan.

In a large bowl mixing bowl, cream the butter and sugar until light and fluffy, three to five minutes. Then beat in the eggs, bananas and vanilla.

In another mixing bowl, combine the flour, baking soda, salt and nutmeg. Stir into creamed mixture just until blended.

Pour the batter into the pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool.

While the bar is cooling, beat the cream cheese and butter until fluffy. Add the lemon juice and stir. Then add icing sugar and vanilla, beat until smooth. Frost bars. Cool and cut.

Originally from Taste of Home Magazine.

Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.

Source: producer.com

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