SpringMenu

Whether entertaining for Sunday lunch, Saturday evening dinner with friends, or Easter weekend, you will want to try this selection of recipes for a delicious four-course meal to welcome spring 2023!

Creamy Asparagus Soup from Scratch

theseasonedmom.com

This recipe for Creamy Asparagus Soup comes together from start to finish in about 30 minutes, making it an ideal prep-ahead lunch or dinner option when the fresh vegetables are in season.

3 pounds fresh asparagus, ends trimmed, cut into 1-inch pieces

1 (14.5 ounce) can chicken broth

1 small onion, chopped

1 russet potato, peeled and cut into 6-8 large chunks

½ cup heavy cream, half-and-half, or sour cream (room temperature)

Salt and pepper to taste

Garnish: chopped fresh chives or dill, croutons, and/or grated Parmesan cheese

Combine the asparagus, broth, onion, and potato in a large, heavy pot. Season with salt and pepper, cover, and simmer for 10-15 minutes. You want the asparagus very tender, but still bright green. Remove the potato chunks, and then use an immersion blender (or a regular blender) to puree the soup until smooth. (Or leave in and blend with the asparagus for a thicker soup.) Stir in the cream, season with salt and pepper, and warm the soup over low heat. This soup can be served warm, cold, or at room temperature. Garnish each bowl with freshly grated Parmesan cheese, croutons, cooked asparagus tips, or chopped fresh herbs (such as chives or dill). You can also add an extra swirl of cream or a dollop of sour cream on top.

Tomato Aspic

Mrs. L. C. Lehmann

Over The Garden Wall

1 (3-ounce) package lemon gelatin

1¼ cups hot water

1 (8-ounce) can tomato sauce

¼ cup finely chopped celery

Roast Leg of Lamb with Hasselback Potatoes

sequatchiecovefarm.com

1 leg of lamb roast (2.5-3 pounds)

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

6 cloves garlic, minced

2 teaspoons minced fresh rosemary

2 teaspoons sea salt, plus more for serving

Freshly ground black pepper

1 teaspoon minced fresh parsley, plus more for serving

1 teaspoon fresh thyme leaves

1 pound baby potatoes

Creamed Peas

16 ounces frozen green peas

2 tablespoons butter

2 tablespoons flour

1 cup half & half

1/2 teaspoon salt

1/8 teaspoon black pepper

Easy Lemon Freeze

Pat Baldwin McCoy

Over The Garden Wall

2 tablespoons butter or margarine

1 cup graham cracker crumbs

1 (21-ounce) lemon pie filling

1 can sweetened condensed milk

½ cup lemon or Realemon juice

1½ cups whipped topping

Mint leaves for garnish

1½ tablespoons vinegar

½ teaspoon salt

2-3 dashes of Worcestershire Sauce

Dash of pepper

(To taste: chopped onion, olives, or shrimp)

Salad greens of choice

Dissolve gelatin in hot water. Add tomato sauce and other ingredients; and pour into small prepared molds with no-stick cooking spray, or into one larger mold and chill. Unmold on salad greens and serve.

Preheat the oven to 400°F. Remove the lamb from the refrigerator, pat it dry, and place it in a cast iron or other ovenproof skillet or roasting pan. In a small bowl, mix the olive oil, mustard, garlic, rosemary, sea salt, several grinds of black pepper, parsley, and thyme. Rub most of the mixture on all sides of the lamb, reserving about a tablespoon for the potatoes. Place a chopstick on the cutting board where you’ll slice the potatoes. Put a potato right next to the chopstick and carefully make very thin slices almost all the way down, stopping when you hit the chopstick so the potato stays together. Repeat with the remaining potatoes and arrange them around the lamb. Spoon the rest of the herbed oil on top of the potatoes. Place the skillet in the oven; and roast for 1 hour 15 minutes to 1 hour 45 minutes, or until the lamb is cooked to your liking (125-130°F for medium). Transfer the lamb to a carving board and rest for ten minutes. Meanwhile, toss the potatoes with the juices in the skillet and return them to the oven to finish roasting. After the lamb has rested, carve it into thick slices, spoon a little of the pan juices on top, sprinkle with parsley, and serve hot with the potatoes.

Cook peas according to package directions. Use a medium saucepan to melt butter. Add flour and stir until smooth. Over medium heat, slowly add half & half to the butter/ flour mixture while whisking continuously. Bring to a boil while whisking and let boil for three minutes until mixture thickens. Drain peas and add to the white sauce and stir. Cover and cook until peas are hot and sauce is creamy. Add salt and pepper to taste.

In a small saucepan, melt butter or margarine; stir in graham cracker crumbs. Reserve 1 tablespoon of crumbs for garnish. Pat crumbs on bottom of buttered 8 x 8 baking pan; and set aside. In medium bowl, combine lemon pie filling, can of sweetened condensed milk, and lemon juice; mix until smooth. Spread mixture into prepared pan. Top with whipped topping and reserved graham cracker crumbs. Freeze for three hours. Remove and cut into squares. Serve garnished with a mint leaf on top.