RECIPES

BROCCOLINI WITH WHIPPED GOAT CHEESE

Makes 6 servings

Try this Broccolini with Whipped Goat Cheese for a unique and fresh twist on a classic vegetable. With broccolini, goat cheese and crispy shallots, this dish from Christina Musgrave of Tasting with Tina is excellent as an appetizer or side dish. Directions Combine goat cheese, lemon juice, extra virgin olive oil, salt, pepper and red pepper flakes in a food processor. Pulse until goat cheese is whipped and creamy. Add whipped goat cheese to a large plate or serving tray and set aside.

Bring a large pot of salted water to a boil. Add broccolini and cook until bright green, about 3–5 minutes. Remove broccolini from water and set aside.

Heat olive oil in a large skillet over low heat. Add shallots and cook until crispy, about 8–10 minutes. Add garlic, red pepper flakes, salt and pepper and stir well. Remove from heat.

Top plated whipped goat cheese with broccolini and pour crispy shallots and remaining oil over broccolini. Garnish with lemon wedges and fresh basil.

Whipped Goat Cheese Ingredients: 8 ounces goat cheese 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil ¼ teaspoon salt ¼ teaspoon black pepper ½ teaspoon red pepper flakes

Broccolini Ingredients: 2 bunches broccolini 4 tablespoons olive oil 1 shallot, sliced thinly 4 garlic cloves, minced 1 teaspoon red pepper flakes Lemon wedges, for serving Fresh basil, for serving You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting.with. tina) or Facebook (facebook.com/tastingwithtinablog/).

BASIL GARLIC PASTA DOUGH

Makes 1 pound fresh pasta

Who says you can’t make homemade pasta year-round? Sarah Rachul of Food and Whines believes so, and she delivers with this delicious Basil Garlic Pasta Dough recipe. Sarah suggests keeping this pasta simple with some good olive oil and cheese for a delicious result.

Ingredients 2 large eggs 2 large egg yolks 2 cloves garlic 2 teaspoons olive oil 1 teaspoon sea salt 10 large fresh basil leaves 2 cups all-purpose flour

Directions Add eggs, egg yolks, olive oil, garlic, salt and basil into a food processor or blender and blend for about 30 seconds, until the basil is completely broken down.

If using a KitchenAid attachment: Combine flour and egg mixture in the KitchenAid mixer bowl using paddle attachment. Once a dough starts to form, switch to the bread hook and knead for about 6 minutes.

Form dough into a ball, lightly coat with olive oil then wrap tightly and let rest for at least 30 minutes and no more than 60 minutes. piece into a rectangular shape with your hand, then run it through the roller attachment at setting 1 twice. Gradually move up each setting, passing through twice, until you get to setting 6.

From here, dust the sheet with flour and switch to the cutter attachment. Once cut, either hang noodles to dry or roll into nests for storage. Be sure there is enough flour on them to keep them from sticking.

Repeat with the other dough pieces.

If you’re using a tabletop pasta roller or doing it by hand: Cut into four equal pieces and roll out each piece to desired consistency either with pasta roller or rolling pin.

Use a pizza cutter to cut even noodles from the sheets of dough—be sure to dust with flour!

These pasta nests will store for 1–3 days in the fridge or a couple months in the freezer! Remember, fresh pasta only takes 2–3 minutes to cook in boiling water so watch it carefully. Enjoy!

You can find more of Sarah’s recipes at the Food and Whines blog (foodandwhines.com), and on Instagram (@foodandwhines).

MUSHROOM RICOTTA TOAST

Makes 4 servings

Laura Lee Pendy of Cuisine & Cocktails delivers with this fresh Mushroom Ricotta Toast. This simple yet delicious appetizer is a great option for entertaining a crowd. Be sure to top with some thyme for freshness in every bite.

Ingredients 2 cups Hen of the Woods (Maitake) mushrooms or similar 1 loaf sourdough, sliced and halved 6 ounces ricotta cheese ½ tablespoon butter ½ tablespoon extra virgin olive oil 2 tablespoons apple cider vinegar ½ teaspoon sugar ½ tablespoon fresh thyme leaves ½ teaspoon salt ½ teaspoon fresh ground pepper Extra fresh thyme for topping

Directions Toast bread to desired crispness.

In medium skillet, heat butter and olive oil. Add mushrooms and sauté for 3–4 minutes.

Stir in vinegar, sugar, thyme, salt and pepper. Bring to slight boil. Reduce heat and sauté until liquid is mostly absorbed (about 4–5 minutes).

Spread ricotta onto toast and top with mushroom medley. Sprinkle with fresh thyme and serve.

You can find more of Laura’s recipes at the Cuisine & Cocktails website (cuisineandcocktails.com), and on Instagram (@cuisineandcocktails) and Pinterest (pinterest. com/cuisineandcockt).

Makes 12 donuts

Local blogger and baker Autumn LeAnn celebrates the beginning of spring with these zesty Baked Raspberry Glazed Lemon Donuts that are as beautiful as they are delicious. Enjoy these on a brisk spring morning with some local coffee. Lemon Donuts Ingredients: 1⅓ cups cake flour ¾ cup granulated sugar 1 pinch salt 1 teaspoon baking soda 3 tablespoons lemon zest 1 tablespoon lemon juice 1 egg ½ cup whole milk 1 teaspoon vanilla extract 1 tablespoon unsalted butter, melted Raspberry Glaze Ingredients: 1 cup powdered sugar 3 tablespoons raspberry purée Garnish Ingredients: Lemon zest, as desired Freeze-dried raspberries, crushed, as desired

Directions Preheat your oven to 375°F and grease your donut pan with shortening or butter.

In the bowl of a stand mixer fitted with a paddle attachment (or a regular mixing bowl—this recipe can be made either way!), mix the cake flour, salt, baking powder and lemon zest.

In a separate bowl, combine the whole milk, sugar, lemon juice, egg, vanilla extract and melted butter. Whisk until smooth.

With the stand mixer on low, slowly pour the wet ingredient mixture into the dry ingredient mixture. Mix until just combined.

Transfer the donut batter into a piping bag and pipe each section of the donut pan ⅔ to ¾ full.

Place in the oven and bake at 375°F for 15–20 minutes, or until an inserted toothpick comes out clean. While your donuts are baking, let’s make the raspberry glaze!

Add the powdered sugar and raspberry purée to a bowl and mix until smooth. If it is too thick (which can happen depending on the consistency of your raspberry purée), add a teaspoon of water at a time until you get your desired consistency.

Once the donuts have cooled enough to pick up without burning your fingers, remove them from the donut pan.

Dip one side of each donut in the glaze until evenly coated. Repeat until all donuts are glazed.

Sprinkle the glazed side of each donut with freeze-dried raspberries and lemon zest as desired. It adds a little texture and makes them look extra beautiful!

Check out all the great recipes on Autumn’s website (autumnleann.com), and follow her on Instagram (@theautumnleann) and Facebook (facebook.com/theautumnleann/).