RECIPES

ROASTED CARROTS WITH YOGURT, WALNUTS AND MINT

Makes 4 servings

Fresh carrots are ample in spring farmers markets, and this recipe from Christina Musgrave of Tasting with Tina makes them the star of the dish. Roasted carrots with yogurt, walnuts and mint is a deliciously different recipe. The tang of garlicky yogurt, the sweetness of roasted carrots and earthy toasted walnuts make this a delightful spring treat.

Ingredients For the carrots: 1 bag carrots, peeled 2 tablespoons olive oil Pinch of salt and pepper

For the yogurt sauce: 1 cup fat-free Greek yogurt ½ tablespoon lemon juice 1 clove garlic, minced Pinch of salt and pepper

For the walnuts: 4 ounces chopped walnuts 1 tablespoon olive oil Pinch of salt, pepper and cinnamon Mint leaves, for topping Directions Heat oven to 450°F. Toss carrots in olive oil and season with salt and pepper.

Arrange carrots on a baking tray. Bake for 20 minutes.

While carrots are baking, make the yogurt sauce. Mix yogurt with lemon juice, garlic and a pinch of salt and pepper. Set aside.

Next, warm a pan on low heat. Add 1 tablespoon olive oil. Add walnuts and pinches of salt, pepper and cinnamon. Cook on low heat, stirring frequently, for 5 minutes. Remove from heat.

After the carrots have cooked for 20 minutes, flip and bake for another 10 minutes.

To serve, line carrots on a large tray and top with yogurt, walnuts and mint. Enjoy!

You can find more of Christina’s recipes at her website (tastingwithtina.com) or on Instagram (@tasting. with.tina) or Facebook (facebook.com/tastingwithtinablog).

DILL DEVILED EGGS

Makes 12 deviled eggs

Dill Deviled Eggs are perfect for spring! And according to Hannah Lewis of The Beard and the Baker, these are the absolute best deviled eggs around. Pick up some fresh dill at your local farmers market and make a springtime family favorite.

Ingredients 1 tablespoon apple cider vinegar 6–8 cups cold water 6 eggs ¼ cup mayo 2 teaspoons yellow mustard 2 teaspoons fresh dill or 1 teaspoon dried dill Salt and pepper to taste

Directions Add apple cider vinegar to cold water in large pot. Stir, then add eggs and bring to a boil. Boil for 1–2 minutes, cover, then remove from heat and let sit covered for 11 minutes.

Remove boiled eggs from hot water and put in an ice bath for 5 minutes to stop cooking.

Remove from ice bath and dry the eggs. Gently crack the boiled eggs and remove the shells. Rinse the peeled eggs off just in case there are any lingering shells.

Slice the hard-boiled eggs in half lengthwise. Remove the egg yolks and add to a bowl. After you have removed all egg yolks, set sliced egg whites aside.

Add mayo, mustard, dill, and salt and pepper to egg yolks and mix with a fork until totally combined. Continue to mash until desired consistency.

Using a spoon, fill the egg whites with the yolk mixture until full. Top with additional dill, if desired.

Eat immediately or refrigerate until ready to enjoy!

Find more of Hannah’s recipes at her blog (thebeardandthebaker.com) and on Instagram (@thebeardandthebaker) and Facebook (facebook.com/TheBeardAndTheBaker).

MUSSELS AND CHORIZO

Makes 6 servings

Laura Lee Pendy of Cuisine & Cocktails celebrates spring with Mussels & Chorizo. This lovely dish can be served as an appetizer, but we recommend making this the center of the meal with some crusty, toasted bread.

Ingredients 4 pounds mussels, scrubbed and debearded (detailed instructions in blog post) 1 tablespoon olive oil, plus more for bread 1 shallot, diced 3–4 garlic cloves, minced 1 pound chorizo sausage (ground or with casings removed) ½ cup dry white wine 1 (32-ounce) can crushed tomatoes ¼ teaspoon red pepper flakes (more if you like more heat) 1 teaspoon salt ½ teaspoon fresh-ground pepper ¼ cup heavy whipping cream 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil, chopped 1 loaf French baguette, for serving Directions Prepare mussels according to directions in post.

Preheat oven to 400°F.

In a large, deep skillet heat olive oil over medium heat.

Once warm, add shallot and sauté 3–4 minutes. Add garlic and sauté 2 minutes more.

Add chorizo and cook all the way through, breaking up with spatula.

Add white wine, stirring well. Cook for 2 minutes.

Add tomatoes and stir well. Bring to a slight simmer.

Stir in red pepper flakes, salt and pepper.

Turn down heat and simmer for about 6 minutes, or until sauce cooks down and thickens.

Add mussels to skillet and cover. Cook for 6–8 minutes.

Meanwhile, cut bread into desired size and brush both sides with olive oil. Bake for 10 minutes, flipping halfway through.

Once mussels are done, they should all be open. Discard any that remain closed.

Turn off heat and stir in heavy whipping cream.

Toss in parsley and basil and stir well.

Serve with bread and enjoy!

You can find more of Laura’s recipes at her Cuisine & Cocktails website (cuisineandcocktails.com) and on Instagram (@cuisineandcocktails).

HONEY ROSE MINI BUNDT CAKES

Makes 12 mini Bundt cakes

Local blogger and baker Autumn LeAnn utilizes dried rose petals to make Honey Rose Mini Bundt Cakes. These sweet and beautiful mini cakes are perfect for spring. We recommend picking up some local honey for this recipe.

Ingredients ½ cup unsalted butter, softened 1 cup natural honey 2 tablespoons dark brown sugar 1 tablespoon vanilla extract 2 large eggs 1 teaspoon baking powder ½ teaspoon salt 2 cups cake flour 1 cup whole milk ¼ cup dried rose petals, food grade Directions Preheat oven to 350°F and spray your Bundt cake pans with nonstick pan spray; set aside.

Place the whole milk and rose petals in a blender and blend until completely smooth; set aside.

In a mixing bowl, combine the cake flour, baking powder and salt. Whisk until evenly mixed.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft.

Add in the dark brown sugar and beat until light and fluffy.

Pour in the honey and mix until incorporated.

Mix in the eggs and vanilla extract.

Add in 1/3 of the dry ingredient mixture; mix until combined.

Add 1/3 of the rose petal milk; mix until combined.

Continue adding 1/3 of the dry ingredient mixture and 1/3 of the rose petal milk until everything is combined.

Pour the batter into the mini Bundt cake pans, fill each one about 2/3 full.

Bake at 350°F for 45 minutes, or until cooked through.

Garnish with rose petals and honey as desired.

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