Bon Appétit Spring is on the Way

Scarlett Cook

With somewhat warmer weather on the way, you may be tempted to get a jump on your spring gardening – flowers or vegetables. But before you get your hands dirty, wouldn’t it be nice to have dinner ready when you peel your gloves off and leave your dirt caked shoes at the back door? This meal comes together easily and leaves you plenty of time to play in the dirt.

The Easiest Turkey Breast

10 to 12 servings

1 medium onion, sliced

2 cloves of garlic

1 (5 – 6 pound) turkey breast

1 teaspoon salt

1 teaspoon paprika

1 teaspoon ground sage

½ teaspoon pepper

¼ cup white vinegar or apple juice

Preheat oven to 350°.

Line a 9” x 13” baking pan with foil, leaving enough overhang to cover the turkey completely. Put the onion and garlic in the pan. Rinse the turkey breast and pat dry; brush the turkey breast with olive oil and place in the pan on top of the onion and garlic. Combine the salt, paprika, sage and pepper in a bowl and mix well. Sprinkle over turkey. Bake uncovered for 30 minutes. Pour wine or apple juice over turkey and seal completely with the foil. Reduce the oven temperature to 200°. Bake a 5-pound turkey for 7 hours; bake a 6 pound turkey for 8 hours.

Spice Roasted Carrots

8 servings

2 pounds carrots, peeled

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon black pepper

Preheat oven to 450°.

Cut carrots into 3-inch sticks. Mix spices and oil in bowl; add carrots and mix until carrots are well coated. Spread in an even layer on a rimmed baking dish that has been sprayed with cooking spray. Roast, tossing once, until carrots are tender and brown, about 30 minutes. Serve warm or at room temperature.

Broccoli Slaw

8 to 10 servings

1 package broccoli slaw mix

2 ribs celery

4 or 5 green onions, chopped

½ cup vegetable oil

2 teaspoons spoons soy sauce

¼ cup white vinegar

½ cup sugar

¾ cup sliced almonds

½ cup sunflower seeds

1 can rice noodles

Make the dressing; combine the oil, soy sauce, vinegar and sugar in a covered jar and mix well. Mix the slaw mix, celery and green onions in a large bowl. Add the dressing and mix well. Chill until serving time.

Just before serving add the almonds, sunflower seeds and rice noodles and mix gently.

Cheesy Onion French Bread

10 servings

¼ cup butter, softened

¾ cup shredded sharp Cheddar cheese

½ cup mayonnaise

¼ chopped red onion

1 loaf French bread, cut lengthwise into half

Beat the butter until creamy. Stir in the cheese, mayonnaise and onion. Spread on the cut sides of the bread. Place bread on a baking sheet. Broil for 5 minutes until brown and bubbly.

Blueberry Cobbler

6 – 8 servings

2 tablespoons butter

2/3 cup plain flour

½ cup sugar

1½ teaspoons baking powder

¼ teaspoon salt

2/3 cup milk

2 cups drained blueberries

Preheat oven to 350°.

Microwave the butter in a 1½ quart microwave safe dish until melted. Combine the flour, sugar, baking powder and salt in a bowl and mix well. Add the milk gradually, stirring until well blended. Pour the batter into the prepared dish and sprinkle with the blueberries.

Bake for 40 – 45 minutes or until bubbly.

Now wash up and call the family; dinner is on the table. Hope your garden turns out as well as your dinner.