5 minute read
Spring on a Plate
Spring on a Plate
A seasonal spread featuring bright bites and a decadent treat.
By Lydia Zerby
As the days grow longer and the world bursts into bloom, it’s the perfect time to refresh your table with vibrant, seasonal flavors. This collection of spring-inspired recipes brings a delightful mix of fresh ingredients and bold tastes, from creamy avocado deviled eggs to savory Mediterranean beef flank steak pinwheels. A cool and zesty tortellini salad adds a bright, herby touch, while a decadent chocolate yogurt cake provides the perfect sweet finish. Whether you’re hosting a brunch, a backyard gathering or simply embracing the flavors of the season, these dishes are sure to impress!
Avocado-licious Deviled Eggs
• 12 hard-boiled eggs, peeled
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon sweet or dill pickle juice
• ¼ teaspoon salt
• Few drops bottled hot pepper sauce
• 1 ripe but firm avocado, halved, pitted and peeled
• 2 teaspoons lime juice
• Sprinkle Spanish paprika
Cut eggs in half crosswise. Remove yolks and place in a heavy resealable bag. Cover the whites and set aside.
Add mayonnaise, mustard, pickle juice, salt and hot pepper sauce to bag. Gently squeeze to combine ingredients.
Cut avocado into 24 equal pieces. Toss with lime juice.
Pipe mixture through hole into egg white halves. Top with an avocado piece. Sprinkle with paprika.
Recipe credit: Iowa Egg Council
Mediterranean Beef Pinwheels
• 1 beef flank steak (1½ to 2 pounds)
BEEF MARINADE
• ⅓ cup lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons dried oregano leaves
FILLING
• ⅓ cup olive tapenade
• 1 cup frozen chopped spinach, thawed and squeezed dry
• ¼ cup crumbled low-fat feta cheese
VEGETABLES
• 4 cups grape or cherry tomatoes
• ½ teaspoon salt
Place steak between 2 pieces of plastic wrap. Using the smooth side of a meat mallet, pound steak to ½-inch thickness. Place steak in large food-safe plastic bag or large baking dish. Combine marinade ingredients in small bowl. Pour marinade over steak; turn to coat. Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally.
Preheat oven to 425 degrees F. Line shallow baking pan with parchment paper. Remove steak from marinade. Reserve remaining marinade; cover and refrigerate. Place steak on cutting board so grain is running top to bottom. Spread tapenade on steak. Arrange spinach evenly on tapenade and sprinkle with feta. Starting from side closest to you, roll the steak tightly to form a log. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals.
Cut log between the string into 6 equal pieces, leaving string in place. Place pieces, cut side up, on baking pan. In a medium bowl, combine reserved marinade and tomatoes, toss to coat. Arrange tomato mixture around pinwheels. Roast at 425 degrees F for 25 to 35 minutes until instantread temperature inserted horizontally into center registers 165 degrees F. Let stand 5 minutes before serving.
Tip: Cut-up pieces of zucchini and yellow squash can be used in place of tomatoes.
Greek Tortellini Salad
• 1 pound cheese tortellini pasta, cooked and drained
• 1½ cups cherry tomatoes
• ⅔ cup red onion, chopped
• 1 cucumber, peeled, seeded and chopped
• 1 cup edamame, shelled
• 1 cup red bell pepper, chopped
• ½ cup kalamata olives
• 1 cup feta cheese crumbles (plain or garlic herb flavor)
• 1 cup loosely packed basil leaves, finely chopped
• 1 cup loosely packed parsley leaves, finely chopped
• 1 cup Greek Vinaigrette (store-bought or recipe to right)
• Salt and pepper to taste
To a large mixing bowl add all ingredients. Stir well to combine. Refrigerate until serving. Add additional vinaigrette and fresh herbs when serving, if desired.
HOMEMADE GREEK VINAIGRETTE
• 4 cloves garlic, finely minced
• ½ teaspoon sea salt
• ½ cup vegetable oil 1/3 cup apple cider vinegar
• Juice of one small lemon
• 2 tablespoons Dijon mustard
• 2 teaspoons dried oregano leaves
• ½ tablespoon dried basil leaves
• ½ teaspoon freshly cracked black pepper
• 2 teaspoons honey
To a medium mixing bowl, add finely minced garlic and salt, then mash together with the back of a spoon until smooth. Add remaining dressing ingredients to the bowl and whisk until combined. Refrigerate until use.
Recipe credit: Iowa Food & Family Project
Chocolate Yogurt Cake with Coffee Glaze
CAKE
• 6 tablespoons unsalted butter, softened
• 1¼ cups sugar
• 2 large eggs
• 2 teaspoons bourbon extract
• ⅔ cup plus 1 tablespoon unsweetened cocoa powder
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup low-fat vanilla yogurt, or fat-free vanilla yogurt
• ⅓ cup water
GLAZE
• 2 cups confectioner’s sugar (icing sugar)
• 3 small packets instant espresso
• 2 tablespoons water
Preheat oven to 350 degrees F. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, and then the bourbon, scraping down the sides of the mixing bowl along the way.
In a separate bowl combine the cocoa powder, flour, baking powder, salt and baking soda. In another bowl stir together the yogurt and water.
Add one-half of the dry ingredients to the creamed butter and stir.
Next add the yogurt mixture and stir.
Finally, add the rest of the dry ingredients and stir until everything is combined completely.
Pour the batter into a greased loaf pan that has been dusted with the tablespoon of cocoa powder; bake for 1 hour, or until a toothpick comes out clean.
While the cake bakes, mix the powdered sugar, instant espresso and water until smooth.
Remove the cake from the oven and let cool in the pan. Just before serving, drizzle the glaze over top.
