Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

Rhubarb Bread

This rhubarb bread recipe will turn one of the wonderful gifts of spring into a delicious treat for everyone.

Ingredients

• 1 cup milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• 1 ¾ cups brown sugar, divided

• ⅔ cup vegetable oil

• 1 large egg

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 ½ cups chopped rhubarb

• ½ cup chopped walnuts

• ½ teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 9x5-inch loaf pans.

2. Stir together milk, lemon juice, and vanilla in a small bowl; let stand for 10 minutes.

3. Mix together 1 1/2 cups brown sugar, oil, and egg in a large bowl. Combine flour, salt, and baking soda, and stir into sugar mixture alternately with milk mixture just until combined. Fold in rhubarb and walnuts. Pour batter into prepared loaf pans.

4. Combine remaining 1/4 cup brown sugar, butter, and cinnamon in a small bowl. Sprinkle this mixture over the unbaked loaves.

5. Bake in the preheated oven until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Vietnamese Fresh Spring Rolls

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Ingredients

• 2 ounces rice vermicelli

• 8 rice wrappers (8.5 inch diameter)

• 8 large cooked shrimp - peeled, deveined and cut in half

• 1 ⅓ tablespoons chopped fresh Thai basil

• 3 tablespoons chopped fresh mint leaves

• 3 tablespoons chopped fresh cilantro

• 2 leaves lettuce, chopped

• 4 teaspoons fish sauce

• ¼ cup water

• 2 tablespoons fresh lime juice

• 1 clove garlic, minced

• 2 tablespoons white sugar

• ½ teaspoon garlic chili sauce

• 3 tablespoons hoisin sauce

• 1 teaspoon finely chopped peanuts

Directions

• Step 1

  Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

• Step 2

  Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

• Step 3

  In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

• Step 4

  In another small bowl, mix the hoisin sauce and peanuts.

• Step 5

  Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Roasted Strawberries

Usually strawberries are more associated with Spring, but a post on Instagram by Green Valley Gable got me thinking about folks who grow ever-bearing strawberries that produce fruit throughout the summer. This recipe makes the perfect topping for yogurt or ice cream on hot summer days.

Ingredients

• 1 pound fresh strawberries, hulled

• 2 tablespoons white sugar, or more to taste

Directions

• Step 1

  Preheat the oven to 400 degrees F.

• Step 2

  Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.

• Step 3

  Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

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Rhubarb Strawberry Crunch

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Ingredients

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.