Carbonara With Spring Peas, Lemon Tarts, and 11 Other Recipes to Start Spring Off Right Slideshow
April 1, 2016
Keep reading to find out what recipes made it into this week’s SWAT
Carbonara With Spring Peas, Lemon Tarts, and 11 Other Recipes to Start Spring Off Right
Spring is in full swing, and what better way to celebrate than by going out to the farmers market, grabbing some great produce, and making an amazing spring-inspired dish? If you’re fresh out of ideas, this week’s SWAT (Sharing With A Theme) can help you out. You can choose from 13 recipes, which include sweet and savory dishes and drinks that are perfect for this time of year.
Lentil Pasta With Roasted Garlic, Broccoli, and Creamy Red Pepper Sauce
This lentil pasta with roasted garlic, broccoli, and creamy red pepper sauce is a delicious and hearty vegetarian meal that also happens to be gluten-free. — Watch Learn Eat
Salmon Skewers Italian Style
Salmon is so versatile: You can grill it, bake it, or make Italian-style skewers. This recipe is a must try for spring.
Lemon Tart With Meringue Cookies
This recipe is perfect for spring; make a lemon tart and top it with meringue cookies — your guests will be impressed.
Individual Salad Cups With Rhubarb Vinaigrette
These salad cups solve the age-old problem of how to serve salad to a crowd — especially an outdoor crowd. — The View from Great Island
Asparagus Pesto and Prosciutto Naan Pizza
These quick and easy naan pizzas are smothered with asparagus pesto and topped with decadent goat cheese, oozy fontina, meaty prosciutto, and fresh herbs. Spring-inspired and downright delicious, these pretty pizzas are sure to please! — No Spoon Necessary
Pan-Seared Salmon With Capers and Baby Artichokes
In this recipe, the salmon has lemon juice, shallots, and capers spooned on top, which gives the fish plenty of flavor. The rich salmon also pairs perfectly with the earthy, slightly sweet flavor of the roasted baby artichokes. — A Calculated Whisk
Honey Balsamic Strawberry Ricotta Toasts
This recipe is perfect for your next spring soirée. It’s really simply and packed with flavor. Slather ricotta and honey–balsamic strawberries onto crusty bread for a quick appetizer; it does not get much simpler than that.
Ramp and Rhubarb Chutney
Make this spring-inspired chutney that is filled with ramps and rhubarb; serve with crackers or crusty bread for a perfect appetizer.
Linguini Carbonara With Peas
Spaghetti is the traditional pasta used for carbonara, [and] guanciale or pancetta [are too], but I prefer to use smoky American bacon and linguini. Switch it up and use another cured meat if you want, or keep it super traditional. Either way, you win. This dish is a knockout every time. — Coley Cooks
Jasmine Tea-Infused Peach Smoothie
I was delighted by the juxtaposition of the tang from the kefir and the fragrant, floral taste of the jasmine tea. I used jasmine white tea. White tea is very mild, allowing the flavor of the jasmine to take center stage. — Mid Life Croissant
Zoodles With a Creamy Avocado Sauce
Zucchini noodles are so easy to prepare; it takes just a couple of minutes to make the zoodles with a spiralizer, and they are a healthy alternative to pasta. — The Kittchen
Sweet Potato and Caramelized Shallot Salad
This sweet potato and caramelized shallot salad draws flavor from three different sources, which blend together so well. The sweet potatoes are naturally sweet and, when roasted, they become even sweeter. The sweet potatoes are blended with thyme and olive oil — so simple yet deep with flavor. Then, I chose shallots in lieu of onions. These shallots are mixed with molasses and honey among other things to add sweetness when caramelized. — Feed Your Soul 2