Spring has Sprung!

As the first rays of spring cascade over the hills blooming with Belladonna lilies you know it’s time to leap into action with your spring menu ideas. So put away those cast iron casserole pans, freeze the turkeys, set the roasts out of the way and change even your music from heavy classical to lighter contemporary. It’s time to take advantage of this fleeting culinary moment by improvising with a handful of recipes that reflect the colors and flavors of this gorgeous, seasonal in-between.

Greens and Goat Cheese Bruschetta
Almost a salad on a thick slice of toast, this bruschetta is a lovely way to start a springtime meal. Prepare right before serving so the greens don’t wilt.

Preparation facts
Servings: 4
Yield: 4 slices

Ingredients

1 cup arugula, thinly sliced
1 cup escarole, thinly sliced
1 cup endive, thinly sliced
2 Tbs extra virgin olive oil
1 Tbs balsamic vinegar
Salt and pepper to taste
4 slices Italian bread, preferably a coarse, country
 style bread, cut in thick slices
3 oz Montrachet cheese*, (or any good quality goat cheese)
Directions
Place the greens and the oil and vinegar in a small bowl and toss well. Add salt and pepper to taste, keeping in mind that the goat cheese can be very salty.
Toast bread by grilling on the stovetop or under the broiler.
Spread goat cheese evenly over the toasts. Place a mound of the dressed greens on top of the cheese. The amount of greens may vary, depending on the size of the bread. It’s okay to mound the greens. Serve immediately.

Atlantic Salmon with Fresh Tomato Chutney

Ingredients

4- 6 oz portions of salmon filets
3 tbsp extra virgin olive oil
1 tbsp butter
1 tsp parsley, chopped
1 tsp tarragon, chopped
Salt and black pepper to taste
Cherry Tomato Chutney
1 pint cherry tomatoes
¼ cup diced onion
1 fresh bay leaf
2 tbsp extra virgin olive oil
1 tbsp garlic, chopped
3 tbsp white balsamic vinegar
2 tbsp white wine
2 tbsp extra virgin olive oil
1 tsp parsley, chopped
1 tsp tarragon, chopped

Directions

Heat a skillet large enough for the salmon over medium to high heat. When hot add oil. Season the salmon and carefully add to the pan. Caramelize the salmon Turn each piece over. Cook until desired doneness. Remove salmon from the pan and place on 6 plates. In the same sauté pan, cook onion and tomatoes over medium heat until tomatoes soften and onion is cooked. Add bay leaf and garlic. Cook 1 minute. Add vinegar and wine. Reduce liquid by ½. Add extra virgin olive oil. Bring back to one boil. Add herbs. Spoon over salmon.
And for dessert, how about a fantastic carrot cake that would make most rabbits sob with pleasure? In this case, the recipe derives most of its sweetness from fruit, not sugar, giving this much-adored delicacy an unaccustomedly nutritious spin.

German Carrot Pineapple Cake

Ingredients

1 (18.24 Ounces) package german chocolate cake mix
3 large eggs
1/3 cup oil
1 (8 ounce) can crushed pineapples with juice
1 teaspoon pumpkin pie spice
3 bermuda carrots, peeled and shredded (3 cups)
3/4 cup chopped walnuts or pecans
1 cup shredded, sweetened coconut

Directions

1. Heat oven to 350 degrees f. Heavily spray a 9 x 13-inch cake pan with nonstick cooking spray, or grease with softened margarine and dust with 2 tablespoons flour; shake out excess.
2. Combine cake mix, eggs, oil, crushed pineapple with juice and pumpkin pie spice in a large mixing bowl. Add 1/3 cup water and mix for 2 minutes on medium speed with an electric mixer. Stir in shredded carrots, walnuts and coconut with a spoon. Pour batter into prepared pan.
3. Bake on center oven rack fro 45 minutes until cake is done. Cool cake completely in pan on a cake rack. You can frost cake with cream cheese icing, light whipped topping or vanilla frosting.

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