Category Archives: Spring

Recipes focused on Spring Ingredients and Flavors

Easter Egg Beet and Citrus Salad

Posted on by January 27, 2015

Salads are way more fun to eat if you put lots of goodies on them, and this Easter Egg Beet and Citrus Salad is no exception. I always make lots extra of all the good stuff and then keep it on hand all week, to encourage me to eat my greens. The beautiful jewel colored beets, rhubarb and orange segments hide in the greens like tiny dyed eggs, ready for us to find just in time for Easter Brunch. The cheese adds just a little cream to break up the acid and the pea leaves and mint are both seasonal and give the Easter Egg Beet and Citrus Salad something a little extra and unexpected in terms of texture and flavor. They’re so much more fun than just plain greens, but when I can’t find them, I use a mix of baby spinach and baby salad mix. I always try to make a salad that is so good it can hold its own against other strong and perhaps richer dishes. And this salad definitely did that. In fact, it was the only dish I made that was completely gone by the end of the meal. I was glad I roasted … Continue reading →

Rhubarb Coffee Cake with Crumb Topping

Posted on by February 12, 2015

After you’ve got your guests settled in with a Pamplemosa, it’s time to bring out the Rhubarb Coffee Cake with Crumb Topping to keep them happy while the rest of Easter Brunch heats up. This is my go-to coffee cake- sort of. The truth is I’m a kitchen-sinker when it comes to lots of classics, so while this is a good framework for how I make coffeecake, there’s lots of ingredients I substitute in and out based on what’s in the fridge and what’s in season. Yogurt, sour cream, creme fraiche, even ricotta all work for the sour cream and I sub them in whilly nilly. And I have to admit that every since I made it with ricotta last spring… Oh man. So good. And that’s not all that changes. I make it with different fruit throughout the year, and tweak the spices. Sometime I make blueberry with lemon or orange zest and cardamom. I make fresh peach in the summer, or frozen sour cherries in the winter, but I think best of all, is the when rhubarb is in season. There’s something about the Rhubarb Coffee Cake with Crumb Topping that has my guests begging for the recipe. … Continue reading →

Easter Decorations

Posted on by October 25, 2014

Believe it or not, here at the Dirty Laundry Kitchen we’re already thinking about Easter. I have lots of ideas for Easter decorations that will make your Easter table simple but gorgeous this year, in robin’s egg blues and and array of greens. I made little grass nests for beautiful blue eggs with wheatgrass and forsythia from the grocery store. Blown eggs from Araucana chickens were an important part of my Easter Decorations this year. It’s easy to do. Buy a dozen now, and prep them in the next couple of weeks while you’re doing your regular cooking. I use a pairing knife to notch a small hole into each end of the egg. The smaller it is, the cleaner the eggs look from the outside, but the harder they are to empty out. Once both holes are complete use your lungs to force the egg out of the shell. It’s surprisingly hard work, so you’ll be glad you planned ahead and don’t have to do them all at once. You can save some for dyeing, too. This way you have eggs that can be out on the table without risking disease and death! Sometimes I remember to plant some … Continue reading →

Ladies Lunching Chicken Salad

Posted on by February 24, 2015

There’s something about this particular chicken salad that says “ladies lunching” to me, hence the name, Ladies Lunching Chicken Salad. Perhaps because it’s so pretty, and just a touch sweet? Maybe, but more likely it’s the mere fact that it’s so good it warrants the purchase of fresh croissants and an invitation to the most important ladies in your life. I usually break out the china and the silver iced tea spoons and make fancy lavender lemonade too. It’s warrants a special salad, perhaps like my Crunchy Blueberry Avocado Salad and a pretty dessert along with your very best table decorations. Because the Ladies Lunching Chicken Salad is so easy, you’ll have some extra time to spend on the little details, and why not? After all, my best girlfriends are the ones in my life most likely to notice the little things, and to appreciate the effort I put into celebrating out friendship. But you don’t need to wait for company to make this Ladies Lunching Chicken Salad. It’s also great for a weeknight dinner or a Sunday meal for one because the leftovers will make for wonderful sandwiches to take to work all week long. And it doesn’t take … Continue reading →

Skinny Clam Chowder

Posted on by July 2, 2015

I know you’ve been anxiously awaiting this Skinny Clam Chowder. Back when I shared my corn crab chowder recipe, I teased you with the knowledge that I make chowder two different ways. So here it is, the other approach: Skinny Clam Chowder. This recipe is great for all kinds of people with dietary restrictions, especially for those friends with gluten allergies, since it is thickened with potatoes instead of a roux. While being low in fat and calories, the flavor is still incredibly rich and hearty. Skinny Clam Chowder is perfect for this Winter that just keeps going, because it satisfies that Winter desire for rich hot soups without packing on the pounds. But because it’s not a heavy cream based chowder, it actually makes a great year round soup as well. And lots of friends who work in over-airconditioned offices have told me on the regular that they really like making this soup for a light Summer lunch. Traditionally, Clam Chowder is served with Sourdough bread, especially on the West Coast, but I often serve my Skinny Clam Chowder with tender homemade potato rosemary rolls- there’s something about the rosemary that’s really perfect. Skinny Clam Chowder is a great make … Continue reading →

Fava Bean and Orange Bruschetta

Posted on by October 26, 2014

Bruschetta is a great make ahead appetizer and this Fava Bean and Orange Bruschetta is both gorgeous and unexpected. With frozen vegetables and plentiful citrus fruits, it’s festive and seasonal. Fava Bean and Orange Bruschetta is also fairly healthy, which is a great way to ring in the New Year. 1 cup fava beans, shelled and peeled or frozen lima beans (if you found fresh, 1 pound is about 1/3 cup shelled and peeled) 1 cup orange segments (a mix of blood and navel are gorgeous visually) 1 cup micro-greens or watercress, mache, etc. 2 teaspoons olive oil 1 teaspoon white balsamic, champagne vinegar or white wine vinegar pea spread: 2 cups fresh or frozen peas (defrosted) 1 to 2 garlic cloves ¼ cup tahini ¼ cup olive oil ½ tablespoon fresh lemon juice 1 teaspoon kosher salt 1 loaf baguette, sliced thin and toasted In a food processor or blender, combine the pea spread ingredients. Reserve. Slice and toast the baguette. A cookie sheet under the broiler is a great way to do this. Shell the fava beans. Bring water to a boil and blanch the beans for 30 seconds. Remove to an ice bath. Now you can pop the … Continue reading →