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revamp your menu for spring 



Here are just a few menu ideas that we found online.  We'd love to hear your ideas.

  • Roasted Red Onion Flowers
  • Mini Zucchini & Goat Cheese Tarts
  • Brazilian Fish Stew
  • Pea, Mint and Spring Onion Soup with Parmesan Tuiles
  • Spring Asparagus Tart




ROASTED RED ONION FLOWERS (side dish/ salad)
BY LAURIE DAVID EPICURIOUS JUNE 2014
YIELD: Serves 6-8

We loved the visual for this dish; looks like prety purple flowers in the dish once cooked :)

INGREDIENTS
6 medium red onions or sweet onions (such as Walla Walla), skin on, roots intact
6 tablespoons olive oil, divided
Salt (smoked is delicious here)
Herbs-either a few bay leaves or a few sprigs of rosemary and thyme
Freshly ground black pepper

PREPARATION
Preheat oven to 350°.
Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the centre of the onions. Toss in herbs.
Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.



MINI ZUCCHINI AND GOAT CHEESE TARTS (canapes)
BY MARIA HELM SINSKEY BON APPÉTIT JUNE 2008
YIELD: Makes 6 servings


INGREDIENTS
1 refrigerated pie crust (half of 15-ounce package)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese


PREPARATION
Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.



BRAZILIAN SEAFOOD STEW (main course)

EPICURIOUS WEBSITE

YIELD: Serves 6 to 8


INGREDIENTS
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined


PREPARATION
Whisk 2 tablespoons oil and lime juice in large bowl. Add fish and sprinkle generously with salt and pepper; stir to coat. Let stand 15 minutes.
Heat remaining 2 tablespoons oil in large pot over medium heat. Add onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix in tomatoes, coconut milk, half of cilantro and half of green onions. Add shrimp and fish with marinade. Simmer until shrimp and fish are just opaque in center, about 5 minutes. Season stew with salt and pepper. Transfer to bowl. Sprinkle with remaining cilantro and green onions.



PEA, MINT & SPRING ONION SOUP WITH PARMESAN TUILES (appetiser course or hors d'oeuvres if served in shot glasses)
GOOD FOOD MAGAZINE, APRIL 2010

YIELD: 6
vegetarian; freezer-friendly

INGREDIENTS

1 tbsp olive oil
knob of butter
½ bunch spring onion, sliced, plus a few extra to serve
1 potato, cut into small dice
1 L hot vegetable stock
900g frozen petits pois
½ small bunch mint, leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated

PREPARATION

Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
To make the Parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated Parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the Parmesan biscuits on the side.



SPRING ASPARAGUS TART (canapes or appetiser course)
MORGAN HAAS, FOOD NETWORK KITCHEN
YIELD: 6

INGREDIENTS
1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
1 cup mascarpone
1 1/2 teaspoons kosher salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound pencil asparagus, woody bottoms trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Lightly dressed greens, for serving

PREPARATION
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.

Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.

Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.

Serve with lightly dressed greens.



RELATED LINKS

Canapes, Hors D'oeuvres and Amuse Bouche Ideas