Every creature big and small is happily marching into spring; birds with song, squirrels with frenzy, and the ground is swelling like a piece of bubble gum ready to pop with the first daffodils and tulips. Nurseries are sweeping their front steps ready to welcome in color-hungry eyes seeking those first little chatty pansies and violas, and colorful door wreaths to replace the now crunchy and color bled evergreen swags.
Furry boots shimmy aside for daintier foot decor, and a playful lightness steps in. March days can give you whiplash, and still be quite chilly. And there’s still a desire for something warm and comforting to snuggle into after a joust in the breeze. This month’s recipes deliver that comfort with a delightful hot or cold soup, and a playful little nibble salad that can be enjoyed on the go.
Crunchy Spring Nibble Salad
Ingredients:
3 oz mini dessert bowls (purchase online or party store)
Small spray bottle
Chop sticks (optional)
3 little heads Belgian endive (purple and green)
Inner little leaves of romaine hearts
Baby arugula
Purple butter lettuce
36 thinly sliced carrot sticks (3 inches each, optional)
1 cup mayonnaise
1 ripe avocado, mashed
¼ cup whipping cream
Fresh lemon juice (1 lemon or 2 T)
⅛ tsp each salt and pepper
¼ tsp garlic powder
1 tsp dry parsley crushed (1 T fresh)
¼ tsp dry dill crushed (½ tsp fresh)
¼ cup olive oil
This will make 12 generous servings.
Directions:
For dressing: Slice avocado in half around pit, twist open and gently squeeze to pop out the pit. Scoop the avocado into a bowl, add 1 T fresh lemon juice and mash fine. Add mayo, whipping cream, salt, pepper, garlic powder, parsley and dill. Combine all ingredients with a whisk and mix until smooth and the consistency of a dip (add more cream to loosen or more mayo to thicken). Cover and place the dressing in the fridge to chill.
In the meantime, chop off ends of the endive and separate all the leaves. Do the same with the remaining greens. Choose whole pretty inner leaves that are not broken so they can stand up in the dressing. Make 12 equal piles, each with a couple sprigs of each of the greens. If using carrots, peel and slice the carrots into 3 inch tall thin sticks. These will curl and look super whimsy.
Fill each dessert cup ⅓ of the way with dressing and place on a tray. Arrange the leaves, stem side down into the dressing. In spray bottle, mix olive oil with remaining 1T lemon juice and a pinch of salt.
Shake to combine and lightly spray the veggies just before serving. Eat with fingers or serve with chop sticks for extra fun.
Spring Whiplash Cauliflower Soup
Ingredients:
3 heads organic cauliflower
1 large sweet onion
3 ribs celery
2 orange bell peppers
1 package fresh shitake mushrooms
2 large shallots
2 - 32oz cartons organic chicken bone (or veggie) broth
Olive oil, avocado oil and butter for cooking
Salt, pepper and garlic powder
Finishing flake salt
Mushroom & Company Multipurpose Umami Seasoning
Immersion blender
Makes 12 generous servings with leftovers (you’ll want them).
Directions:
Wash cauliflower, and trim off the florets. Place into a bowl. Chop sweet onion and celery super fine. In a large stock pot, add ¼ cup avocado oil and heat on medium high until warm. Add onion, celery, ½ tsp salt, a sprinkle of pepper, and 2T Umami seasoning. Sautee until translucent and slightly golden. Add cauliflower, broth and 1T garlic powder; bring to a boil. Lower to simmer for 30 minutes, stirring well from time to time.
While the soup cooks, for the garnish, slice the shallot, shitake (without stems), and orange bell pepper into roughly equal pieces. In a skillet, melt 2T butter (or olive oil for a vegan soup). Add the veggies, sprinkle with salt, pepper, ¼ tsp umami, and saute for about 8 minutes until just a little golden. Set aside in a bowl for garnish at the end.
Check the cauliflower for doneness - it should feel super tender and break easily apart with a fork. Remove from heat. With a ladle, remove and reserve enough broth until the liquid is just level with the cauliflower. Very carefully puree the soup with an immersion blender. Add back broth as needed for a smooth creamy consistency. Taste for seasoning.
Ladle into bowls, drizzle with olive oil, fresh pepper, flake salt, and a center dollop of the garnish. Can be served hot or cold.