Fresh & Bright Recipes to Try This Spring

May 12, 2023

Asparagus Cream Pasta

Ingredients

  • 1 bunch asparagus
  • 5 ounces heavy whipping cream
  • 2 garlic cloves, peeled and whole
  • ⅓ cup parmesan, half grated, half shaved 
  • 1 cup tagliatelle

Time

  • Prep time: 10 minutes 
  • Total time: 30 minutes 
  • Yield: 2 servings

Directions

  • Trim and discard asparagus ends; cut tips away from the stalks, keeping the tips and stalks separate. In a saucepan, bring the cream and garlic to a boil and take off the heat. Remove garlic and set pan aside. 
  • Cook stalks in boiling salted water. Drain stalks; add into cream with grated parmesan. Blend until smooth. 
  • Cook tagliatelle according to instructions, adding in the asparagus tips 2 minutes before pasta is done cooking. Reheat the cream. Drain pasta and add it into a bowl with cream. Toss, serve and top with parmesan shavings.

Greek Sausage Pita Pizzas

Ingredients

  • 1 package Italian sausage links, casings removed 
  • 2 garlic cloves, minced
  • 4 whole pita breads
  • 2 plum tomatoes, seeded and chopped
  • 1 medium ripe avocado, peeled and cubed
  • ½ cup crumbled feta cheese
  • 1 small cucumber, sliced
  • ½ cup tzatziki sauce

Time

  • Prep time: 10 minutes 
  • Total time: 30 minutes 
  • Yield: 4 servings

Directions

  • Preheat oven to 350° F. In a large skillet, cook sausage and garlic over medium heat until no longer pink, about 6-8 minutes, breaking sausage into large crumbles. Drain grease from sausage.
  • While preparing sausage, place pita breads on ungreased baking sheet. Bake each side until pita breads are browned and almost crisp, about 3-4 minutes.
  • Top pita breads with sausage mixture, tomatoes, avocado and cheese. 
  • Bake for an additional 3-4 minutes or until heated through. 
  • Top with cucumbers and drizzle with tzatziki sauce.

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