Bash Basics: Five Fresh Must-Try Spring Recipes

Contributor Post

Entrepreneur: Brittany Garman
Company: BashBLOK
Title: Co-Founder
Industry: Event Planning

Dreaming of spring? You’re not alone! Spring is just days away and if you are anything like team BashBLOK, you are loving the warmer weather, pretty flowers and colorful assortment of produce at the grocery store. With all this beauty we are inspired to go fresh and try new recipes as we have moved on from heavy holiday comfort food. Without neglecting your taste buds we are thrilled to share our top five light and easy recipes perfect for your Spring bash.

Five Fresh Must-Try Spring Recipes

1) Salad: Beet Coleslaw from The Cooking Channel

First on our list, Beet Coleslaw from The Cooking Channel. This ain’t your average coleslaw and not only is this recipe delicious it is absolutely beautiful. Sprinkle a bit of goat cheese on top and you are in business.

Ingredients
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1/2 small red onion, finely diced (about 1/2 cup)
Kosher salt and freshly ground black pepper
1 teaspoon cumin seeds
1 teaspoon honey
1/2 teaspoon sweet paprika
Pinch cayenne
1/4 cup olive oil
2 large carrots, julienned
1 large beet, julienned
1/2 cup fresh cilantro leaves, roughly chopped

Directions
Put the lemon juice, vinegar, garlic, onions, salt and pepper to taste in a large bowl. Set aside for 5 minutes. In a small skillet, toast the cumin seeds until fragrant, about 3 minutes. Grind in a spice grinder until fine. Add the honey, ground cumin, paprika and cayenne to the bowl. Whisk in the olive oil in a thin stream.

Add the carrots, beets and cilantro to the dressing. Toss. Taste and add more salt and pepper if desired.

2) A Side: Roasted Potatoes and Lemon With Dill from Real Simple

Can we say yum?!? We cannot resist a good potato recipe and with a bit of lemon and dill we are extra in love.

Ingredients
2 pounds new potatoes, halved
1 lemon, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
2 tablespoons coarsely chopped fresh dill

Directions
Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes and lemon with the oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 25 to 35 minutes. Toss with the dill before serving.

3) Alternative to the Beef: Salmon Burger from Cooking Light

How can something so utterly delicious be cooked in under 10 minutes? These salmon burgers are perfect for Spring or on those nights when you are short on time.

Ingredients
1 cup finely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet, skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
Cooking spray
8 (3/4-ounce) slices focaccia, toasted

Directions
Combine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.

4) Desert: Tri-Berry Crumble from The Barefoot Contessa

We are never disappointed with recipes from our favorite Contessa, Ina Garten. This Tri-Berry crumble is scrumptious and winner for a dinner party. The first time making this we forgot the cornstarch and it was still delicious. It is good to know there is some room for error.

Ingredients
2 cups fresh blueberries (12 ounces)
2 1/2 cups fresh raspberries (18 ounces)
2 cups fresh strawberries, halved, or quartered if large
1/2 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons grated lemon zest (2 lemons)
3 tablespoons freshly squeezed lemon juice for the crumble
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup old-fashioned oats, such as Quaker
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 pound (1 stick) unsalted butter, diced, at room temperature
Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees. Place six creme brulee dishes on a sheet pan lined with parchment paper.

In a large bowl, toss together the blueberries, raspberries, strawberries, 1/2 cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Divide the mixture evenly among the creme brulee dishes, including any juices that collect.

For the crumble, combine the flour, 3/4 cup granulated sugar, the brown sugar, oats, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix it on low speed until the mixture is crumbly. Pinch it with your fingers until it makes large crumbles and distribute it on the berries (it will not cover them entirely). Bake for 35 to 40 minutes, until the juices are bubbly and the topping is browned. Serve warm with a small scoop of vanilla ice cream.

Cocktail: Basil Gin Lemonade from Epicurious

Nothing says Spring like a lemony cocktail and the team at Epicurious knows a thing or two about making such a thing extraordinary. Light and garnished with fresh basil this recipe works perfectly for an afternoon luncheon or cocktail party.

Ingredients
1 bunch basil
1 cup sugar
2 cups gin, such as Bombay Sapphire
1 1/2cups fresh lemon juice (about 6 lemons), plus 1 lemon, thinly sliced crosswise
3/4cup triple sec
1 orange, thinly sliced crosswise
Ice

Directions
Reserve a handful of the basil leaves plus 8 small sprigs to use as garnish. In a medium saucepan, bring 1 1/2 cups water, the sugar and the remaining basil to a boil. Lower the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes; let cool slightly, then refrigerate until cold. Strain into a clean container, pressing down on the basil to extract any liquids; discard the basil. 2.In a pitcher, combine the basil syrup, gin, lemon juice and triple sec. Stir in the basil leaves and lemon and orange slices. Serve in tall glasses over ice, topped with a sprig of basil.

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