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Cooking Tour- My Favorite Recipe

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By Olivia Harlow

In the spring season, many of us find that our cravings shift from hearty casseroles and thick cornbreads to lighter, fresh ingredients. Here are two delicious, easy-to-make springtime feasts that features vibrant fruits and greens befitting of the season. 


POMEGRANATE SALAD: Featuring fuchsia-hued seeds loaded with nutrients, this salad not only looks like it’s sprinkled in gemstones — it tastes like a treasure as well.


Here’s what you need for the salad: 


½ cup chopped walnuts or pecans

¼ cup sugar

1 pomegranate, peeled with seeds separated

¼ red onion

1 package of mixed baby greens

8 oz. of goat, feta or ricotta cheese


Here’s what you need for the dressing:


3 tablespoons red wine vinegar

3 tablespoons olive oil

1 lemon, zested

Salt and pepper


Directions:


  1. Put the walnuts (or pecans), butter and sugar in a skillet and cook over medium heat until the sugar dissolves. Make sure the nuts and sugar do not burn. Once the nuts are coated in a shiny caramel-colored layer of sugar, put them aside to cool.
  2. Cut the red onion into thin slices.
  3. If you haven’t already, de-seed the pomegranate. (Tip: Cut the fruit in quarters, then remove the seeds. Some of the white skin will come off as you do this. If you put everything into a large bowl with water, the white substance will float to the top, making it easier to separate the seeds from the rest.)
  4. Put the greens, pomegranate seeds, cheese, nuts and sliced red onion into a large mixing bowl.
  5. Whisk the vinegar, olive oil, lemon zest, lemon juice, salt and pepper. Pour over the salad and toss.
  6. That’s a wrap! Serve this dish with an ice cold glass of lemonade, or a fruity spritzer.

 

SOBA NOODLES: This cold noodle dish is perfect for a warm spring evening, just as the sun goes down.


What you need:


½ cup spring peas

Salt and pepper

1 serrano chile, sliced

¼ cup kimchi juice (drained from a jar)

3 tablespoons soy sauce

2 tablespoons rice vinegar, unseasoned

1 teaspoon sugar

½ teaspoon peeled ginger

½ teaspoon sesame oil

6 oz. dried soba noodles

2 cups pea shoots

1 cup watercress greens

1 cup quartered radishes

4 soft-boiled eggs, quartered

Sliced scallions


Directions:


  1. Cook the pea shoots in a pot of boiling water until tender. Drain, and set aside to cool.
  2. Bring pea pods to a boil. Reduce heat and simmer for about 20 minutes until soft.
  3. Whisk kimchi juice, soy sauce, vinegar, sugar, ginger, sesame oil and chile together.
  4. If you haven’t already, hard boil the eggs. Do this by carefully placing the eggs (so the shells don’t crack) into boiling water and letting cook for exactly 7 minutes. Remove the eggs carefully, rinse under cool water, peel and quarter them.
  5. Cook soba noodles in a pot of boiling salted water. Then, put noodles in a bowl of ice water to stop the cooking process, and drain.
  6. Add noodles to bowl with mixture, along with pea pods, pea shoots, radishes, watercress greens. Toss until coated evenly.
  7. Divide portions into serving bowls. Top them with scallion slices and the egg — yum!

As the days grow longer, the sun shines brighter, and the flowers start to bloom, welcome the spring season with these yummy, easy-to-make springtime dishes. Host a spring potluck or surprise your significant other with a homemade date night. Bon appetit!

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